Ingredients
Step-by-Step Instructions
- Place the butter and sweetener in a small saucepan over low-medium heat. Cook for 3-4 minutes, stirring often, until the butter melts and the mixture turns light golden brown and smells nutty.
- Slowly pour in the heavy cream (it will bubble up), whisking constantly. Add the salt and simmer gently, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
- Remove from the heat and stir in the vanilla extract. Serve the sauce warm, or let it cool and transfer to a jar. It thickens as it cools.
Nutrition
Notes
Sweetener: an allulose-based sweetener keeps the sauce smooth after chilling. A classic erythritol monk fruit blend works too, but the sauce may turn slightly grainy once cold, so serve it warm.
The sauce firms up as it cools. To make it pourable again, microwave on half power for 10-15 seconds at a time, stirring in between.
Salted caramel: increase the salt to ¼ teaspoon and finish with a few flakes of sea salt.
Store in the fridge for up to 1 week or freeze for up to 3 months. The recipe doubles easily.
Nutrition: the sweetener is left out of the calculation (zero net carbs).
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
