Zero-Carb Carnivore | Soft Whip Caramel Butter. A delicious spread for anyone who needs a little sweet treat now and then.
Are sweeteners suitable for the carnivore diet? Not if you want to steer clear of any sweet taste, or you are a strictly animal foods carnivore. But for me, they’re fine. A little sweet treat from time to time helps me stay happy and satisfied.
This one is a really simple affair. Just butter and sweetener. Nothing else.
Are Sweeteners All Bad?
No. They’re not all bad. Some spike your blood sugar (sucralose/Splenda, maltitol). Some notoriously produce gas and discomfort (maltitol, xylitol). Others can cause toxic changes in the microbiota (saccharin, sucralose, aspartame).
But when it comes to natural sweeteners, such as stevia, or allulose, or monk fruit, there are only inconclusive, unreliable, or conflicting study observations. On the contrary, all the research tends to show anti-inflammatory and insulin-modulating benefits.
Still doubtful? Well, so am I, since ‘science’ nowadays cannot be trusted. Hence why I only use stevia, erythritol and allulose for my sweet concoctions. And always minimally. 1 serving (15g) of my Caramel Butter contains 2.5g allulose. Such an insignificant amount is highly unlikely to cause adverse effects – if any even existed.
As for sweeteners on carnivore, my view is that they don’t contain plant anti-nutrients, so I don’t see any issue with using the natural ones. You may disagree. Which is fine by me. Do what you feel is best for you.
How to Make Zero-Carb Carnivore | Soft Whip Caramel Butter
Butter and allulose. In a saucepan. Simmer until fragrant. Cool. Whip. Done.
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Zero-Carb Carnivore | Soft Whip Caramel Butter
- heat butter and allulose to boiling point, then turn heat down to medium and simmer gently.
- 7-8 minutes later, the butter will have become deeper in colour and fragrant, with a golden-brown froth gathering on top when you stir; remove from heat and pour into a glass mixing bowl, including brown sediments.
- as the butter cools and sediments settle at the bottom, stir it regularly.
- once the butter has cooled to a creamy consistency (not solid) use an immersion (stick) whisk to aerate and transfer it to a sealed glass container.
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