Sugar Free Caramel Syrup

This sugar free caramel syrup is thick, smooth, and needs just 3 ingredients! Perfect for coffee, ice cream, or even made into salted caramel!

Course Appetizer

Cuisine American

Prep Time 1

Cook Time 15

Total Time 16

Servings servings

Calories 49kcal

Author Arman Liew

Ingredients

1/2 cup butter cubed
1 cup allulose granulated
1 cup heavy cream

Instructions

In a small saucepan, add your butter and allulose and place it over medium heat. Once it begins to bubble, stir regularly for 5 minutes.
Reduce the heat to low and add in the heavy cream. Gently stir the mixture and continue doing so until the caramel syrup begins to thicken, around 5 minutes.
Once it has slightly thickened, remove the caramel syrup from the heat. Continue stirring regularly until it reaches room temperature.
Transfer into a jar or bowl and cover, until ready to use.

Notes

One serving is two tablespoons.

For salted caramel, add 1/2 teaspoon of salt.

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.

TO THAW: Let the caramel syrup thaw completely to room temperature.

Recipe barely adapted from here.

Nutrition