You'll also find this recipe on page 120 of the Creative Bakes Cookbook.
The sweeteners used in the Werthers' are isomalt and acesulphame-K. These are low carb due to their low GI, but they're not clean keto. The carbs listed on the Werthers packet are mainly from polyols, so have not been counted when tracking the macros.
In the photo, we served this with the no-churn vanilla ice cream.
For the whole recipe:
352 Calories / 1.3g Carbs / 1.3g Protein / 38.1g Fat
This recipe makes 4 portions - each one contains:
88 Calories / 0.3g Carbs / 0.3g Protein / 9.5g Fat
80g Fresh Double Cream
6 Sugar Free Werthers Original (the hard boiled ones, not the chewy ones)
100ml Unsweetened Almond Milk
30g Unsalted Butter
30g Double Cream
10g Truvia / Natvia / Pure Via Sweetener (adjust to taste)
1 tsp Vanilla Extract or Toffee Flavdrops from MyProtein
Put the cream and butterscotch sweets into a nonstick saucepan.
Gently melt, whilst stirring constantly. This will thicken into a glossy thick sauce (this takes about 5 minutes)
Add all of the ingredients to a nonstick saucepan.
Gently heat, stirring to melt the butter. Allow it to bubble and reduce on a medium heat, stirring occasionally. You will notice the sauce get gradually thicker.
After 10-15 minutes, the sauce will have thickened quite a bit. Allow it to rest for a couple of minutes - it will start to separate slightly. Mix this back together to form a glossy sauce.