Keto Caramel "Popcorn"

9		eggs,s separated
4  scoops		collagen peptide (1 cup)
2  teaspoons		vanilla extract (or other extract: almond, coconut, maple)
1  cup		xylitol (or Swerve confectioners)
6  tablespoons		organic butter
1/2  cup		organic heavy whipping cream

Tip: Click on the ingredient links to learn the nutritional information for all the Keto Caramel "Popcorn" ingredients. The serving size for any ingredient in Keto Caramel "Popcorn" may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 350F. Separate the eggs and whip the whites in a clean, dry, cool bowl for a few minutes until VERY stiff (see photo). Blend in the collagen peptides. Whisk the yolks, and gently stir in the yolks and extract. Grease a bread pan. Pour batter into pan and bake for 35 minutes. Remove from oven and let cool completely before cutting (I usually wait until the next day). Once cool, cut into small popcorn sized squares. Set aside.

Swerve Before you begin, make sure you have everything ready to go, the cream and the butter next to the pan, ready to put in. Work fast or the sweetener will burn. Heat butter on high heat in a heavy-bottomed two or three qt saucepan. As soon as it comes to a boil, watch for specks of brown (this is brown butter, so good on veggies!). Immediately add the Swerve and the cream to the pan. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, and then pour into a glass mason jar and let sit to cool to room temperature. Store in the refrigerator up to 2 weeks.

Xylitol Again have everything ready. Wear oven mitts, the caramelized sugar will be much hotter than boiling water. In a heavy bottomed two or three qt saucepan, heat sweetener on moderately high heat. As it begins to melt, stir vigorously with a whisk or wooden spoon. As soon as it comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on. As soon as all of the xylitol crystals have melted (the liquid should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted. Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note that when you add the butter and the cream, the mixture will foam up considerably. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. Store in the refrigerator for up to 2 weeks.