@@VFRExplorer And Nick's is also pretty pricey. On their web site it's 9.99. I tried another brand and it had such a weird texture. I can't remember the brand, but I won't be eating that again. It had like a crumbling effect. I can't find rebel anywhere here in WA state. I'd like to try it. But I think I'll make my own.
This morning I put my ice cream maker container in the freezer. I’ve tried, what feels like, every commercially available brands in 🇨🇦 and I’m out. The cost alone is a deterrent. I’m now anxiously awaiting the arrival of the BTK recipe….. ;)
Allulose works superb for caramel - to the point where you really wont realize the difference. And salted butter is better than unsalted butter+salt (in case anyone asks)
Just because someone else did it, doesnt mean it's a copy. There are only so many ways to do things - especially for something with essentially, 3 ingredients. I basically came up with the same recipe in my panna cotta video - it's really just a matter of keto-fying standard recipes. That's also the reason that I personally (and I think Steve is the same) DONT watch other cooking videos in our space.
@@foodiemomoffour8194 While your point is noted, there are only so many ways to make caramel- it consists of very few ingredients & the same basic cooking method/temps. No one is trying to reinvent the wheel - too late for that- yet many have various tread design, rubber components etc. As someone's who's been experimenting w/caramel sauce, candy, & others, I do enjoy hearing what combination of ingredients & methods work best for folks, along with any tweaks or tips each cook might share. Point being, not once did I heard this cook say that he had discovered caramel & how to make it. Perhaps its a matter of perspective, & its also just as informative to say something like; "Well done- this reminds me of so & so's version I came across a few years back. They used similar ingredients/method, except for the...." Instead your comment(s) come across as almost shaming, though I dont think that's your intent. There are literally hundreds of keto people w/caramel recipes on social media- & all are basically the same, w/a tweak here or different sweetener there, etc.~ who were each inspired by someone else's version, or just wanted to experiment in making low carb caramel.
I made probably a dozen batches of caramel last year for xmas gifts and didn't use a thermometer. Just go by color. This is (surprisingly) the exact same process as using white sugar so the color will not change until the moisture point is low enough. You really only need enough water to soak the sweetener so it melts evenly but the more you add the longer it will take to caramelize. For a lighter, extra sweet caramel, take it off at that amber stage and add the butter and cream. If you wait until it's as dark as the video, you will get a not as sweet, darker caramel with way more complex flavors, maybe even slightly bitter. For reference, if you don't like dark chocolate you probably won't like the darker caramel. Just keep in mind that once it starts changing color, you have to move fast because it will get dark very quick as you saw in the video. If you happen to make a darker caramel than you like, you can troubleshoot by making an extra light batch and combining. Hope this helps.
I am curious as to what would have happened if you took the caramel sauce up to the firm ball stage of candy. My regular caramel recipe calls for sugar, corn syrup, butter and heavy whipping cream. I was thinking of experimenting to make caramels, but I'm sure you will come up with a better recipe than I ever could. I can usually cook and bake really well, but for the most part I need to be following a recipe. I love that you make your own recipes. It is really inspiring!
Good grief was this AMAZING! I loved it so much! I used it as a topping for my greek yogurt, a topping for my cheesecake, and I drank it from the bottle 😂 This stuff tasted like the real thing y’all! It was perfect. I am a new fan of allulose! I’ll be keeping this in my pantry from now on! NOTE: I did not have a candy thermometer. I just “eyed” his video carefully and tried to mimic what he did but it worked. Hopefully I’ll get better and better every time. Also I didn’t use the bourbon. Just extra vanilla ☺️
@@SeriousKeto I LOVED IT! you’re the real deal 😀👌I looked though several caramel sauce videos before ultimately deciding on yours and I’m so glad I did. It was NOT a disappointment!
Really impressed that this has no xanthan gum or other thickeners. That makes it stand out from ALL other keto caramel recipes! I actually have bourbon extract that I've been wondering what I might use it for... Apple sub...jicama, slice it about 1/4" thick after cutting it in half or quarters. Then you will need a multi cooker or instapot. 3 or 4 celestial seasonings apple spice teabags, water, and apple flavored MiO or the Walmart brand of crystal light has an apple flavored one (but you can only get it by ordering online and it contains aspartame). I normally use 1/2 to 2/3 packet of the ones that make 2 quarts or the equivalent by taste with the liquid MiO. That along with 2 large jicama (5-6" diameter) or 3 smaller ones. Slice them and put in the pot (my cooker is an aroma brand from Costco with capacity to make up to 10 cups cooked rice for an idea of the size and proportions) I normally layer the tea bags in between layers of jicama so there's some on the bottom. Mix the drink mix in some water probably 1 to 1.5 qts I'm guessing. Pour it over the jicama in the pot to cover probably at least 1/2" above (this is a guess). Mine has a steamer insert that goes on the top so I put that in to hold the jicama in the liquid. I use the rice cooking function. Sometimes more than one cycle depending on if they absorb the flavor well which usually depends on if the liquid is strong enough. The nice thing is that the jicama keeps it's crunch. I eat it with sliced sharp cheddar cheese because I used to like to eat apples this way. In reality I actually prefer the jicama over the taste of apples. In 3+ years of experimenting, I have never found a way to get the jicama completely soft. It always retains at least some crunch and I've tried multiple combinations of cooking methods in combination with freezing. Freezing helps it get softer but still has a little crunch in it even after freezing and various cooking methods. I have made my jicama apples in a real instapot once and it takes less time and they come out much more cooked. I felt like they were overcooked and almost had a browned taste. But I'm honestly not a fan of the instant pot after doing several recipes in them various times and seeing the trouble my sister and daughter have with theirs. So if you do this in an instapot I'd probably try the stream function at 1 minute and taste test, then run again if necessary. But it makes the best apple sub I've ever found trying different things including chayote squash, jicama, zucchini. I think if you want crunch, jicama is the best bet because you can infuse flavor using heat into it without losing the crunch! And yes, I realize the MiO has Splenda in it, so it's not really clean ingredients. I've tried a couple apple extract flavorings to no avail. They basically smell and taste like chemicals, nothing like apple...
