Keto Caramel Sauce & Caramel Fat Bombs | Keto Recipes | Keto Fat Bombs | Keto Sugar Free Desserts
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- Опубліковано 12 вер 2024
- Written recipe: www.ketomealsan...
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A quick and easy sugar free caramel sauce, that has a wonderful, sweet, real caramel taste and is part of any keto, gluten free, weight loss, diabetic and paleo lifestyle. This salted caramel sauce pours like liquid honey when warm, thickens when cooled to a soft toffee and hardens in the fridge to make delicious caramel fat bombs.
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Wow thank you so much!!!! It taste better than any other caramel ever!!! I am about to try with pancakes!!! 😋 delicious!!!
Hi Candy! Thank you for your amazing endorsement and compliment on this recipe. I am going to try some, actually, on my mini pancakes. Great suggestion! Thank you!
I'm sure you just made some and decided to comment before eating your pancakes.
Slowly and carefully add the cream - as she dumps it in. LOL.
Hi Oneyaker! Your comment gave me a big smile. I actually did pour it in slowly, but when editing the video, it took too long to show the pouring and how it caused frothing of the caramel, so I sped it up 200%. It really does look funny when listening to what I am saying. I'm glad you were paying attention! Cheers.
Keto Meals and Recipes I love how you handle and shut down the cynics and haters with class and facts! Love your channel and your recipes. Keep up the fantastic work. Many appreciate it! Thanks! 😚
She's a professional do not try at home lol
Hi Kaiser... Please see my explanation above, about speeding up the video. I would never want anyone to get hurt. Cheers...
Ohhhhhhh. I misunderstood :-) Cheers!
Skip the water step. Just melt and brown the butter, add sugar + flavorings directly to it, remove from heat and add cream, add back to lowered heat and let thicken. You're adding water that then has to evaporate. Making more work for yourself.
Hi Rashida. Thank you for your suggestion. What you're describing is the dry method of making caramel, which works very well with regular sugar. The other method, which also works with regular sugar, is called the wet method, where you first make a simple syrup. Which method you use will depend whether you are making caramels or a sauce, however because I am using a sugar alcohol-based sweetener, I find that I get the best results by using the wet method. I prefer the consistency of results using the wet method for keto caramel sauce - but thank you for taking the time to make your suggestion. Cheers!
Thank you for taking the time to respond to your followers.. that's just sweet as your recipes 💐
It is my pleasure. I really love corresponding, and appreciate the time people take to let me know their thoughts. Cheers!
I love how your channel helps us make basic ingredients that are needed to make proper deserts.
Hi Mehak! Thank you for your very kind comment! I really appreciate it, and I am glad that my recipes are useful. Cheers!
Wow!! This look so RICH & DELISH!!! What's so great about this recipe is that it's low-carb but won't compromise flavor! I cannot wait to make & taste this recipe with my favorite Keto-friendly desserts! Thank you for sharing your recipe on a great demo-video!! MsECstreet :)
Hi MsEcstreet! I greatly appreciate your feedback and lovely compliment! Cheers!
I would use it for a topping on my pancakes yuuuumm! Thanks
I do too! Enjoy!
I was just thinking I needed to find a good caramel sauce keto recipe... thank you!!
It is my pleasure, RaidTheWind, and I am glad that you found my channel! Cheers!
great recipe my friend, this looks so delicious, sending my full supp;ort my friend with bell
Thank you for your support and kind words! I appreciate both. Have a Merry Christmas and Happy Holidays!
I did it! Thank you!!!! Gonna fill my keto chocolate with this sauce 😍 I used xylitol and it worked ☺️
Hi Rita! Thank you very much for letting me know, first that you made the recipe, and also that xylitol also works. I have not used xylitol much over the years because we have pets, so I wasn't sure whether it would work with this recipe, so your feedback is much appreciated! Stay well - Cheers!
Xylitol has 13 glycemic index not perfect for keto
This looks amazing.
Thank you, Annabella! If you make it, just be careful as it is very addictive 🥰 Have a wonderful day!
@@KetoMealsandRecipes haha!! You want it to be addictive. 😊🤣
I literally just made this recipe. It is soooooo good. Thanks for this recipe.
Hello Mrs. Louis! I really appreciate you letting me know that you made it, AND that you love the recipe. It is always good to get feedback, both reassuring and also helpful when a recipe needs to be improved. Have a wonderful day! Cheers!
Your recipes are really great. The narration is kind of monotone but you do get straight to the point so thank you
Hi A! I guess I'll never get an Oscar for voice acting (sigh). I'm still working on my delivery, but I am glad that you like the way that the information is presented. Cheers!
