We may earn money from the products/companies mentioned in this post. As an Amazon Associate I earn from qualifying purchases.

Save for Later!

8.5K shares Facebook 403

Pinterest 8

A rich, buttery caramel that is both salty and sweet, with a hint of maple. This is a caramel sauce you will want to make again and again!

My husband loves caramel and I love chocolate. Whenever we order mochas or frappes, it is always a discussion about how caramel is better than chocolate, or vice versa. However, sometimes we each cross over into the other’s territory, and that is ok! I told you recently about my husband’s dislike for peanut butter. This caramel sauce more than makes up for all those peanut butter/chocolate recipes!

This recipe actually came about as a bit of an accident. I was making “S” Pancakes (page 262 in the Trim Healthy Mama Cookbook ) for breakfast and I was searching for a maple syrup to put on top of my pancakes. I couldn’t find one that used butter as a base, so I decided to make my own – and I ended up with caramel! Love it when that happens!

Sometimes when I am cooking, my recipes go through a series of changes. It may begin as one thing and end up as another! Either way, the end result in this case was delicious! I ended up with a delicious maple salted caramel sauce – and it was the perfect topping for my pancakes – along with some natural peanut butter!

I used “Gluccie” to thicken this a bit, but just be aware that this particular thickener continues to thicken the longer it sits. When you first make the sauce, it will be quite thin, but it will thicken as it cools. I’m wondering if I could freeze it and make maple caramels! It is important that you use a good Maple Extract – I have not been pleased with most of them, as I think they leave an aftertaste. I recently ordered this brand , and I’m loving it!

This caramel is not only good on pancakes, but on ice cream, cheesecake, muffins in a mug, and its even good in your coffee! You need to make this – you won’t be sorry!

Maple Salted Caramel Sauce {THM-S, Low Carb, Sugar Free} A rich, buttery caramel that is both salty and sweet, with a hint of maple. Print Prep Time: 5 minutes Cook Time: 8 minutes Total Time: 15 minutes Ingredients 4 Tablespoons Unsalted Butter

6 Tablespoons Xylitol or 5 Tablespoons Gentle Sweet

1 Tablespoon Maple Flavor

1/4 Teaspoon Mineral Salt

1 Tablespoon Heavy Whipping Cream

1/4 - 1/2 Teaspoon Glucomannan "Gluccie" Instructions In a saucepan, melt butter and xylitol (or Gentle Sweet) over medium high heat.

When sweetener has completely melted, continue to simmer for 1-2 minutes, stirring continuously to prevent scorching.

Add maple flavoring, mineral salt and heavy whipping cream.

Sprinkle glucomannan into the sauce and whisk well.

Continue to simmer for 1-2 more minutes, still stirring continuously.

The sauce should start to thicken a bit, but it will still be quite thin.

It will thicken more as it cools. Notes This recipe does not make a large amount - only about 1/2 cup. If you want this sauce for a larger dessert, you may want to double it!

If your caramel hardens in the fridge, just reheat it for a few moments (30 seconds if using the microwave), give it a good stir, and it should be good to go. Nutrition Serving: 2 g Tried this recipe? Mention @my_montana_kitchen_thm

This post contains affiliate links which provide me with a small commission when you make a purchase through those links. The profits go to the support of my family and this blog. Thank you!





Save for Later!