Being on keto doesn’t mean you have to get up of caramel. You will not be able to caramelize Erythritol or Xylitol, but with lots of patience, you will be able to make caramel from lactose. This recipe is made with only 3 ingredients, butter, heavy cream, and Xylitol. I don’t use Erythritol for this recipe as it crystallizes and many times can split the caramel.
I like to use salted butter, as it offset the sweetness and imitates salted caramel. I use Tatua heavy cream and the more fat, the better.
250ml heavy cream
100g Xylitol (we stock it for sale, contact us for more info)
Put all ingredients into the pot. Put on medium heat and cook until caramel becomes thick and get a golden color. This process should be between 30-45 minutes, depends on your heat. The caramel will first be foamy and will raise, then will start bubbling and start to thicken until it becomes thick and golden (process on pictures below). Stir occasionally, but if you have good pot, it won’t burn. Pour on a base or just as it is in molds and cover with chocolate if desired.
You can also add to caramel anything you want to make a different flavor. When caramel ready to be poured, add the desired flavor, like ginger, peanut, nuts, or my favorite pistacio-matcha combo.
We stock up on several caramel flavors, so contact us through email or our social pages for orders.