I'm really looking forward to trying your recipe! My favorite dessert is roasted hazelnuts with caramel minus the green apples although I really do miss it, LOL!
Hi Cedra! Welcome and thank you for taking the time to write to me. I also like green apples and would like to suggest that you try fresh slivers of peeled, raw jicama. it is a really amazing substitute - crunchy and a reasonable similarity in taste. The best substitute that I have found. BTW, you can also use jicama to make keto french fries. Here is a link to my recipe: ua-cam.com/video/xdX5QKcdZgg/v-deo.html Cheers!
I'm going to use your caramel recipe to make Chocoflan Impossible cake for my son's birthday🎈🎂!! I heard allulose is the best sweetener to use for caramel. Thank you!
Hi Jaded Optimist! Your recipe sounds amazing! If you have a link, would you mind sharing it? I always love finding something new. And I agree with you that allulose is excellent if you don't want sugar alcohols in the sweetener. You may need to add a little extra, as it is not quite as sweet as a sweetener with monk fruit. let me know how the caramel turns out.
A Very Happy Birthday to your son! Cheers!
@@KetoMealsandRecipes
I'm going to use the Hungry Elephant recipe. Do a yt search for Hungry Elephant/Keto Chocoflan. Thanks for your great work. You are precise and to the point and I can tell you love what you do.☺
Thank you Jaded Optimist! As you suggested, I looked up chocoflan, and found a version that appealed to me from the Food Network, that I will try to re-keto-fy with alternative ingredients that I prefer, and with more detailed instructions and macros. I greatly appreciate your suggestion, and am definitely going to try it out! Cheers!
Delicious... I made just now, this is a miracle❣️
Hi Sabine! I am so very pleased that you let me know that you made it and enjoyed the recipe. Thank you for letting me know - have a wonderful day!
Owsome
I was looking for keto caramel
Thank you😍
My pleasure. Enjoy!
Your recipes are amazing. Thank you!
My pleasure. Cheers!
Thank you 🙏
Hi حفص KDRY! Welcome to my channel - I don't think you have commented before. You are most welcome. I hope that you enjoy my recipes. Cheers!
I truly thank you for this recipe. 🙏❤
Hi Yolanda! It is my pleasure to share this recipe, and I would like to thank you for taking the time to let me know that you like it. Your feedback means a lot to me. Have a wonderful day - Cheers!
Great recipe ,truly . A question can I use brown sugar substitute?? Thanks for uploading ♥️♥️. You’re amazing .
Hi Nermeen! If you mean a brown sugar substitute, like Lakanto gold or Sukrin gold, then yes, by all means you can. This will keep the recipe keto and sugar free. If, however, you mean, can you use brown sugar, the recipe will work, but it will no longer be keto.
Thank you for your question - have a wonderful day!
@@KetoMealsandRecipes sorry my bad I didn’t clear which sugar I use. Yes, I use natural sweetener alternative . Thanks so much for your reply ♥️♥️
My pleasure, Nermeen! I hope it helped.
Thank you for this beautiful recipe. ❣️
Here in Germany Monkfruit is hart to get or overexspensiv, I always use a mix of Erythrit, Xylit and Stevia.
Can I use this for the recepie?
Kindly regards
Sabine
Hi Sabine! I think that your blend will probably be OK, but I am not sure how Stevia reacts in the heat. An alternative would be to use just xylitol (from a birch based source, if you can find it). Let me know how this works for you. Have a great day! Cheers!
I have steviana envelopes how many envelopes do I put
I really want to thank you for this
Hi Aimee! You are very welcome. Enjoy!
That is beautiful. Thanks so much!
Thank you, my pleasure. Cheers!
Looks delicious
Thank you, DML-R. Enjoy!
You make really good videos. Can I use for caramel popcorn or will it crystalize when it hardens?
Hi Sophie! I am sorry, but I really don't know, because I have never tried putting my caramel on popcorn, as I could not have corn of any kind on my diet. I would guess, and please be aware that this is only a guess, if you put your popcorn on a flat sheet, and drizzled a light coating over it, it might work? If you do try this, let me know - I am sure that others would be interested in knowing as well! Cheers!
Thank you so much this is an excellent recipe 💜
Hi Stacie. I glad that you like the recipe. I appreciate you taking the time to send me a comment. Let me know how you use the caramel sauce - I am always looking for new ideas. Cheers!
sound so good
Thank you, Star Ferg! I hope that you like it when you get a chance to make it. Cheers!
Love the recipe and video, as always! What do you use to grind your granular sugar into confectioners? Thanks.
