The Charlie Foundation is pleased to present this Ketogenic Diet approved recipe with the collaboration of our partner site ketocook.com
You can make any size batch sauce as long as it is equal parts butter and heavy cream. Use UNSALTED butter. This can be used as a topping for Ketogenic ice cream made from heavy cream or let it harden in candy molds to be used as a fat source.
24g 40% heavy cream
24g unsalted butter
pinch of salt
1. Melt the butter in a small non-stick pan over medium low heat and let it cook until it is a light brown color.
2. Add the cream, Truvia and salt to the butter and continue to whisk until it begins to feel sticky and the sauce has thickened. This should only take about 1 minute.
3. Remove the pan from the heat and continue to stir until it has cooled slightly.
4. Allow it to cool to room temperature for serving. If refigerated, the sauce will harden.