Low Carb Butterscotch Sauce

INGREDIENTS:

• 56g Sweet Cream Butter
• 1 Tbsp Allulose
• 3 Tbsp Brown Swerve
• 1/2 Cup Heavy Whipping Cream
• 1/2 tsp LorAnn Oils Butterscotch Flavor

PROCESS:

1. Melt butter in small saucepan over medium low heat until golden brown.
2. Add Allulose, Brown Swerve, Heavy Whipping Cream, and Butterscotch Flavor and whisk until all combined. 
3. Turn the heat to very low, and set a time for 15 minutes. Do not stir.
4. When your timer goes off, remove saucepan from heat and whisk it all together again. It will seem thinner than you want at this point.
5. Allow sauce to begin cooling, whisking all together every 5 or so minutes to ensure it combines and cools properly. (It will thicken up as it cools off)
6. Transfer to glass jar and store in the refrigerator. 

**It will 'harden' in the fridge. You can pop it back in the microwave at 30% power for 10 seconds at a time, whisking in between, in order to bring it back to ooey gooey thick butterscotch sauce!