I love caramel, way more than chocolate or lollies. But at the end of the day, it is still sugar, so unless I have trained legs or feel like my blood sugar is low, I try not to eat it too often.
But what if I told you that you can make caramel with no sugar? I did not believe it either until I tried it. And it is HIGH PROTEIN? Perfect.
It is super easy to make, and honestly so much better than protein bars packed with random ingredients. The only downside is that it is so good you will want to keep eating it.
For this recipe, I used allulose as a sugar substitute. Unfortunately, you cannot swap it with other sweeteners. Apparently, allulose is the only one that caramelises properly.
It is not very popular in Australia yet, but I am sure you can find it at your nearest Korean grocery store.
Hope you guys love this recipe, and happy dieting! 🥰
Butter scotch Protein Rice Krispie
Difficulty: Easy8
servings15
minutes2
hours105
kcal10
g25
g4
gIngredients
Allulose
150gWater
30gButter
30gLight thicken cream
30gVanilla extract
5gSoy protein crisp
150g
Directions
- On high heat, boil the Allulose and water in the pot.
- When it’s boiling making bubbles, add butter and cream.
- Using handle (not with the spoon), keep stirring the pot gently.
- Check the colour and consistency of the mixture by taking the pot away from the heat. If the colour turns to light orange colour, turn the heat down to low and add vanilla extract.
- Stir the pot few times while boiling to not to burn it. when the mixture colour turns slightly darker that close to caramel colour(texture would be more thicker, when you get a spoon of the sauce and drip, the speed of dripping will get a lot more slower), you can turn the heat off completely.
- Prepare the separate bowl and pour soy protein crisp.
- Add the caramel sauce, mix it well.
- Line the paper foil on the oven tray, pour the mixture on it. Using a spoon to flatten it, then keep it in the fridge at least 2 hours.
- Using a knife and cut it into the serving size. Store the rest in the fridge!
- Enjoy!
Recipe Video
Notes
- I used unsalted butter, but you can use salted butter as well. It will give it a salted caramel flavor!