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Melt the Butter: Start by melting the butter in a saucepan over low to medium heat. Stir occasionally to keep it from browning too quickly. You want it fully melted but not browned just yet.
Stir in Allulose: Once the butter is melted, add the granulated allulose and stir until fully dissolved. This may take a few minutes.
Add Heavy Cream: Pour in the heavy cream and give everything a good stir. Raise the heat slightly to medium, and bring the mixture to a gentle simmer.
Simmer and Reduce: Continue simmering the caramel mixture for 10–15 minutes, stirring occasionally. It will begin to thicken, darken, and foam up. The caramel will turn a deep golden brown and begin to reduce. Keep an eye on it, especially near the end, to prevent burning.
Remove from Heat and Cool: Once your keto caramel reaches that rich golden color and glossy texture, remove the pan from the heat. As it cools, stir it occasionally to keep the texture uniform. The foam will naturally subside, and the sauce will continue to thicken.