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Keto caramel sauce

This caramel sauce is wonderful when used for my 6 layer bars, poured over my sundae, or used to dip berries in! So easy and versatile (and delicious!)

INGREDIENTS:
1/4 cup butter
6 tbsp Swerve Sweetener
2 tbsp Sukrin Gold brown sugar replacement OR 2 tbsp.coconut sugar OR 1 tbsp blackstrap molasses* OR additional Swerve**
1/2 cup heavy cream
1/4 tsp xanthan gum
1/4 tsp kosher or sea salt
2 tbsp water

 FOR SALTED CARAMEL SAUCE

 1/2 tsp additional kosher salt or sea salt

 DIRECTIONS

 In a medium saucepan over medium heat, combine butter, Swerve, and brown sugar replacement of choice. Bring to a boil and cook 3 to 5 minutes (be careful not to burn it).Remove from heat and add cream. Mixture will bubble vigorously. Sprinkle with xanthan gum and whisk vigorously to combine. Add salt. Return mixture to heat and boil 1 more minute. Let cool to lukewarm and stir in water until well combined. For salted caramel, simply stir in additional salt at the end. The sauce can be stored in the fridge for a week or so (I've actually stored mine for several weeks). Just gently reheat in the microwave or in a saucepan to make it pourable again.

 Serves 8.

 *Sukrin Gold is a brown sugar replacement available online. If you use coconut sugar or molasses, you will add additional carbs.
**You can use all Swerve for this. However, your end result will be lighter and will recrystallize more upon cooling.

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