I've had a craving for caramel; unfortunately the ChocZero's wasn't doing it for me. I like Rebel (a local company) when I'm lazy. Not familiar with that squash. It must drive you crazy when people "thumbs-down" a video. Thx!
I make a minimally sweetened cheesecake to use as my fat bomb. I'm thinking a little drizzle of this on that.......I can already feel the two different textures in my mouth !❤ Thanks Steve
I make Keto caramels with Allulose - but then I let it cool to 95 - 100 degrees and I throw in some Lily's 92% dark chocolate. For me, it makes a divine fudge.
Hey Steve… today on my Instagram my theme is Fudge Friday and guess what I realized? No one has a great RUclips video recipe for Chocolate Fudge Sauce that can be served either cold or warm. I was thinking with your caramel sauce expertise, you might be able to come up with one. I know I know… I am assigning homework but a great hot fudge sundae is on the line so I figure it is worth risking your perturbance 🤣😂. Have a wonderful weekend! 🤗
You likely overcooked the caramel. As I believe I state in the video, it can shoot from 300F to 330F very rapidly. The moment it hits 300F, get it off the heat.
I laugh every time I make this. You say it should last about a month or so? Not in my house, a couple days tops! I've shared this video with a lot of friends that keep asking how I can eat caramel sauce on Keto. Thanks!!!!
Making this for the 4th time and again perfect results! Thank you Sir! Note: I did not use bourbon so used the suggested 1 full teaspoon of vanilla extract and it was perfect!
EwwwWeeeeee! Can’t wait to try this one! I’ve been on the hunt for a caramel sauce but haven’t been able to find one that was keto friendly! Thank you X 1 million! 👏👏👏
Looks amazing! What's the name of that squash again? (I rewound but still couldn't quite catch it. Coyote?) I've never heard of it, but will keep my eye out because I miss apples.
Looks great! You always know if it's *really* good, because you nod & smile before saying anything. lol😋 I love Keto Caramel Sauce... it really translates well from the "real" version (much like Cheesecake). Speaking of, this would make an excellent Turtle Cheesecake with your candied Pecans & some Bake Believe chocolate chips! I use caramel sauce on faux "Banana Bread" with a spoon of vanilla ice cream. I call it 'Bananas Foster Bread'.... and now that I think about it, I haven't made that in over a year. Time to!
It keeps for quite a while (at least a couple of months) in the fridge. You must use allulose for this to work. It doesn't harden up, though it is thicker at cooler temps.
QUESTION PLEASE: In your video at 1:38 you indicate 330 Degrees F a few times. However, for your printed Recipe, it states : "At this point, stop whisking and insert a candy thermometer into the sauce pan. If any crystallization forms on the side of the pan, just give it a little swirl to dissolve it. Let the sauce cook until it reaches 300F (150C) and is a deep amber color (10-15 minutes)." So, I'm confused. Which one is it? I just made it at 330 and it is delicious. However, it is much darker than the last time I made it. Thank you.
I revised the recipe to 300F (even though I feel 330F is perfect) because people were overshooting 330F and the sauce would turn bitter/burnt tasting. I've found that it goes from 300F to 330F pretty rapidly, so it's better to err on the side of caution.
@@SeriousKeto Thank you so much for getting back with me so quickly. I did make it at 330 today and it's delicious. However, I must have made it at 300 in the past, because I noticed the difference in temps today when I viewed the video again and then the recipe. Thanks again.
Made this, and OMG! The BEST (and easiest) Caramel sauce ever! I swirled it into an easy, homemade keto ice cream recipe. The Caramel sauce didn't harden, even while frozen. I made a Peanut Butter Caramel Swirl ice cream, too. We used it on keto apple crisp, and in coffee. So many ways to use this magical concoction! 🤎 Thanks, Steve!
I just made this and all I can say is "OMGosh"! Literally...that's what I said when I tasted it. Making the kfc-slaw next. Keep up the great work Steve!
I made the caramel sauce yesterday! Drizzled it on top of Keto vanilla ice cream. My husband and I enjoyed such a delicious desert after dinner!I I am going to make more Keto vanilla ice cream today. I tried a different caramel sauce recipe before, it came out bitter and ended in the garbage. I used 1 tsp vanilla extract and Doctor Murray allulose monk fruit sweetener. Since 1 cup of this sweetener weights 160 grams, I added more to obtain 205 grams. I was afraid to don't end up with an extra sweet sauce and I removed some of it. I don't know exactly how many grams I used, but I can estimate around 190 grams or so. Steve your caramel sauce is the best! I will not try another recipe. Thank you!
