Keto Caramel Sauce (GF, DF, RSF)

by Elora Harre

With the arrival of our brand new keto sweetener, Allulose, we thought it was about time to demonstrate why we think it's going to be THE go to sweetener. Whilst it's more expensive than our pure Erythritol - the pay off is that it behaves, tastes and looks just like normal sugar!

Unlike Erythritol, Allulose doesn't have a cooling after taste and also doesn't re-crystalise once it has been cooked down in the same way Erythritol does.

So what is Allulose?

Allulose is one of many different sugars that exists in nature in very small quantities. It was initially identified from wheat and has since been found in certain fruits including jackfruit, figs and raisins. Ours is made from corn. It is made when the carbohydrate is taken from the corn and goes through an enzymatic process to become allulose. Allulose is naturally present in small quantities in a variety of sweet foods like caramel sauce, maple syrup and brown sugar.

A monosaccharide, or simple sugar, allulose is absorbed by the body, but not metabolised so it is nearly calorie-free. However we should note that MPI have not yet recognised allulose as different to sugar, therefore it is not considered calorie free by New Zealand MPI just yet!

We have adapted a 15 minute Caramel Recipe from Gnom-Gnom to be dairy free - however you can make this in the traditional way with butter and cream if you prefer.

You'll need:

60g Coconut Oil
1/2 cup Allulose
1/2 cup Coconut Cream
1/2 tsp Salt
1 tsp Blackstrap Molasses (optional, but when dairy free we highly recommend it since you can't brown the coconut oil like you can butter!)

To make this caramel, simply melt your coconut oil over a low heat in a saucepan. Then add your allulose, salt and coconut cream. Stir to combine. Add your molasses and briefly stir. Simmer over an ultra low heat for 15 minutes and voila! You'll have a beautiful, keto, dairy free caramel that is beautiful warm or can be placed into the fridge to thicken up. Delicious!

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