Keto Manjar ( Dulce De Leche)
Manjar, also known as dulce de leche, is a rich and decadent sauce similar to caramel. It originates from Latin America and translates to “the sweetness of milk.” This delightful sauce is used in many dessert recipes all around South America. We have recreated a Keto version of this unique sauce, resulting in a deliciously sweet Chilean Keto dessert recipe.
How to Make It
Step 1
Preheat your oven to 425 Fahrenheit. In a heavy saucepan over medium heat, pour the heavy cream and bring it to a boil. Reduce the heat until it’s gently simmering. Let it cook for 30 minutes on low, making sure that the cream isn’t foaming or rising.
Step 2
Turn the heat off and mix in the butter and sweeteners. Sprinkle the xanthan gum over the surface and whisk for 1 minute. It will thicken more when it bakes and cools, so don’t be tempted to add more xanthan gum.
Step 3
Pour the heavy cream mixture into a ceramic or glass baking dish, and cover tightly with foil. Place it in a larger baking dish or casserole, and fill it ¾ way with hot water. Carefully place in the oven.
Step 4
Bake for 2+ hours. Check on the manjar every 20-30 minutes and give it a stir, scraping the edges. It is ready when it reaches a deep caramel color.
Step 5
Whisk until smooth and let it cool. Transfer it to a jar and store it in the fridge for up to a week. Drizzle it on your favorite Keto dessert.
Ingredients
- Cream Heavy Whipping
1.5 cup, fluid (yields 2 cups whipped)
- Allulse, powdered
0.25 cup
- Powdered Erythritol (Icing Sugar)
0.25 cup
- Butter
1 tbsp
- Baking Aids Xanthan Gum
0.25 tsp