Keto Caramel Sauce

Turn your keto diet upside down with this 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. 

Looking for more sugar-free syrups? Try my sugar-free chocolate syrup, keto maple syrup, keto simple syrup, and keto honey next.

If there was one flavor I was obsessed with as a kid, it was caramel. Thankfully, I haven’t had to give up my caramel addiction since going keto. Actually, I use it now more than ever!

This keto caramel sauce recipe uses 2 basic ingredients and transforms them into thick and gooey caramel sauce, perfect for elevating keto pancakes or keto-fying my salted caramel cold brew. 

Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to make keto caramel sauce
4. Arman’s recipe tips
5. Storage instructions
6. More recipes for using low carb caramel sauce
7. Keto Caramel Sauce (Recipe Card)

Why I love this recipe

• It’s so darn easy. Just add your ingredients to a pot and 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. 
• Instantly keto-fy your favorite desserts. Have a favorite recipe that you want to make keto? This sugar-free caramel sauce gets you one step closer. 
• Lasts forever. Keep it in the fridge, and it’ll last up to two months, or so I’ve been told. It never lasts that long in my house.

Ingredients needed

• 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 so important to achieve 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.

Find the printable recipe with measurements below.

How to make keto caramel sauce

Step 1- Combine ingredients. In a small sauce pan 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

• Make it vegan. Use condensed coconut milk instead. 
• Be patient when the caramel is simmering. It can take quite a while to thicken, but once it does, it won’t take long until it’s done. 
• Keep whisking the caramel to ensure it doesn’t stick to the bottom of the pan and burn. 
• Let the caramel cool completely before using. It’ll continue to thicken as it cools.

Storage instructions

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 recipes for using low carb caramel sauce

• Keto waffles
• Keto chocolate cake
• Keto apple pie
• Keto pecan pie bars