Yield: 3/4 cup (180ml) (6 servings)
Serving Size: 2 Tbsp
1 cup (240ml) unsweetened heavy whipping cream (OR coconut cream)
1 cup (240ml) unsweetened cashew milk (OR other keto-friendly milk)
3/4 cup (160g) keto bulk sweetener (allulose or tagatose for smooth caramel, erythritol-based sweetener will ONLY work for immediate usage)
[optional 1 tsp ground cinnamon (or 1 cinnamon stick)]
[optional 1/4 tsp fine sea salt (or 1/2 tsp coarse salt]
NOTE ON INGREDIENT SWAPS:
As of 2019, it seems that allulose is not easily available outside of the USA, so try tagatose (almost identical to allulose) which is available on iHerb in most countries, linked below! For more info on the differences between all the different keto sweeteners, check out my Keto Ingredient Info Page . Allulose and tagatose are the only two sweeteners I find that work for keto caramel or syrup recipes, all other erythritol-based sweeteners will only stay smooth for the first few hours, after which time they will begin to crystallize and turn grainy!!!
A classic dulce de leche is made with cow's milk, but even lactose-free cow's milk has too much sugar content to be keto-friendly. I recommend going with a mix of unsweetened dairy cream (high fat content), and unsweetened nut milk that has protein added. The added protein content seems to help thicken the finished caramel, you could even use whey protein for a richer dairy flavor and a resulting texture closer to that of traditional dulce de leche.
Powdered Erythritol: https://amzn.to/2JnVpnE
Sea Salt: https://amzn.to/2xYwRzt
Ground Cinnamon: https://amzn.to/2EIfaWe
Cinnamon Sticks: https://amzn.to/2t1j99B
Cashew Milk: https://amzn.to/2W53ra6
Baking Soda (bicarb): https://amzn.to/2Tv7P0u
Full-fat Coconut Milk: https://amzn.to/2jCGeuK
Heat-Safe Silicone Spatula: http://amzn.to/2nJvc9z
Magnetic Measuring Spoons: https://amzn.to/2QVq6U5
Ceramic Non-stick Sautee Pan: https://amzn.to/2TuMIvS
Metal Whisk: https://amzn.to/2TsRhah
1. Mix together all ingredients except the baking soda in a non-stick pan (at least 2x the volume of the recipe ingredients) over medium heat and bring to a simmer, then whisk in the baking soda and stir constantly until the chemical reaction has subsided and to prevent boil-over. Let simmer for about 30 minutes until reduced to 3/4 cup (180ml) volume.
2. Cool to room temperature, then store in the fridge in an air-tight container for up to 2 weeks, or freeze for 1 month. The caramel will thicken as it cools.