Keto Caramel Sauce - Only .1g Net Carbs per Tablespoon

I've been experimenting a lot with various keto sweeteners and have found that when it comes to caramel, allulose seems to be the way to go. Besides behaving a lot like sucrose in recipes, according to the International Food Information Council, allulose is not metabolized by the body and thus causes no increase in blood glucose or insulin. As a result, it does not count toward net carbs.
Printable recipe with macros: www.seriousket...
The brand of allulose I use: amzn.to/3lZrHJc
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[@SeriousKeto]

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.

[@renpilak6048]

Rebel ice cream is the best keto ice cream! Butter Pecan and Mint Chocolate are my most favorite!

[@VFRExplorer]

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.

[@groovy-momma418]

@@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.

[@kathy32850]

@@renpilak6048 I agree it is good but Enlightened is my preferred brand. Halo top is horrible imo.

[@irenefrom5248]

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….. ;)

[@kellymeredithdc7436]

It never gets old the “ Steve appreciation face” 😁

[@FirstLast-iv2tc]

I know. I think we can all relate to it.

[@nanabella151]

Yup! I was just about to type the same thing when I saw your comment😂😃👍🏻❤️

[@LoveWinsMovement]

🤣😂

[@BlackTieKitchen]

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)

[@BlackTieKitchen]

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.

[@RV-there-Yet]

@@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.

[@charuscharm]

Can we use erythritol instead?

[@cami3754]

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!

[@SeriousKeto]

I'm glad you like it. 🙂

[@kelliezimmerman9621]

I'm not sure that I wouldn't eat the whole jar by the spoonful. Looks delicious!

[@shawnabeals9261]

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...

[@michele7944]

If I ever meet you, I’m gonna give you a big HUG! Thank you for discovering a “ketoriffic” caramel/butterscotch sauce

[@avatarwormette]

Omg, I love flan and I just stumbled on a regular recipe for a coffee caramel flan and realized that the only thing that is non keto in it is the caramel. With this recipe I can try it and maybe unlock another level of keto happiness! Thank you so much for this recipe!

[@SeriousKeto]

Hope you enjoy!

[@IQTech61]

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.

[@SeriousKeto]

Great tip

[@ketayunketayun382]

My absolute favorite. Your face is soooooo honest! Thanks for holding on to your authenticity!

[@cmorrison5466]

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!

[@SeriousKeto]

So glad you liked it.

[@healthhollow7218]

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]

So glad you liked it. 🙂

[@healthhollow7218]

@@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!

[@marianne1959]

Best cooking show bar none!! ☺️☺️ Great sense of humour and I love that deep masculine voice!

[@SeriousKeto]

Thank you! 😃

[@a-trainsandroid6731]

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!

[@janetmartin2314]

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!

[@SeriousKeto]

So glad you liked it!

[@renpilak6048]

That will be a great topping to keto brownies, with sea salt! Thanks, Steve!

[@SuperWonderbar]

Thanks so much in showing how to actually make caramel sauce the correct way!!

[@alisakirk9782]

I’m wanting to surprise a friend for Christmas with Keto Caramel popcorn mixed with Wisconsin Cheddar Popcorn. So was looking for a very smooth looking caramel sauce. This one looks perfect. Thx

[@SeriousKeto]

Glad I could help. 🙂

[@purplelovinnonna7332]

First time watching one of your videos - love how real you are, spills and all - subscribing and will be looking at more!!

[@SeriousKeto]

Glad to have you here.

[@donnataylor1059]

He is one of the best here on KZbin!

[@ninamofor857]

That’s amazing. Making some tomorrow

[@qwispery]

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!

[@VKRollins]

I have to say that I have noticed your trivets from the first video I watched. I just love your collection.

[@joannebryant6217]

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! 👏👏👏

[@DrewIsARealBoy]

Alright Steve. Time to learn how to make allulose marshmallows and show us that too :)

[@SeriousKeto]

Marshmallows would definite be nice.

[@QuantumJ67]

Can’t wait to try this recipe. Thanks so much, Steve, for contributing to the Keto Community.

[@mikemonson3790]

Best Carmel sauce I’ve tried yet. Great job!

