I say ALMOST sugar-free because I’ve used Truvia Brown Sugar Blend which has molasses in it, making the sugar and carb count slightly increase. You can save (1) ONE carb by ditching the Truvia, increasing the Xylitol to 1/2 cup and adding
1 tsp. Black Strap Molasses and 1/2 tsp maple extract. It’s only one carb less, but that’s at least //SOMETHING! I use the Truvia out of convenience. Do whatever works for you.
This caramel sauce is delectable in coffee, over my chocolate chip orange sherbet or (hopefully) over the Coconut Lemon Cake in a cup that is cooling in the kitchen right now! I’ll let you know how that tastes after I try it! I’m about to go have it RIGHT NOW!
ALMOST Sugar Free Caramel Sauce (or Salted Caramel Sauce)
1/3 cup white granulated Xylitol
1/4 cup Truvía® Brown Sugar Blend,
1 egg yolk (beaten)
2 Tbsp butter (i recommend Kerrygold or Homemade)
1/4 heavy whipping cream
1 tsp vanilla extract
1 1/2 tsp sea salt (if you want Salted Caramel Sauce)
Simply combine all of the ingredients into a saucepan, and bring the mixture to a boil over medium high heat. Boil, stirring constantly, until the sugar is dissolved and caramel begins to get a bit frothy. Remove from heat and allow to cool slightly before pouring into a glass container. (Cool all of the way if using a plastic container).