Allulose-based Caramel

Ahh, caramel…how the heck do you make a low-carb version of a PURE SUGAR product?!  Allulose is the key for this recipe.  It’s one of the few low-carb sweeteners that actually browns and caramelizes – because it is derived from sugar!  It’s just as easy to make caramel sauce or chews with allulose compared to using sugar.  No aftertaste, and no stomach troubles, and no blood sugar spikes.

A runnier caramel sauce used to decorate this plate.

A chewier caramel filling used for these sandwich cookies.  Using less cream makes it firmer.

2 thoughts on “Allulose-based Caramel

    1. Hi there, I have only worked with the Keystone Pantry version made by Lang’s Chocolates. I am interested in trying other brands, but this one had the best price.

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