Caramel filling

A source of healthy fats and low glycemic index, this dessert has a rich caramel flavor. Ideal for maintaining a keto diet and controlling blood sugar levels.

Ingredients

Servings:

	Ingredient	Qty, g
	Erythritol
	Cream
	Butter

	Product release:	205
	Maintain proportions	Restore to default

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	Heat on the stove	5
	Mix	3
	Boil	2
	To boil	15
	Cool down	15
40

Macronutrients in 100 g

Proteins	1.2
Fats	24.7
Net carbohydrates	1
Calories	228 kcal
Indexes
Glycemic index	0
Glycemic load	0
Insulin index, II	4.1
Disease inflammatory index, DII	-0.15

Calories per dayGenderGrowth

Weight loss	Detention	Set
23%	17%	14%
972	1350	1620

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	5165591143131
B2	1315122861
D	888811
B12	554441

Minerals

Nutrient	% of RDA
Fluorine	88833?8

Lipids

Nutrient	% of RDA
Cholesterol	172172172688?344
Palmitic acid (Saturated)	929292142?184
Stearic acid (Saturated)	31393952?78
Alpha-linolenic acid (Omega-3)	81291574
Arachidonic acid (AA, Omega-6)	6181235?4

Amino acids

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

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Notes

Allowed on diets
Keto
Paleo
Mediterranean

Kitchen: French

Difficulty: very simple

2 kg

Servings: 4 (1 serving ≈ 51 gram)

Digestion time: 3 hour

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.