Caramel filling
| Ingredient | Qty, g | |
|---|---|---|
| Butter | ||
| Cream | ||
| Erythritol | ||
| Product release: | 203 g | |
| Restore to default | ||
| Add a dish to the menu | ||
| 5 min | ||
| 3 min | ||
| 2 min | ||
| 15 min | ||
| 15 min | ||
40 min | ||
|---|---|---|
| Proteins | 1.2 g |
| Fats | 24.1 g |
| Net carbohydrates ?The amount of carbohydrates absorbed in 100 grams. When counting carbohydrates eaten, only pure carbohydrates are taken into account. | 1 g |
| Calories | 223 kcal |
| Indexes | |
| Glycemic load ?The lower, the better. | 0 |
| Insulin index (II) ?The degree of insulin increase in response to a product compared to glucose, taking into account both carbohydrates and proteins with fats. The lower, the better. | 4.1 |
| Disease Inflammatory Index (DII) ?Reflects how the product affects the level of inflammation in the body. Products with a positive index can enhance inflammatory processes, while those with a negative index can reduce them, helping to improve immunity and reduce the risk of chronic diseases. | -0.15 |
| Antioxidant (ORAC) ?The higher the value, the stronger the antioxidant properties. Listed per 100 grams. It is recommended to consume foods with a total minimum of 5000 ORAC per day. | 0 |
| Weight loss | Detention | Set |
|---|---|---|
| 23% | 17% | 14% |
| 972 kcal | 1350 kcal | 1620 kcal |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats | |
| Recommendations (2) | |
| |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Cream Fluorine | 88338? |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Cream: 61% ◦ Butter: 39% Palmitic acid (Saturated) | 919113991? |
| iWhich products: ◦ Butter: 95% ◦ Cream: 5% Stearic acid (Saturated) | 30374937? |
| iWhich products: ◦ Cream Alpha-linolenic acid (Omega-3) | 8121510? |
| iWhich products: ◦ Butter Arachidonic acid (AA, Omega-6) | 6173311? |
To make keto caramel, you will need the following ingredients:
- Butter or ghee (2 tablespoons)
- Heavy cream (75 ml)
- Erythritol (100 g)
In a small saucepan or skillet over medium heat, melt the butter or ghee (2 tablespoons) until it turns brown. This will give the caramel a rich flavor.
Then add the heavy cream (75 ml) and erythritol (100 g), stirring well. Bring the mixture to a boil.
Once the mixture boils, reduce the heat and stir occasionally until the erythritol is completely dissolved and the liquid becomes thick and sticky. This process may take some time, but it is necessary to achieve the perfect caramel consistency.
When the caramel reaches the desired thickness, remove it from the heat and pour it into a jar. Let it cool to room temperature, stirring every few minutes to prevent a skin from forming on the surface.
If your caramel doesn’t thicken enough, add a little more butter to achieve the desired consistency.
- Title ▶️
- Recipe ▶️
- Ingredients ▶️
- Macronutrients in the Dish ▶️
