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prep time
5 min
cook time
2 h 30 min
ready time
2 h 35 min
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.
Traditionally, dulce de leche is made by slowly cooking milk and sugar together until golden and thick. Since neither of these ingredients is Keto-friendly, we opt for alternative ingredients and cooking methods to achieve a similar result.
What are the ingredients used to make Keto manjar?
As a substitute for milk, we are using heavy cream. It is closest in flavor and is already thick and rich, so it won’t be reduced for too long. For the sugar, it is best to use a blend of powdered erythritol and allulose. If you use erythritol only, then the low-carb manjar will crystalize after it cools, and if you use allulose only, you might not end up with a nice caramel color.
What cooking method are we using to make this low-carb sauce?
To cook the Keto dulce de leche, we will first reduce the heavy cream over low heat, mix in the sweeteners and butter, whisk in the xanthan gum, then bake it inside a baking dish in a water bath for 2 hours. The water surrounding the baking dish will prevent the sauce from burning. You must also stir the mixture every 20-30 minutes to ensure even browning.
In what recipes can you use Keto dulce de leche?
The good news is that this silky Keto manjar can be drizzled over anything sweet from cookies to cake to ice cream. But we have better plans for this low-carb delicacy. We suggest you put it to better use by trying our Keto Alfajores recipe:
https://my.carbmanager.com/daily-log?dialog=food-detail:ug:12600ad457ce4c6ea8edc42db19403e5
or Keto Cocadas recipe:
https://my.carbmanager.com/daily-log?dialog=food-detail:ug:8ecfb383904a43338b7bf6281c3c826f&tab=my-foods&tag=my.recipes
Net Carbs
0.8 g
Fiber
0 g
Total Carbs
6.9 g
Protein
0.9 g
Fats
11.7 g
112 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
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
Recipe Steps
steps 5
2 h 35 min
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.
