Keto Caramel Sauce

This Keto Caramel Sauce may be the best sugar-free caramel sauce recipe ever. Rich and gooey, it’s sweet with a salty touch and tastes like the real thing. But low carb and made at home in just 10 minutes. You will love it!

Summer has arrived, and as the temperatures increase so do my cravings for refreshing foods. Cucumber tomato salad is my to-go dinner, I love it with grilled chicken served with my keto BBQ sauce. For dessert, instead, I alternate between protein ice cream and keto ice cream. They’re both so healthy and decadent that I make them every week.

It was while enjoying a bowl of keto ice cream that I started craving caramel sauce. I wanted something rich and sweet like real caramel, but low in carbohydrates and with no sugar to fit my macros. I couldn’t resist, so I made my own zero caramel sauce keto.

The best keto caramel sauce

Save your money and make keto caramel sauce at home. Honestly, stop buying expensive sugar-free caramel syrups from the grocery store because they are simply not worth it. They’re pricy, liquid and runny with a weird aftertaste. Plus, they’re loaded to the brick with chemicals and artificial ingredients. Nothing like real caramel.

You just need three main ingredients and 10 minutes of your day to put together a thick and gooey sugar free caramel drizzle. Heat allulose with butter and heavy cream in a saucepan, flavor with a pinch of salt and vanilla extract if you want. The magic is done, an easy keto caramel sauce for desserts, snacks and any kind of sweet treat. You will love this low carb sauce, because it is:

• Rich and gooey
• Sweet like caramel
• So easy to make
• Always smooth and creamy, without recrystallizing

Recipe ingredients

• Heavy cream. This recipe requires full fat heavy creamy, unsweetened to avoid added sugars. Low fat cream is not suitable because it does not produce the same rich consistency.
• Allulose. The best sweetener for low carb caramel sauce is allulose. It perfectly replaces regular white sugar when melted with butter and heavy cream. Xylitol might also work, but powdered erythritol and monk fruit sweetener are not recommended.
• Butter. I prefer using grass-fed butter, unsalted. In combination with heavy cream, it makes the sugar-free caramel sauce rich and tasty.
• Vanilla extract. A teaspoon of vanilla extract enriches the flavors, making this sauce taste like real caramel.
• Sea salt. You’ll need about ⅓ teaspoon of salt to break the sweetness and bring out all the good flavors. For keto salted caramel sauce, make sure to add more salt.

How to make keto caramel sauce?

In a medium saucepan or pot over medium heat, combine the allulose with butter, vanilla extract and salt. Cook for 1 to 2 minutes, then gradually pour in the heavy creamy.

Bring to a simmer, stirring frequently to prevent the keto caramel from sticking to the bottom and burning. Cook for 3 to 5 minutes, or until the sauce has thickened and has become golden brown.

Remove the saucepan from the heat, place it on the counter and let the sauce cool for about 10 minutes. Once it has cooled, you can use it immediately, or you can store it for later.

Storage directions

After it has cooled, place the low carb caramel in a sealable mason jar or in an airtight container and seal with lid. Store keto caramel sauce in the refrigerator for a maximum of 2 months. Before serving, remove from the fridge and quickly reheat it in the microwave or in a saucepan until it reaches the original consistency.

For a longer storage, freeze it in a sealed jar or container for up to 4 months. Just keep in mind that you will need to let it thaw it ahead of time before it can be used. I recommend taking it out from the freezer the day before and leaving it in the fridge overnight. Reheat in a saucepan or in the microwave until gooey and pourable again.

Success tips

• You’ll want to make low carb caramel with allulose, don’t use erythritol or the sauce will harden and recrystallize upon cooling. Monk fruit sweetener and stevia are not recommended either. Besides hardening, they leave a weird aftertaste.
• Heat butter and allulose first, while stirring, until the sweetener starts caramelizing. At this point you can add heavy cream and keep on cooking until your keto caramel sauce reaches the desired consistency.
• Stir frequently while cooking the sauce to prevent keto caramel from sticking to the bottom of the pot and burning. For this, you can use a whisk, a wooden spoon or a spatula.
• If you want to make salted caramel keto sauce, add more salt. The basic recipe recommends only ⅓ teaspoon, but you may need up to 1 teaspoon of salt to achieve the authentic salted caramel flavor.
• Allow the no sugar caramel sauce to cool to room temperature before drizzling it on top of your favorite desserts. As it cools, the flavors get richer the texture gets smoother.

How to use sugar-free caramel sauce?

This sugar-free caramel sauce recipe is incredibly versatile. From breakfasts to desserts, it comes in handy for any occasion. I honestly love it alone, spoon after spoon or as a dip for apple slices. But if you want more ideas, here are some of the most delicious ways to serve it.

• Drizzle on top of keto ice cream
• Mix it in a cup of protein coffee
• Serve as a dip for keto peanut butter cookies
• Drizzle on top of fudgy keto brownies or keto chocolate cake
• Use as a topping for homemade protein cheesecake