🥕 Keto Glazed Carrots with Allulose

Sweet, buttery, and beautifully caramelized — all the comfort, none of the sugar

Why This Recipe Works

Traditional glazed carrots use brown sugar or honey to create that sweet, sticky coating. But for those of us keeping carbs in check, Keystone Pantry Allulose steps in as the perfect low-glycemic, keto-friendly sweetener. It caramelizes like sugar and gives that glossy, indulgent finish without spiking blood sugar.

🥘 Ingredients

• 1 lb baby carrots or thick-cut carrot sticks

• 2 tbsp butter

• 2 tbsp Keystone Pantry Allulose

• ½ tsp cinnamon (optional)

• ¼ tsp sea salt

• Freshly ground black pepper to taste

• ½ tsp vanilla extract (optional, for a warm depth)

• Fresh parsley or thyme for garnish (optional)

🧠 Ingredient Breakdown: Why These Are Used

• Carrots – While not zero-carb, they’re lower than many root vegetables and bring natural sweetness. Sliced thick or halved baby carrots hold texture well.

• Butter – Adds richness and flavor, carries the glaze, and helps coat the carrots evenly.

• Keystone Pantry Allulose – The magic glaze-maker! It melts, browns, and thickens like sugar — but with virtually no net carbs.

• Cinnamon (optional) – Adds warm spice notes that pair well with the natural sweetness of carrots.

• Salt and Pepper – Balances and enhances the sweetness; don’t skip them!

• Vanilla (optional) – Adds that “what is that?” cozy flavor note. Try it once — it’s lovely!

• Fresh Herbs (optional) – A sprinkle of chopped parsley or thyme finishes the dish with color and freshness.

🔥 Instructions

1. Pre-cook the carrots (optional but recommended for tenderness):
   Steam or boil the carrots for about 6–8 minutes, until just fork-tender. Drain and set aside.

2. Make the glaze:
   In a large skillet over medium heat, melt the butter. Stir in the allulose and let it bubble for 1–2 minutes until it starts to lightly caramelize.

3. Add the flavorings:
   Add cinnamon (if using), salt, pepper, and vanilla. Stir to combine.

4. Glaze the carrots:
   Add the cooked carrots to the skillet and toss well to coat. Cook for another 5–8 minutes, stirring frequently, until the carrots are glossy and the glaze has thickened.

5. Serve:
   Transfer to a serving dish, sprinkle with fresh herbs if desired, and serve warm.

🍽️ Nutrition Estimate (Per Serving, 4 servings)

• Calories: ~100

• Net Carbs: ~6g

• Fat: ~7g

• Protein: ~1g

• Sugars from Allulose: ~0g net (not metabolized like sugar)

💡 Chef’s Notes

• If you’re really strict keto, sub in rutabaga or daikon radish cut like carrots — they’ll take on the flavor of the glaze beautifully.

• Want a smoky edge? Add a dash of smoked paprika or a few drops of liquid smoke.

• Make it a full meal by serving alongside roast chicken or pork tenderloin.