Smooth & Silky Keto Caramel Sauce
Martina Slajerova- Ready in 20m
- 0.5 g net carbs
- 54 kcal
- Serves 16
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Hands down the best keto caramel you will ever make! It's the only way I've been making caramel. Perfectly smooth and super versatile. It can be make into runny keto caramel sauce or thick and creamy caramel. Once you make this recipe you will never make it any other way!
This keto caramel sauce is a remake of the Keto & Paleo Caramel Sauce I made back in 2016. In the original recipe I used Erythritol-based brown sugar substitute, thickener and some extra water.
I modified the original recipe by using a new low-carb sweetener, skipping the thickener (none needed!) and chilling the caramel sauce in a bowl filled with ice water. Doing that stops the caramel from cooking, prevents it from burning and helps it thicken up quickly.
The secret to mastering this keto caramel sauce is by using Allulose. This low-carb and keto friendly sweetener won’t spike your blood sugar levels. It's as sweet as sugar and can be used just like sugar. When melted it creates the smoothest caramel and is crystal-free which makes it perfect for other keto treats such as marshmallows.
Step-By-Step Video Recipe
You can watch me make this smooth & silky keto caramel sauce on my YouTube channel!
How to Use Keto Caramel Sauce?
You can drizzle this caramel sauce on keto ice cream, low-carb waffles & pancakes or cook the sauce for a little longer to thicken and make thick caramel to use in brownies, cookies or even a keto dessert like millionaire's shortbread.
We created a ton of keto recipes using thick caramel and caramel sauce. They all use my original keto caramel sauce recipe so simply use the new one using allulose instead — you won't regret!
- Keto Twix Bars
- Keto Caramel Slice
- Keto Snickers Bars
- Salted Caramel Turtle Candy
- Keto Salted Caramel Easter Eggs
- Low-Carb Caramel Maple Pecan Muffins
- Keto Chocolate Ice Cream with Caramel Swirl
- Low-Carb Pecan Pie Cheesecake
Step-by-step
Place the butter and Allulose in a saucepan.
Melt over a medium-low heat.
Fill a bowl with ice water and set aside (You will need this later to chill the caramel so make sure the saucepan can fit without any water getting inside the saucepan.)
Once the butter has melted, the mixture will start to foam. Mix frequently with a rubber spatula or a balloon whisk.
Cook for about 5 minutes and then pour in the cream. Option to add a pinch of salt for salted caramel. Stir until well combined.
Continue to cook for 10 to 15 minutes.
As the caramel thickens it can burn easily so make sure to keep an eye on it and keep stirring. For a runny caramel you’ll only need to cook it for about 5 minutes but for thick caramel topping it will take up to 15 minutes.
Take the saucepan off the heat and place in the ice water to cool. This is very important and it will stop the cooking process and help the caramel thicken without burning. Keep stirring until the caramel has reached room temperature. As it cools down it will thicken more.
Transfer it to a jar and refrigerate until ready to be used.
If the caramel is too thick, leave at room temperature for a few minutes before serving or gently reheat. You can store it in a sealed jar for up to 2 weeks.
Recipe
Smooth & Silky Keto Caramel Sauce
★★★★☆4.5This is the best keto caramel sauce made with just 3 ingredients. It's smooth and silky with no sweetener ...
- Hands on
- 15m
- Overall
- 20m
- Servings
- 16
- 0.5 g
- Net carbs
- 0.2 g
- Protein
- 5.7 g
- Fat
- 54
- kcal
Ingredients about 1 cup/ 240 ml
Instructions
Place the butter and Allulose in a saucepan.
Melt over a medium-low heat.
Fill a bowl with ice water and set aside (You will need this later to chill the caramel so make sure the saucepan can fit without any water getting inside the saucepan.)
Once the butter has melted, the mixture will start to foam. Mix frequently with a rubber spatula or a balloon whisk.
Cook for about 5 minutes and then pour in the cream. Option to add a pinch of salt for salted caramel. Stir until well combined.
Continue to cook for 10 to 15 minutes.
As the caramel thickens it can burn easily so make sure to keep an eye on it and keep stirring. For a runny caramel you’ll only need to cook it for about 5 minutes but for thick caramel topping it will take up to 15 minutes.
Take the saucepan off the heat and place in the ice water to cool. This is very important and it will stop the cooking process and help the caramel thicken without burning. Keep stirring until the caramel has reached room temperature. As it cools down it will thicken more.
Transfer it to a jar and refrigerate until ready to be used.
If the caramel is too thick, leave at room temperature for a few minutes before serving or gently reheat. You can store it in a sealed jar for up to 2 weeks.
