Allulose Caramel Sauce

Name: Allulose Caramel Sauce
Cook time: 168 h 21 min
Total time: 168 h 21 min
Yield: 1 dish
Ingredients: Butter; 35% cream; Allulose

This is a thick sugar-free sauce. Butter and cream provide fat and a rich flavor for keto desserts. Serve the dish immediately, while its aroma and texture are at their most pronounced.

Ingredients

Servings:

Include ingredient	Ingredient	Qty, g
Include ingredient: Butter	Butter	Ingredient quantity for Butter in g
Include ingredient: 35% cream	35% cream	Ingredient quantity for 35% cream in ml
Include ingredient: Allulose	Allulose	Ingredient quantity for Allulose in g

	Product release:	260
	Maintain proportions	Restore to default
		Portion size for nutrient recalculation
Add a dish to the menu

Macronutrients in 100 g

Proteins	1.4
Fats	44.7
Plaid	0
Net carbohydrates	1
Calories	406 kcal
Indexes
Glycemic index	0.2
Glycemic load	0
Insulin index, II	5.5
Disease inflammatory index, DII	0.12

Calories per dayGenderGrowth

Weight loss	Detention	Set
42%	30%	25%
972	1350	1620

BJU

Amino acids

Lipids

Macronutrient distribution

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (3)
Add more carbohydrates Add more proteins Reduce the amount fats

RDA per 100 g

Vitamins

Nutrient	% of RDA
A	7191831604343
B2	1417133161
D	1010101022
E	7771611
B12	554441

Minerals

Nutrient	% of RDA
Fluorine	99935?9
Phosphorus	555632

Lipids

Nutrient	% of RDA
Cholesterol	4294294291 715?858
Palmitic acid (Saturated)	156156156240?312
Stearic acid (Saturated)	80100100133?200
Arachidonic acid (AA, Omega-6)	15463192?9
Lauric acid	14141828149
Alpha-linolenic acid (Omega-3)	913101575

Amino acids

Nutrient	% of RDA
No nutrients exceed 1% of the RDA

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Notes

Allowed on diets
Diet	Status
Keto
Paleo
Mediterranean
Anticandidal (ACD)
FODMAP
AIP
DASH
GAPS
Low Lectin Diet
Low Histamine Diet
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)
Ketogenic Therapeutic
Low Oxalate Diet
MIND
FMD

2 kg

Servings: 10 (1 serving ≈ 26 gram)

Digestion time: 3 hour

Melt the butter (100 g) in a heavy-bottomed saucepan. Add the allulose (60 g) and cook over medium heat for 5–6 minutes, stirring constantly.

Pour in the 35% cream (100 g) and stir carefully. Cook for about 5 more minutes until thick and elastic. Remove from heat, cool, and transfer to an airtight container. Refrigerate for up to 7 days.

(3)

Published: 27.07.2026

Updated: 28.07.2026

Author:

Roman Klymenko

15 years on low-carb nutrition

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