3/4cupheavy cream or coconut cream skimmed off a can of full-fat coconut milk180 ml
1/4cupketo brown sugar 50 g, (I recommend using Sukrin Gold brand for this recipe)
1/4cupsugar-free maple syrup or sugar-free honey60 ml
4 tbspsalted butter (dairy or nondairy) or coconut oil56 g
Add the heavy cream, brown sugar, maple syrup, butter, molasses, and salt to a saucepan over medium heat.
Stir to combine the ingredients and allow the mixture to gently boil for 20 to 30 minutes until it reaches your desired thickness. Store the caramel in the refrigerator in a sealed container for up to 1 week.
If you use Sukrin Gold brand brown sugar and sugar-free honey your caramel will remain a thick sauce that doesn't solidify unless frozen. This would be helpful in recipes where you want a looser, more pourable sauce.
If you use another brand of keto brown sugar + sugar-free maple syrup, your caramel will solidify as it sits at room temperature. This can be useful in recipes that call for dipping the caramel in chocolate.
If the caramel starts to separate while it is cooking, add more cream, 1 teaspoon at a time and whisk well.
If you want to make this dairy-free, I recommend using butter-flavored coconut oil. Regular coconut oil will also work, but the flavor is best if you stick with a butter-flavored product.
Molasses does have carbs and sugar. Using a little does wonders for the flavor. The recommended amount for this recipe is 1 tablespoon but you can use as little as 1 teaspoon.
To make this dairy free, use coconut cream and butter-flavored coconut oil.
To make this Paleo, use palm sugar and real honey or maple syrup.