Easy Sugar Free Caramel

By August 22, 2017desserts, Sauce

Easy Sugar Free Caramel

I have been so excited to share this new Easy Sugar Free Caramel recipe and sweetener information with all of you but I was waiting for not only myself to test my blood sugar with it, I wanted feedback from other diabetics; both Type 1 and Type 2 for feedback on if they have ANY rise when using this new sweetener called Allulose. And the results are in… Allulose does not increase blood sugar at all! Yahoo!

Here is a screen shot of a Type 1 diabetic testing it (thanks RD!)!

Allulose is an all natural sweetener (not an artificial sweetener) and the brand All-u-lose has a few products that are awesome! The sugar-free honey is to die for! The sugar-free Maple syrup is also super tasty on it’s own!

If you despise the aftertaste or cooling effect of erythritol you are going to love Allulose! It tastes just like sugar. It also caramelizes and melts like sugar!

Click HERE to find it online!

Here is a video making this recipe!

Easy Sugar Free Caramel
 
Prep time
Cook time
Total time
 
Author:
Serves: 20
Ingredients
Instructions
  1. Before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in.
  2. Heat butter on high heat in a heavy-bottomed 2-quart (2 L) or 3-quart (3 L) saucepan. Whisk and let it come to a boil, watch for specks of brown (this is brown butter....so good on veggies!). Immediately add the Allulose and whisk until melted. Add the cream to the pan and bring to a boil for 1 minute. Whisk until caramel sauce is smooth.
  3. Let cool in the pan for a couple minutes, and then pour into a glass mason jar and let sit to cool to room temperature. Store in the refrigerator up to 2 weeks.
Notes
Nutritional Information:
104 calories, 11g fat, 0.5g protein, 1g carbs, 0g fiber
 

 

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 Thank you for your love and support!

48 Comments

  • Tami Hackney says:

    So excited to try these! Thanks for the video!

  • Donna says:

    Maria, do you prefer this sweetener’s taste over Lakanto’s taste? I really don’t care for the taste sensation of Swerve and would like to find something new to use.

    • Maria Emmerich says:

      This frankly tastes just like sugar. And it caramelizes and bakes like sugar plus it doesn’t make ice cream hard like erythritol. 🙂

  • Suzie says:

    Maria this is my third day on Keto. I recently purchased 1 of your cookbooks. I see there are many recipes calling for Swerve’s confectioners sugar. After seeing you recommendation on Allulose, should I send my Amazon shipment back in favor of Allulose? Thanks
    By the way Your KFC biscuits are yummy!

  • Kim Brown says:

    It lists sugar on the nutrition label, so it is out for me. Being Keto, why would you want sugar in any sweetener??

  • Nancy says:

    I agree…no sugar for me as in the label and too many carbs for the sweetness.

  • roni says:

    I am excited to try this. Do you know what the replacement ratio is for sugar, swerve etc?

  • Donna 2 says:

    How safe is the allulose for a pet who may get it by accident? I do not use xylitol anymore and will not have it in the house because I have dogs and my mother with memory issues has thrown them a pancake made with it that i dove through the air to snatch away before the yorkie could gobble it.. and with my grandchildren the dogs follow them around waiting for some tasty treat to drop – cupcake or cookie – so no more xylitol, I just can’t take the chance so I use Lakanto, it taste best for me and I grind it for powdered. I would love to try the allulose because I make a lot of ice cream but am hasitate until i know all about it.

  • Kelly says:

    There are twenty servings, but what is the serving size?? Thanks! Can’t wait to try this.

  • How many carbs in these products? Also, i thought in Keto one was to stay away from sugar. I am new to KETO and now very confused. Can someone please explain this to me?

  • Donna Paige says:

    I am sure this is wonderful, but again it is just so expensive. I wonder if the price will ever come down. Frustrating, especially for people like my daughters who are so poor, they can’t afford to eat this way easily.

  • Julie Really says:

    Can you get the allulose through your amazon store? I can’t see it there

  • Nancy says:

    Do you think I could use yacon powdered sweetener in this recipe?

  • Michele says:

    Is the crystalline version the powdered allulose you refer to in the recipe. It does seem to have alot of carbs for a teaspoon. I would be afraid it could easily get you in trouble. I like the idea that ice cream wont get too hard. Just want to make sure that I am looking for the right product before purchasing. Thanks Maria for sharing!

