I am an adapter. One of those cooks that hardly accept defeat when adapting a recipe to my keto/low carb way of living.
However, there are recipes I do not even try as there is no way they can turn keto. That applies to some foods of my childhood memories, that are really unadaptable. And I accept that, it took me some time but I do, and today I no longer miss them.
But that is not the case of this one. I always loved caramel, but for a long time I did not try to tweak it, and make it keto.
Caramel is pure sugar as you all know, and the texture and the properties of sweeteners could affect the outcome, I thought.
One day I wanted to use some pecan nuts I had and I could only think of Pecan Nuts and Salted Caramel Ice Cream.
So, I started trying to make salted caramel. And I nailed it on my first try. This recipe was on my waiting list to be posted for such a long time that I had forgotten about it.
Yesterday I was testing a chocolate cake recipe – will be posted soon, and lets agree that chocolate and salted caramel are a match made in heaven. I revived my recipe, made it again and nailed it again. It is just delicious.
I hope that you try this, and let me know if you like it.
200 ml cream (I hardly find heavy cream, I used whipping cream)
1 tbsp swerve, or other sweetener you like (adjust quantity
2 tbsp lakanto brown "sugar" (or any other brand you like)
Coarse sea salt to taste (I used 1 tbsp)
- Melt the butter in a medium-sized pan and let it cook (for a deeper color and intensified taste let it cook until golden brown)
- With a spoon remove half of the salty foam floating on the top (I used salted butter by choice, you can use unsalted and skip this step)
- Pour in the cream slowly (at first it will bubble and increase volume a lot, add a bit of cream and then the rest) and stir.
- Lower the heat and let it simmer for a couple of minutes.
- Add the sweetener and stir to dissolve
- Add salt to taste, and cook it until it thickens (the longer you cook, the thicker it will get. I cooked mine for 15 minutes)
- Heat a big glass jar (heat proof) by filling it with boiling water, strain and clean (this steps guarantees that the jar will not break due to the high temperature of the caramel. Some so-called heat proof glass jars are not so heat proof)
- Add the caramel to the jar and keep stirring for 5 more minutes while it cools down.
- Pour the caramel into smaller jars. Mine gave me 1,5 small jam sized jars.
- Store in the fridge or use immediately.