Nutrition per serving, 1 tbsp/ 15 ml
Carbs 4%Protein 1%Fat 95% of calories
- Net carbs
- 0.5 g
- Total carbs
- 6.4 g
- Fiber
- 0 g
- Sugars
- 0.2 g
- Protein
- 0.2 g
- Fat
- 5.7 g
- Saturated fat
- 3.6 g
- Calories
- 54 kcal
- Sodium
- 3 mg · 0.14% RDA
- Magnesium
- 1 mg · 0.15% RDA
- Potassium
- 6 mg · 0.32% EMR
Nutrition by ingredient
| Per 1 tbsp/ 15 ml | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Butter, unsalted, grass-fed | 0 g | 0 g | 2.9 g | 25 |
| Allulose, natural low-carb sweetener | 0.3 g | 0 g | 0 g | 1 |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) | 0.2 g | 0.1 g | 2.9 g | 27 |
| Total | 0.5 g | 0.2 g | 5.7 g | 54 |
Serving size 1 tbsp/ 15 ml
- Gluten free
- Egg free
- Nut free
- Nightshade free
- Pork free
- Avocado free
- Coconut free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Vegetarian
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Comments & ratings (35)
Oh my freakin' goodness! I am type-2 Diabetic and have a big sweet tooth (no surprise!). I am always looking for good sugar-alternative dessert recipes that aren't grainy, or taste of chemicals, or that don't have 67 "easy-to-follow" steps. This was just like making regular caramel, just with allulose.
This caramel is, quite literally, the best SF alternative I have ever had.
I made a double batch of this for Thanksgiving, and no one believed me that it was not full-on caramel. So popular that I have had this requested as holiday gifts. A double batch made 2 half-pints, but this is so decadent, I am canning it into 1/4 pint Ball jars, along with some sugar-free gingerbread sticks for dipping. Truly decadent, thank you!
Thank you so much for the lovely feedback!
Oh my goodness, Martina!!! This was amazing!!!! I substituted coconut cream for cream, added a pinch of salt and 1/2 tsp. pure vanilla. Unbelievable!!! Thank you so much for your recipes! They never disappoint!
Thank you so much Lise, I'm glad you like it! This is by far the closest I got to caramel sauce. Allulose is just amazing!
I have ruined 3 batches of smooth carmel sauce i did everything it said to do i did different temperatures it would not boil just heat up an burn, i have a brand new stove thats not it. I gave up but so wanted to make that for my husband he is diabetic, i did use monkfruit all i jave right at the moment.
Hi Becky, I'm not sure I can help here as I've made this many times with success. You can see it on the video that the sauce gets thicker and you need to mix it (I use a rubber spatula). If it gets burnt it means that the temperature must be too high. Are you using any alternatives? What's the sweetener you're using?
*Oops! Nearly forgot my initial question about the recipe itself~ has it been cooked to a state of semi-solid 'chewy' type caramel candy squares? Thinking of making some milk & white chocolate covered salted caramels, & would love to use this same recipe. I'm grateful for any feedback~ Thanks, in advance...
I'm curious if anyone has doubled or even quadrupled this recipe? I'm about to do so, & have thought about what might need to adjust ~ other than the time, of course. Would be interested in others' experience with increased quantities, and will report back with my own. Btw~ can we all say a huge HURRAY for allulose?! Absolutely my preferred sugar now. Appreciate your website so much Martina~simply wonderful place to return to, again & again =) Thank you for all of the effort & time you put into it! ~Samantha in AZ/USA
Thank you so much Samantha! I doubled the recipe a few times when I needed more and it just took a little longer to cook. I'm not sure how much longer but if you keep an eye on the colour you should be fine. If you end up with caramel that's too thick, you can always add a dash of water or cream.
And to answer your question about the semi-solid state - yes! I did that once but have not shared the recipe yet. To be more precise I did not make caramels (candies) but it was very thick, enough to cut through in a bar/cake. I'll definitely try if I can make even chewier caramels but I think for this Allulose syrup might work better.
Oh my goodness, this is so ridiculously delicious and easy to make, it's a very, very dangerous thing to have around 😂 As I was making this for both myself and my non keto husband, I added 5 drops of stevia and 1/2 tsp pink Himalayan salt to make a salted caramel version.. we love our salt! I also used double cream instead of heavy whipping cream as double cream is so much easier to find in the UK. I have made your paleo version of caramel before, but this one is my number one now 🤗 Thank you so much for this! The possibilities are endless with this recipe.
Thank you so much Anu, what a lovely feedback! ❤️ Allulose is a game changer!
I tried this with monk fruit and it did not work. Just for those who were wonderknf
Thank you for letting us know! I assume it may have been erythritol based with monk fruit? It might work if you add vegetable glycerin but it won't be as smooth as with Allulose: Keto & Paleo Caramel Sauce
Yes you may be right. Next time I won’t try to use what I have, my allulose is on the way!! Round 2 🤞🏼🤞🏼🤞🏼😬
No brainer then! Allulose is your best bet! 😊
Do you know if allulose has caused issues for anyone who is not doing keto? Asking because I read Nick Norwitz roughly saying that allulose inhibits enzymes in the body which break down starches(probably like sweet potatos/yams/potatos/raw banana etc.)
