A rich and creamy sugar-free keto caramel sauce that is good on just about anything. This low carb caramel sauce is also ready in less than 20 minutes!
Combine butter, sweetener, and ½ cup of the cream over medium heat. Stir until sweetener is dissolved.
Add vanilla. Cook until it is a deep golden brown. As soon as it reached that deep color (right before burning) remove from the heat and immediately add the rest of the heavy cream. (If you are making this ahead use an extra 2 tablespoons). Stir until smooth.
Add ¼ teaspoon of the salt and taste. I prefer my salted caramel slightly salty so I like this with the full ½ teaspoon of sea salt. Cool for 10 min before using.
Notes
Prep Time: make the keto caramel sauce up to a week in advance for any occasion. This will solidify in the refrigerator but you can warm it again in the microwave until it is the right consistency for a sauce. Or if you eat it right from the fridge it has the texture of those little leaf-shaped maple sugar candies.To Reheat: place the jar of caramel sauce in the microwave and heat for 20-30 seconds. Give it a stir and heat again until you have reached the desired texture. Don’t overheat. To Freeze: keep the caramel sauce in a jar or other container with a tight-fitting lid. Store for up to 3 months in the freezer—Thaw and warm in the microwave before serving. Notes on Sweeteners: