Your caramel might not be as creamy if you choose to use coconut oil or half-and-half instead of heavy cream and butter.Individual desserts are fun to make, serve, and eat! This ultimate roundup of over 35 mason jar desserts includes ideas like strawberry shortcake jars, no-bake pumpkin cheesecakes, mason jar ice cream, mini pistachio desserts and lots more. Keep in mind that any changes you make to the ingredients are going to change the flavor and texture of the caramel just a bit. Almond, maple, or butter extract would be fantastic alternatives. Vanilla - the vanilla can be left out or substituted for a different extract flavor.Coconut oil is a good keto-friendly alternative to butter when making caramel. Butter - a highly saturated oil is needed to make caramel.Heavy Cream - use half-and-half cream and a teaspoon of xanthan gum to thicken the caramel if heavy cream isn't available to you.However, if it does crystalize, just warm the caramel up in the microwave for 15-30 seconds, and the crystals will disappear. I like using allulose because the sugar alcohols don't crystalize like stevia or monk fruit might when it cools. Allulose - any brown sugar-free sweetener will do.Want to make this sugar free caramel syrup but need to substitute an ingredient or two? Below you find our substitution recommendations for each ingredient. Hint: If you overcook your caramel and it separates, use an emersion blender to bring the caramel back together as it cools. You will need to continuously stir the caramel the entire time to ensure it doesn't scald or burn.Īfter the caramel cools, you can transfer it to a jar with a lid for storage. It takes between 15-20 minutes for the sugar-free keto caramel sauce to thicken once the cream is added.
Remove the sauce from the heat and mix in the vanilla extract.
Continue to stir and cook the caramel sauce until the color deepens and the sauce thickens.
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