Hi Parmesh, I'll have to check with Nick on this one!
Hi Parmesh, I asked Nick about this and here's his response:
That’s a hard question to answer for three reasons. First, it’s a less common sweetener. Second, scientific data on the matter of sweeteners and GI distress/microbiome upset are scarce at best to begin with. Third, everyone’s microbiome is unique so even we’re there data saying yay or nay on “problems with allulose,” you still couldn’t say for certain that it’s great for you. The comment I made in the other blog was referring to the fact that allulose does inhibit some enzymes involved in carb digestion and glucose uptake. This has been cast as a positive, not a negative, because the effect is antihyperglycemic. In other words, it decreases the degree to which carbs spike blood sugar because some don’t get absorbed/digested. The size of the effect is relatively small though. It doesn’t mean allulose is going to protect you from the dangers of sugar. The possible issue comes later in the GI system because if the sugar doesn’t go into your blood it ends up in your colon, and your microbes aren’t going to let it be wasted if they can help it. They’ll gobble it up, and those that feed on it best will gain an advantage over the others and potentially change the composition of your microbiome. Unfortunately, sugar tends to feed the “bad” bugs at the expense of the “good” bugs. Now there is evidence (at least for sacchrin over the course of a week) that some people are resistant to the microbiome impacts of sweeteners, but personally I don’t gamble with my gut. What I’m saying is there’s no evidence of which I am aware saying that allulose will cause you trouble. There’s also not much evidence saying it won’t. Scientists tend to say “absence of evidence is not evidence of absence.”
Sooo yummy...the easiest caramel I have made.. i used lakanto golden...thank you for the recepie❤
Thank you Ky, glad you enjoyed! ❤️
This sauce worked great! Love it. Thanks.
Glad you enjoyed! ❤️
Hi Martina! Great recipe! I had great hopes for both allulose and bochasweet, but both of them give me great intestinal distress. Is there any way to reduce the crystallizing effect of sukrin gold or Lakanto gold? AddIng vegetable glycerin perhaps?
I am just so sad that I can use the other two products.
That's interesting! From what I've seen Allulose should not typically cause GI issues but this is always different for everyone. I had no issues with it and I can't tolerate xylitol.
Yes, you can reduce the crystallisation by adding vegetable glycerine. It definitely makes a difference bit you will still get some crystals - I used it here: Keto & Paleo Caramel Sauce
I only used a tablespoon so perhaps it would be better to use a bit more than that (2 tablespoons maybe?). I also used glucomannan powder (thickener) and I think it's best to avoid it as that may cause GI issues in sensitive people. Both Sukrin and Lakanto are erythritol based to you will get similar results with these sweeteners. I hope this helps!
Hi there
Would any other sweetener work? What can I substitute for alloluse?
Hi Farhanah, you can see the original recipe here: Keto & Paleo Caramel Sauce
In that recipe I used Sukrin Gold but other options such as Swerve (ideally brown but regular granulated is fine too) or Lakanto (ideally brown) will work well. My last choice would be plain Erythritol as that won't brown. Keep in mind that all of these won't make it as smooth as Allulose but the caramel will still be good.
I've also seen others using Bocha Sweet (Amazon link) which seems to be similar to Allulose.
Looks wonderful....but I have never heard of allulose and I live in Bali so doubt it is available here...could I substitute monk fruit or erythritol or stevia or some other sweetener? Thanks
Hi Nicki, Allulose is the best one I’ve tried but there are other options too. This recipe is based on a recipe I did back in 2016 which uses an Erythritol based sweetener: Keto & Paleo Caramel Sauce
You’ll notice on the photos that once the caramel cools, it develops crystals and is not as smooth. With allulose it remains smooth. Sukrin Brown, Lakanto (brown) or Swerve are good options, Bocha Sweet is better, pure Erythritol is the worst one for this as it won't brown and develops crystals.
Tx so much.
Eeeek! My sauce broke. Seems to be saved by warming with an additional tablespoon of cream? Tastes great
Thank you Lisa for letting me know! I didn't have any splitting issues but it is indeed easy to fix with additional cream.
Can coconut milk be substituted for the whipping cream? And would you suggest using the skimmed thick portion that’s been strained of the thinner liquid?
Hi Cara, yes you can use canned coconut milk or coconut cream - I think either will work. I used carton Aroy-D a few times and that only has 18% fat (compared to 30-40% in HWC). It worked fine but the caramel was a bit more runny. You could always cook it for a bit longer to thicken. If you use coconut cream, it will thicken faster. The only type I'd avoid is the blends (e.g. coconut milk with almond milk) - these tend to be too runny and are usually low fat.
This looks incredible!! I live in the UK and I haven't seen allulose anywhere. I know you do too so I wonder if you could tell me where you got it? Thank you, much appreciated!
Of course!❤️ I get mine from here: https://mydiet-shop.co.uk