For those of us who love caramel syrup, but do not do “sugar”, here is a link to a low carb recipe (1.42g/serving which is 2 tablespoons):
https://alldayidreamaboutfood.com/the-best-low-carb-caramel-sauce/
The author of this recipe, Carolyn Ketchum (All Day I Dream About Food website), is probably the premier low-carb baking master chef. All of her stuff turns out well.
Thank you.
I’m doing an ultra-low-carb diet too. Giving it a 2-week test to see if it will actually work for me. My metabolism is weird, so I don’t always get the results the books say I should. But this week I went a little too far and actually had to add carbs back in after I started seeing early warning signs of ketoacidosis. It’s a balancing act, that’s for sure.