In a medium size frying pan or sauce pan, add the coconut cream and coconut oil and cook it over medium heat. I like to use a frying pan because the pan is much wider and you can stir these ingredients with a whisk easier.
Once the coconut oil has melted with the cream, add the remaining ingredients.
Continue whisking the ingredients with a hand whisk. It will take about 5. to 7 minutes to start to boil.
Once the mixture starts to boil it will get a bit thicker. It will still have a nice brown color. When you notice the caramel color start to get really thick bubbles, it's ready! This will take about 12 to 15 minutes total.
Pour the hot Keto Dairy Free Caramel Sauce into a glass mason jar and allow it to cool. The mixture will thicken a bit more when it cools.
Allulose in this recipe is perfect because it caramelizes perfectly without crystalizing like some other keto sweeteners do. I would not substitute the allulose sweetener.Makes about 3/4 cup of Keto Dairy Free Caramel Sauce.