Keto caramel, could such a thing exist? Not only is it a real thing, but it’s also stupidly easy to make and ZERO CARB to boot. It’s so easy to make in fact, that I’m actually kind of embarrassed that I didn’t think of doing it sooner. It requires just 3 main ingredients; butter, heavy cream and sweetener. With those ingredients and a couple steps, you could be enjoying delicious keto caramel in 30 minutes.
The long journey to Keto Caramel
I didn’t set out intending to make zero carb caramel. With Fall here I was trying to churn out a delicious Pumpkin Spice Latte for everybody. I tried what I thought would make a great cup of Autumn themed joe. I added pumpkin pie filling and whipped cream to coffee. You’d think this would be good…it’s not. Befuddled at this set back I decided to try some of the recipes online. They sucked. Then I decided to try almost all the recipes online. They all sucked. Then I tried just pouring some Skinny Girl Pumpkin Pie syrup and cream in coffee. This was okay but still not what I was looking for. Plus, that doesn’t exactly constitute a real recipe either. Does a great pumpkin spice latte exist outside of Starbucks? Maybe. I’m still working on it for you.
Pumpkin spice latte rant aside, in the process of searching PSL recipes I saw some of them adding caramel on top. This started my brain gears spinning again. I’ve watched enough cooking shows to know that caramel is extremely easy and basic to make. I decided that rather than accept defeat I’d make a keto caramel recipe. I looked at a few recipes to see the approximate ratios and then made a few test batches and here we are.
Delicious Low Carb Caramel
Wikipedia claims that caramel is made by the slow heating of sugar until the molecules break down and reform into the classic caramel taste and color. I’ve determined in the Keto Culinary test kitchen that this statement is false. There’s no sugar in this recipe and yet we still wind up with caramel. In the entire world, just you and I know the real secret of caramel. That it isn’t the sugar but instead the browning of the butter and maybe the cream. Obviously, this lie is perpetrated on the unsuspecting public by big sugar. What other food conspiracies will we unravel? Jokes aside, this works and you can’t tell it’s not regular caramel at all. Perhaps the browning of the butter makes the taste instead. I don’t know. I’m not a caramel scientist or scholar. But this recipe is so good that I sometimes just stand at the refrigerator eating out of the jar with a spoon. It’s zero carbs so it’s okay.
Coming soon is a Cinnamon Caramel Latte as well as an odd caramel bacon thing I made on a whim that turned out to be pretty good. Both of which utilize this delicious keto caramel recipe.