Maple Salted Caramel Sauce {THM-S, Low Carb, Sugar Free}
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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
- ¼ Teaspoon Mineral Salt
- 1 Tablespoon Heavy Whipping Cream
- ¼ - ½ 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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Gosh I just want to eat this with a spoon!
I want to eat it with a spoon AND lick that sauce off the table!
This sauce looks amazing! I will be putting this on everything!
This sound divine! Caramel is my favorite sauce 🙂
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.
Can psyllium husk powder be used in place of the glucomannan? Maybe in a smaller amount?
I would just omit it. It should still set up as it cools.
Can you use xantham gum instead of the glucomanan, and if so what measure? Thanks in advance.
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.
I just want to be sure before making this.. Is it really 1 T heavy cream or should there be more?
1 Tablespoon is correct. 🙂
What could I use in place of xylitol? I have monk fruit/erythritol, gentle sweet, super sweet blend...or the gentle sweet/erythritol...