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Here is a recipe I located on the Internet for caramel when I was craving it something terrible the other day. I made it and let my husband, who is not a low-carber at all, try it, and he said it was fantastic and tasted pretty much like caramel. Many of you probably already have this recipe in your recipe book or collection, but I thought I would list it just in case someone out there wanted to give it a try. I don't have the carb statistics, though. The recipe came from Karen's Corner on the Active Low-Carber Forums Web site's archive. It has many of the same ingredients as real caramel, except for the sugar, and a few different ingredients, such as the whey powder and the almond butter. I believe other ingredients can be added to this recipe, such as unsweetened cocoa, nuts, coconut, other baking flavors or oils, etc., for varied caramel flavors.
CARAMEL
3 oz. whey protein concentrate *
1/2 cup whipping cream
1 Tbsp Splenda **
1 Tbsp Sugar Twin **
1/4 tsp salt
1 tsp vanilla flavor/extract
2 oz. unsalted butter
2 1/2 oz. almond butter ***
Combine the whey protein concentrate, whipping cream, Splenda, Sugar Twin, salt and vanilla in a food processor and blend until combined. The mixture will be thick. Over medium heat, melt the butter and cook until it becomes a nutty brown. Add the butter and almond butter to the mixture in the food processor and blend. The ounce measures are by weight. For the amount of caramel in the recipe, you may need to double this.
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The mixture comes out very thick out of the food processor and does set up a bit more at room temperature, but does not become solid until put in the refrigerator to chill. I used part of this batch on the bottom of a low-carb no-bake cheesecake. Delicious! It could be cut up once chilled and eaten like that or used in another recipe that calls for caramel pieces, I'm sure. Most of you out there are more experienced and creative bakers than I am and will have a better idea of how to use this recipe and/or how to alter it and maybe improve on it. I would be interested to hear them.
*I used Naturades Whey Protein Powder - Vanilla, but any whey powder, plain or flavored, will do.
**Any sweetener replacement can be used, I'm sure. I used just a pinch of pure stevia powder, or what the equivalent of 2 Tbsp of artificial sweetener would be for this recipe, since that is the only sweetener I use.
***I am sure you can substitute the almond butter for peanut butter for peanut-flavored caramels.
CARAMEL
3 oz. whey protein concentrate *
1/2 cup whipping cream
1 Tbsp Splenda **
1 Tbsp Sugar Twin **
1/4 tsp salt
1 tsp vanilla flavor/extract
2 oz. unsalted butter
2 1/2 oz. almond butter ***
Combine the whey protein concentrate, whipping cream, Splenda, Sugar Twin, salt and vanilla in a food processor and blend until combined. The mixture will be thick. Over medium heat, melt the butter and cook until it becomes a nutty brown. Add the butter and almond butter to the mixture in the food processor and blend. The ounce measures are by weight. For the amount of caramel in the recipe, you may need to double this.
**************
The mixture comes out very thick out of the food processor and does set up a bit more at room temperature, but does not become solid until put in the refrigerator to chill. I used part of this batch on the bottom of a low-carb no-bake cheesecake. Delicious! It could be cut up once chilled and eaten like that or used in another recipe that calls for caramel pieces, I'm sure. Most of you out there are more experienced and creative bakers than I am and will have a better idea of how to use this recipe and/or how to alter it and maybe improve on it. I would be interested to hear them.
*I used Naturades Whey Protein Powder - Vanilla, but any whey powder, plain or flavored, will do.
**Any sweetener replacement can be used, I'm sure. I used just a pinch of pure stevia powder, or what the equivalent of 2 Tbsp of artificial sweetener would be for this recipe, since that is the only sweetener I use.
***I am sure you can substitute the almond butter for peanut butter for peanut-flavored caramels.
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