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Keto Coconut Caramel

Updated: Dec 20, 2020

This Thick, Luscious Creamy Caramel is Perfect for Topping Any Dessert, and It's Low-Carb, Sugar-Free, and Dairy-Free!


Honestly, when I set out to create my dream caramel, I didn't know it would be this good! This is just perfect for boosting the sweetness and decadence of any sweet treat. The caramel flavor is on point with just a hint of nutty coconut. The texture is smooth and creamy, and the coconut lends a delightful texture to it. This has become a go-to recipe for me. It is very easy to make as the food processor does all the work for you! I drizzle it on just about everything, and my kids love it as an ice-cream topping!


Keto Coconut Caramel

Makes about 8-10 ounces

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Ingredients:


1 C liquid allulose (I use Wholesome allulose)

1 tbsp coconut manna, melted (The only one I use is Nutiva coconut manna)

1 tsp vanilla bean paste (get Nielsen-Massey pure vanilla bean paste)

small pinch of salt

1/2 C unsweetened shredded coconut


Directions:


In a small saucepot over medium-high heat, bring the liquid allulose to bubbling. Reduce the heat to medium. Continue to cook until the mixture is a dark amber color, no need to stir. This should take about 10-12 minutes. Once the allulose reaches the desired color, turn the heat down to low and add the 1 tablespoon of melted coconut manna. Cook for another minute and then remove from the heat and stir in the Nutpods. The mixture will bubble a lot when the Nutpods is added, so don't freak out! Once the mixture stops bubbling, add the vanilla bean paste and a small pinch of salt. Pour the caramel into a glass jar and refrigerate for 15 minutes or until still warm but not hot.


Measure 1/2 C of unsweetened shredded coconut into the bowl of a food processor. Turn it on and let it process for one minute. Then, drizzle in the caramel and process for a full 5 minutes or until the consistency is smooth. Turn off the food processor and add 1/3 cup of Swerve Confectioners. Process for an additional minute or two or until combined. You may need to stop and scrape down the sides to ensure all of the Swerve is incorporated into the caramel. Store in the refrigerator in a tightly sealed glass jar or container for about a week. Enjoy!


This is about the color you want the allulose to be before you add the coconut manna.

This is the color you want your caramel to be before you process with the coconut and Swerve confectioners.



Comment below if you have any questions about this recipe. I'd love to help!

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