Hi STEVE! Absolutely love your channel & all your delicious recipes! I can’t wait to make this caramel sauce! Looks scrumptious! I want to tell you I’ve made my husband’s favorite Keto Apple Pie with Keto Butter Crust! The secret is I use the “Chayotes” sliced & instead of just cooking them in water, I use Twinning Apple Spice Teabags”! By brewing the strong tea first, then peel, seed & slice the chayotes! Cook them in the tea til crisp. I then sauté them in some butter, 1-2 teaspoons of “Calvados” for a few mins. Then prepare the pie filling with spices & a little monk fruit. (I’ll add one of our keto thickeners to the butter mixture then spoon it lightly over the slices! Finish off the crust & bake. Your caramel sauce looks like the perfect addition to a “Special Thanksgiving Apple Pie”! Indeed something to be grateful for. Looking forward to your next video, podcast & recipe!❤️👏💫😇🌻
I have one BIG problem the caramel sauce tastes INREDIBLE... BUT, i get diarrhea from it even keeping it under the temp. of 150 (300 degrees Fahrenheit). Everytime i eat it my stumach just turns over ) =
I would love to see more recipes using the chayote. So far I have used it in soup as a substitute for potatoes. And I have made a faux apple crisp using it. I can’t wait to make the Carmel sauce!!! I love watching your site, you make Keto enjoyable!!! Thanks
Oh, wow! This tastes spectacular! I hate making candy, because I think the high temps of the syrup make it kind of dangerous. DH, a Type II diabetic pressured me into this recipe. I ordered the Allulose and we did it. It tastes SO GOOD! No one who hasn't tried it will ever believe there's no sugar in the recipe. I researched recipes and see that most include Bourbon, and almost all include well more than this recipe. I used a moderately priced Bourbon from a small producer--1 tsp whiskey, which is double that specified in the recipe and 1/2 tsp vanilla. I can't even imagine something that tastes so authentic without sugar! Thank you for this absolute taste bomb!
I've been looking for a good keto caramel sauce that didn't use aspartame or sucralose and that didn't cost a fortune, and now I have it. The keto french vanilla ice cream recipe I got from another keto blog is good, but it was missing that sauce. I am now complete, LOL. Really easy to make, and the caramel flavor is strong--I don't need to bathe my ice cream in it.
Another home run out of the park - and I have all the ingredients on hand. Pecan rolls anyone - with panhead dough or a sweeter version of keto pizza dough. Dreaming of all the future nibbles to come. Keto on!!
@@foodiemomoffour8194 not every Keto recipe developer on RUclips sees every video from every other keto recipe developer on RUclips...you are asking the impossible. Also, after now watching the video that you mention (that I had never heard of before today)...she specifies a "brown sugar" tasting sweetener, browns her butter first, cooks out her vanilla...all will affect the flavor of the resultant sauce. Hers also hardens completely even at room temperature and it doesn't sound like this one does that.
I am so excited to try this recipe!!! I love salted caramel sauce…this week has been so stressful and it is helpful to have keto alternatives for when I just cannot get past the emotional eating…still working on it.
You are amazing. Thank you 🙏 for going through all the benefits 😋of trying these recipes for us ahead of time. I’m definitely going to try it. I just bought some allulose but it’s mixed with Splenda…will I get that caramel taste with that combo?
Splenda is a brand. They have allulose and they have the yellow packets that are maltodextrin and sucralose. I use the Splenda brand of allulose in this video.
Electric Mayhem WHAAAAAT!!!! I need that shirt. Got back into video just to see the intentional spilling of cream. Had to rewatch to see about Carmel. What about butterscotch? Damn now I got to go watch some Electric Mayhem. Love your channel.
I always wanted to meet somebody that could possibly make keto caramel. You sir are a genius! I never heard of allulose before, but I plan to make this real soon. Not with booze, but all else. Thanks 👍 a million. I would rather buy it pre- made so I can't mess it up. LOL.
Very impressed! Anyone have a great similar recipe for Carmel popcorn. This may be too sticky. Perfect for many other uses though. I love Carmel! Thank you 🙏🏻
Last week I played with allulose and did the same thing. Except I added caramel flavoring. I was very happy with the results. Allulose is the First artificial sweetener that I bought in my life. I have since bought a few different swerve. Although I don't like the allulose for cold beverages as it takes a lot to make it sweet, it's certainly does perform well when heated. By the way the caramel sauce is delicious in coffee. And I didn't mind it too badly dipping popcorn into it lol ❤️
@@Charles.Wright no one's telling you to eat 10 lb of it. I literally can sit down with popcorn and have 15 kernels and be done with it. 15 is my serving size and I still managed to stay under 50 carbs a day and continue to lose weight. Self-control my friend
@@SeriousKeto two cups of heavy whipping cream, 1/4 cup of butter, 1/4 cup of powered sweetener (I used allulose) one tsp of vanilla extract. Bring to boil and whisk until the boiling subsides, lower the heat to very low. Whisk occasionally. I cook it for an hour. Let it cool and voila! Delicious Condense milk ;)
Oh my goodness, I could eat the entire mason jar full for only 3 net carbs! That's magic. Now, if we could only do something about the 1020 calories in that jar!
Also my lankanto monk fruit sweetener with erithritol too expensive to sweeten my coffee tea and it gives me duahrehea anyway so what about boca sweet .....I can't handle pure unsweet tea and stevia is ughhh
I wish these ingredients were cheaper here in Australia but it seems the flour and additive market is gouging Australians atm. Can be very painful seeing the prices when compared to what Americans pay.
