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A rich, buttery caramel that is both salty and sweet, with a hint of maple. This is a caramel sauce you will want to make again and again!
My husband loves caramel and I love chocolate. Whenever we order mochas or frappes, it is always a discussion about how caramel is better than chocolate, or vice versa. However, sometimes we each cross over into the other's territory, and that is ok! I told you recently about my husband's dislike for peanut butter. This caramel sauce more than makes up for all those peanut butter/chocolate recipes!
This recipe actually came about as a bit of an accident. I was making "S" Pancakes (page 262 in the Trim Healthy Mama Cookbook
Sometimes when I am cooking, my recipes go through a series of changes. It may begin as one thing and end up as another! Either way, the end result in this case was delicious! I ended up with a delicious maple salted caramel sauce - and it was the perfect topping for my pancakes - along with some natural peanut butter!
I used "Gluccie"
This caramel is not only good on pancakes, but on ice cream, cheesecake, muffins in a mug, and its even good in your coffee! You need to make this - you won't be sorry!
Maple Salted Caramel Sauce {THM-S, Low Carb, Sugar Free}
Ingredients
- 4 Tablespoons Unsalted Butter
- 6 Tablespoons Xylitol
or 5 Tablespoons Gentle Sweet
- 1 Tablespoon Maple Flavor
- 1/4 Teaspoon Mineral Salt
- 1 Tablespoon Heavy Whipping Cream
- 1/4 - 1/2 Teaspoon Glucomannan "Gluccie"
Instructions
- In a saucepan, melt butter and xylitol (or Gentle Sweet) over medium high heat.
- When sweetener has completely melted, continue to simmer for 1-2 minutes, stirring continuously to prevent scorching.
- Add maple flavoring, mineral salt and heavy whipping cream.
- Sprinkle glucomannan into the sauce and whisk well.
- Continue to simmer for 1-2 more minutes, still stirring continuously.
- The sauce should start to thicken a bit, but it will still be quite thin.
- It will thicken more as it cools.
Notes
If your caramel hardens in the fridge, just reheat it for a few moments (30 seconds if using the microwave), give it a good stir, and it should be good to go.
Nutrition
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Georgina
Gosh I just want to eat this with a spoon!
Katrin
I want to eat it with a spoon AND lick that sauce off the table!
Maya | Wholesome Yum
This sauce looks amazing! I will be putting this on everything!
STACEY
This sound divine! Caramel is my favorite sauce 🙂
Kim | Low Carb Maven
I like the maple flavoring you added to this recipe, Sarah. I love Xylitol and think there are some applications in which it performs better in than erythritol - sauces is one of them. Yum.
Cassie
Can psyllium husk powder be used in place of the glucomannan? Maybe in a smaller amount?
dsdjhardy
I would just omit it. It should still set up as it cools.
Jani
Can you use xantham gum instead of the glucomanan, and if so what measure? Thanks in advance.
dsdjhardy
Hmmm . . . I have not used xantham gum very much, so I am unsure of the correct measurement. I would guess you would start with the same amount, then add extra if needed.
Deanna
I just want to be sure before making this.. Is it really 1 T heavy cream or should there be more?
Sarah Hardy
1 Tablespoon is correct. 🙂
Marie Webb
What could I use in place of xylitol? I have monk fruit/erythritol, gentle sweet, super sweet blend...or the gentle sweet/erythritol...