  • Gloria says:

    The granular version is already sold out on Amazon on August 23, the day I received Maria’s newsletter about this product. I notice the carb count given on the nutrition label is for only 1 teaspoon. We in the keto community are familiar with extra-small “serving” measurements used as a way to list 0 carbs because any carb measurement under 1 may legally be listed as zero. So this could be 0.9 carbs per teaspoon, 2.7 carbs per tablespoon, and still show 0 carbs per serving on the nutrition label. Can someone verify the carb count when Allulose is used in a 1-cup measure as in Maria’s Easy Sugar Free Caramel? Thanks.

  • Jennifer says:

    Maria, since alluose is “absorbed by the body but not metabolized,” do these carbs count? Do we subtract them as we would sugar alcohols?

    • Sofie Van Steenberghe says:

      I’m curious about that too. I tried mixing the other sweeteners like swerve, lankanto, sukrin, stevia, erythritol, … but I still find it has a bit of an aftertaste. And they crystalize. Would really like to try this new one. But what exactly is it? I’ve read it is derived from some kind of fruits like figs, jack fruit, …
      Lakanto is derived from monk fruit combined with erythritol if I’m correct, but it still has an aftertaste. I was also wondering, since it is not a sugar alcohol, if I could use it to make fermented ketchup, etc … Fermenting does not work well with sugar alcohols, but since this one is not a sugar alcohol, maybe …

    • Maria Emmerich says:

      Nope they don’t like erythritol. 2/3 goes out through urine and the rest through bowels.

      • Jennifer says:

        Awesome! Thank you! I need to try this in my baking, especially with frosting. Erythritol frosting has that offputting coolness. 😀

  • Margo Kipps says:

    Maria, you might need to SHOUT that about sugar alcohols. My question is a bit different. What is the gut effect? Erithrytol sends me running swerve too. Also some are finding any sweetness, whether it spikes BG results in insulin response. What is the chemistry here?

    • Maria Emmerich says:

      About 70-80% of this goes out through the urine. The rest goes to large bowel but isn’t very fermentable. So GI distress isn’t likely unless you use a lot of it.

  • Ima Paillard says:

    It seems that its a sugar derived from protea leaves (Protea rubropilosa). It is interesting that a commin name for certain proteas in South Africa, is “suikerbos”.
    It means “sugar bush”. Its a art now lost, but up to a hunderd years ago, the nectar was collected and boiled down to a syrup that was used to sweeten tea but alo for preserves.
    The syrup was also widely used medicinally as a cough syrup and for chest complaints. Reputedly, because of its low fructose content, the syrup was also traditionally used by diabetics.
    I’m sure that the sugar profiles of the leaves and the nectar are not the same, but its interesting that there’s also some xylitol in the nectar.

  • Debbie Jennings says:

    OMG….while mine was cooling down ( I can’t stay out of it) I put some into my coffee. WOW Maria, THANK YOU! This flavor is the one thing I have missed most in the last 4 years. Other caramels have been ok…but this….this is it!!!

  • Kindra says:

    Hi Maria, the link for Allulose is ‘crystalline’ but the recipe calls for powdered. Are they interchangeable in this recipe or did you perhaps use a grinder? I’m excited to try this!

  • Summer Green says:

    Hi Maria! Does this measure cup for cup like Swerve? For example, can I replace the Swerve in your ice cream recipe with the same amount of the allulose? Thanks so much. I live for your vanilla ice cream recipe with the peanut butter swirl 🙂

  • Lori says:

    I live in Canada and almost all the products you suggest in your recipes I cannot find here! Would love to join and subscribe but worry that I won’t b able to eat anything but meat and vegetables which I have been doing for months and I am SO BORED!!!!! HELP!!!!!!!!!!

    • Maria Emmerich says:

      The only specialty ingredients in my main meals are sweetener and maybe some protein powder. You can pick ones without those. Just focus on quality animal proteins. 🙂

  • PerI Stone-Palmquist says:

    Maria, I tried using Allulose and love the flavor (not the price). It seemed too good to be true. In my research, I have read that Allulose is not a sugar alcohol, it’s sugar. I would love to understand more of the science behind it if you can recommend any articles.

    • Maria Emmerich says:

      Yes, but it is not metabolized like sugar so in that way is similar to a sugar alcohol. About 2/3 of it is absorbed in small bowel and excreted in the urine. The other 1/3 make it to the large bowel but it isn’t very fermentable. That is why the very low calories. We have tested as we showed in the last post that even in a very sensitive type 1 diabetic take 1 tablespoon of allulose and nothing else it had zero effect on blood sugar or ketone levels.

  • Sylvie says:

    Would this work using liquid allulose?

  • Diane Westphal says:

    Would Coconut Cream Work (dairy free)?

    Thanks Maria

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