Hi Shirley! I have two little machines, a bullet-type machine, for large batches, and if I just need a few tablespoons, I use an electric coffee/spice grinder. I hope this helps - Cheers!
But WHICH sweetener types/brands do you recommend, please??
Hi Oneoflokis. I use Lakanto Gold. Here is the link:
amzn.to/2GC9SuY
This is my personal preference because it does not leave an aftertaste, but you can substitute with any sweetener that you like that has a 1 to 1 ratio with sugar, or adjust quantities accordingly. I hope that this helps. I am sorry that I missed your original post. Cheers!
AWESOME! JUST AWESOME!
Hi Carol! Enjoy! Cheers
Wow! This is awesome 👏🏻
Hi Piper. Thank you very much. Cheers!
I gotta make this!
Hi Dana! I hope that you enjoy it! Cheers!
Your recipes are amazing 🙌🏻👏😍
Hi Fay. I am glad that you like my recipes, and I appreciate you letting me know. Thank you! ❤
Keto Meals and Recipes you welcome 🙏🏻 ❤️
Question; Was the caramel cooled down at all before it was tested for consistency? I did read below, in another comment, that you sped up the video during editing- which is why I'm asking. =) Thank you, hope you're having a lovely week.
*Forgot to mention that I have had the very best results- by far- using allulose for the sweetener in my caramel, & most other candy making as well.
Hi RV thereyet! I cook the caramel on very low heat, so it thickens up quite slowly, but, it is before turning off the heat that I do the spoon test to see if the caramel sauce is sticking to the spoon. When the sauce is sticking, I turn off the heat and let it cool, and the sauce does thicken up more as it cools.
Thank you for your inquiry - cheers!
Hi again, RV thereyet! Thank you for your observation regarding allulose. My understanding is that the reason allulose works well in caramel and candy making is because allulose is a "rare sugar" and has the same chemical formula as fructose, but is not metabolized by the body in the same way as a sugar, and for most people does not raise blood sugar or insulin levels. This is a fairly newly-available product to the general public, and most of it in North America (as I understand it) is derived from corn. The studies that I have looked at are done mostly on healthy individuals and are studies sponsored by allulose manufacturers or interests. And, as far as I can tell, no actual double blind or gold standard studies have been done for effects on people with diabetes, or other metabolic syndrome-type disorders. The studies also claim inhibition of the effects of other starches or sugars, when such are taken in conjunction with allulose. Allulose does contribute 0.4 kcal/gram of activity, regarded as "carb" in labelling, but it is not required to be identified as a sugar on labels.
So, I am still undecided on allulose as a direct substitute for erythritol/monkfruit blends, or xylitol.
The other problem with allulose is that I cannot find it in my region, and it is more expensive, and it requires 130% or so for equivalent sweetness to sugar, but I do understand that for candy making and sweet sauces, like caramel, allulose is providing the correct texture. When I can find some, I do intend to buy some, and test it out, and see how I personally react as a T2D, and I look forward to more independent, thorough testing in order to decide whether it is a good substitute on the occasions when I need a sweetener.
Thank you VERY much for bringing this up. I think that this is an important discussion to have for everyone to discuss the efficacy of allulose. if you have any additional information, I am always open to learning more! Thank you for your comment and observation - I appreciate it very much!
There are many types of allulose. I use carb free, calorie free and zero glycemic index.
Going to try this some time! Where did you get that gorgeous stemmed glass dessert dish with the beautiful double handles?
Hi! I actually, truly got it at our local thrift shop - I find some of the most beautiful stemware, plates, serving dishes and other knickknacks for videoing. The only problem is that there are usually just one or two pieces, not complete sets. I really love that glass, and would have loved to have a set for family dinners! Cheers.
Keto Meals and Recipes I'm so going thrifting soon! Oh, and I only use Lakanto Golden in keto sauces like this, too! Just made a keto praline no bake cookie and the praline sauce turns out perfect with that sweetener! Looking forward to trying your recipe!
My pleasure, and happy hunting. Send me a picture of any special finds. Cheers!
What other sweeteners can you use? You don't get lakanto or monk fruit where I am. Would it work with erythritol? Whenever I've tried to make this with erythritol, the mixture has separated into butter and cream. I always browned the butter, added cream and added erythritol though. Let me know
Hi Sithnk! You may substitute isomalt or sorbitol, but not plain erythritol or xylitol because the caramel sauce will separate. Try looking up Lakanto's own website for your region - they often have great discounts on their site and they offer (in our area) a first time purchase discount - hope that helps. Cheers!
