Keto Caramel


5 from 368 votes
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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

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.

keto caramel sauce

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!

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.

low carb caramel

More keto desserts to try

sugar free caramel

Keto Caramel

5 from 368 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



  • 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.


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.


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!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

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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Recipe Rating


  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!!

  4. 5 stars
    Every and I do mean EVERY recipe of yours has been most excellent. I have your app and I’ve pretty much gotten to where I go to that first. Thank you for sharing your talent.

  5. 5 stars
    Awesome caramel!!!! It did take a lot longer to make because I had the heat too low because I was scared I was going to burn it. My fault though so next time it shouldn’t take near as long. Maybe 5-7 minutes. Took 15-20 this first time. It will started to brown up and get glossy pretty quick once you’ve had it at the right temperature long enough. My stove shows 1-10 and I had it on 3.5 forever till i cranked up the heat to 5 then it really started to cook.

  6. 5 stars
    Turn out delicious!!! I use Silk Heavy Cream and added 1-2 extra tablespoon of Allulose and thickened up nice and creamy. I didn’t want it too thick because I mainly use it in my coffee (consistency of Starbucks caramel cream). I will definitely use it for waffles and desserts.

  7. 5 stars
    I used Swerve because it was all I had on hand and poured it over ice cream while it was still warm and it was amazing, but as mentioned, when it cooled it crystallized. No worries , I just broke it off in little pieces and sprinkled it over ice cream then. Can’t wait to try with Allulose, but if you’re in a pinch…thanks for the great recipe!!

  8. Hi, Armon. I’m loving your site and gaining a TON of inspo! However, I noticed the allulose you recommend has the same amount of carbs–4g per 1 tsp– as regular sugar. With a half cup in the recipe for a total of 12 servings, I’m not sure how each serving is 2g of carbs. Especially since there’s no fiber, each serving would be 8+ with the cream.

  9. A mi me encanta, me quedó con un hermoso color caramelo, lo dejé en el fuego unos 18 minutos a fuego medio, mientras removía y le puse vainilla negra que aumenta el color🎉delicioso! Gracias

  10. 5 stars
    I cannot even believe how awesome this caramel tastes! If I gave it to 100 people, I guarantee NONE would believe it’s made with allulose! I really cannot express how incredibly tasty this caramel is!

    1. 5 stars
      Just wow 🤩! Taste so good and so easy to make. Thanks so much for the recipe 👏🏻👏🏻👏🏻

  11. Hello Arman! Do you think this would work with half and half cream or coconut cream instead of heavy whipping cream? Thanks.