Keto Caramel Sauce
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Elevate your keto diet with my rich, creamy, gooey keto caramel sauce. Made with 2 key ingredients, it’s a caramel lover’s dream come true! 1 gram net carb per serving.
Why I love this keto caramel
If there was one flavor I was obsessed with as a kid, it was caramel. My mom would make a simple 2-ingredient version that combined sugar and heavy cream, and I was determined to recreate it for a low carb version.
The only change I made was swapping out the sugar for allulose, which caramelizes beautifully and gives the sauce its thick, gooey texture, perfect for elevating a stack of keto pancakes or keto-fying my salted caramel cold brew. Here’s why you’ll always find it in my kitchen:
- It’s so darn easy. Just add your ingredients to a pot and bring to a boil. That’s all there is to it.
- No weird aftertaste. Unlike some store-bought caramel sauces, my homemade recipe doesn’t have a fake sugary taste, nor is it cloyingly sweet.
- Keeps well. Store it in the fridge for up to 2 months. It never lasts that long in my house.
★★★★★ REVIEW
“Taste incredible! I use the caramel sauce for so many things.”- Hannah
Table of Contents
Key Ingredients
Find the printable recipe with measurements in the recipe card below.
- Heavy cream. Also known as double cream or thickened cream. For texture and consistency.
- Allulose. The KEY keto sweetener to use. Unlike monk fruit sweetener and erythritol, allulose mimics white sugar, which is important for achieving a thick, 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 to make keto caramel sauce
Step 1- Combine ingredients. In a small saucepan or deep pot over high heat, add the ingredients and bring to a boil. Stir regularly and let it simmer until thick, glossy, and golden brown.
Step 2- Cool. Remove from the heat and let cool completely. Pour it into a sealed container and use it as desired.
Arman’s recipe tips
- Be patient. The caramel can seem thin for quite a while, but once it starts thickening, it comes together quickly. Please don’t be tempted to turn up the heat.
- Whisk constantly. I find this keeps the allulose from sticking to the bottom of the pan and helps the caramel cook evenly without burning.
- Let it cool before judging consistency. The caramel thickens considerably as it cools, so don’t worry if it looks a little runny straight off the stove.
- If it becomes too thick, gently reheat it. A quick warm-up in the microwave or over low heat will make it pourable again.
- Use a candy thermometer (optional). If you’re unsure when the caramel is ready, cook it until it reaches 220-230°F (105-110°C). It will seem fairly thin, but it thickens considerably as it cools.
Ways to use keto caramel
I’ve been known to eat this stuff by the spoonful (oops), but of course, there are plenty of keto desserts that are perfect for using this caramel sauce. Here are some ideas to get you started:
Added to a keto frappuccino or caramel ribbon crunch frappuccino.
Frosted over keto cheesecake.
Layered in chocolate caramel cake or drizzled over keto bundt cake.
Stirred through keto brownies or keto blondies.
A heavy drizzle over keto ice cream.
Keto Caramel Sauce
Video
Ingredients
- 1 1/2 cups heavy cream 360mL
- 1/2 cup allulose 100g
Instructions
- Add the heavy cream and allulose to a small saucepan or deep pot. Place over high heat and 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
Nutrition
Originally published November 2020.
I love all your recipes. Keep them coming, please. Thank you.
So welcome, Joyce. I’m glad you enjoy the recipes!
Hi, how much is a serving size?
Hi Anna! It’s in the recipe card- Serving size: 2 tablespoons (30 mL)
In your video it looks like you add water 1st then a sugar and then something else and it boils HARD and immediately turns brown into caramel. Does not sound like your recipe.
I have to be diary free, will it would with Silk Heavy Whipping Cream, which is a coconut cream made for whipping cream?
I think that should work, Patricia. I’ve tested this with coconut cream (full-fat, canned) and it worked well.
Is the serving size listed? If so, I’m missing it.
Hi Laney- it’s in the recipe card. 2 tablespoons per serve, or 30ml. Enjoy!
Thank you for sharing
You are welcome, Janice. I hope you enjoy it 🙂
Can you use monk fruit
I don’t recommend it for caramel, Jackie. When heated, monk fruit tends to make things grainy, and is not the right texture for caramel. I know it’s an extra step to get allulose, but I promise you it’s worth it- I’ve been retesting all my keto and sugar free recipes with it, and it dissolves like real sugar and never leaves a bitter or cooling aftertaste. If you need a hand finding some, shoot me an email and I can find where to purchase it for yourself 🙂
In the video it appears that the allulose is added to some liquid (I assume it’s water) and stirred, bringing it to rolling boil and then the cream is added. Is the video for the thick caramel recipe or the “pourable” caramel syrup recipe? Just checking because I didn’t see the water in the ingredients or instructions. Thanks, both look deli!
Hi Jennifer! Let me doublecheck with the technical team, as the video should not be showing the caramel sauce (the one you are seeing with water). Let me get back to you!
Taste incredible! I use the caramel sauce for so many things.
It’s so great right!? So glad you liked the recipe Hannah 🙂