Keto Sucre à Crème

I decided that I should give a good old fashioned French Canadian tradition a sugar free face lift this Christmas in honor of my fellow Québécois (and former Québécois) who are trying to follow a keto/low carb lifestyle through the holiday season. I only made a small batch because it is very rich.

Recipe 

1/2 Cup Allulose

1/2 Cup brown sugar substitute (Like Sukrin Gold or Swerve brown sugar)

80 ml 35% cream

1/2 Cup butter

1 Cups Swerve icing sugar
1/4 teaspoon Xanthan

Prepare a small square pan by lining bottom with parchment paper. I used a 6.5 x 6.5 pan because that’s what I had. If you double the recipe you can use a 9x9. Set aside.
Sift 1 Cups of Swerve icing sugar and set aside. Make sure the Xanthan gum is also measured and ready.

In a large, heavy bottom sauce pan melt the butter, Allulose, brown sugar substitute and 35% cream stirring until it boils.Once it has come to a rolling boil stop stirring and let boil for 3 1/2 minutes. You can scrape sides but it does not need much stirring. You should see the color turn to a dark amber. 

Remove from heat after the 3 1/2 minutes and add the 1 Cup sifted Swerve icing sugar and evenly distributed the 1/4 teaspoon Xanthan gum while whisking vigorously.You don't want to dump the Xanthan in or it will form a clump and you want silky smooth fudge.
Once the mixture is smooth, starts to come together and thicken, pour into the prepared pan. Let cool on counter for 15- 20 minutes and then refrigerate for about 2 hours before cutting into squares. You may find it easier to score the fudge after about 15-30 minutes in the fridge. It may make the cutting easier when the fudge is fully cooled.

Enjoy!