Keto Caramel Sauce (Paleo-Friendly)
Keto caramel recipe & content provided by Sheridan Austin
This creamy keto caramel sauce takes ice cream to the next level. It’s so close to the real deal that it might fool your non-keto friends into enjoying a second helping.
While it makes the perfect ice cream sauce, this keto caramel is deliciously versatile. Use it to top almond flour pancakes and parfaits, or use it to frost keto sheet cake and chocolate muffins. No matter how you mix it, this keto caramel is going to steer you clear of brain fog and sugar crashes.
A few key ingredients give this keto caramel its rich flavor while upping the nutrient density. Lighly-roasted macadamias or cashews raise the healthy fat content and adding a rich brown hue, while ghee adds to its nutty flavor. However, you can also make it without the nuts if you can’t find high-quality macadamias (see recipe notes below).
This keto caramel recipe also suggests activating your nuts. This step is optional, but can improve their digestibility. If you want to activate the nuts, add them to a large bowl with at least 1 cup of filtered water and 1 teaspoon of salt. Soak the nuts for 7 hours, drain the water, pat dry, and add them to a baking tray. Bake at about 175 degrees for 4 hours, or up to 1 day in a dehydrator, and then use as normal in your keto caramel recipe.
Keto Caramel Sauce
- 1/2 cup raw macadamia nuts or cashews (preferably activated) – see recipe notes for nut-free option
- 1/2 cup coconut cream, melted
- 1 tablespoon MitoSweet, granulated erythritol and monk fruit sweetener, or liquid stevia to taste (paleo)
- 3 teaspoons vanilla extract
- 2 tablespoons grass-fed ghee, melted
- Pinch of salt
- Preheat your oven to 320 degrees.
- Place nuts on a baking tray, and toast them in the oven for 20 minutes, or until slightly golden and crunchy. The roasting is optional, but will improve the flavor and color of your keto caramel.
- Allow roasted nuts to cool slightly, then add them to a blender and blend until mostly smooth.
- Add remaining ingredients and continue blending until smooth. Be careful to not over-blend, as coconut cream can separate.
- If you will not use your keto caramel right away, store in a glass container in the refrigerator. To reheat and make it more pourable, add contents to a saucepan on low heat and gently warm.
- Serve with ice cream or other keto-friendly treats!
Nutrition Information (Per Serving):
- Calories: 241
- Total Fat: 26g
- Saturated Fat: 11g
- Cholesterol: 15mg
- Total Carbs: 3g
- Fiber: 1.4g
- Sugars: .75g
- Sugar alcohols: 0g
- Net Carbs: 1.6g
- Sodium: 41mg
- Potassium: 62mg
- Calcium: 19mg
Recipe notes: To make sugar free caramel without macadamias, omit the nuts and use an additional 1/4 cup coconut cream and additional tablespoon of ghee to your ingredients. Simmer all ingredients on low heat and then blend as instructed above.
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