This recipe is designed to teach everyone how to make 2 minute keto salted caramel ice cream topping that is dairy free and vegan friendly
Course Dessert
Prep Time 1 minuteminute
Cook Time 2 minutesminutes
Servings 4people
Ingredients
2TBScoconut oil or butter
1/4cupcoconut cream or full fat coconut milkcan also use heavy whipping cream instead
1/2cupbrown monkfruit/allulose blend or brown sugar sweetener
1/4tspvanilla extractmore or less according to taste
1/4 tspsaltmore or less according to taste
1/4tspxanthan gum
Instructions
In a large deep microwave safe bowl (make sure the bow is deep this bubbles as it cooks) place the coconut oil or butter, coconut cream, and brown sweetener. Stir until the brown sweetener is smooth
Microwave on high 30 seconds. Stir with fork until combined. Microwave on high in 30 second intervals until dark in color. (no more than a total of 2 minutes) Make sure to stir after every 30 seconds
Immediately add the vanilla and the salt. Stir to combine. Sprinkle in the xanthan gum. Stir about 30 seconds until fully combined and the xanthan gum is fully dissolved. Sauce will thicken as it cools