Low Carb Light Caramel Sauce: Five Easy Ingredients
Do you have a sweet tooth, but are you watching your carbs? This light Caramel Sauce is low carb, gluten-free, and refined sugar-free. It’s perfect for topping cakes, candies, ice cream, muffins -you name it! With just five ingredients and 2g net carbs, it’s easy to make and will not turn rock-hard in the fridge.
Ingredients
- 1 ¼ cup Whipping Cream
- 2 tbsp Regular Monk fruit Powdered
- 2 tbsp Golden Monk fruit Powdered
- 2 tbsp Unsalted Butter
- 2 tsp Date Syrup Liva Brand
- 1 tsp Vinegar
Instructions
- To powder the sweeteners, place them into a spice or coffee grinder and pulse until powdered, then set aside.
- Heat butter in a saucepan until it browns lightly and becomes bubbly, about a few minutes. Reduce the heat, add the powdered sweeteners, and stir over medium heat for a minute or two until the sweetener has dissolved.
- Gradually pour the whipping cream into the saucepan and stir continuously. It will sizzle initially but then calm down as the temperature evens out.
- Increase the heat slightly and allow the caramel mixture to come to a gentle boil. Then, let it simmer until the colour shifts from very light cream to a slightly golden shade.
- This process may last around 15-20 minutes, so it’s important not to leave and to keep an eye on the sauce while stirring occasionally.
- Add the date syrup and let it simmer for 10 minutes until the caramel coats the back of the spoon when dipped.
- To make a dark caramel sauce, you can just follow the recipe as instructed, but simmer your cream mixture longer after adding the date syrup. This will take about 15 minutes longer, so be careful not to burn the sauce as it becomes dark and caramelized. Please take a look at the images in the post for reference.
- Remove the saucepan from the heat, add a splash of vinegar, stir, and allow the low-carb caramel sauce to cool in the pot for 10 minutes to thicken gradually.
- After 10 minutes, you can use the sauce for drizzling or topping or transfer it to a mason jar or a container with a tight-fitting lid and refrigerate it.
Notes
Helpful Tips
- To make the perfect caramel sauce, it is crucial to monitor it closely to prevent burning or overcooking.
- When browning the butter, aim for a light golden colour or slightly darker if you’re going for a butterscotch flavour, but be careful not to burn it.
- Add cream gradually into the pan to prevent excessive sizzling and splattering.
- Generally, keto sugars won’t caramelize or turn brown while cooking, so cook the butter and sweetener no more than 5 minutes before adding the cream.
- To achieve a richer caramel colour, gradually add a quarter teaspoon of molasses until you reach your desired hue. Molasses can impart a unique flavour to the caramel, so it’s best to use it sparingly.
- To check if the caramel is ready, simply coat the back of a spoon with it. It’s ready when the caramel coats the spoon without dripping off.
- Add a splash of vinegar towards the end of cooking to prevent the caramel sauce from becoming hard while it is in the fridge.