Yum is right!! I am making a Turtle Cheesecake(keto style of course) for my mother-in-law to take to a Christmas party this weekend and I needed to make some of my DELICIOUS caramel sauce!!! I always make a double batch so I can add some to my coffee/tea, drizzle over a dessert, or freeze and dip in chocolate😜! And while I love just buying a good keto caramel syrup(and it requires less dishes😊) I know that’s not an option for all of you(especially my International followers). So here you go!!! Make sure if you make it to tag me in your delicious drizzle!

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Salted Caramel Sauce

Makes 16 Servings(roughly 1/2 Tbsp)

1 Serving: 53 Calories, 6g Fat, 0g Carbs, 0g Protein

1/4 cup Butter

6 Tbsp Erythritol

2 Tbsp Swerve Brown or plain Erythritol

1/2 cup heavy cream

1 Tbsp Vanilla Extract

1/4 tsp Xanthan Gum

1/4 tsp Sea Salt

2 tbsp Water

1.    In a medium saucepan over medium heat, combine butter, Erythritol, and Swerve Brown . Bring to a boil and cook 3 to 5 minutes (be careful not to burn it).

2.    Remove from heat and add cream. Mixture will bubble vigorously.

3.    Sprinkle with xanthan gum and whisk vigorously to combine. Add remaining ingredients(minus water).

4.    Return mixture to heat and boil 1 more minute. Let cool to lukewarm and stir in water until well combined.