I often joke that I could eat a salt lick and still have low blood pressure. Really, it’s quite ridiculous how my blood pressure constantly stays low. Even 8 months pregnant, exhausted, anxious and diagnosed with gestational diabetes, my blood pressure would register on the low end. My blood glucose…well, that was another matter altogether. But you can see why the salt in my recipes is of very little concern to me. And really, unless you are on a very sodium-restricted diet, it should be of very little concern to you too. The salt we add to our dishes at home during cooking, or sprinkle on at the table, contributes minimally to the overall total sodium content of our diets. It’s those sneaky hidden sources of salt in prepared and processed foods that are the problem. What does that mean for you? It means that making your own Low Carb Salted Caramel Latte at home is the way to go.
Salt makes our food taste good. Have you ever made soup without adding any salt? No matter how great the other ingredients are, the soup will remain virtually tasteless without it. I know this firsthand from growing up in a household that was overly-concerned with salt intake, to the point of actually eliminating it from our cupboards and dinner table. It was a shame to see so many great recipes failing to realize their flavour potential, all because of a missing 1/2 tsp of salt. On the flip-side, however, most pre-packaged foods contain far too much sodium because it both preserves the food as well as helps the flavour. Even though my family is on the low-blood pressure end of the spectrum, we keep these things to a minimum in our house. With the exception of some cured meats, and lots of cheese, because I am sucker for both.
I typically think of salt as something I add to savoury recipes, but of course that’s not really true at all. I can think of very few of my sweet recipes where I don’t add 1/4 or 1/2 tsp of salt. But salted caramel only really came on my radar a few years ago. And until I made my low carb dulce de leche, I never really thought of making my own low carb salted caramel sauce. This really isn’t a traditional way to do salted caramel, which should be butter and sugar-based. But I have so much trouble getting erythritol-based caramel to stay soft, I decided to just make the dulce de leche and simply increase the salt. And it worked beautifully. It was rich and creamy, and it mixed in with the latte ingredients to provide a sweet, and slightly salty, warming treat. It would also be fantastic drizzled over ice cream. This salty dog has potential!