MACRONUTRIENT RATIO: 19:1
24g 40% heavy cream
24g unsalted butter
pinch of salt
1Melt 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.
3Remove the pan from the heat and continue to stir until it has cooled slightly.Remove the pan from the heat and continue to stir until it has cooled slightly.
4Allow it to cool to room temperature for serving. If refrigerated, the sauce will harden.
5You 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.