Will just erythritol work? Only been using that recently
Hi Morgs88! Yes, you can use just erythritol - you may find that it crystallizes more as it cools, requiring you to reheat the caramel to re-incorporate it with a smooth consistency. This is one of the problems with all sugar alcohols, but taste-wise it would be fine. I hope that this helps...Cheers!
Thanks 👍🤩
Hi Betty! It is my pleasure to share this recipe. Cheers!
Thank you so much
You are welcome! By the way, here is a link to a preview of my new, free, e-cookbook:
ua-cam.com/video/q7_xH0zFP3s/v-deo.html
I am sorry that I missed your post when you sent it. Cheers!
Add slowly... hmm - that was certainly not very slow.
Pat, you are absolutely right. In the video I sped up this part - see the discussion with oneyaker, below - I always have a chuckle now when I see that part. :-)
How to make caramel candy bites for my coffee table candy jar
Hi Rabbit and Cat! An excellent question. I have not made caramel candy before, just the fudge. When you say candy do you mean a hard candy or a soft candy?
Thank you for your question - wishing you a Merry Christmas and a Happy New Year!
Very nice. What sweetener did you use please ?
Hi lala bella and thank you. I used Lakanto Golden (a monk fruit blend) because it has no aftertaste. Here is a link: amzn.to/2GC9SuY For the full explanation as to why I use this product over others, please see my reply to Sanjay S. Cheers!
Do you store in the fridge (if using for caramel sauce) or is it safe at room temp? How long does it stay good for?
If I use it as a sauce shortly after making, I just leave it on the counter. Otherwise, I store it in a sealed container in the refrigerator, and when I need it as a sauce, I put the jar with the sauce into a bowl of hot water to soften. Cheers.
Great recipe. Can you please tell me where you bowl? Thank you.
Hi Vangoju4u! The cute little bowl I use in the video is an antique I found in a vintage shop. They only had the one, and I have never seen any others like it. Sorry, but I don't know where you could find one. Cheers!
Can I use coconut milk cream instead of heavy whipping cream?
Hi Yazmin! Yes, you can. Have a great day!
great video! do you have a hard caramel recipe?
Hi CakeAngel! I am sorry, but I do not - this caramel becomes a dense fudge consistency when it is hard, not like a toffee. Happy New Year!
i wonder if putting gelatin in the syrup would work, both as an independent syrup but also for the recipe.
Hi Parapoliticos! Gelatin will not keep the caramel as a "flowy" liquid. Instead, it will create a consistency more like a "jiggly" pudding. If you have access to allulose, subsititute the monk fruit/erythritol sweetener with 130% of allulose. By using allulose, it will stay in a liquid form longer. I hope this helps! Cheers!
@@KetoMealsandRecipes Thank you, for taking the time to explain! We got to have caramel. Thanks again.
My pleasure! Enjoy!
What sweetener do you recommend to use that is like brown sugar?
Hi Diona. My preferred "brown sugar" sweetener is Lakanto Gold. Here is a link: amzn.to/2GC9SuY
Unlike stevia-based products, it has no aftertaste. Hope this helps. Cheers!
Wonderful. Thank you for answering.
You are most welcome, Diona!
Thanksgiving - just made this as a sauce for keto cheesecake. Taste delicious! But the finished sauce quite "separated". New to "keto sweets" - any advise on how this happened? Thank you
Hi Ericka. The only sweetener that I have found so far that works for me is the Lakanto sweetener. Also, stirring as the sauce as it is cooling is really important to keep it emulsified. Maybe if you tell me which products you used I can look into it for you and give you a more precise explanation. Cheers!
Add 1 tbsp fresh lemon juice at the beginning, with the water and sweetener. The acid will prevent separation and crystallization.
Mmmmmm
Thank you!
How should i warm it up in the microwave?
Hi Skyfire! I would strongly recommend that you warm it up over a double boiler, or immerse the jar in water, about half-way up, over low heat, and stir as it is melting, to keep the fat and sugars combined, and to prevent separation.
However, if you want to do it in the microwave, you have to be very careful, but do it like you would when melting chocolate - in short bursts, stirring in between each reheat of 5 to 10 seconds. Also, stop when there is just a little bit of solid left, and just stir it in so you don't burn the caramel.
Lastly, immerse whatever quantity you need in a small, open jar, in a pot with water hot half-way up the side of the jar, on the counter. Stir every once in a while as it is melting.
I hope that these suggestions are useful - have a great day! Cheers!
Thank you so much for these gorgeous recipe but I want to know how much sugar ,water, cream ,butter ,we want to make this, sauce
Hi Dalia! The written recipe with all the ingredients and directions is available at this link: www.ketomealsandrecipes.com/recipe/keto-caramel-sauce/
I put the links to each written recipe in the UA-cam description so that you can more easily get to it, for other videos. Cheers!
