Creamy layers with caramel taste wonderfully homey. People will ask if this is Keto, and it cannot be a diet food.
If you have some keto bread slices lying around, I found to be a perfect way to use them.
This is my Throwback Thursday Recipe as my mom used to make this dessert with left over bread when I was little. And it was one of my fav desserts since I like anything with caramel.
TOOLS and GADGETS
- Electric mixer for whipping heavy cream
- Small pots
- Measuring Cups
TIPS and SUBSTITUTIONS
- Macademia milk can be substituted one to one with any nut milk
- Other sweeteners can be used adjusting the amount accordingly. Stevia containing sweeteners turn too bitter for caramelization.
- Instead of burning the sugar, it is possible to use Torani Sweet and Salty Caramel Syrup, sugar free version of course. It has aspartame as sweetener. It's keto but questionable health wise. If you have thyroid issues, I say just avoid it.
- One important tip is when making caramel, add hot water all in once and be careful so you won’t burn yourself. As the sugar gets burned, the pan gets too hot and when you add water, there will be a lot of steam. Keep your hands and face away from the top of the pan. Wait a few seconds for it calm down and then stir it.
- Use just enough caramel to moistened the breads, the amount in the recipe should be enough for any bread but for some bread, you may need to use less. Stop when you think the bread soaked well but not too much that there's extra caramel liquid. Less is more.
- There’s no sweetener in the middle layer (pudding). This is on purpose and it enhances the taste.
- Whipped topping is kinda optional, if you decide against it add some sweetener to the pudding. Cream of tartar or even a pinch of salt will help achieving the stiff peaks faster. If you beat less and get only soft peaks, the dessert will be hard to slice.
WHERE TO BUY ALLULOSE
For all the recipes using Allulose you can purchase fine Allulose at Goalz Allulose page.
Keto Caramel Layered Dessert
- 4 Slices of Keto Bread
- 1/2 Cup Allulose
- 1/2 Cup Hot Water
Nut Pudding Layer
- 1 Cup Macademia Milk
- 1/3 Cup Almond Flour
- 1 tsp Xanthan Gum
- 1 Egg White
Whipped Topping Layer
- 1/2 Cup Alllulose
- 1 Cup Heavy Cream
- 1 tsp Cream of Tartar, optional
- Dissolve 1/2 cup allulose in a small pan over medium heat, undisturbed until it gets golden brown
- Turn off the heat and pour 1/2 cup of hot water over.. Be careful a lot of steam will rise
- There will be some hardened candy caramels inside, stir until all dissolves
- Line 4 slices of keto bread in a small dish in the mean time
- Pour evenly over the bread, making sure all parts are moistened
- Mix macademia nut milk, almond flour, egg white and Xanthan gum in a small pan
- Cook over medium high, constantly stirring until the mixture starts to thicken
- Reduce the heat to low and cook another 5 minutes, stirring occasionally
- Pour the pudding evenly over the caramelized breads, spread it to level
- Let it cool down
Whipped Layer Topping
- Beat heavy cream, allulose and cream of tartar, if using, together on high speed, until stiff peaks form
- Spread it over the cooled pudding
- Chill for 2 hours before serving
- Garnish with crushed nuts, shaved chocolate or drizzle with more caramel if you have some left