Great video Steve! I've made this many times and i still can't believe how much it's tastes like regular caramel. I may have to make another batch this weekend.
Awesome recipe! finally we dont need to compromise with the sorbitol for commercial sugar free syrup. I know why stores dont sell using allulose, they are really the "rare" sugar alcohol substitute ;-) All sort of potential here that calls for caramel sauce... pecans, chocolate, ice cream...
And I’ll just spill a little heavy cream as I put it into the pan….I had to stop the video because I laughed so hard and had to repeat play for my husband 🤣
Hey Steve. My understanding is that alluouse will help reduce the effects of other carbs since alluouse molecules are so similar to sugar that it competes for the same insulin molecules as regular sugar does. So having the apple is safe.
I’ve heard in the canning groups that zucchini works for baked apple. I am definitely making this for Rosh HaShana next year. Apple cake is a popular desert and this would go well with it.
In case you are looking for a different perspective on the Keto Lifestyle, I recommend watching this video that posted today 9-27-21. It's titled "Halle Berry's ANTI AGING KETO DIET? | Dermatologist Response | Dr Dray" on Dr. Dray RUclips channel. (if I link, my post will drop off). She does an excellent job (IMO) at addressing the keto diet from a dermatologist's perspective. She knows her stuff. Hope you tune in and enjoy.
Because I know I'll get asked, the ice cream here is Rebel brand. I didn't have any homemade caramel-compatible flavors in the fridge.
Rebel ice cream is the best keto ice cream! Butter Pecan and Mint Chocolate are my most favorite!
I find Nick's Keto Ice cream's texture and sweetness taste just as good as the "real" kind. The downside is that you have to order it online.
@@VFRExplorer And Nick's is also pretty pricey. On their web site it's 9.99. I tried another brand and it had such a weird texture. I can't remember the brand, but I won't be eating that again. It had like a crumbling effect.
I can't find rebel anywhere here in WA state. I'd like to try it. But I think I'll make my own.
@@renpilak6048 I agree it is good but Enlightened is my preferred brand. Halo top is horrible imo.
This morning I put my ice cream maker container in the freezer. I’ve tried, what feels like, every commercially available brands in 🇨🇦 and I’m out. The cost alone is a deterrent. I’m now anxiously awaiting the arrival of the BTK recipe….. ;)
Allulose works superb for caramel - to the point where you really wont realize the difference. And salted butter is better than unsalted butter+salt (in case anyone asks)
Just because someone else did it, doesnt mean it's a copy. There are only so many ways to do things - especially for something with essentially, 3 ingredients. I basically came up with the same recipe in my panna cotta video - it's really just a matter of keto-fying standard recipes. That's also the reason that I personally (and I think Steve is the same) DONT watch other cooking videos in our space.
@@foodiemomoffour8194 While your point is noted, there are only so many ways to make caramel- it consists of very few ingredients & the same basic cooking method/temps. No one is trying to reinvent the wheel - too late for that- yet many have various tread design, rubber components etc. As someone's who's been experimenting w/caramel sauce, candy, & others, I do enjoy hearing what combination of ingredients & methods work best for folks, along with any tweaks or tips each cook might share. Point being, not once did I heard this cook say that he had discovered caramel & how to make it. Perhaps its a matter of perspective, & its also just as informative to say something like; "Well done- this reminds me of so & so's version I came across a few years back. They used similar ingredients/method, except for the...." Instead your comment(s) come across as almost shaming, though I dont think that's your intent. There are literally hundreds of keto people w/caramel recipes on social media- & all are basically the same, w/a tweak here or different sweetener there, etc.~ who were each inspired by someone else's version, or just wanted to experiment in making low carb caramel.
Can we use erythritol instead?
@@charuscharm It does not caramelize!!!! Allulose is awesome!!!
It never gets old the “ Steve appreciation face” 😁
I know. I think we can all relate to it.
Yup! I was just about to type the same thing when I saw your comment😂😃👍🏻❤️
🤣😂
Aw man, I guess it's time to get a "candy" thermometer. Is the spilling of the heavy cream optional? 😉
I think in some cultures it’s considered good luck. 😉
🤣😂
I made probably a dozen batches of caramel last year for xmas gifts and didn't use a thermometer. Just go by color. This is (surprisingly) the exact same process as using white sugar so the color will not change until the moisture point is low enough. You really only need enough water to soak the sweetener so it melts evenly but the more you add the longer it will take to caramelize.
For a lighter, extra sweet caramel, take it off at that amber stage and add the butter and cream. If you wait until it's as dark as the video, you will get a not as sweet, darker caramel with way more complex flavors, maybe even slightly bitter. For reference, if you don't like dark chocolate you probably won't like the darker caramel. Just keep in mind that once it starts changing color, you have to move fast because it will get dark very quick as you saw in the video. If you happen to make a darker caramel than you like, you can troubleshoot by making an extra light batch and combining. Hope this helps.
If I ever meet you, I’m gonna give you a big HUG! Thank you for discovering a “ketoriffic” caramel/butterscotch sauce
I'm not sure that I wouldn't eat the whole jar by the spoonful. Looks delicious!
Alright Steve. Time to learn how to make allulose marshmallows and show us that too
:)
Marshmallows would definite be nice.
I am curious as to what would have happened if you took the caramel sauce up to the firm ball stage of candy. My regular caramel recipe calls for sugar, corn syrup, butter and heavy whipping cream. I was thinking of experimenting to make caramels, but I'm sure you will come up with a better recipe than I ever could. I can usually cook and bake really well, but for the most part I need to be following a recipe. I love that you make your own recipes. It is really inspiring!
