This recipe is great when incorporated into a fat fast or simply when low carbing. It has been an absolute godsend to me as I can now make wonderful looking ice cream sundaes and the recipe is so simple to follow but also uses ingredients most, if not all, low carbers have in their cupboards. So without further ado, here is the recipe.
1/2 cup of unsalted butter
1/2 cup of 40% cream
1/8 cup sugar substitute (I use a brown sugar type of erythritol)
Note: Be prepared to adjust the sugar amount as desired; I typically end up adding a but more that what I’ve written).
Melt the butter over low heat in a small non-stick pan over low heat (trust me, you need a non-stick pan!)
The butter will start to foam a bit and separate itself from the milk solids (if you stop stirring for a bit) so keep stirring occasionally until the butter is a nice golden brown.
If it turns too dark a brown it will taste burnt so watch it like a hawk. Below is the colour I like it to be before adding the cream.
Once the butter is golden brown in colour, add in the cream and sugar and continue to stir. The mixture will foam as it comes to a boil.
Keep stirring and eventually, it will begin to thicken.
Keep stirring as it gets thicker and you should see that the bubbles take longer to form.
At this stage is where I typically add more sugar if necessary.
It probably doesn’t need the extra sugar but if it isn”t thickening fast enough and I’m growing impatient (and hungry!) then I’ll add sugar to hurry the thickening process.
You should notice at this late stage that the sauce has thickened nicely and darkened in colour as shown in the photo below. At that point, remove it from the heat and enjoy!
Note: Because of the nature of erythritol and many other artificial sugars, the sauce will crystallise and/or separate when it cools.
If that happens, simply stir it and warm it up in the microwave in 30 second bursts (stirring between the bursts) until it is back to its original consistency again.
The resulting sundae! Low carb chocolate ice cream, whipped cream and butterscotch sauce.