Line a shallow pan with parchment paper.
Melt the butter in a microwavable safe bowl.
Add the heavy whipping cream to the melted butter and stir until well combined.
Add the allulose, salt, and water to a saucepan and stir with a fork until well combined.
Cook the mixture over medium heat until the mixture begins to change color/ become less opaque (if you have a food thermometer, this will be around 300F/ 150C).
Remove the pan from heat and add the melted butter/heavy cream mixture in.
Return the pan and heat over medium heat until the mixture begins to thicken and turn brown.
Note: Make sure to stir frequently so that the caramel does not burn.
Once the caramel has thickened, add in the vanilla and stevia drops, stirring well.
Once the mixture has both the color and texture of caramel, remove the pan from heat, and quickly pour the mixture into the pan.
Note: you must do this quickly or the caramel will begin to harden.
If you would like to top the caramel with coarse salt, chocolate flakes, nuts, or any other keto topping desired, do so now.
Place the pan in the fridge and allow for cool for 1-2 hours until cutting into pieces.
