TPH KETO DESSERTS

Photo Credit : Brian Boucheron 

Photo CC license: https://creativecommons.org/licenses/by/2.0/

 

 

 

 

 

 

Adapted from: http://mariamindbodyhealth.com/easy-sugar-free-caramel/

Yield: 12 SERVINGS

Serving Size: 2" x 1" slice of caramel (about the size of a large thumb)

 

 

 

• 1/4 cup (50g) xylitol / Allulose syrup / more allulose

• 1 cup (145g) allulose (more info on allulose here) / xylitol

• 1 Tbsp (15ml) water

• 1/4 tsp fine sea salt // 1/2 tsp coarse kosher salt

• 1/2 cup (125ml) heavy whipping cream // OR full-fat coconut cream (***3/4 cup for soft-when-chilled caramels)

• 3 Tbsp (42g) unsalted butter

• 1 tsp (5ml) vanilla extract

• (optional) 1/4 tsp (5ml) caramel flavoring // OR molasses (for more of a butterscotch flavor)

 

 

 

 

 

1. Melt together the butter, salt, and cream until hot but not boiling, then set aside.
 

2. Mix together the sweeteners and water until well mixed, then heat over medium heat until the water has all evaporated off and the sweetener mixture begins to turn a golden color (around 300F / 150C, even though is the "hard crack" stage for normal caramel, keep in mind that those temperature guides don't accurately apply for allulose).

 

3. Next mix in the WARM cream and butter mixture, whisking well and then heating again until the caramel comes together and darkens to your preferred color and thickness (test the consistency of the caramel by dropping a tiny amount into a glass of ice water, waiting 15-20 seconds and then removing). Remove from the heat and add the vanilla and optional caramel flavoring. Pour immediately into the prepared container (if not using a flexible heat-safe silicone mold, I'd recommend lining your container with baking parchment or wax paper for easy removal once chilled). Chill in the fridge for at least 30 minutes, ideally 1-2 hours to firm up, then slice. Serve at room temperature.

 

 

***FOR CHILLED FRIDGE CARAMELS:

For my improved keto snickers bars (recipe coming July 14th, 2018), I used this recipe but tweaked it to be soft straight from the fridge, if you want keto caramel like this, up the cream to 3/4 cup (as noted above in the ingredients section) and in the last heating stage, make sure to test the caramel in ice water, where it should be a bit softer than you want (it should be flexible but still hold its shape, after setting up in the fridge it will thicken more and become chewy).

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******FOR KETO CARAMEL SAUCE:

Check out this recipe: https://www.byambershands.com/2018/04/05/perfect-keto-caramel-sauce-reheats/

 

 

 

*WHY 2 DIFFERENT SWEETENERS?

You can try using only allulose (the expensive option) but I find that the caramel never gets as thick and chewy, it always stays a bit more gooey and soft. If you use that little bit of xylitol in addition to the allulose, the caramel seems to not have those issues anymore, plus xylitol is much cheaper than allulose at the moment (but much higher in carbs!) so the overall price of the caramel will drop by using some xylitol. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

      

Photo Credit : Brian Boucheron 

Photo CC license: https://creativecommons.org/licenses/by/2.0/