Updated: Feb 6, 2020
I've made caramels many times over, but always "pre-keto" with traditional sugar and of course... lots of butter.
Keto and caramels don't exactly go hand in hand, or at least I thought. And then to be dairy free on top of it? I wasn't hopeful when I started playing around in the kitchen but to my surprise, these turned out AMAZING!
This recipe is specific, so substitutions would not work. You have to use allulose for it's ability to mock sugars crystallization properties.
You will also definitely want to have parchment paper or a silicone baking mat, as well as a whisk and a rubber spatula. I used a small glass baking dish (7"x5") and lined it with parchment paper so I could get nice thick squares.
Keep in mind this gets very HOT! So please use caution.
1/2 cup ROOM TEMPERATURE coconut manna (make sure it is the MANNA- not coconut oil or coconut cream)
1 cup allulose
1 teaspoon vanilla extract
In a nonstick pot over medium heat, pour in your allulose. Mix it constantly until it starts to melt. Once it is totally fluid, add in your coconut manna at this point. Whisk whisk and whisk. You will see it change colors very slightly. It will go from a beige, to a warm tan, then to a medium brown true caramel color. When it turns that shade and begins to smell like caramel (you will know) remove it immediately from the heat and add the vanilla extract. Fold it all in with the rubber spatula, and pour out onto your parchment paper or silicone mat.
DO NOT TOUCH- it is extremely hot!
It will begin to set up immediately. Allow to cool for one hour minimum.
Remove and cut into squares and enjoy.
(I allowed mine to set up completely overnight and used kitchen shears to cut it apart)
You can also try topping it with chocolate!
Yields 15 squares 1-1/2"