Low Carb Brandied Caramel Dip. I’ve made a lot of caramel sauce in my time (the high carby kind) and I will say that for a low carb Brandied Caramel Dip this is absolutely terrific. There are just probably a million ways to use this stuff and my favorite is a dip with granny smith or honeycrisp apples which is why I put brandy in it. It may also be drizzled on many cakes & desserts. Think Mocha Zucchini Brownies/Mocha Ganache, Panna Cotta, New York Cheesecake, Gooey Sticky Butter Cake, Carbalose Flour Cinnamon Walnut Rolls or low carb vanilla ice cream. It is super easy to make in about 7-8 minutes.
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- ½ C + 2 T Heavy Cream
- 1 T Brandy
- 2 T Butter
- 2 t Molasses
- 10 Drops Liquid Splenda
- 1 t Vanilla Extract
- ½ C Vanilla Whey Protein Isolate (I use About Time/Stevia)
- 2 T Butter
- Combine first 5 ingredients, heat to simmer for 1-2 minutes.
- Remove from heat for 2 minutes and beat in vanilla.
- Add whey protein and beat until smooth.
- Beat in remaining butter 1 T at a time.
- Pour into a 1 cup canning jar.
- Refrigerate.
- 16 Servings
- 74 Calories, 1.6g Protein, 7.3g Fat, .5g Carbs, .0g Fiber, .5g Net Carbs
- To serve, core & quarter two apples (your choice) and cut each quarter into three-four wedges, scoop a bit of caramel with each bite and yes, it’s OK to double dip.
- For a plain vanilla caramel sauce simply omit the brandy.
- If the dip turns out the least bit grainy it is the whey protein powder and you can not really do anything about it. (At least I can't). It is a little grainy to begin with and you are also cooking it when adding into the heavy cream mixture so, sit back and enjoy the flavors of the apples and brandy. It's divine.