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This keto caramel sauce is so thick and rich, you won’t believe it is low carb! Made with just 2 main ingredients, it’s JUST as good as traditional caramel! 1 gram net carb per serving.
Keto Caramel Sauce
When it comes to satisfying my sweet tooth on a low carb diet, my favorite hacks are candied pecans, chocolate coconut cups, and this easy caramel sauce.
Growing up, if there was one flavor I was obsessed with, it was caramel. I’d always choose the caramel ice cream, the caramel-filled chocolates, and the traditional caramel sauce poured over desserts. While many would complain that it was too sweet, I was obsessed, and even more so with the gooey and rich texture. Since going keto, I’ve been trying to come up with a suitable alternative!
Many grocery stores and supermarkets stock sugar free caramel sauces. However, if you’ve tried any of them, you will know that they are, quite frankly, an insult to traditional caramel sauces. They are watery, have an artificial aftertaste, and they can NOT be used in other recipes.
Seriously…save your money and make your own!
Now, this caramel is a keto dessert game changer. The texture is thick, glossy, and rich, and perfect on its own or used in multiple desserts! It tastes sweet and buttery, and just like any good caramel sauce would!
If you’ve ever made your own caramel before, you’ll be familiar with the slightly lengthier process in doing so. However, I promise you, it is SO worth it, and NO ONE will be able to tell that it is low carb and sugar free!
Ingredients to make keto caramel
- Heavy cream– Also known as double cream or thickened cream.
- Allulose– The KEY keto sweetener to use. Unlike monk fruit sweetener and erythritol, allulose mimics white sugar, which is so important to achieve the thick and glossy caramel.
- Vanilla extract– Optional, but gives a lovely hint of vanilla flavor.
- Salt– Optional, but perfect if you’d like a salted caramel sauce.
How do you make a keto caramel sauce?
Start by combining your heavy cream, allulose, and vanilla extract in a small saucepan. On high heat, heat it up together, until it begins to simmer. Continue simmering, while mixing regularly, until it reduces and continues to thicken.
As soon as it has become a rich amber color, remove from the heat.
Tips to make the best low carb caramel
- Be patient when the caramel is simmering. It can take quite a while for it to thickens, but once it does, it won’t take long to be done.
- Be sure to be regularly whisking the caramel, to ensure it doesn’t stick to the bottom of the pan and burn.
- Do not use another kind of sweetener, or it won’t be like an authentic smooth, and rich caramel.
- The caramel needs to cool completely, before using or enjoying it.
How to use this caramel sauce
There is a myriad of ways to use this caramel. While it may be tempting to eat on its own, here are some other fabulous ways to use it!
- Cakes– Use this caramel in a caramel chocolate cake or to frost a birthday cake.
- Brownies– Stir through some caramel brownies or frost some keto brownies.
- Ice cream– Drizzle over some vanilla ice cream or chocolate ice cream.
- Blondies– Swirl through keto blondies to make salted caramel blondies.
- Cheesecake– Frost a no bake cheesecake or chocolate cheesecake with it.
How do you store sugar free caramel?
- To store: Caramel sauce should be stored in the refrigerator, covered, in a sealed jar or container. Caramel will keep fresh for up to 2 months. Let the caramel sit at room temperature for around 30 minutes before using, to let it soften.
- To freeze: Store the sealed jar of caramel in the freezer for up to 6 months. You must let it thaw completely, before using it.
More keto desserts to try
- Chocolate bark
- Frosting
- Chocolate chip cookies
- Peanut butter pie
- Chocolate mousse pie
Keto Caramel
5 from 374 votes
This keto caramel sauce is thick and rich, you won't believe it is low carb! Made with just 2 main ingredients, this is even BETTER than traditional caramel!
Servings: 12 servings
Prep: 1 minute min
Cook: 10 minutes mins
Total: 11 minutes mins
Rate This Recipe
Ingredients
- 1 1/2 cups heavy cream
- 1/2 cup allulose
- 1 teaspoon vanilla extract optional
- 1/4 teaspoon salt optional * See notes
Instructions
In a small saucepan or deep pot, add your ingredients and on high heat, bring to a boil. While stirring regularly, let it simmer until thick, glossy, and golden brown.
Remove from the heat and let cool completely.
Notes
TO STORE: Caramel sauce should be stored in the refrigerator, covered, in a sealed jar or container. Caramel will keep fresh for up to 2 months. Let the caramel sit at room temperature for around 30 minutes before using, to let it soften.
TO FREEZE: Store the sealed jar of caramel in the freezer for up to 6 months. You must let it thaw completely, before using it.
Nutrition
Serving: 1servingCalories: 104kcalCarbohydrates: 2gProtein: 1gFat: 11gSodium: 60mgPotassium: 22mgFiber: 1gVitamin A: 437IUVitamin C: 1mgCalcium: 19mgNET CARBS: 1g
Course: Dessert
Cuisine: American
Author: Arman Liew
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