You know but with actual caramel… at just 2g net carbs! Yes, I’m talking about a keto salted caramel cream cold brew with *actual* swirls and gulps throughout. i.e. divine.
Keto Salted Caramel Cream Cold Brew 😻
A Starbucks Copycat!
The actual Starbucks version is utterly delicious, just ask your local barista (and I hear there’s sugar free syrups too). Still, and while I’m not one to preach (ahem, resistant starch potatoes), I’m just not sure how I feel about starting all my mornings with ultra refined ingredients. iykyk.
But that’s not my selling point, far from it. Like I said, I’m talking about *actual* gulps of salted caramel swirling through your cold cream.
Real salted caramel > caramel extract
(Needless to say).
So with just a handful of staple pantry ingredients, whisked lightly until thickened, actual frothy clouds of pure goodness emerge.
The (Salted!) Caramel
I’m writing ‘salted’ in parenthesis because you can totally whip up this up sans the salt component (but I highly suggest you stick to the plan!). And keep in mind that using salted butter when making the caramel will always add a greater complexity from the get go.
In terms of the texture, this keto caramel does set after a bit. But it works in its favor here, as I suggest trying to not whisk it all in thoroughly- so you do get those gooey gulps throughout. (The best part, you know).
VIP: funny enough but whipping up a sugar free caramel is in fact easier than the original sugar version (no crystallization as allulose works as an inverted sugar, so it rarely splits). But if it does split on you (overcooking), try whisking in a tablespoon of water (doesn’t work every time, but worth the shot).
(pssst! the caramel video story)
The best sweeteners (for keto drinks!)
OK so even though we’re using actual caramel here (yes, you can use extract too if time is of the essence) I’m going to encourage adding a little extra sweetener at first when whipping up your heavy cream.
And yes, you can use a granulated sweetener if you don’t have anything else handy. Allulose and xylitol will dissolve completely into liquids with a little coaxing, but do note that erythritol has a tendency to stay slightly crunchy (why their powdered versions are so popular).
But trust me when I say that a liquid sweetener will work much better. This pure allulose is my absolute favorite to sweeten any type of beverage, with its biggest plus incidentally being no aftertaste whatsoever.
And… the video story!
Keto Salted Caramel Cream Cold Brew (A Starbucks Copycat!)
For the keto salted caramel cream
- My top tip: this is a super duper easy recipe to whip up to taste! So take advantage and do little taste tests as you go along for sweetness.
- Add heavy whipping cream, allulose (seriously, the liquid one is the best for drinks!) and a good pinch of salt to a medium bowl. Whisk (using an actual whisk or a hand mixer) until it just begins to thicken. Make sure you keep it pourable- you know, don't turn it into whipped cream!
- Whisk in the room temp caramel, taste for sweetness (vip!) and set aside.
- The original starbucks drink ("the og") also adds vanilla syrup to the actual cold brew, so feel free to add a touch of liquid allulose to yours and a couple teaspoons of vanilla extract (I like my cofee black, so I leave these out).
- Pour your cold brew into a glass with ice, pour your salted caramel cream on top, and enjoy! p.s. I've also noticed that the cream holds quite well in the fridge for a day, just giving it a light whisk if need be.