Thank you so much
My pleasure!
maybe it's me but that monk fruit (for that matter most of the "fake" sugars) leave a horrible after taste. it's not even close in my estimation, initially ok, but then the after taste hits like a poison dart on the tongue
Hi Motoputz! Alternatives to the taste of table sugar/cane sugar/honey... do have a different taste profile. I absolutely agree with you. Some people (me included) cannot stand the taste of stevia because of a specific receptor to the stevia flavor, so that tastes bitter to us. Also, many people find sugar alcohols to have a cooling or slightly bitter taste. However, monk fruit, in its pure form (which is approximately 200 times sweeter than table sugar) has no aftertaste. Pure monk fruit powder is extremely difficult to use in cooking and baking because of its concentration, and it is very expensive, and especially in baking you need a bit of bulk from your sweetener. So you are correct, the monkfruit/erythritol blend has a specific aftertaste, if you are sensitive to the erythritol. There is another product that can be used in place of various sugar alternative blends, and it is called allulose (a "rare sugar") It is quite expensive, only 80% of the sweetness of sugar, and it is not available in my country. So, although I would love to use it in some recipes, alas, it is not an option for me. If allulose is available to you, do try that, as it may solve the aftertaste problem, usually caused by sugar alcohols or stevia. If you do try making this recipe with the allulose, I would really appreciate your analysis as to taste and texture, so I could add it, as an alternative, to my recipe. Thank you for taking the time to describe your sweetener aftertaste. Cheers!
Xylitol has no after taste and it's has a 1:1 ratio with sugar. It's just as sweet as regular sugar and has no after taste. It's keto too. I absolutely hate the aftertaste of monkfruit so u should definitely try xylitol
@@Aj-zt3fb Ive tried it. unfortunately I have two dogs and xylitol is extremely toxic to dogs(google say's so?). so we keep it out of the house mainly because of that, but, if it kills anything I'd rather not have it the house, just like sugar is not in our house
@@KetoMealsandRecipes yes it is mainly the alcohols that I have a hard time with. we don't use sugar anymore so our taste buds have become really sensitive to sweets. I've always gravitated towards tart/sour/savory foods though
Hi Amira! I have used xylitol in the past, but I have pets and xylitol is poisonous for them, and one of my sons does not tolerate xylitol very well. But thank you for your good advice - it always nice to share information. Happy New Year to you and your loved ones!
Which sweetener did you use?
Hi Steven! I used Lakanto's monk fruit/erythritol blend. Here is a link to the product:
amzn.to/2GC9SuY
Cheers!
can you please mention the type of sweetener you used in this recipe?
Hi Noshin Luff! The sweetener I use is Lakanto Gold. Here is a link:
amzn.to/2GC9SuY
By the way, there is also a link for the written recipe at the top of the UA-cam description. If you are viewing on a phone, you may have to click the video name in order to see the description. I hope this helps. Cheers!
I'll try it tonight, can I use it with xylitol?
Hi Maria! Yes, just cook it on very low for maybe a little bit longer. Be sure to test it for grittiness. Have a great day!
@@KetoMealsandRecipes thank you! I tried your recipy with xylitol it turns amazing 💕
Hi Maria! I am glad that the xylitol worked for you - and thank you for letting me know! Have a great day!
Hi,
The recipe won't print, but the buy me a coffee sign moves, do I have to buy you a coffee to print recipe?
Hi Seeing eye 14! I checked the print button and it works for me - what happens when you press it? And, no, you don't have to buy a coffee to print any of the recipes. If you're still having problems, please provide as much detail as you can, and we'll look into it. Have a great day!
@@KetoMealsandRecipesHi, I replied and it got deleted, as you tube deletes everything I do, sorry.
Yes when I press print the coffee sign jingles and then nothing happens.
Hi Seeing Eye 14! I'm sorry to hear that you're still having difficulties. If you go to my channel to the About tab, you can click on the button there to get my email address. Send me an email, and I can email you back a pdf of the recipe. I'd be very happy to do this for you. Cheers!
@@KetoMealsandRecipes Hi, I tried this but still can't find an email address for contact.
Hi Seeing eye 14! The address is pes.com - I'll delete in 24 hours, so please cut and paste the address into your own files. I look forward to hearing from you. By the way, in which country are you located?
Which sweetener works? I only have stevia at hand but will buy something else to make this. Looks delish.
