Ingredients
Scale
- 1/2 cup unsalted butter, melted (1 stick or 112 g)
- 1/2 cup allulose
- 1 cup heavy cream
- 1 tsp kosher salt
- 1 tsp vanilla
- 1/4 tsp baking soda
Instructions
- In a 8-10 cup microwave-safe glass bowl (or larger) combine melted butter, allulose and heavy cream, whisking until blended and there are no lumps. Heat mixture in microwave on high for 2 minutes and remove to stir. Return to microwave and heat for 4 more minutes. Whisk, being careful as the mixture will bubble profusely, and return to the microwave for 2 more minutes.
- Stir in salt, vanilla and baking soda and stir to incorporate (be CAREFUL as the mixture will bubble violently once againg) and allow the caramel to cool until warm, not hot. The mixture will thicken as it cools.
- Serve warm or store in the fridge or freezer for later.
Notes
- watch the mixture carefully to make sure that it does not overflow in the microwave
- the sauce will thicken as it cools
- store the caramel in the fridge or freezer
- Prep Time: 1
- Cook Time: 8
- Category: Dessert, Snacks
- Method: Microwave
- Cuisine: American
- Diet: Diabetic
Nutrition
- Serving Size: 1 tbsp
- Calories: 75
- Sugar: 0.5
- Fat: 8
- Carbohydrates: 1
- Fiber: 0
- Protein: 1