Good grief was this AMAZING! I loved it so much! I used it as a topping for my greek yogurt, a topping for my cheesecake, and I drank it from the bottle 😂 This stuff tasted like the real thing y’all! It was perfect. I am a new fan of allulose! I’ll be keeping this in my pantry from now on!
NOTE: I did not have a candy thermometer. I just “eyed” his video carefully and tried to mimic what he did but it worked. Hopefully I’ll get better and better every time. Also I didn’t use the bourbon. Just extra vanilla ☺️
So glad you liked it. 🙂
@@SeriousKeto I LOVED IT! you’re the real deal 😀👌I looked though several caramel sauce videos before ultimately deciding on yours and I’m so glad I did. It was NOT a disappointment!
Really impressed that this has no xanthan gum or other thickeners. That makes it stand out from ALL other keto caramel recipes! I actually have bourbon extract that I've been wondering what I might use it for...
Apple sub...jicama, slice it about 1/4" thick after cutting it in half or quarters. Then you will need a multi cooker or instapot. 3 or 4 celestial seasonings apple spice teabags, water, and apple flavored MiO or the Walmart brand of crystal light has an apple flavored one (but you can only get it by ordering online and it contains aspartame). I normally use 1/2 to 2/3 packet of the ones that make 2 quarts or the equivalent by taste with the liquid MiO. That along with 2 large jicama (5-6" diameter) or 3 smaller ones. Slice them and put in the pot (my cooker is an aroma brand from Costco with capacity to make up to 10 cups cooked rice for an idea of the size and proportions) I normally layer the tea bags in between layers of jicama so there's some on the bottom. Mix the drink mix in some water probably 1 to 1.5 qts I'm guessing. Pour it over the jicama in the pot to cover probably at least 1/2" above (this is a guess). Mine has a steamer insert that goes on the top so I put that in to hold the jicama in the liquid.
I use the rice cooking function. Sometimes more than one cycle depending on if they absorb the flavor well which usually depends on if the liquid is strong enough. The nice thing is that the jicama keeps it's crunch. I eat it with sliced sharp cheddar cheese because I used to like to eat apples this way. In reality I actually prefer the jicama over the taste of apples.
In 3+ years of experimenting, I have never found a way to get the jicama completely soft. It always retains at least some crunch and I've tried multiple combinations of cooking methods in combination with freezing. Freezing helps it get softer but still has a little crunch in it even after freezing and various cooking methods.
I have made my jicama apples in a real instapot once and it takes less time and they come out much more cooked. I felt like they were overcooked and almost had a browned taste. But I'm honestly not a fan of the instant pot after doing several recipes in them various times and seeing the trouble my sister and daughter have with theirs. So if you do this in an instapot I'd probably try the stream function at 1 minute and taste test, then run again if necessary.
But it makes the best apple sub I've ever found trying different things including chayote squash, jicama, zucchini. I think if you want crunch, jicama is the best bet because you can infuse flavor using heat into it without losing the crunch!
And yes, I realize the MiO has Splenda in it, so it's not really clean ingredients. I've tried a couple apple extract flavorings to no avail. They basically smell and taste like chemicals, nothing like apple...
I've had a craving for caramel; unfortunately the ChocZero's wasn't doing it for me. I like Rebel (a local company) when I'm lazy. Not familiar with that squash. It must drive you crazy when people "thumbs-down" a video. Thx!
I don't really care if they do. Some people are just sad, I guess.
First time watching one of your videos - love how real you are, spills and all - subscribing and will be looking at more!!
Glad to have you here.
He is one of the best here on RUclips!
I make a minimally sweetened cheesecake to use as my fat bomb. I'm thinking a little drizzle of this on that.......I can already feel the two different textures in my mouth !❤ Thanks Steve
Sounds deelish
I make Keto caramels with Allulose - but then I let it cool to 95 - 100 degrees and I throw in some Lily's 92% dark chocolate. For me, it makes a divine fudge.
Great tip
I want to know who can eat just one serving of this stuff!!
Fortunately, if you're counting net carbs, you can go to town on it. 😄
That will be a great topping to keto brownies, with sea salt! Thanks, Steve!
I tried allulose recently with horrible side effects. Y'all can have it. I'll stick to my sucralose and whatever limitations it has.
Awesome recipe. Thinking about making lechan flan and this sauce would be prefect on it
Hey Steve… today on my Instagram my theme is Fudge Friday and guess what I realized? No one has a great RUclips video recipe for Chocolate Fudge Sauce that can be served either cold or warm. I was thinking with your caramel sauce expertise, you might be able to come up with one. I know I know… I am assigning homework but a great hot fudge sundae is on the line so I figure it is worth risking your perturbance 🤣😂. Have a wonderful weekend! 🤗
I’ve tried cooking the caramel twice now. It’s come out bitter both times. Any words of wisdom? Am I overlooking the allulose?
You likely overcooked the caramel. As I believe I state in the video, it can shoot from 300F to 330F very rapidly. The moment it hits 300F, get it off the heat.
I laugh every time I make this. You say it should last about a month or so? Not in my house, a couple days tops! I've shared this video with a lot of friends that keep asking how I can eat caramel sauce on Keto. Thanks!!!!