[@silencenewberry]

I've made this several times and it is awesome. Absolutely wastes anything made in the store, as a matter of fact, you could easily sell this...it's that good.

[@SeriousKeto]

Thank you. 🙂

[@MichelleOhio]

This is the BEST. Made some and will not be without. Thanks, Steve.

[@sweetrouble420]

I love your reaction after tasting something yummy. Thanks for the easy caramel recipe! You Rock Steve

[@caymanchristopher7014]

Wow! I kind of did this by accident while trying to dissolve allulose. I will try with the vanilla, bourbon and cream. Thanks!

[@anniake8578]

LOVE Caramel 💖 This is awesome, thank you, Steve, for all the work you put in

[@janismcgovern5067]

I made your caramel sauce tonight. Love it! My blood sugar loves Allulose!

[@SeriousKeto]

Awesome. 👍🏻

[@TrishTruitt]

Yay - It worked! I made this last night, and it is delicious! I had tried (and failed) the last time, using another video & recipe. It burned and I think it was because the steps on how much to cook it weren't clear. However, your video was clear and helpful. I love that you used a thermometer to tell us when to stop cooking it.

[@SeriousKeto]

I’m glad it worked for you

[@totallyrufus]

Thank you!!!!!!! Finally!!!!! I kept searching keto caramel sauce and they would introduce the video as "keto" but then add in brown sugar and granulated sugar. Thank you for actually making this keto. I miss caramel so very much!

[@SeriousKeto]

Just be careful how hot you get it while making. If you overshoot, allulose gets bitter.

[@totallyrufus]

@@SeriousKeto I always burn my sugar. Can I use a regular meat thermometer?

[@SeriousKeto]

I’d recommend a candy thermometer or an instant read thermopen.

[@totallyrufus]

@@SeriousKeto okay, will do. Thank you😃

[@totallyrufus]

@@SeriousKeto One more question. I just want to make sure I don't mess my caramel up....will a cheap 11 dollar candy thermometer work?

[@anneschano2752]

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!❤️👏💫😇🌻

[@healthhollow7218]

What a great idea to use the apple spiced tea bags for apple flavoring! I’m definitely going to try that. Thanks! 😃

[@jodylegrand6624]

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 🙏🏻

[@prometheanskitchen1259]

This sauce is delicious! I love it. To me it has an English toffee taste. Such an awesome sauce

[@jonischeller7579]

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!!!

[@zensbleexperience3470]

Ooooooh baby I've been waiting for this bad boy! Thanks! Have a great weekend

[@debbieholeman6573]

Finally had low humidity today and made the caramel sauce. Fantastic! Thanks Steve.

[@alansawesomeketoworld4612]

Awesome recipe. Thinking about making lechan flan and this sauce would be prefect on it

[@Bshell1502]

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!!

[@williamcatalano1762]

Do they have chayote at walmart?

[@cb2manor]

Care to share that recipe?!?

[@cb2manor]

William...I have bought chayote at my local Walmart before!

[@williamcatalano1762]

@@cb2manor I'll have to look when I'm there next!! Thanks!!

[@kathy32850]

@@williamcatalano1762 yes or ask. My store is always sold out 😢

[@KevinGaeke]

Thanks Steve! You looked pretty happy on that taste. Really happy… I’ll have to try this.

[@robbincomer587]

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!

[@SeriousKeto]

😊

[@bulldog4791]

I just made some ice cream with my new Ninja Creami and will be making this caramel sauce 😋 Thanks Steve. I have perfected a coffee ice cream recipe.

[@SimpleTruthsWork]

Coffee Ice cream- do tell! Here in New England, we do ice cream year-round. Having a keto version would be amazing!

[@zensbleexperience3470]

Coffee is my favorite ice cream ever! This sauce would be magic on coffee ice cream

[@peggyschott2879]

Coffee ice cream, 🤩 I would love to make a keto version. I presently flavor high fat yogurt with cold brew coffee concentrate and organic cocoa powder with Pyure as a little sweetener. I call it cappuccino yogurt. I stick it in the freezer for awhile and it’s like an ice cream treat.

