TPH KETO DESSERTS

 

Yield: 3/4 cup (180ml) (6 servings)

Serving Size: 2 Tbsp

 

 

INGREDIENTS:

• 1 cup (240ml) unsweetened heavy whipping cream (OR coconut cream)

• 1 cup (240ml) unsweetened cashew milk (OR other keto-friendly milk)

• 3/4 cup (160g) keto bulk sweetener (allulose or tagatose for smooth caramel, erythritol-based sweetener will ONLY work for immediate usage)

• 1/4 tsp baking soda (bicarb)

• [optional 1 tsp ground cinnamon (or 1 cinnamon stick)]

• [optional 1/4 tsp fine sea salt (or 1/2 tsp coarse salt]

 

 

 

 

NOTE ON INGREDIENT SWAPS:

As of 2019, it seems that allulose is not easily available outside of the USA, so try tagatose (almost identical to allulose) which is available on iHerb in most countries, linked below! For more info on the differences between all the different keto sweeteners, check out my Keto Ingredient Info Page . Allulose and tagatose are the only two sweeteners I find that work for keto caramel or syrup recipes, all other erythritol-based sweeteners will only stay smooth for the first few hours, after which time they will begin to crystallize and turn grainy!!!

 

A classic dulce de leche is made with cow's milk, but even lactose-free cow's milk has too much sugar content to be keto-friendly. I recommend going with a mix of unsweetened dairy cream (high fat content), and unsweetened nut milk that has protein added. The added protein content seems to help thicken the finished caramel, you could even use whey protein for a richer dairy flavor and a resulting texture closer to that of traditional dulce de leche.

 

 

 

 

INGREDIENT SOURCING:
Allulose: https://amzn.to/2sFH3YH 
Tagatose: https://www.iherb.com/pr/NuNaturals-Sweet-Health-Tagatose-1-lb-454-g/46825

Powdered Erythritol: https://amzn.to/2JnVpnE

Sea Salt: https://amzn.to/2xYwRzt

Ground Cinnamon: https://amzn.to/2EIfaWe

Cinnamon Sticks: https://amzn.to/2t1j99B

Cashew Milk: https://amzn.to/2W53ra6

Baking Soda (bicarb): https://amzn.to/2Tv7P0u

Full-fat Coconut Milk: https://amzn.to/2jCGeuK

 

 

EQUIPMENT USED:
Heat-Safe Silicone Spatula: http://amzn.to/2nJvc9z
Magnetic Measuring Spoons: https://amzn.to/2QVq6U5
Ceramic Non-stick Sautee Pan: https://amzn.to/2TuMIvS
Metal Whisk: https://amzn.to/2TsRhah

 

 

 

 

 

 

Directions:
1. Mix together all ingredients except the baking soda in a non-stick pan (at least 2x the volume of the recipe ingredients) over medium heat and bring to a simmer, then whisk in the baking soda and stir constantly until the chemical reaction has subsided and to prevent boil-over. Let simmer for about 30 minutes until reduced to 3/4 cup (180ml) volume.

2. Cool to room temperature, then store in the fridge in an air-tight container for up to 2 weeks, or freeze for 1 month. The caramel will thicken as it cools.