Hi Soldier957! I almost exclusively always use Lakanto Golden Monkfruit sweetener. Here is a link for your convenience: amzn.to/2GC9SuY
I know that the recipe works with this sweetener, but I cannot vouch for any other. In case you missed it, the link to my blog where you can get the printable recipe is: www.ketomealsandrecipes.com/recipe/keto-caramel-sauce/
I hope this helps. Cheers!
@@KetoMealsandRecipes It doesn't ship to my country but thanks anyway.
Soldier957 just get one made from monkfruit.like swurve
Hi Soldier957 - In which country are you located? I will write to my Lakanto contact and inquire whether it is possible to ship there. Cheers!
@@KetoMealsandRecipes Sweden.
Can you make keto hard candy caramel please??
Hi again حفص KDRY! That is a really good question. Caramel toffee would be a really nice treat, and I will give it a try, but I have never made candy, keto or otherwise. Let's keep in touch and I will let you know how things are going with the interesting project that you have suggested, Have a wonderful day!
@@KetoMealsandRecipes thank you 🙏 and have wonderful day too
My pleasure, حفص KDRY !
Hi, what was the white thing you used to pout the caramel in the mason jar. Also what is it's purpose. Thanks
Hi Jay! The white thing is a wide-mouth funnel. It helps me to not spill all over the place when I transfer from a pot to a smaller jar. I found it at my local dollar store - it was $1.50. I don't usually like gadgets, but this wide-mouth funnel is very useful. Thank you for your question! Cheers!
Keto Meals and Recipes thank you!
My pleasure, Jay Bee!
Thank you ive been looking for this because ive been trying to lose weight but do you have any tips because mine are sticking when i tried this recipe
Hi Wael Gh. It sounds like you may be overcooking it just a tiny bit. It does harden when it cools, but can be remelted over a double boiler. I hope that this helps. Cheers!
What kind of sweetener did you use? What brand?
Hi Lenar! For all of my videos, there is a link to the written recipe at the top of the UA-cam description, and when I use a specific product that is available on Amazon, I include a link to it so that you can see what I use, and/or order it online. Here is the link to the written recipe:
www.ketomealsandrecipes.com/recipe/keto-caramel-sauce/
and here is a link to the specific sweetener I used, which is Lakanto Golden monkfruit-based sweetener (which I then grind to a very fine, confectionery powder):
amzn.to/2GC9SuY
Happy Holidays!
Your recipes/info are great, but your sound level is too low!! 👊
Hi Oneoflokis! Thank you for letting me know that the sound quality/volume is off. I have occasionally heard that in other comments, and I find it extremely perplexing because I use the same volume settings when recording all the videos. I will try to figure this out so the sound volume is uniform for everyone. Cheers!
@@KetoMealsandRecipes Thanks - you're welcome!! ☺️👍
My pleasure, Oneoflokis!
well done. what sweetener did you use ?
Hi Sanjay and thank you. I used Lakanto Golden (a monk fruit blend). Here is a link: amzn.to/2GC9SuY
On the Lakanto website you can get a lot more information about the product and they often have really good discount offers. I like this product because for me and the people who have tested my recipes, no one could detect any difference - they always asked if I was using "real sugar" so that is why I use this product over the stevia brands (with which I get a very strong aftertaste - some people do, and others do not). Here is the link to the US site:
www.lakanto.com/
If you are not in the US please google and see what their info site is for your location. Thanks for your question. Cheers!
Thanks. Keep up the good work :)
Thanks for the encouragement! Will try. Cheers!
Ur monk fruit blend says 4g of sugar and 4g carb per serving.which is teaspoon . So y did you tell us carb is 0.8g per serving?😉 anyways I don't need a caramel
Hello Sugarhoney! The 4 grams of carbs on the Lakanto label refers to 4 grams of sugar alcohol, BUT the specific sugar alcohol used to reduce the sweetness of the monk fruit is erythritol, which has an extremely low glycemic index - the body does not break it down, so erythritol does not affect the macronutrient ratio. I hope this helps!
Does the lakanto sugar get granulated or crystallise after cooling in this recipe ?
Tia ❤️
Hi Fay. I've made it quite a number of times, and I have never had it crystallize when following the procedure that I give. I also use it in my salted caramel ice cream recipe and, even there, it did not crystallize. Hope this helps... Cheers!
Keto Meals and Recipes thank you so much for your reply . I will try your recipe the exact way and I will let you know how it turned out 💕💕
Hi Fay. I look forward to hearing from you!
Mine separate once in placed it in a jar..the butter separated and I stirred then...it wouldn't go back together. . what happened?
Hi Kali. It depends which sweetener you used, as not all sweeteners work. Also, I find that if the heat is even slightly too high, the ingredients will separate. If you have the time to provide me more detail, I may be able to give you a more specific response... Thank you!
