Keto Caramel Sauce

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5 from 376 votes
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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.

keto caramel.

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.

★★★★★ REVIEW 

“DELISH!!!! I ate so much that I made myself sick. Eat normal quantities, and you will be fine. I love it!”JM

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.

keto caramel sauce.

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.

Ways to use this sugar free caramel syrup

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:

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.

low carb caramel sauce.

More recipes for using low carb caramel sauce

sugar free caramel

Keto Caramel Sauce

5 from 376 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
Cook: 10 minutes
Total: 11 minutes

Ingredients  

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

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
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 5 stars
    I’m going to be honest, I wasn’t sure this would work. I have made candy (including caramel) with white sugar many times, but never with Allulose. I was too chicken to cook it on high (because of the cream), so I did it on medium high, which probably made it take longer, maybe 10-15 mins. Anyways, it worked, it’s delicious, and I will definitely be making more! Thanks for the recipe!

  2. 5 stars
    Just made it. Da bomb! Yesterday did it with butter and it did not turned out good. This recipe is amazing!

  3. 5 stars
    I would recommend a small crockpot after it is simmering, so as not to use up all of your propane:)
    It is very tasty!!

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