Keto Caramel Sauce
This post may contain affiliate links. See my disclosure policy.
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 🙂
I used 2 c of heavy cream, 1/2 c of Allulose and a 1/4 cup of Keto Brown Sugar. It came out perfect.
Amazing! So glad you enjoyed the recipe 🙂
Arman can I please get your caramel recipe ? Thank you dear
Sincerely,
Elaine Lloyd
Hi Elaine- this is the recipe 🙂 It’s all in the recipe card. Is it easier for me to copy and paste it in an email to you?
I can not wait to put this together. I buy jars of caramel sauce that is quite good, but expensive on my end $13.50 a jar, my money, so I am so hoping this will turn out for me…
Thank you so much for this recipe.
It is so expensive, isn’t it Linda! I hope you enjoy this recipe and not have to buy store-bought ever again!
This is the best Carmel recipe I have made…. and I have made many keto Carmel recipes!
Aw, thank you so much Mia. I appreciate you taking the time to leave a lovely review and star rating.
We dont have allulose in the UK I usually use Pure Via caster as a sugar substitute Its mainly erythritol, steviol glycosides from Stevia, and acacia gum Do you think this would be a suiatble alternative? Thanks Im hoping to make lots of this and gift it to people and eat some myself guilt free
Hi Angharad- I can’t say I’ve tried that version of Pure Via (I had a while ago, but I think they’ve changed it since then). Allulose is the only sweetener that will dissolve like sugar to create the ideal caramel texture. I have had readers say they’ve seen allulose in Wholefoods UK, and also ordered it from iherb or similar websites.
Can I use Brown Sugar substitute?
Hi Andrea- provided the brown sugar substitute is allulose-based, you should be fine.
Any substitute for allulose
Not for this recipe, sorry. Caramel sauce needs to be thick and gooey, and allulose is the only sweetener that replicates this.
Could you cook this to a soft ball candy stage and make Carmel candy??
Hi Patricia, yep, allulose based caramel should be able to be heated to the temp you’ll need for it to set more firmly (usually around 235-245F/112-118C). You might also want to add a little butter or xanthan gum to help stabilize the caramel once cooled. Let us know how you go!
How much is a serving?
It’s two tablespoons Diane- or 30mls.
First time doing something like this I think I cooked it too long
looks beautiful but taste a little burnt I will have to try again thank you
Hi Dawn! If you have a candy thermometer, you can use that- cook it until it reaches 220-230°F (105-110°C).
Could I use Stevia powder or liquid instead of allulose???? Many thanks for your amazing recipes specially The GF and Gluten free..🙏🙏❤️. From Spain 👏❤️
No other keto sweetener will work but allulose. You will most likely make some nice coffee creamer if you use stevia, but it won’t tighten up/brown to make the keto caramel.
I looked and looked for the serving size? 1 T? 2 T?
Also, is there a certain temperature a candy thermometer should reach when it’s the perfect consistency?
Thank you so much! I can’t wait to try this!
Hi Pamela- it’s two tablespoons.
If using a candy thermometer, cook it until it reaches 220-230°F (105-110°C).
Hello from New Jersey, U.S.!
How about Allulose and Monkfruit blend. Only asking because I already have it. Thx! 🙂
Hi Cee- I’d be cautious, as there would still be a risk that it turns out grainy. I’d use straight allulose for the best results.
I have your recipe for this on my phone and on my laptop. The phone recipe calls for butter but this one doesn’t. What’s the difference? They both say sugar free caramel syrup. The other ingredients are the same. It’s just the butter that’s different.
I’m anxious to try this recipe but i don’t know which version to use.
thank you!!
naomi
Hi Naomi- I think you are referring to my sugar free caramel syrup– it’s more of a pourable syrup that firms up over ice cream etc. So not as thick and glossy. I’d make this if you’re after the thick and chewy caramel.
When do you add the vanilla in? And the sea salt if you’re choosing to use these?
Hi Sue, you can add these ingredients as soon as you start simmering your mix 🙂
Hello,
How silly of me, I thought all of your recipes were Keto!
Hi Marie, I have quite a large range of keto recipes, but also quite a few catering to other diets. Hopefully you found what you were looking for!
Total fail. Simmered the cream and allulose for about 10 minutes whisking constantly. Got to the point where it started to turn brown and it started to smell burnt but it wasn’t quite thick yet. So I thought maybe it was done and took it off the stove. As it cooled, it separated and looks like an oily gloppy mess. It got worse when I stirred it.
I’m sorry to hear that, Lainie. It sounds like the caramel may have gotten a little too hot before it had a chance to reduce properly. Allulose can go from perfectly caramelized to separating quite quickly, so I recommend keeping it at a gentle simmer rather than a rapid boil.
Can you use monk fruit in the sugar free carmel sauce?
I wouldn’t, Margret- it will crystallize and not be smooth or glossy. Only allulose has that ideal texture.
What is the serving size?
Hi Amy! One serving is two tablespoons (30ml).
Do you use granular allulose for this or powdered allulose? We love your recipes so I’m keen to try this and want to get it right.
Hi Ammie- granulated allulose 🙂
Hi. allulose comes in both powder and liquid. Which would be used in this recipe and does it matter in any recipe? Thank you. Terry
Granulated allulose 🙂
Definitely worth the time.
I made carmel pecan flowers with chocolate middle.