[@jillfisher6386]

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.

[@vas4739]

Try jicama that was simmered in swerve brown sweetener, cinnamon (both Ceylon and regular), pinch of salt, ground cloves. Jicama stays crispy but tastes as if it were an apple!

[@SeriousKeto]

Yum

[@amynelson7717]

Made this today. Heaven!

[@SarahLynn1116]

YESSSSSS !!!!!!!!!!!!!!!!!! THANKS FOR THIS RECIPE !!!!!

[@marlenemcmurtry2889]

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

[@justkidding7523]

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.

[@marlenemcmurtry2889]

@@justkidding7523 it’s pretty good in soups but the texture isn’t the same.

[@pattivollmer1116]

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!

[@vbella39]

Oh I have apple spiced rum! I will try that.

[@SimpleTruthsWork]

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!!

[@jillfisher6386]

@@foodiemomoffour8194 not every Keto recipe developer on KZbin sees every video from every other keto recipe developer on KZbin...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.

[@jeanieb6373]

@@foodiemomoffour8194 So you’re just going to copy/paste the same WRONG response over and over?

[@Registered_Democrat]

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.

[@occamsrouter]

I wish I could like this twice! Phenomenal!!

[@seanperdue232]

Your videos are AMAZING!! I love the sense of humor you inject into them. 👍

[@gendoll5006]

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!

[@tamaraforeman1623]

I am now going to order some allulose and make this! Looks so good and easy. Thanks for doing all the hard work for us.

[@SeriousKeto]

Hope you enjoy

[@kmbn1967]

Thanks. I looked at a couple but yours is better instructions

[@hbrown1969]

For an apple substitute, other channels use chayote squash and boil them in apple/cinnamon tea.

[@galebrooks6700]

This sauce is fantastic! Thank you!

[@rjespo]

Allulose really is great for caramelization. Thanks for your several videos on this topic!

[@giselesmith7795]

Ice cream, meet Carmel sauce. Oh, yes! I know what I will be doing this weekend. Thanks Steve!

[@joannsmith9]

Can’t wait to try this ❤️

[@margolitapnina6716]

I saw the sparkles in the eyes when tasting it and I live for it

[@ChrisBairKeto]

Aw man, I guess it's time to get a "candy" thermometer. Is the spilling of the heavy cream optional? 😉

[@SeriousKeto]

I think in some cultures it’s considered good luck. 😉

[@LoveWinsMovement]

🤣😂

[@bxtchtrials]

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.

[@TheCreativeChica]

Just found your channel! Saved this yummy recipe 😋.

[@SeriousKeto]

Glad to have you here.

[@SecTechie]

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.

[@CoolShaw12]

OMG! So glad I found this recipe on your channel! You ever want to throw something after you taste food because it's so shameful good... that it's so amazing!?! and hits just the right spot!!! Add this to the list! Another fantastic hit! Thank again for all the tests and hard work you do on your webpage and channel! This is BOSS!!! So Good... cannot wait to make my keto Caramel Macchiato for lunch and then try it on my keto ice cream for dessert after dinner!!! FANTASTIC!!!!

[@karronlaneNOLA]

oh geez steve, thanks for the know how. i haven't tried it yet but i can hardly wait!😀

[@RebeccaRaven]

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!

[@markbray3042]

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.

[@SeriousKeto]

Awesome!

[@debralunnen3378]

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 🌻

[@rosm6621]

Sitting outside Costco waiting for the doors to open and now all I want is caramel sauce! lol Gonna make this very soon.

[@daxxydog5777]

Saved this to my keto recipe file, Steve!

[@michealhall4512]

Ooh ... This will go really well with the bourbon vanilla keto icecream I made the other day. I was jonesing for some caramel sauce to top it ... Time to buy some allulose and try this out!

[@sweetrouble420]

You are a genius and so grateful for you and your amazing channel. No matter what keto recipe I'm looking for, there you are 😁

[@mcomeslast]

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.