Hi. Thanks for replying. First off I used swerve confectioner. It separated when I put it in the jar..the butter rose to the top and the mixture became kind of grainy...it still was really good just not that great of a consistency.
Hi Kali. I use Lakanto monk fruit-based sweetener, which works every time for me. I'm not sure about stevia-based sweeteners because the chemical reaction would be slightly different. Even with monk fruit it is still really important to whisk/stir continuously as it is cooling (because with stirring you're actually creating an emulsion between the ingredients). I hope this helps and thank you for letting me know. Cheers!
So what is the sweetener used? Erythritol, xylitol or ???
Hi Ling Tee! The sweetener that I used is Lakanto Gold, which is a monkfruit/erythritol blend (designed to be a 1:1 replacement for sugar) and I grind it before using it, into a fine "confectionery" powder. Here is a link:
amzn.to/2GC9SuY
Cheers!
Keto Meals and Recipes, thanks for the reply!
Can I use this to make caramel apples?
Interesting idea! I haven't tried it out on fruit. You could try dipping the apples, or roll out the sauce once it has firmed up, and wrap it around your apple. The only concern I have is that apples are non-keto because of their high fructose content. You might want to try Jicama wedges dipped in the sauce instead - that is what we do at home. Cheers!
Great video! Can I use some toffee stevia in this ?
Yes. Just reduce the other sweetener. Good luck!
can you use bocha sweet?
Hi Katherine! To be quite honest, I have never used bocha sweet. However, since it is derived from the "squash" family, and is a naturally-derived sugar, I would be quite interested to know what happens if you decide to try it. I am really sorry, but I don't want to give you bad advice. Thank you for taking the time to ask this question - Cheers!
Can you increase this recipe to make a much larger recipe ?
Hi Patti. Yes, you can double or triple all the ingredients, just use a larger frying pan so that the sweetener can brown evenly and the cream evaporate. I would not recommend making more than a triple batch at any one time. I hope that this answers your question. Cheers!
@@KetoMealsandRecipes
Thanks. Got my powdered golden lankato ready to go.
Hi Patti! Good luck - just remember low temperature and slow for best results. Cheers!
Can diabetics eat this at all?
Hi Tertu. Yes, diabetics can eat ALL of my recipes. I am a diabetic as well, and I make sure that everything I post is healthy for me and my family. It is important to look at the carbs per serving that I post with the written recipe, to make sure you stay within your own limits, especially when the recipe is part of a larger meal. I always use a keto/diabetic acceptable sweetener that does not elevate my blood glucose. Thank you for your excellent question. Cheers!
What sweetener did you use, I’m nor sure if they all will caramelize like this
Hi Brenda! I usually use Lakanto Gold, which I grind to a fine "confectionery" powder. Lakanto Gold is a monkfruit/erythritol blend designed to be a 1:1 sugar replacement. Also, if you prefer, you could use allulose, which will caramelize very nicely. I hope this helps - Cheers!
somebody reading the script
Hi Kirill! Yes, I create a script, so that my presentation can be clear, informative and as concise as I can make it. I do not ad lib, because this is a how-to and educational channel, and not simply entertainment. Also, I am one person, doing this as an amateur - I don't have a team of people supporting me. Regardless of script or not, I hope that you find my recipes informative and useful. Regards!
@@KetoMealsandRecipes it was just a silly joke, i appreciate your time and effort
Which heavy cream did you use?
Hi F H97. I use a 35% fat heavy whipping cream. The dairy is local to my area, but just look for a heavy, full fat cream that does not have a lot of gums as additives, and be careful to read the ingredient list because some also have dextrose as an additive. Hope this helps. Cheers!
Keto Meals and Recipes thank you ..in my country we have elle and vire the french heavy cream only i believe there are better options
Hi F H97. Use the best heavy cream designed for pastry whipping that you can get, just make sure that they don't have additives that may not agree with you. The other suggestion would be to find a local dairy or farmers' market for an organic, full-fat heavy cream. Good luck and let me know in case other people (in France?) would benefit from a brand that you find to be good. Thank you very much in advance. Cheers!
Where are the ingredient megaemrnts?
Hi Zchuhay! The written recipe with all the measurements and directions is the link right at the top of my description under the UA-cam video. I always put the link to the written recipe as the first part of every UA-cam description. Cheers!
it crystalizes : (
Hi Chell. Unfortunately, it does crystallize a little when it hardens, because of the sugar alcohol (erythritol or xylitol, for example). However, if you melt it slowly over a bain marie (double boiler) or very low heat for a few minutes, and stir as it is melting, the mechanical agitation of stirring and the heat will dissolve the crystals and make it nice and creamy again. However, if you have access to a rare sugar (it IS keto) called allulose, you will find that you will probably not get crystallization. Here is a link to an example product: amzn.to/2TaUAFK
I hope this helps, and thank you for taking the time to comment. Cheers!