Glad you like it. 🙂
Making this for the 4th time and again perfect results! Thank you Sir! Note: I did not use bourbon so used the suggested 1 full teaspoon of vanilla extract and it was perfect!
EwwwWeeeeee! Can’t wait to try this one! I’ve been on the hunt for a caramel sauce but haven’t been able to find one that was keto friendly! Thank you X 1 million! 👏👏👏
Looks amazing! What's the name of that squash again? (I rewound but still couldn't quite catch it. Coyote?) I've never heard of it, but will keep my eye out because I miss apples.
Chayote. I did a video on it it you do a search.
@@SeriousKeto Thanks for the heads-up, I'll do that :-)
Just found your channel! Saved this yummy recipe 😋.
Glad to have you here.
That’s amazing. Making some tomorrow
Looks great! You always know if it's *really* good, because you nod & smile before saying anything. lol😋
I love Keto Caramel Sauce... it really translates well from the "real" version (much like Cheesecake). Speaking of, this would make an excellent Turtle Cheesecake with your candied Pecans & some Bake Believe chocolate chips!
I use caramel sauce on faux "Banana Bread" with a spoon of vanilla ice cream. I call it 'Bananas Foster Bread'.... and now that I think about it, I haven't made that in over a year. Time to!
All of that sounds so yummy.
Can’t wait to try this recipe. Thanks so much, Steve, for contributing to the Keto Community.
How long can I keep this syrup in a jar ? Also can I use erythritol or monk fruit sweetener? Lastly will it harden up in the fridge ?
It keeps for quite a while (at least a couple of months) in the fridge. You must use allulose for this to work. It doesn't harden up, though it is thicker at cooler temps.
QUESTION PLEASE: In your video at 1:38 you indicate 330 Degrees F a few times. However, for your printed Recipe, it states : "At this point, stop whisking and insert a candy thermometer into the sauce pan. If any crystallization forms on the side of the pan, just give it a little swirl to dissolve it. Let the sauce cook until it reaches 300F (150C) and is a deep amber color (10-15 minutes)." So, I'm confused. Which one is it? I just made it at 330 and it is delicious. However, it is much darker than the last time I made it. Thank you.
I revised the recipe to 300F (even though I feel 330F is perfect) because people were overshooting 330F and the sauce would turn bitter/burnt tasting. I've found that it goes from 300F to 330F pretty rapidly, so it's better to err on the side of caution.
@@SeriousKeto Thank you so much for getting back with me so quickly. I did make it at 330 today and it's delicious. However, I must have made it at 300 in the past, because I noticed the difference in temps today when I viewed the video again and then the recipe. Thanks again.
I love your reaction after tasting something yummy. Thanks for the easy caramel recipe! You Rock Steve
This tastes amazing. But it causes stomach discomfort. My stomach hurt for most of the day. Did you have any side effects?
I did not.
Made this, and OMG! The BEST (and easiest) Caramel sauce ever! I swirled it into an easy, homemade keto ice cream recipe. The Caramel sauce didn't harden, even while frozen. I made a Peanut Butter Caramel Swirl ice cream, too. We used it on keto apple crisp, and in coffee. So many ways to use this magical concoction! 🤎 Thanks, Steve!
So glad you liked it.
This is the BEST. Made some and will not be without. Thanks, Steve.
I didn't have bourbon so I used pumpkin spiced rum. Not sure if it added much but it's delicious. Thanks for a great recipe that's really easy!
Oh I have apple spiced rum! I will try that.
Ice cream, meet Carmel sauce. Oh, yes! I know what I will be doing this weekend. Thanks Steve!
I just made this and all I can say is "OMGosh"! Literally...that's what I said when I tasted it. Making the kfc-slaw next. Keep up the great work Steve!
😊
I made the caramel sauce yesterday! Drizzled it on top of Keto vanilla ice cream. My husband and I enjoyed such a delicious desert after dinner!I I am going to make more Keto vanilla ice cream today. I tried a different caramel sauce recipe before, it came out bitter and ended in the garbage. I used 1 tsp vanilla extract and Doctor Murray allulose monk fruit sweetener. Since 1 cup of this sweetener weights 160 grams, I added more to obtain 205 grams. I was afraid to don't end up with an extra sweet sauce and I removed some of it. I don't know exactly how many grams I used, but I can estimate around 190 grams or so. Steve your caramel sauce is the best! I will not try another recipe. Thank you!
I'm glad you like it. 🙂
Wow! I kind of did this by accident while trying to dissolve allulose. I will try with the vanilla, bourbon and cream. Thanks!
I seriously do not understand any thumbs down on this one. Maybe just jealous folks out there?
Could be...
Maybe they don't like their caramel that dark 🤣
Hi STEVE! Absolutely love your channel & all your delicious recipes! I can’t wait to make this caramel sauce! Looks scrumptious!
I want to tell you I’ve made my husband’s favorite Keto Apple Pie with Keto Butter Crust! The secret is I use the “Chayotes” sliced & instead of just cooking them in water, I use Twinning Apple Spice Teabags”! By brewing the strong tea first, then peel, seed & slice the chayotes! Cook them in the tea til crisp. I then sauté them in some butter, 1-2 teaspoons of “Calvados” for a few mins. Then prepare the pie filling with spices & a little monk fruit. (I’ll add one of our keto thickeners to the butter mixture then spoon it lightly over the slices! Finish off the crust & bake. Your caramel sauce looks like the perfect addition to a “Special Thanksgiving Apple Pie”! Indeed something to be grateful for. Looking forward to your next video, podcast & recipe!❤️👏💫😇🌻
What a great idea to use the apple spiced tea bags for apple flavoring! I’m definitely going to try that. Thanks! 😃
LOVE Caramel 💖
This is awesome, thank you, Steve, for all the work you put in
I have one BIG problem the caramel sauce tastes INREDIBLE... BUT, i get diarrhea from it even keeping it under the temp. of 150 (300 degrees Fahrenheit). Everytime i eat it my stumach just turns over ) =
Fortunately, allulose doesn't affect me this way. The one that gets me that way is xylitol.
