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.
Your wordpress site is very sleek – hope you don’t mind me asking what theme you’re using?
(and don’t mind if I steal it? :P)
I just launched my site –also built in wordpress like yours– but
the theme slows (!) the site down quite a bit.
In case you have a minute, you can find it by searching for
“royal cbd” on Google (would appreciate any feedback) – it’s still in the works.
Keep up the good work– and hope you all take care of yourself during the coronavirus scare!
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
time and yours is the best I have found out till now. But, what about the bottom line?
Are you sure in regards to the source?
You’re welcome, I hope that was helpful.
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.
Wow, fantastic blog format! How long have you ever been blogging for?
you make running a blog glance easy. The whole look of your
website is excellent, as neatly as the content!
Thanks so much @amiya. I have been doing my blog only a few months. I am totally more active on IG if you ever want to connect! 🙂
You really make it appear so easy along with your presentation but I
find this matter to be really something which I feel I
would never understand. It kind of feels too complex and very broad for me.
I’m having a look ahead to your next publish, I’ll attempt to
get the cling of it!
Hi @kimora, thanks for note. What is it that you’re having trouble understanding? I would love to connect and help you figure it out. Connect with me directly on Instagram http://www.instagram.com/cookingwithmaitai
I’m usually available via DM
Hello! I could have sworn I’ve visited this website before but after looking at a few of the articles I realized it’s new to me.
Nonetheless, I’m certainly pleased I came across it and
I’ll be book-marking it and checking back regularly!
Hi there, You have done an incredible job.
I will certainly digg it and personally recommend to my friends.
I’m confident they’ll be benefited from this web site.
My family all the time say that I am killing my time
here at net, but I know I am getting familiarity daily by reading such
nice articles or reviews.
I don’t even know the way I finished up right here, but I
believed this post was once good. I do not understand who you might be however
certainly you are going to a well-known blogger if you happen to are not
already. Cheers!
I’m really enjoying the design and layout of your website.
It’s a very easy on the eyes which makes it much more enjoyable for me to come here and visit more often. Did you hire out a
developer to create your theme? Excellent work!
Hi there. Thank you for your kind words. I do it myself. I use elementor, so it’s pretty easy to use and customize
It’s actually a great and useful piece of info. I’m happy that you simply shared this helpful
info with us. Please keep us up to date like this.
Thanks for sharing.
Thank you for visiting and reading my blog! I appreciate you taking the time to write a comment! 🙂
Wow that was odd. I just wrote an really long comment but after I clicked submit
my comment didn’t show up. Grrrr… well I’m not writing
all that over again. Regardless, just wanted to say
excellent blog!
awww that’s too bad! Thank you for writing and I hope you come back to visit! 🙂
thank you for visiting! 🙂
You’re welcome, hope you make it
Thanks for the feedback, I will consider it
Thanks for taking the time to write