Ahhh…all of the sweet and salty flavor plus the silky and smooth consistency of traditional caramel sauce without all the carbs!
That low carb caramel goodness is what this recipe is all about. Since regular caramel sauce (even homemade versions) is made up of, like, 99.9% sugar or corn syrup, it is obviously off plan for my low glycemic, Trim Healthy Mama lifestyle. So my caramel loving sweet tooth had to find an alternative.
My favorite real food caramel sauce unfortunately is made with honey. Honey is definitely a way better choice than sugar or corn syrup and it’s definitely something I plan on indulging in upon occasion once I begin weight maintenance mode. However, since I’m currently in weight loss mode, I need a healthy, leaner alternative.
Enter: this recipe. This caramel sauce recipe is made using erythritol or, my favorite, Brown Just Like Sugar (this is a chicory root sweetener made to taste like brown sugar). And the result is that much sought after buttery, sweet, rich, salty, and sweet tooth pleasing sauce that I gladly indulge in…on plan!
Low Carb Salted Caramel Sauce
Ingredients
- ½ cup unsalted butter
- ½ cup heavy cream
- 4 tablespoons erythritol or xylitol
- ¼ teaspoon mineral salt
- ½ teaspoon pure vanilla extract or 1 inch vanilla bean
- ½ teaspoon caramel flavoring, optional (gives it a stronger caramel flavor)
- ¼ teaspoon glucomannan or xanthan gum, optional
Instructions
- Melt the butter in a small saucepan over medium-high heat until frothy and golden brown, stirring frequently.
- Add the cream, sweetener, and salt then, while stirring constantly, bring the mixture to a boil. Continue to boil until it thickens (should happen quickly).
- Remove from the heat. Stir in the flavorings and glucomannan.
- Serve fresh and warm. Thickens more as it cools and especially after being refrigerated. If you refrigerate, re-warm it over medium heat.
Nutrition
I’ve just started my THM journey and I’m so glad I found this recipe. I used gentle sweet and it turned out amazing. Thank you!
That’s awesome, Molly! You’re welcome. 🙂
Oh, my! This is fabulous. I subbed in coconut cream (happened to be what I had on hand) and used the sauce to top a THM pecan/chocolate chip cheesecake for my daughter’s birthday. Georgeous in look and delicously buttery in taste. Thank you so much!
You’re welcome, Kim! Happy you liked it. 😀