Keto allulose caramel

Name: Keto allulose caramel
Cook time: 26 min
Total time: 26 min
Yield: 1 dish
Ingredients: Butter; 30% sour cream; Allulose

Allulose gives the caramel the right texture, while butter and sour cream add fat and make the sauce more filling. It is convenient to use in small portions. It provides fiber and helps keep the dish satisfying.

Ingredients

Servings:

Include ingredient	Ingredient	Qty, g
Include ingredient: Butter	Butter	Ingredient quantity for Butter in g
Include ingredient: 30% sour cream	30% sour cream	Ingredient quantity for 30% sour 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
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Macronutrients in 100 g

Proteins	1.4
Digestible proteins	1.1
Fats	42.7
Plaid	0
Net carbohydrates	1.2
Calories	405 kcal
Indexes
Glycemic index	0.2
Glycemic load	0
Insulin index, II	7.4
Disease inflammatory index, DII	0.15

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 (2)
Add more proteins Reduce the amount fats

RDA per 100 g

Vitamins

Nutrient	% of RDA
A	314036691818
E	7771611
B2	7861431
B12	554441

Minerals

Nutrient	% of RDA
Probiotics	19191938?4
Phosphorus	666952
Calcium	555554

Lipids

Nutrient	% of RDA
Cholesterol	4294294291 715?858
Palmitic acid (Saturated)	104104104160?208
Stearic acid (Saturated)	789898131?196
Arachidonic acid (AA, Omega-6)	15463192?9
Lauric acid	10101220107

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

1 kg 666 gram

Servings: 8 (1 serving ≈ 33 gram)

Digestion time: 3 hour

Complete protein: ✔

Melt butter (100 g) in a heavy saucepan. Add allulose (60 g) and cook while stirring for 5–6 minutes.

Add sour cream (100 g), stir carefully, and cook for another 5 minutes until elastic and caramel-like. Cool and transfer to an airtight container.

(2)

Published: 26.07.2026

Updated: 26.08.2026

Author:

Roman Klymenko

15 years on low-carb nutrition

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