Keto Caramel Sauce & Caramel Fat Bombs | Keto Recipes | Keto Fat Bombs | Keto Sugar Free Desserts
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After trying a lot of sugar free caramel recipes,
which I found on the internet, I was really not happy
with the results I was getting, so I began to experiment
to determine if I could come up with a new recipe,
and I’m very to share this recipe
so here’s my keto caramel sauce and soft
caramel fat bomb recipes.
The macronutrient ratio is 16
point 7 to one.
and because there’s no dietary fiber, both the total and net carbs
are equal to zero point eight grams.
per serving. I begin this recipe by first making
a simple syrup. In a small pot,
add the water, and bring it to a light boil.
and then add the sweetener.
I prefer to grind my sweetener to a confectionery consistency,
because it dissolves faster, but
you don’t have to, you can use the granulated sweetener as well.
The difference is it will just take a little longer to dissolve
completely. To make this recipe taste really good,
and, like real caramel, you do have to use
a sweetener that has a golden
or a more brown sugar taste.
After adding the sweetener, stir very well.
Then bring the liquid to a very light boil again.
As you’re cooking, stir continuously and cook over medium heat
until the sweetener is completely dissolved
and a deep, golden color.
Depending on your stove, you may
have to lower your temperature if the simple syrup begins to
boil too rapidly. It took me about two
to three minutes to get the simple syrup to the right color
and consistency, by having some of the water evaporate.
Next, in a deep sided frying pan,
or pot, add the butter and cook over medium
heat until the butter solids separate. This
is the same process as making ghee, but
you actually want the solid
to remain in the pot, and to darken.
It’s these darker milk solids that will give your caramel
a nice honey color. At this point, slowly
add the simple syrup to the frying pan.
Be very careful because this mixture is very hot.
Cook for a minute or two to combine the two ingredients,
and for the color to deepen to a darker golden honey.
Add your salt and vanilla and stir well.
Next, slowly and carefully add your cream.
Stir right away, but I’d really like to emphasize this caution:
When adding your cream, everything in your pot
will froth and expand very quickly.
This frothing and bubbling liquid is extremely hot,
and if it touches your skin, because it’s
very hot like candy, it will burn you.
So, again, please be careful.
This is also why it’s important to have a deep-sided pot.
You don’t want your frothing liquid to overflow.
Continue cooking over medium to medium-low heat
keeping the caramel at a very light simmer for about
15 to 20 minutes. As your caramel sauce is cooking,
Stir continuously, so that your caramel doesn’t burn.
As I said, cook for 15 to 20 minutes
or until you notice that your sauce thickens,
covers the back of the spoon, and sticks to the spoon.
When your sauce has reached the right consistency,
in other words, pours like liquid honey,
remove from heat right away, and let the caramel sauce cool
slightly in the pan. If you’re
planning on not using it right away, and storing your caramel,
pour into an airtight glass container.
This will keep for quite a while in your refrigerator,
A few pointers I’d like to share with you:
A few pointers I’d like to share with you:
This sauce will harden, even at room temperature,
as it cools. If you’re using the caramel sauce
as an ingredient, as in a frosting,
you’ll need to heat it up and soften it before
adding it to the whipping cream. If you want to make
soft caramel, shaped fat bombs,
Pour about 15.5 grams, or just a
little under one tablespoon, into each of
ten molds, and then let it just
cool on your counter.
Place into the refrigerator, not the freezer.
The texture and mouth feel of these fat bombs will be
soft and creamy, more like a soft, creamy
fudge, than a hard candy caramel.
You and your family may prefer the caramel very sweet
as per this recipe. However I prefer
my caramel with a reduced sweetener quantity.
You can adjust the sweetness
anywhere between 35 grams, and the 70 grams
as indicated in the recipe.
Also remember that different sweeteners will have
a different degree of sweetness, so adjust accordingly.
I will often use the sauce to make caramel cream frosting,
as in my keto chocolate cake with caramel cream frosting.
You really should try this cake. It’s really amazing.
Or another excellent use of the more liquid sauce
is to use it over ice cream. Enjoy!
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