Keto Caramel Sauce (less than 1 net carb!)
This Keto Caramel Sauce is utterly delicious and perfect when drizzled over cheesecakes, cookies or stirred in your favorite coffee drink! This is the perfect low-carb caramel sauce at less than one net carb per serving!
Post origionally posted September 9, 2020 and updated November 10, 2023
Friends, I have a real treat for you today! This Keto Caramel Sauce is liquid gold! At first glance, homemade caramel sauce may seem intimidating, but this is actually one of the easiest recipes on my site. For more fun fall recipes, check out this list of 20+ Easy Fall Desserts! For this recipe, you only need four ingredients and no candy thermometer is required. This sauce can easily be stored in the fridge and reheated multiple times without becoming grainy. It truly is the perfect keto caramel sauce! For some great ways on how to use this keto caramel, check out Everything You Need to Know about Keto Caramel Sauce!
Ingredients for Salted Caramel Sauce
As always, this is a quick overview of the ingredients needed for this recipe. For the complete, printable recipe simply scroll down. Here’s what you’ll need to make this quick caramel sauce:
- Butter: salted or unsalted butter will work in this recipe. If you use salted butter you can skip the sea salt if desired.
- Heavy Cream: this ingredient is also known as Heavy Whipping Cream and allows no substitutions. Unfortunately, this will not work with a different milk or a dairy free sub such as coconut milk.
- Allulose Sweetener: this ensures it will not be grainy or gritty. The texture will be perfectly smooth and lovely. If you absolutely cannot find allulose this will work with monkfruit or erythritol, but it will become grainy as it cools.
- Vanilla extract: adds depth and flavor to the sauce.
- Optional: a sprinkle of sea salt adds the perfect touch to this caramel sauce; while not required, I highly recommend it.Â
What Sweetener Should I Use?
The sweetener you use is the key to a successful low-carb caramel sauce. For most of my other keto desserts, I use Monkfruit or Swerve as my sweetener. However, this recipe uses Allulose for the sweetener. Allulose is a low-calorie sugar that does not alter blood glucose levels. It has a clean taste that is very similar to regular sugar.
The reason I use Allulose instead of Monk fruit or Swerve is because it does not become granular once cooled and reheated. By using Allulose, you are sure to have a silky smooth caramel sauce no matter how many times it is cooled or reheated.
How to Make Keto Caramel Sauce
You can make a sweet and creamy sugar-free caramel sauce in just a few easy steps. Be sure you read through the tips and tricks below to ensure you create the perfect keto caramel sauce.
- Melt the butter in a small saucepan.
- When the butter is completely melted, stir in the sweetener.
- Allow the sweetener to begin to caramelize, stirring regularly for 6-8 minutes until a caramel-like sauce begins to form.
- When the sugar has browned, carefully pour in the heavy cream, and whisk continuously. The mixture will bubble, this is normal, just continue to stir the mixture.
- Remove from heat and stir in the vanilla extract and sea salt if using. Pour the caramel into a jar. As it cools it will thicken beautifully.
Do I Need a Candy Thermometer for This Recipe?
No, you do not need a candy thermometer to make salted caramel sauce. This recipe is very easy and you only need to watch it carefully to create a perfect, smooth sauce.
How to Store Salted Caramel Sauce
Simply store the keto caramel sauce in an airtight container in your refrigerator. This caramel sauce does not need to soften at room temperature. When ready to use, simply stir and enjoy! If you prefer a warm caramel sauce, heat in a microwave proof container in 20-second increments until warm. When stored properly, this caramel sauce lasts 1 month.
Tips and Tricks
- If you use a sugar alternative like Monkfruit to make this recipe, it will become grainy and won’t turn out properly. You must use allulose.
- Continually stir the caramel sauce as it cooks, otherwise it could stick to the bottom of the pan and burn.
- You must use full-fat heavy cream to make this recipe. Using a lower-fat alternative won’t give the same results.
- Use a medium sauce pan to make a double batch! This gluten-free, sugar free caramel syrup is so good you will be glad you have a little extra!
Ways to Use Low-Carb Caramel Sauce
A better question might be what can’t you eat with this low-carb caramel sauce?! This caramel flavor is perfect drizzled over cheesecake, brownies, or cookies! It is also adds an amazing dash of flavor to a Keto Coffee Frappuccino. Some of my favorite ways to use this caramel sauce are:
- Ice Cream: drizzle this over your favorite homemade ice cream recipe.
- Chocolate Desserts: drizzle a traditional chocolate bark or mocha cheesecake with salted caramel sauce for a divine treat!
- Keto Brownies: this works beautifully for these cheesecake stuffed brownies or classic, fudgy brownies.
Recipe FAQ
This yields 1/2 cup caramel sauce.
If using salted butter or adding the sea salt
Yes, you can easily double or triple the recipe.
Other sweeteners will produce a caramel sauce that is smooth while it hot, but will quickly become grainy as it cools. Allulose is the only sweetener that will provide you with a true, slicky smooth caramel sauce.
Get the Recipe: Keto Caramel Sauce
Ingredients
- 2 tablespoons butter
- 1/4 cup allulose sweetener
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon sea salt, optional
Instructions
- Melt the butter in a small sauce pan. When the butter is completely melted, stir in the sweetener.Â
- Allow the sweetener to begin to caramelize, stirring regularly for 6-8 minutes until a caramel like sauce begins to form.
- When the sugar has browned, carefully pour in the heavy cream, stirring continuously. The mixture will bubble, this is normal, just continue to stir the mixture.Â
- Remove from heat and stir in the vanilla extract and sea salt if using. As the caramel cools, it will thicken.Â
Will liquid Allulose work?
Hi Sylvia, no you will need granular allulose for this recipe.
Hi! This caramel sauce looks great! I followed the recipe exactly and used powdered allulose as you recommended. The color was a very dark brown and the taste was really bitter, not sweet. Also, product did not thicken as it cooled. I used full fat butter and heavy cream. I also did not overcook the sauce. Do you know what could have gone wrong? Thanks!
Hi Tara, are you sure you used the correct product? This is a really simple recipe I’ve never had any issues, it is very sweet and thickens very well.
I have tried this and we absolutely love it. Have you ever doubled the recipe?
Thanks Jen! Yes, you can easily double this recipe. It stores super well and a double batch cooks just the same. Enjoy!
This is fantastic easy to make and taste great. I should have doubled it.
can you use ghee instead of butter?
How do you store this product and how long can it be kept.
“How to Store Keto Caramel Sauce
Simply store the keto caramel sauce in an air tight container in your refrigerator. This caramel sauce does not need to soften at room temperature. When ready to use, simply stir and enjoy!
If you prefer a warm caramel sauce, heat in a microwave proof container in 20-second increments until warm. When stored properly, this caramel sauce lasts 1 month.”
I believe she used granular allulose in the recipe.
Have you tried it with xylitol?
No I have not.
Salted or unsalted butter? I don’t see it specified for this or the cheesecake recipe.
Either option works. Salted butter will result in a salted caramel, unsalted butter will result in traditional caramel.