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.
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.