Keto Salted Caramel Sauce

Start by melting granulated stevia in a pot over a very low heat. Use a whisk to occasionally stir the stevia to help it melt.

Once fully melted into a liquid stevia, whisk in 1 TB of the butter. Let the butter melt completely and cook this mixture on the very low heat until the liquid begins to caramelize without burning. You do not want the liquid to simmer. This can take 5-10 minutes. The deeper you let the sugar and butter caramelize, the stronger the flavor will be.

Once the caramel reaches your desired color, whisk in the remaining tablespoons one at a time on the low heat until you have a thick light brown liquid.

Gently whisk in the heavy cream, about 1 teaspoon at a time. If you whisk in too much cream at once, your caramel can break or seize up. Continue whisking in cream until you see the liquid turn from bits of butter and stevia into a smooth and thick consistency. You may not need all 4 TB of cream.

Remove the finished caramel from the heat and stir in the pink Himalayan salt. Simply add more salt if you desire.

Pour your hot caramel into a glass container, and let it cool completely before using. If you prefer the caramel to be looser, simply microwave it before using.