This recipe makes a low-carb caramel sauce that is perfect to drizzle over ice cream or add to any dessert. Yes, it tastes like the real thing, looks like the real thing and is gooey like the real thing, but it works for people on low-carb, keto, diabetic, Banting or Atkins diets.
In a 2 quart sauce-pan, add water, allulose and stevia/erythritol blend. Heat over medium heat stirring constantly until sweetener is dissolved. Stop stirring and swirl pan intermittently. After mixture reaches a boil, boil for 3-4 minutes longer or until mixture becomes golden brown. Do not burn.
Slowly add cream while whisking. Turn heat to medium low and bring mixture back to a boil. Boil mixture, stirring constantly for about 2 to 3 minutes more. Remove from heat. Add vanilla extract and salt.
Mixture will thicken on cooling. After it cools, transfer to an airtight container and store it in the refrigerator.
For salted caramel sauce, increase salt to taste. To dissolve any crystals that settle out after refrigeration, gently heat.
Yields about 6 ounces