@bulkbiker thanks but I've made such a load of iffy stuff, I really want something that comes with provenancehttps://www.ketogenicforums.com/t/mike-s-keto-caramel-sauce/61326
more like a "proper" caramel than the wet stuff we are used to.. or for a creme brulee topping you could try allulose which I have read is similar to sugar but beware of gastric issues if you use too much!
https://www.eatthis.com/allulose/
I have never tried either for full disclosure...
Thanks @Boo1979 but I'm after a caramel not a brulee, don't like the crunchIve always found caramel overpoweringly sweet, so have never cooked high or low carb versions
Ive seen inulin and sukrin gold suggested as a good way to get a crunchy topping on creme brulee ( which Ive also never eaten)
Found this too
https://www.tasteaholics.com/recipes/low-carb-keto/low-carb-caramel/
Haven't got any but I've got some xantham gum and have never used it. I bought it when I was first diagnosed, no idea why!!You may have to don an industrial chemist hat I'm afraid
Try melting Erythritol and then add caramel flavour and see what you get then
Its meant to be good for thickening things like gravy I think..Haven't got any but I've got some xantham gum and have never used it. I bought it when I was first diagnosed, no idea why!!
Xanthan gum is very different from ErythritolHaven't got any but I've got some xantham gum and have never used it. I bought it when I was first diagnosed, no idea why!!
thanks but I've no idea what blackstrap molasses is. .... it doesn't sound very low. Think I'll give this one a miss. If I'm going to try something like this, I want to know how others have found making it.
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