Possibly try coconut cream this weekend in place of heavy cream.
I’ve used liquid and powdered allulose and they both work for the caramel. At the time that I used the liquid, I didn’t think it came in another form. lol It does take A LOT of stirring, like to the point where you’re questioning whether it will actually get there, so keep the faith and do not use any other keto sweetener except allulose. I’ve made it many times and it is nothing short of delicious. I used it as a topping for the keto baked custard…soooo good–add the caramel after the custard has cooled.
Kim, you are wonderful. Yes, thank you for reiterating that. It is funny, isn’t it- you think it won’t reach the texture but it does 🙂
Love this so does my great granddaught. You can purchase the sweater from Amazon.
tried it and i am loving it. thank you for the recipe
So glad to hear that, Angela. Thanks for taking the time to leave a lovely review!
Hey, so there are no other sweeteners that would kinda work with this? Allulose is not available in eu 🙁
Unfortunately the only other sweetener that would work would be standard table sugar.
Can you use swerve
I haven’t tried 🙂
I made this with monk fruit and stevia and it failed.c
Hi Claire- I don’t recommend using either of those sweeteners. Allulose is the only one that dissolves like white sugar does. Monk fruit is notorious for making desserts grainy, and stevia, I rarely use unless it’s for a layer cake. I suggest making it with allulose.
Try Xylitol!
OMG! Genius. Great taste and so easy to make. 5 stars!
Has anyone tried this for popcorn and or glazed nuts (pecans)?!?!
How would I go about that? For pecan and for popcorn?
This would be delicious over popcorn!
Hello,
Can I use liquid Allulose?
Approximately how long will it be on the stove?
That should be fine Mary Beth! You’ll probably need slightly less liquid, as you would granulated allulose, and you may just need to cook for a little longer to thicken.
Can you use powdered milk in double concentration to substitute for the cream
You can definitely give it a try Mary. I would reconstitute the powdered milk first with some warm water and some butter or a neutral oil. Once it has the same consistency as the cream, you should be ok to try a 1:1 swap. Let us know how it goes!
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!
Do you think this would work for making Caramel Corn?
I don’t think so!
Just made it. Da bomb! Yesterday did it with butter and it did not turned out good. This recipe is amazing!
I would recommend a small crockpot after it is simmering, so as not to use up all of your propane:)
It is very tasty!!
Omg, this is the Very Best keto caramel! Everyone loved them! Thank you!
You’re so welcome! Glad you liked it.
Yummo
DELISH!!!! I ate so much I made myself sick. Eat normal quantities and you will be fine. I love it!
Allulose isn’t available in Canada is there a substitute?
Thanks
Hi Bev- it’s the only sweetener I recommend using, because it doesn’t crystallize or become grainy. You can order it online using iherb or amazon.
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.
Delicious ooey gooey yummy
This the most delicious Carmel sauce. I love to put in my coffee and heavy whipping cream.
Will cooking it a little longer give you caramel candy to be wrapped in wax paper??
Absolutely awesome👍😋💕
So I tried it with erythritol and it started crystalizing…is that because it’s erythritol?
Correct.
5 stars are just not enough!
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.
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.
Can you use erythritol? Thanks so much! Love your recipes!!!
Allulose is best, it dissolves like sugar does.
I made this but swapped out the cream for milk and it didn’t work.
Hi Kim- I’m not surprised it didn’t work. You can’t achieve a caramel (even with regular sugar) using just milk. It doesn’t have the necessary fat content to turn into a caramel. I suggest using cream next time.
will this work fine if added IN ice cream like butter pecan?
Yes! I do that with ice cream and trifles.
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!!
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.
Hi Erica- That doesn’t seem correct- Allulose has no sugar or carbs in it 🙂
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
This felt reminiscent of a soft, chewy werthers. So good and so easy! Thanks for sharing 😊
This was SUPER easy and took me less than 5 minutes! I’ll be using this on a regular basis. Thanks so much!
Awesome carmel sauce. Easy recipe.
Hello,
Would this work with Xylitol? Allulose and Monkfruit are not easy to get ahold of in the UK. Many thanks
I didn’t like it when I tried it with xylitol, it crystalized.
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!
Just wow 🤩! Taste so good and so easy to make. Thanks so much for the recipe 👏🏻👏🏻👏🏻
I have tried quite a few different recipes for a keto caramel sauce and this is by far the most simplest and tastiest of them all. I will only use this recipe from now on. Well done and thank you for sharing.
Thanks so much, Pat- I’m so glad you enjoy this recipe 🙂
Cannot thank you enough for these recipes. I will try to remember to comment as I try them.
Hello Arman! Do you think this would work with half and half cream or coconut cream instead of heavy whipping cream? Thanks.
I haven’t tried 🙂
This was perfect and very easy!
Love this! Amazed that it is so good with no butter
Does it work with coconut cream? Instead of dairy cream?
Not the same 🙂
Whoops sorry. I meant the regular monk fruit or the golden monk fruit. Thanks
I don’t use allulose, can I use table sugar, brown sugar or monk fruit instead? Thank you. E Moore
Table sugar would be great!
Do you suppose that this could work with regular or even the golden monk fruit? Thanks
Absolutely with regular sugar 🙂
Does the sweetener have to be allulose?
or white sugar! 🙂
About how long did you have to boil it to thicken? Thanks