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.
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 😊