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.
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.