@@SeriousKetoWhat strange is if i use it as powder like for in a sauce i don't get these symptoms, crazy right.
Yeah, that is odd...
I would love to see more recipes using the chayote. So far I have used it in soup as a substitute for potatoes. And I have made a faux apple crisp using it.
I can’t wait to make the Carmel sauce!!! I love watching your site, you make Keto enjoyable!!! Thanks
You just gave me a great idea. I’ve been looking for potato substitute to add to soup. I didn’t even think of chayote.
@@justkidding7523 it’s pretty good in soups but the texture isn’t the same.
Oh, wow! This tastes spectacular! I hate making candy, because I think the high temps of the syrup make it kind of dangerous. DH, a Type II diabetic pressured me into this recipe. I ordered the Allulose and we did it. It tastes SO GOOD! No one who hasn't tried it will ever believe there's no sugar in the recipe. I researched recipes and see that most include Bourbon, and almost all include well more than this recipe. I used a moderately priced Bourbon from a small producer--1 tsp whiskey, which is double that specified in the recipe and 1/2 tsp vanilla. I can't even imagine something that tastes so authentic without sugar! Thank you for this absolute taste bomb!
So glad you liked it!
Oh I'm sure the bourbon is ah-mazing!! I can't have whipped cream without 1/2 tsp of Southern Comfort added before whipping!
I've been looking for a good keto caramel sauce that didn't use aspartame or sucralose and that didn't cost a fortune, and now I have it. The keto french vanilla ice cream recipe I got from another keto blog is good, but it was missing that sauce. I am now complete, LOL. Really easy to make, and the caramel flavor is strong--I don't need to bathe my ice cream in it.
Awesome!
Ooooooh baby I've been waiting for this bad boy! Thanks! Have a great weekend
This is JUST IN TIME!!! I’m making a chayote “apple crumble” today & this will be perfect to go with! I have all the ingredients! Thanks!!
Do they have chayote at walmart?
Care to share that recipe?!?
William...I have bought chayote at my local Walmart before!
@@cb2manor I'll have to look when I'm there next!! Thanks!!
@@williamcatalano1762 yes or ask. My store is always sold out 😢
And…she trusts his satisfying grin once again! ☺️ I’ll be making this!! 😛
Sitting outside Costco waiting for the doors to open and now all I want is caramel sauce! lol Gonna make this very soon.
When I was on the quest for fries, I tried jicama. It absolutely didn't work for me, but I think it could also be an apple substitute.
Agreed
Just in time! I have a pint of pumpkin cream cheese ice cream in the freezer, ready for the Creami for lunch today! Caramel sauce is just the ticket!
Another home run out of the park - and I have all the ingredients on hand.
Pecan rolls anyone - with panhead dough or a sweeter version of keto pizza dough. Dreaming of all the future nibbles to come. Keto on!!
@@foodiemomoffour8194 not every Keto recipe developer on RUclips sees every video from every other keto recipe developer on RUclips...you are asking the impossible. Also, after now watching the video that you mention (that I had never heard of before today)...she specifies a "brown sugar" tasting sweetener, browns her butter first, cooks out her vanilla...all will affect the flavor of the resultant sauce. Hers also hardens completely even at room temperature and it doesn't sound like this one does that.
@@foodiemomoffour8194 So you’re just going to copy/paste the same WRONG response over and over?
My absolute favorite. Your face is soooooo honest! Thanks for holding on to your authenticity!
Looking forward to caramel chews.
Soon
I am so excited to try this recipe!!! I love salted caramel sauce…this week has been so stressful and it is helpful to have keto alternatives for when I just cannot get past the emotional eating…still working on it.
Best cooking show bar none!! ☺️☺️ Great sense of humour and I love that deep masculine voice!
Thank you! 😃
Thanks Steve! You looked pretty happy on that taste. Really happy… I’ll have to try this.
You are amazing. Thank you 🙏 for going through all the benefits 😋of trying these recipes for us ahead of time. I’m definitely going to try it. I just bought some allulose but it’s mixed with Splenda…will I get that caramel taste with that combo?
Splenda is a brand. They have allulose and they have the yellow packets that are maltodextrin and sucralose. I use the Splenda brand of allulose in this video.
Electric Mayhem WHAAAAAT!!!! I need that shirt. Got back into video just to see the intentional spilling of cream. Had to rewatch to see about Carmel. What about butterscotch? Damn now I got to go watch some Electric Mayhem. Love your channel.
I always wanted to meet somebody that could possibly make keto caramel. You sir are a genius! I never heard of allulose before, but I plan to make this real soon. Not with booze, but all else. Thanks 👍 a million. I would rather buy it pre- made so I can't mess it up. LOL.
Well now I have to make some vanilla ice cream. Thank you for the recipe.
Oh My Gosh!!! I made the caramel sauce and it was not only a success (I've had caramel sauce fail before), but it was DELICIOUS!!! THANK YOU!!!
