If I had a choice between food that is caramelized versus the non-caramelized version, 100% of the time, I would choose the gorgeous golden brown version. What exactly is caramelization? It is the process of turning sugar into caramel when it’s exposed to heat. Think of the burnt sugar on top of creme brulee or the sweet caramelized onions on a burger. The Spruce Eats has a great blog post on the science of caramelization and how it all works. For me, all I know is that it taste good and looks beautiful.
Sweeteners can be a tricky thing to navigate as you transition from the sweet sugar life to the sugar-free life. There are so many sugar substitutes out there and you can easily get confused by all the choices. Keto Connect did an in-depth and comprehensive analysis of all the available sugar alternatives on the market today. They classified them into 3 categories – Artificial, Natural, and Sugar Alcohols. I recommend reading their post to understand the complexities among all the sweeteners so that you can make an informed decision.
I’ve tried a few brands and below are my favorite sweeteners. I like them because they don’t have a weird aftertaste and taste like sugar.
Allulose is the only sweetener that caramelizes like sugar without crystallizing or getting lumpy. The caramelization process is the same as using sugar. In fact, it’s easier and only takes about 5 minutes from start to finish. Allulose.org will answer all the questions that you may have about allulose.
It is surprisingly easy to make caramel sauce with allulose. The whole process takes about 5 minutes. Just be careful that you don’t burn the sauce because it will be bitter and you’ll have to start over.
Now that you’ve mastered making caramel sauce, make my Keto Caramelized Ginger Chicken.
Keto Caramel Sauce w/Allulose Sweetener
Equipment
- skillet
Ingredients
- ¼-½ cup allulose
Instructions
Cooking Direction
- Heat skillet on medium high heat until hot.
- Add in allulose and wait for it to turn into liquid form.
- Swirl the sauce around in the skillet.
- The sauce will gradually turn from white to a golden brown color in about 5 minutes.
- Please watch it carefully and remove from heat when it reaches the desired caramel color.
Storage
- Store in a glass container.
- It will turn into a solid at room temperature after it cools down. In order to turn it back into a sauce, just microwave for about 50 seconds.
- It can be kept on the counter in a air tight container for a few weeks.
Long time supporter, and thought I’d drop a comment.
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(and don’t mind if I steal it? :P)
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HI Justin, thanks for dropping in. I’ll send you an email with the info! 🙂
Thank you, I’ve just been looking for information approximately this subject for a long
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What do you mean in regards to source or bottom line?
From everything that I’ve read and researched about allulose, it seems like a great alternative to using sugar for caramelization.
And based on my personal experience, I find it taste very good.
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