5 Minute No Carb Caramel Sauce

5 Minute No Carb Caramel Sauce

This is a lovely caramel sauce that is luscious and can make many treats extra special. Its even very low calorie! It is very labor intensive to make a regular caramel sauce, and the low carb ones on the market are watered down versions. Loaded with sugar alcohols, they just don’t have the flavor and consistency of a delicious homemade caramel. This one adds that extra designer touch and kicks almost any dessert up a notch in presentation and taste. It’s a treasure if you love caramel.

All natural and gluten free, this sauce can be stirred up in just 5 minutes with the ability to thicken or thin it to fit the desired use. It can be salted or not… see the variations.

To me, it’s a dream come true for caramel lovers and a universal sauce, so rich and tasty you’d never even guess it was sans sugar. Perfect for topping muffins and desserts like , bars & brownies or using as shown to add a perfect caramel charm to the ready-to eat low carb Dixie Cinna-Apple & Spice Cinnamon Cookies. Hey, the great thing about a great caramel sauce is a little goes a long way and everyone can enjoy it!

-Brenda

Ingredients

Directions

Cook’s Tip: Caramel sauce will boil up and foam quickly. Remove pan immediately and for easy clean up, pour sauce into jar or storage container right away and wash pan with hot water as caramel sauce becomes sticky as it cools.
In a good size saucepan, mix together the Spoonful™ and Thick It Up™. Add water; stir to coat the Spoonful. Over high heat bring to a boil (it will only take a minute or two) and it FOAMS UP. DO NOT LEAVE PAN UNATTENDED –it will foam up quickly after it starts to bubble and boil (as shown). Remove from heat immediately after it foams up and stir in butter, if using. Stir in the vanilla and maple flavoring.
You’re good to go. Sauce will thicken up as it cools. Store in covered jar at room temperature or in fridge for up to 2 months. Reheat in microwave for a minute to thin, or add a teaspoon or two of very hot water. Makes 16 tablespoons, zero net carbs per tablespoon, just 15 calories.

Cinna-Apple & Spice ready-to-eat cookie (shown)
Variations:

Add ½ teaspoon kosher salt for a “salted caramel” version.

Use 1 tablespoon less water for a very thick & sticky sauce to use immediately.

For a thinner sauce, use 1/3 cup water.

Leaving basic recipe sauce uncovered at room temperature will thicken it more.

Add 1 tablespoon cream for a creamy version. Keep refrigerated.

For caramel “syrup” use 6 tablespoons water.
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