@@KetoMealsandRecipes thank you so much for your explanation and advise!
It is my pleasure!
You really need better volume in your videos.
Hi Sheila! I've had other people mention that they have had problems with the volume in this video. Thank you for your feedback - unfortunately, since it is an older video, there is not much that I can do about it. Have a great day!
Can you use sucralose
Hi Chanel. I'm sorry, I have never used sucralose to make this recipe. If you try it, please let me know as I am sure that other readers would appreciate the information. Thank you for your question! Cheers.
@@KetoMealsandRecipes I definitely will keep everyone posted once I try this.
Looking forward to hearing from you again, Chanel!
@@KetoMealsandRecipes *update* I used the sucralose and it took forever to get the brown tint to it. It tasted like buttered pop corn in my opinion but had a powdery aftertaste to it. It worked but took forever to get there.
Hi Chanel! Thank you very much for taking the time to do the update. I appreciate your detailed explanation with regards to how it turned out using sucralose. When I use the monkfruit, I don't get a powdery texture or aftertaste. If you have an opportunity to get even a small bag of a monkfruit blend (here is a link to the one I use: amzn.to/2GC9SuY ), although it is still a little bit time-consuming, it turns out well for me every time. Thanks again for the update. Cheers!
what does your logo mean? looks like the jewish star..
Hi Salty Bear! Sorry I missed your comment earlier - still getting used to the new developer interface. As I mentioned earlier, it is partly in honour of Ontario's trillium, with the three colours representing proteins, fats and carbs. The three petals plus the three leaves is a chinese number 6, which represents good health. I tried to make this logo have personal meaning, and be respectful of my international audience. And lastly, I just like the way it looks :-) Thanks for asking - cheers!
I tried with stevia.. doesn’t work lol 🙃😩
Hi Bethany... Sorry that stevia didn't work for you. All of the sweeteners have such distinct properties that making straight substitutions for certain purposes is not always possible. As I mention in the recipe, I used Lakanto Golden Monkfruit Sweetener, and I have made this recipe quite a number of times with this and it has turned out consistently. Good luck!
@@KetoMealsandRecipes I was just wondering a few days ago if I could make Carmel out of the lakanto monk fruit sweetener glad my feed read my mind before I even searched for it. But I only have the white version atm
Hi Rick. I love Lakanto white or gold - for your white version perhaps add half a teaspoon of caramel extract for enhanced flavor - not necessary, just a suggestion. Cheers!
I can't see either the ingredients and the quantities. Waste of time.
Hi Robert111k. My videos are a tutorial for methodology for explanations of how and why at each step, as needed. In every video, I also mention that the link for the printable recipe is available in the description under the UA-cam image. Sorry that you found my video a waste of your time. Have a good day!
what?? i can't hear a thing you're saying. NEXT
Hello Boombitty Bipz. What device are you using? The video tests fine for volume on the laptops and phones we have been using. I would love to try to determine why the volume is low on your device. Cheers.
Keto Meals and Recipes I have an iPad and volume was very low!
Keto Meals and Recipes I’m on an iPad and the volume is perfectly fine. Thanks for your recipe and patience in answering questions.
I have steviana envelopes how many envelopes do I put
Hi Mosul Cuisine Taste! Assuming that steviana is a 1:1 replacement for sugar, as is the sweetener that I use, you need 70 grams of sweetener altogether. It appears that steviana has 2.5 grams per envelope, so you would use 28 envelopes. if you can get steviana or a sweetener that is sold in bulk, rather than in envelopes, it might be a better deal, with respect to cost, for you. Thank you for asking your question. I hope that you and your loved ones stay safe and healthy! Cheers!
what kind of sweetener do you use?
Hi Alyssa. I use Lakanto Gold in this particular recipe. Here is a link: amzn.to/2GC9SuY
Cheers!
Which sweetner do you use?
Hi Sushant! I used Lakanto golden sweetener, and the written recipe has a link to that, and to pure birch xylitol, as an alternative.
Here is a link to the written recipe:
www.ketomealsandrecipes.com/recipe/keto-caramel-sauce/
Have a great day!
@@KetoMealsandRecipes Thank you so much for your response!
@@KetoMealsandRecipes You too have an awesome day ❤️
My pleasure, Sushant!