Keto salted caramel ice cream could be one of the most requested ice cream recipes we received this summer. Well, the love for this flavour is quite understandable. It’s like a dance between the two most pleasurable taste sensations. Playing on the edge between sweet and salty taste is quite sensational. When we made our chocolate meat sauce or even our salty chocolate bites we knew there’s much more to explore when it comes to salty-sweet recipes.

Why is salted caramel adored by so many people?

Throughout history, chefs worked hard on new inventions. One of the temptations was to lift the sweet and salty tangible sensation to another level? Because of this, salted caramel was one of the top inventions! >Let’s remember, salted caramel was created in 1977 by the French pastry chef Henri Le Roux. It all happened in Quiberon, Brittany, a “buttery” region in France known for their salted butter. As every French chef, Le Roux worked with the mighty butter during the caramelisation process. Now, we know that only heated sugar gives the real caramel! But worry not! As we know, even erythritol (sugar alcohol we use in Keto desserts) will caramelise quite well. Of course, there are traces of lactose in butter, so they’ll caramelise nicely too!

Chef Henri Le Roux, the inventor of Salted caramel

Some of you might ask: should we play around too much enjoyment? Is it dangerous for those that are struggling to lose excess weight and fix their health issues?
Well, everything is dangerous if we overdo it. However, being a Good Ketonian means you deserve a reward here and there! It also means your treats will be nourishing, healthy and guilt-free!

Keto salted caramel process

There are 3 processes in the creation of our Keto salted caramel ice cream. First, you have to slowly caramelise butter and sweetener. Then you have to treat the eggs thermally (not if you use quail eggs as we did). Finally, you have to mix the creamy fairy ingredient, which is our beloved mascarpone cheese. Naturally, you have to use some flavouring, but we will give you a couple of different ideas that might inspire you for additional experimentation. By fascinating our taste buds with a loud sensation of Keto salted caramel ice cream, we will bring Keto salted ice cream to a stratosphere of creative Keto desserts.

Making it a family thing

Not everybody in your family is on Keto. However, we guarantee that everyone, including kids will adore this creation. Just arm yourself with patience and determination and your Keto salted caramel ice cream will be the main subject of conversation all day long after you serve it to your family. Trust us, this thing works perfectly both in ice-pop moulds or served in a dessert bowls. You can make it in the ice cream maker, but if you don’t have it, a plain freezer will be suficient. Let’s just get to work, shall we?

Eh bien, allons-nous commencer?

Keto salted caramel ice cream

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Recipe by Roberta Kapsalis Course: Keto dessertCuisine: Keto EuropeanDifficulty: Medium

Servings

servings

Prep time

minutes

Freezing time

hours

Calories

230

kcal

Ingredients

100g (3,5 oz) butter
6 tbsp stevia or monk fruit blend with erythritol, crystaline form
10 quail eggs or 4 hen eggs
1 tsp flower of sea salt
500g (17,6 oz) mascarpone
1 tbsp vanilla extract
Alternative flavourings
2 tbsp bourbon or rum (this will also make the ice cream softer and prevent crystalisation)
1 shot espresso
1/2 tsp Ceylon cinnamon

Directions

Place erythritol/stevia or monk fruit blend sweetener in a saucepan and start heating it over low heat. Stir with a wooden spoon. The caramelisation will not be as quick as with sugar, but it will occure if you are patient enough. Now add butter and keep stirring. Wait till colour gets golden but be careful not to get too dark because this will mean it’ll get bitter.
Place the eggs in a mixing bowl, add sea salt and vanilla extract. Mix them till you get a nice emulsion. If you used hen eggs start slowly pouring the sweetener and butter mixture while it’s still hot. If you are using quail eggs your caramel mixture doesn’t have to be hot.
When everything is nicely unified, add mascarpone, but do it gradually. Keep mixing till you get a smooth creamy mixture.
Divide the mixture into two bowls and add alternative flavourings to one of them. You can use just one or a combination of flavourings.
Pour some of each mixture in ice-pop moulds or afreezer-safe bowl and freeze for 4 hours. Before serving, let the ice cream sit in the room temperature for 10 minutes. This will also enable smooth removal from the ice-pop moulds.

Notes

We used the shot of espresso in our darker mixture. You can notice a slight difference in colour. Coffeee and caramel go perfectly together, even better with salt.