Wednesday, December 21, 2016


This caramel has the consistency of Nutella.  I can eat it by the spoonful; it is so delicious.  Nice thing about this caramel is that it doesn't recrystallize.  Keep leftovers in a covered container in the refrigerator.  The caramel is quickly made in a food processor or blender, so no boiling and boiling stuff on the stove top.

1/2  cup whipping cream, (125 mL)
  (shelf-stable kind*) OR use regular whipping cream
Liquid sweetener (sucralose or stevia) to equal 1/3  cup (75 mL)
3 tbsp butter, browned in a pan (45 mL)
2 tbsp powdered erythritol (30 mL)
2 tbsp whole milk powder** (30 mL)
1/2  tsp molasses (2 mL)
1/4  tsp caramel extract*** (1 mL)
1/8  tsp vanilla extract (0.5 mL)
1/2  cup vanilla whey protein (125 mL)

Make the Ultra Low-carb Crepes.  Use the caramel for filling the crepes or topping them.

Caramel:  In food processor, combine whipping cream, liquid sweetener, browned butter, powdered erythritol, whole milk powder, molasses, caramel extract and vanilla extract; process well.  Add vanilla whey protein; process, stirring at least once to scrape the sides of the bowl.

Nutritional Analysis for the Caramel:  Yield: 1 cup (250 mL),16 servings, 1 serving:  56.9 calories; 2.4 g protein; 4.9 g fat; 0.9 g net carbs

Helpful Hints:  *I am sure regular whipping cream would work as well.  **You can use skim milk powder, but first blend in a blender or coffee bean grinder until finely ground and then measure. ***I have also used butterscotch extract for a butterscotch flavor.  The caramel would make a good frosting for a cake, cookies or a filling between plain cookies.  Double the recipe if necessary.  In this recipe there will be some crepes leftover.  Heavy cream powder is also available...on Amazon these days, and apparently someone found it at Wal-mart!

Yield: Enough for 8 crepes
1 crepe with 2 tbsp caramel
155.7 calories
8.0 g protein
12.4 g fat
2.8 g net carbs  

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