Sugar Free Caramel Syrup

My sugar free caramel syrup is super thick and smooth, you’ll be adding it to all your favorite desserts! Made with just 3 ingredients, I could eat it with a spoon.

Love sugar free syrups and sauces? Try my sugar free chocolate syrup, keto caramel, keto maple syrup, and keto simple syrup next.

As a kid, my favorite thing ever was caramel syrup. I would always add it to frozen desserts and as I grew older, it was my favorite syrup for hot and cold beverages (especially a frappucino or milkshake). When I first started my health journey, it was easy to do, as I switched my typical syrup for their sugar free varieties. 

Instead of Torani, Starbucks, or Smuckers, which all contain tons of artificial flavors and ingredients, my homemade sugar free caramel syrup has been a savior.

Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to make sugar free caramel syrup
4. Arman’e recipe tips
5. Storage instructions
6. Ways to use this syrup
7. Sugar Free Caramel Syrup (Recipe Card)

Why I love this recipe

• Natural flavors! No artificial sweeteners, no sugar, and no thickeners whatsoever.
• Perfect taste and texture. The texture is smooth, thick, and perfectly silky. It smells and tastes like any good caramel and has a gorgeous caramel color.
• It’s versatile. As a diehard caramel fan, I’ve been using it as the caramel in several of my recipes (hello, caramel ribbon crunch frappuccino!).

Ingredients needed

• Butter. Unsalted and cubed butter. Always try to use butter from a block and not from a spread (tub), as the latter usually has added fillers and water that can make the final syrup slightly gritty. 
• Allulose. The ONLY sugar free sweetener that will work properly for the syrup. Allulose mimics white sugar and does not crystalize at room temperature. Do not try using erythritol, monk fruit syrup, sucralose, or Splenda, as the caramel will become gritty. 
• Heavy cream. Also known as thickened cream or double cream. 
• Salt. Optional, but add this if you love a salted caramel kind of sauce. Alternatively, you can use salted butter! 

Find the printable recipe with measurements below.

How to make sugar free caramel syrup

Step 1- Melt. Add butter and allulose to a small saucepan and place it over medium heat. Once the butter has melted, whisk together the mixture for 5-6 minutes.

Step 2- Add cream and reduce the heat to low. Let the caramel syrup simmer for around 5 minutes while continuing to stir until it begins to thicken. Once it begins to thicken, remove it from the heat.

Step 3- Mix and cool. While the saucepan is off the heat, continue to stir it until it cools down to room temperature.

Arman’e recipe tips

• You must constantly stir the caramel syrup throughout the entire cooking process. Because you are working with butter AND a sweetener, it’s very easy to burn the mixture accidentally. 
• Do not overcook! The more time the caramel syrup remains over the heat, the thicker it becomes. Even though the syrup may look quite thin when you remove it from the heat, it will continue to thicken up as it reaches room temperature. 
• If your caramel syrup is too thick, you can always microwave it for 20-30 seconds before using it. 

Storage instructions

Regardless of whether you store the sugar free caramel syrup in the refrigerator or the freezer, you may find it becomes quite thick and hard. To combat this, simply bring it to room temperature, and if it is still quite thick, you can gently reheat it. 

To store: Keep the syrup at room temperature, in a sealable jar or bowl. It will keep well for up to 4 weeks. If you’d like to keep it longer, you can store it in the refrigerator for up to 2 months. 

To freeze: Store it in the freezer for up to 6 months. 

Ways to use this syrup

I find the best way to use this caramel syrup is a topping over desserts or frozen treats! Here are my favorites:

• Keto frappuccino
• Keto ice cream
• Keto brownies
• Sugar free frozen yogurt
• Keto pancakes

Originally published August 2021, updated and republished June 2024