Simmer allulose and water over medium heat ( about 6 minutes) or until it becomes light brown; then stir in butter and cream and simmer for another minute until silky and thickened; pour into the pudding moulds.
How to Make the Keto Crème Caramel:
Add eggs to the Erythritol in a bowl and whisk.
Then, in a saucepan, add almond milk, heavy cream, vanilla and salt on a medium flame. Stir the mixture for a while until it’s wormed.
Slowly pour the warm mixture over the eggs in patches while whisking the later.
Pour the mixture over caramel sauce in the moulds.
Put in oven on 210 degree C for almost an hour.
Get the crème caramel out of the oven and leave it to cool down in room temperature. It’s time to refrigerate it before serving.