To make the sugar free caramel sauce, before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in.

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.

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.

To make the hot chocolate, heat the almond milk in a sauce pot over high heat until simmering.

Meanwhile place the eggs, allulose, chopped chocolate, vanilla, stevia and salt into a blender. Puree the mixture to chop the chocolate very find. While the blender is running over slow speed, pour the hot almond milk into the blender. Taste and adjust sweetness to your liking. Place the hot chocolate into goblets. Drizzle in 2 tablespoons of the caramel sauce. Stir to combine.

If desired, garnish with whipped cream and a drizzle of caramel sauce! Click HERE to find the best Whipped Cream Dispenser! Place 1 cup heavy cream and 2 tablespoons allulose into the canister. Close and shake to combine. Use to top the hot chocolate with whipped cream.