In a small saucepan, on medium heat together the unsalted butter and heavy whipping cream, stirring frequently.
Once the mixture comes to a boil, stir almost continuously until the creamer turns a pale yellow color, and thickens enough to coat the back of a spoon, about 4-5 minutes.
Slowly pour in the sugar-free Torani syrup, stirring well. Allow the mixture to cool slightly.
For Serving
Fill four glasses with ice. In the bottom of each glass, pour in 1/4 cup almond milk and 2 tablespoons of the creamer you just prepared, and stir together.
Quickly pour in the espresso or strong coffee. Do not stir. Top with whipped cream and drizzle with the sugar-free Caramel sauce. Serve with the creamer and milk at the bottom, the coffee in the middle, and the whipped cream on top.
Tips for Keto Iced Caramel Macchiato:
Butter helps to keep you full.
Don't add sugar or substitutes, it will spike your blood glucose causing you to get hungrier faster.
Store in an air tight container in the refrigerator for up to one week. (write the expiration date of your heavy cream on your container so you don't forget.)