[@groovy-momma418]

Oh this looks so yummy 😋 😍 I just got my first ice cream maker. So once I learn how to make a keto ice cream I'm going to make this caramel sauce. Thanks so much for sharing your recipe. 😊

[@vas4739]

I chop up jicama, boil it in ACV with ground clove, ground cinnamon, Ceylon cinnamon and reduce the liquid. While it’s cooling I add Swerve brown to taste. Store in jars. Planning to make “apple fritters” the keto way.

[@sabrinapittsley2304]

My mouth is drooling. LOL. Im definitely got to make this. Once again, thanks, Steve.

[@The_Keto_Klingon]

Looks delicious. Can't wait to play with this.

[@SeriousKeto]

Hope you enjoy

[@adjustedsetlee6921]

definitely making this soon. this will be great drizzled over macadamia nuts

[@purplekat9685]

Oh my goodness Steve! That looks SO yummy 😋 Thanks for sharing!💜🙏✌🌞💐🎶

[@WhatsInAName222]

You totally had me at “oohhhhhh yeah”. Making it this weekend.

[@larsulrich2761]

What might make the squash more apple like would be to sprinkle or even soak the wedges in a food grade malic acid solution. That would give it a sour apple flavor that should pair nicely with the caramel sauce.

[@SeriousKeto]

Malic acid is really strong. That’s what they powder Atomic Sour Balls with. I might start with citric acid first befor busting out the big guns. Good idea, though.

[@putnutskitchen9342]

I didn't think this one would interest me but now I want some.

[@ashleighjaimaosborne3966]

Thank you! 😊🇨🇦

[@michelepenning302]

You got a new subscriber the moment of appreciation while eating your caramel. 😊

[@SeriousKeto]

Glad to have you here. 🙂

[@michelepenning302]

@@SeriousKeto I’m going to try to make your caramel tonight.

[@lumenmom]

I found this recipe at the right time. I am planning on making a keto bread pudding and was thinking of how to make a caramel sauce. This was easy and I happen to have allulose (most times I don't have all the ingredients needed). Thank you Steve!

[@SeriousKeto]

I've done this recipe with a couple different brands of allulose. I've found that a couple of them have a slightly bitter after taste if you get up to 330F, which comes very quickly after hitting 300F. So I recommend pulling it off the heat once you hit 300F.

[@wildflower1335]

Oh my goodness Steve, this looks amazing and by the truth of your expressions, I know I'm gonna do this❗😋

[@VeronicaXStitch]

I made this today and it was soooo delicious! I drizzled it on some pecans. Next I will try it on keto pancakes. Thank you for sharing!!!

[@TheeRustyCage]

Thanks for this! I’ve made some before and it just breaks or crystallizes. Can’t wait to make this.

[@armaugh]

Allulose has been found to be more reactive than fructose and glucose in glycation reactions in the body. This combined with the liver's inability to filter it out of the bloodstream promptly (as it does with fructose) does raise concerns about safety. It is not allowed here in Europe.

[@kctexan1817]

Sure glad I don't live in Europe. Allulose is my favorite sweetener and actually lowers my blood sugar.

[@lydiajohnson3592]

Thanks. I'll have to try this. I'm looking forward to the caramel candy recipe. 😀

[@juliel6254]

Oh my! Caramel is one of my favorite flavors and textures. I've struggled to make a keto version. I always seem to end up burning it or it just turns into brown liquid. Thanks for making this, Steve. Just watching you enjoy it had my mouth watering! I guess it's time to pull out that ol' candy thermometer! : )

[@stuartpierce121]

Now I have got to make this thanks Steve LoL. Thanks Jennifer 🤩

[@joeykonyha2414]

Chayote squash are called mirlitons here in Louisiana and they’re used in pies and stuffings, amongst other things.

[@SeriousKeto]

I did not know that.

[@susanasher221]

You might want to try dipping jicama in the caramel sauce. It's crunchy like an apple an sweeter than chayote.

[@beckyev1965]

I agree about the salt - I always add a pinch to my toffee, caramel, etc. Makes the flavor more interesting, and brings out the buttery flavor.

[@SeriousKeto]

So true. 😉

[@craigslitzer4857]

I tried allulose recently with horrible side effects. Y'all can have it. I'll stick to my sucralose and whatever limitations it has.