Whisk together cream and Allulose over high heat in a wide bottom heavy pan. Bring cream to a boil and then turn to medium or medium high heat.
Continue stirring cream and allulose mixture periodically while at a rapid simmer for 35-40 minutes.
Remove from heat when caramel is a dark amber color. Cool before storing in airtight container in fridge for up to a month.
*Keto Caramel will thicken as it cools.
Notes
*continue to stir or whisk while over medium heat. The size and thickness of the pan you use, as well as the strength of the flame will determine the exact time to keep your caramel cooking.