Carnivore Caramel Sauce (Sweetener-Free)
🕒 Cook Time: ~15–20 minutes
🍽️ Yields: ~¾ cup sauce
Ingredients:
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1 cup heavy cream (ideally raw or grass-fed)
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4 tbsp unsalted butter (preferably grass-fed)
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1 egg yolk (optional — for added richness and emulsification)
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Pinch of salt (optional, enhances flavor)
⚠️ No sweeteners. The natural browning of the cream and butter creates a caramel-like flavor.
Instructions:
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Heat Butter & Cream:
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In a small saucepan, add butter and cream.
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Cook over medium heat, stirring often to prevent scorching.
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Simmer & Reduce:
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Bring to a gentle simmer and let it reduce.
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Stir occasionally for 15–20 minutes — it will thicken and turn a light golden color.
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You’re aiming for a syrupy texture and slightly browned edges — that’s where the caramel flavor comes from (thanks to milk solids caramelizing).
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(Optional) Whisk in Egg Yolk:
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For a richer, thicker sauce: remove from heat and quickly whisk in one egg yolk while still hot, stirring vigorously.
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Return to low heat for 1–2 minutes to thicken further, but don’t boil or it may curdle.
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Finish with Salt (Optional):
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A tiny pinch of salt deepens the flavor and makes it feel more like traditional caramel.
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Tips:
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Storage: Store in a jar in the fridge for up to 5 days. Reheat gently to serve.
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Thickens More as It Cools. Warm it slightly before using for drizzling.
Serving Ideas (Carnivore Style):
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Drizzle over whipped cream or egg pudding.
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Use as a dip for pork rinds or cheese crisps (trust the process).
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Stir into raw cream or mascarpone for a quick fat bomb.
Want a version with sweetener (still keto/carnivore adjacent) like allulose or monk fruit? I can include that too — but the above version keeps it 100% carnivore.