- 2 tbsp butter
- 1 cup erythritol
- 1 cup sour cream
- Mix sour cream and erythritol in a saucepan.
- Heat low stirring continuously. Be carefully of hot bubbles.
- Simmer until the caramel reaches an amber color
- Add butter and mix well. The mixture will bubble up again
- Pour into a parchment lined pan and cool completely.
- Once cooled cut
48 pieces will be 4.3 net carbs per piece