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Combine butter, sweetener, and ½ cup of the cream over medium*** heat. Stir until the sweetener is dissolved.
Add vanilla. Cook until it is a deep golden brown. This may take up to 15 minutes. If you don't stir frequently or it gets too hot it may separate.
As soon as it reaches that deep color remove from the heat and immediately add the rest of the heavy cream. (If you are making this ahead use an extra 2 tablespoons). Stir until smooth.
Add ¼ teaspoon of the salt and taste. I prefer my salted caramel slightly salty so I like this with the full ½ teaspoon of sea salt. Cool for 10 min before using.