In a small pan, melt the butter and let it cook (This will give the caramel deeper flavor) until golden brown.
Pour in heavy cream and until combined stir it. Reduce the heat and simmer for a minute.
Add in erythritol or sweetener of choice. For a minute let it dissolve. If you’d like to make salted caramel, add a pinch of salt as well.
Until you see it getting stickier and thicker, let it cook.
If you see your cream and butter are separating, into a Nutribullet, you can pour the mixture and blend to help them combine.
Pour the caramel into a container, preferably glass, and while it cools and thickens more continue to stir to ensure your sauce is not two layered.
Pour over your dessert of choice, to use right away! For later use, you may also refrigerate the caramel, but it will harden and to be pourable/dippable it needs to be soften.