Best Recipes “Better then Crack”

(Kaysha Danger) #1

Ok made this the other night and it’s so close to my regular bourbon caramel sauce that I can probably never make it again because it’s THAT good (it is thinner and colored differently then caramel sauce be advised)…

Better then crack Keto Caramel Sauce

1 Stick Salted butter
(Melt in pan and simmer until it’s browned approx
5 mins) +0 carbs +88g fat +0 protein +800
calories
1 Cup Heavy Cream +6.5g carbs +86g fat +6.8g
protein + 809 calories
1/3 C Swerve + another .5 1/3 cup (sweeten to
taste) +0 carbs +0 fat +0 protein +0 calories
2 T Burbon
(Add these ingredients and simmer on low for
15 mins) +0 carbs +0 fat +0 protein +67
calories
1 tsp-ish Vanilla
(Add to final product after removing from
stove) +.5g carbs

Total carbs 7.0g
Total Fat 174g
Total Protein 6.8g
Calories…A lot (1,676)

(Full Metal KETO AF) #2

I lived in Kentucky for some years and personally I like to add the Bourbon after boiling. I like a the alcohol in there. :cowboy_hat_face:

(Tracy) #3

I’ve tried to make keto caramel sauce with erythritol and when it cooled it was grainy. I just discovered Allulose and it acted and tasted exactly like sugar when making caramel. Have you compared the two?

(Full Metal KETO AF) #4

Erythritol doesn’t dissolve in quantities above a 2 parts Water : 1 part Erythritol. Yes, I’ve had experience with both. I make Cowboy Candy which is Jalapeños in syrup. First time I tried I got lots of Erythritol rock candy when it cooled. I discovered Allulose later and use it for stuff Erythritol doesn’t work well for. I get Hoosier Hill Farms brand from Amazon, it’s the best price I have found. Best for syrups and caramelization. I don’t really use the sweet stuff much anymore. I’m pretty over sweets but I like it for certain flavor enhancements in Asian cooking and things like that.

(Marianne) #5

Sounds wonderful - what do you serve it on?

(Kaysha Danger) #6

I made these super awesome pecan bars. (I like to experiment in the kitchen). Let me find my notes and I’ll attach the recipe

(Kaysha Danger) #7

Thanks for the info! I did notice it was grainy cold (I don’t think it was warm). I’ll try the other! Thanks for the info.

#8

A local company makes an erythritol-magnesium blend that prevents recrystallization…it really does work :slight_smile:

(Rebecca 🌸 Frankenfluffy) #9

My mum makes lemon posset using erythritol (I use Splenda in mine). Hers is like a yellow creme brûlée, with a crunchy sugar-like crust - it’s extraordinary (not to mention delicious!).

My Splenda version is smooth all over. Very different!

(Tracy) #10

I’ve never heard of lemon posset. I just looked up a recipe and it’s interesting. I had no idea heavy cream would set up like that by boiling it without the use of egg yolks. I’m going to try this. Thanks!

(Rebecca 🌸 Frankenfluffy) #11

It’s like magic! Just cream, sweetener, heat, and a lemon (or lime - also yummy!).

@CrackerJax pointed me in the right direction!

('Jackie P') #12

Actually I use powdered erythritol and it works really well. I have used granulated and, as you say, it makes a grainy topping that isn’t unpleasant, but isn’t quite right to serve to guests.
Per person, I use 125 - 150mls double cream, the juice of 1 lemon and 1 tbsp powdered erythitol.
Boil the cream and erythritol until it reduces slightly. Add the lemon juice. Let it cool a little and put in the fridge overnight.
Magic! Even my carb eating friends love it!:yum: