Easy Homemade Low Carb Butterscotch Syrup (Edit recipe)

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If you are a butterscotch lover looking for a way to enjoy your favorite flavor again, make my Easy Homemade Low Carb Butterscotch Syrup Recipe and you will never look back!The sweet, buttery flavor is just as amazing as traditional butterscotch syrup, even though this easy recipe does not have any sugar added to it.Only 6g net carbs per tablespoon which is rich enough to flavor a large cup of coffee or top a dessert!

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Original Recipe

PREP TIME

5 minutes

COOK TIME

20 minutes

INGREDIENTS

5

Serves: 8

Ingredients

4 Tbsp Butter, Unsalted, .5 stick
.75 cup Brown Sugar, Keto
.5 tsp Sea Salt
.75 cup Coconut, heavy cream (or cream)
1 tsp Vanilla Extract

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium saucepan melt butter completely then add in the keto brown sugar and the sea salt whisking for the best sugar dissolve. Keep stirring and heating for 3-5 minutes until it turns from a sandy texture to a smooth texture
Now stir in the heavy whipping cream and whisk vigorously to incorporate it until smooth again. Let it heat up again until it comes to a boil and whisk it well. Turn the heat down to medium low and let it remain at a low boil.
Now is the time for patience as you need to bring the temperature of the butterscotch up to 225F which is slightly under the soft ball stage of 240F. This creates a smooth sauce that will not crystallize once cooled. It took about 15-20 minutes of a low boil for it to get to the 225F temperature.
You need a candy thermometer in order to measure the temperature as relying on the sauce coating a spoon is not as reliable. If you do not have a candy thermometer, you can just set your timer for the allotted 15-20 minutes total time and go from there.
At this point it will resemble a thick maple syrup consistency, but very hot. Remove it from the heat and whisk in the vanilla extract. It will bubble up a little, then turn smooth. Let it sit away from the heat and occasionally stir it for 10 minutes.
Now you can bottle it up or pour into an airtight jar or container. Keep in mind that it will thicken up considerably almost to a paste so make sure you can spoon it out of the container you choose. You can always warm it up to make it pourable by heating in a small saucepan, or placing the jar in a bowl of warm water. Some syrups are stored in plastic bottles, but it would be hard to squeeze out this butterscotch syrup once it is cold.
It will keep in the fridge up to 1 month, or frozen for 3 months. If you choose to freeze it, put dollops into an ice cube tray, or small scoops onto a parchment lined pan and freeze. Once it has frozen, remove the cubes and put into a freezer zip top bag. To use, warm up the cube in a pan over medium heat or add one directly to your hot cup of dark roast coffee.

Notes

Stir 2 tablespoons of butterscotch sauce into your hot chocolate for an indulgent twist. Top with whipped cream and a sprinkle of butterscotch chips. Layer butterscotch pudding, made by stirring in a tablespoon of butterscotch syrup into vanilla pudding, with whipped cream and butterscotch syrup swirled in. Turn my Gluten Free Vanilla Buttercream Frosting into a butterscotch delight when you whip some homemade butterscotch sauce into the finished frosting. This would be a perfect way to create frosting for my Keto Butterscotch Caramel Cupcakes or any other sweet treats without the need for the extra butterscotch pudding called for. Will this recipe work if I use coconut cream and vegan butter to make it dairy free? Yes, it will work great! I have used the same technique in my Dairy Free Sweetened Condensed Milk and it thickens up perfectly! This recipe for condensed milk is similar in that you simmer until thickened. The key difference between these creations is that they are all cooked to a different temperature which creates different flavors. Butterscotch uses brown sugar and is cooked to 225F which is slightly below the soft crack stage. Toffee is cooked a little longer to 250F which is the hard crack stage. It becomes “hard” and “cracks” once cooled. Caramel uses white sugar versus brown sugar and contains more cream than the others. A lot of people will say that they are similar, but it is the small differences in the temperature they are cooked to that makes them different.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	189
Fat:	13 g
Carbohydrates:	17 g
Protein:	3 g
Cholesterol:	15 g
Sodium:	149 mg
Fiber:	1 g
Sugars:	13 g
Sugar Alcohol:	0 g
Calculated per serving.