Very impressed! Anyone have a great similar recipe for Carmel popcorn. This may be too sticky. Perfect for many other uses though. I love Carmel! Thank you 🙏🏻
Thank you! 😊🇨🇦
Last week I played with allulose and did the same thing. Except I added caramel flavoring. I was very happy with the results. Allulose is the First artificial sweetener that I bought in my life. I have since bought a few different swerve.
Although I don't like the allulose for cold beverages as it takes a lot to make it sweet, it's certainly does perform well when heated.
By the way the caramel sauce is delicious in coffee. And I didn't mind it too badly dipping popcorn into it lol ❤️
@@Charles.Wright no one's telling you to eat 10 lb of it. I literally can sit down with popcorn and have 15 kernels and be done with it. 15 is my serving size and I still managed to stay under 50 carbs a day and continue to lose weight. Self-control my friend
I’m catching up! This caramel recipe is great. Have you made condense milk? It’s great -
I have not.
@@SeriousKeto two cups of heavy whipping cream, 1/4 cup of butter, 1/4 cup of powered sweetener (I used allulose) one tsp of vanilla extract. Bring to boil and whisk until the boiling subsides, lower the heat to very low. Whisk occasionally. I cook it for an hour. Let it cool and voila! Delicious Condense milk ;)
Awesome
Omg! This has my name all over it! 💋🧚🏻♀️❤️🇺🇸
I bet this makes the best flan. And yes. I am a flan fan. (I'm old enough to make bad dad jokes. Don't try this on your own, kids.)
Priiiiitttty nice! 😍
Oh my goodness, I could eat the entire mason jar full for only 3 net carbs! That's magic. Now, if we could only do something about the 1020 calories in that jar!
OHHHH YAAAAA!!!. I like the choyote squash substitute. thanks.
Oh MY... it’s Friday and I have a super reason to make homemade ice cream ! I have “THE SAUCE” recipe that must be made ! Thank You ! Debra 🌻
Thanks. I'll have to try this. I'm looking forward to the caramel candy recipe. 😀
Also my lankanto monk fruit sweetener with erithritol too expensive to sweeten my coffee tea and it gives me duahrehea anyway so what about boca sweet .....I can't handle pure unsweet tea and stevia is ughhh
You need to clean up the spill because..
Ants
Do ants like cream? I'll have to ask Dennis. I really haven't had an ants issue this year. Fruit flies, however, are another story.
I wish these ingredients were cheaper here in Australia but it seems the flour and additive market is gouging Australians atm. Can be very painful seeing the prices when compared to what Americans pay.
Hi Steve I wish I could get allulose here in Australia. I'd love to try this. Cheers Rosemary Perth Western Australia (71 yrs)
My mouth is drooling. LOL. Im definitely got to make this. Once again, thanks, Steve.
Oh my goodness Steve! That looks SO yummy 😋 Thanks for sharing!💜🙏✌🌞💐🎶
Great video Steve! I've made this many times and i still can't believe how much it's tastes like regular caramel. I may have to make another batch this weekend.
Awesome recipe! finally we dont need to compromise with the sorbitol for commercial sugar free syrup. I know why stores dont sell using allulose, they are really the "rare" sugar alcohol substitute ;-) All sort of potential here that calls for caramel sauce... pecans, chocolate, ice cream...
I wonder if you could make Peanut Brittle using this recipe as a base.
I ate waffles dipped in caramel on my last cheat day and it was amazing. I bet this would be good drizzled on some chaffles!
Oh my goodness Steve, this looks amazing and by the truth of your expressions, I know I'm gonna do this❗😋
And I’ll just spill a little heavy cream as I put it into the pan….I had to stop the video because I laughed so hard and had to repeat play for my husband 🤣
Hey Steve.
My understanding is that alluouse will help reduce the effects of other carbs since alluouse molecules are so similar to sugar that it competes for the same insulin molecules as regular sugar does.
So having the apple is safe.
Yea buddy! I'm buying some allulose!!
Thank you Steve!
I’ve heard in the canning groups that zucchini works for baked apple. I am definitely making this for Rosh HaShana next year. Apple cake is a popular desert and this would go well with it.
I can’t wait for your caramel candy recipe because I would like to use it make turtle candies!!
This looks great Steve! Have you experimented with other sweeteners? I'm curious about monk fruit and brown sugar substitutes.
Yes. I did a video on it: ruclips.net/video/MkLCgFn6yVY/видео.html
For an apple substitute, other channels use chayote squash and boil them in apple/cinnamon tea.
My apologies, Steve, I found your recipe on you website.❤
Looks delicious. Can't wait to play with this.
Hope you enjoy
What would I do to make it thicker? Like to make carmel candy snacks.
In case you are looking for a different perspective on the Keto Lifestyle, I recommend watching this video that posted today 9-27-21. It's titled "Halle Berry's ANTI AGING KETO DIET? | Dermatologist Response | Dr Dray" on Dr. Dray RUclips channel. (if I link, my post will drop off). She does an excellent job (IMO) at addressing the keto diet from a dermatologist's perspective. She knows her stuff. Hope you tune in and enjoy.
Cool
Can you do this with allulous syrup by reducing the water?
Thanks for this! I’ve made some before and it just breaks or crystallizes. Can’t wait to make this.
oh geez steve, thanks for the know how. i haven't tried it yet but i can hardly wait!😀