• On Oct, 07, 2024
•  ladyrecipes
•  Recipes

Silky-smooth and creamy, this easy dairy free keto caramel sauce comes together in only 10 minutes! Spoon over sugar free ice cream, use in chocolate truffles or drizzle on pancakes and waffles – yum.
Prep Time
2 mins
Cook Time
8 mins
Total Time
10 mins
Course
Dessert
Cuisine
British
Servings
4
Calories
141 kcal

INGREDIENTS

1x
2x
3x
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1 tbsp coconut oil
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½ cup coconut cream (the thick part from a can of coconut milk)
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Optional 1/2 tsp vanilla extract but I recommend it!
INSTRUCTIONS

Add all the ingredients to a saucepan. Melt on a medium/ low heat until bubbles start to appear. Reduce to a simmer and cook for 5 – 8 minutes, stirring regularly with a balloon whisk, until slightly thick and the caramel coats the back of a spoon.
Fill a bowl with ice and water.
When the caramel is to your liking (bearing in mind it will thicken more as it cools) take the sauce-pan off the heat and place in the ice bath for about 10 seconds to stop the caramel cooking.
Transfer the caramel to a jar and allow to cool and thicken. Store it in an airtight sealable glass jar in the fridge for up to 2 weeks.
Makes approximately 1/3 of a cup. Serves 4.
Net carbs per serve: 3.8g for 1 heaped tbsp
A runny caramel will take about 5 – 7 minutes to cook and a thicker caramel 7 – 10 minutes.
Add 1/8 – 1/4 tsp blackstrap molasses for a darker caramel colour.
NUTRITION
Calories: 141kcal
Protein: 1.1g
Fat: 13.8g
Fiber: 0.7g