Cinnamon Maple Keto Caramel

Caramel is another item there are a million recipes for. I personally have a few I rotate between. I made this one specifically for an ice cream batch, and fell in love. Hope you enjoy it as much as I do!



INGREDIENTS

• 2 Tbsp Cinnamon Omega Power Creamer
• 2 Tbsp Sweet Cream Butter
• 1/2 cup Heavy Whipping Cream
• 1 tsp ChocZero Maple Syrup (Affiliate. Discount code: Ketoonmywaywardson)
• 2 Tbsp Allulose
• 1 Tbsp Erythritol
• Sea Salt to Taste

PROCESS

1. Add your Power Creamer and Butter to a small saucepan over medium/low heat. Allow to lightly simmer until starting to turn golden. (It will not fully brown because of the additional fat sources, in my experience)
2. Once golden, add in Allulose, Erythritol, and Heavy Whipping Cream. Whisk together. Then add in your ChocZero and whisk again. You can add the sea salt at this stage too.
3. Once fully combined, turn the heat to low (very low) and set a timer for 15 minutes. Do not stir the caramel during this time.
4. Once the timer goes off, remove saucepan from heat and whisk. Allow to cool in the sauce pan for a bit, whisking every 5 or so minutes. 
5. Once cooled and thickened, transfer to a glass container (mason jar style) and store in the refrigerator.

**It will harden up in the fridge. If you want to it be a smooth liquid caramel again, you can transfer the amount you plan to use to a small bowl and microwave on 30% power for about 8 seconds. Then whisk until it comes together to your liking