Smooth & Silky Salted Keto Caramel

If you like caramel desserts, you will love this keto salted caramel recipe. There are no sweetener crystals, which you get with most low-carb sweeteners, and most importantly you'll not experience any blood sugar spikes!

It's thicker than my Keto Caramel Sauce but it's just as smooth and silky. While caramel sauce is best for drizzling over low-carb desserts such as ice-cream and smoothies, this thicker caramel is best for bars, caramels and other sugar-free treats.

The ingredients and steps are almost the same as for my Smooth & Silky Keto Caramel Sauce with a few adjustments. Here are the three main differences:

• You will need to cook the caramel for slightly longer, 5 to 10 more minutes depending on the desired thickness.
• As the caramel thickens it can burn easily so make sure to keep an eye on it and keep stirring.
• You will be adding salt to make salted caramel this time. Salt is optional but highly recommended!

What Sweetener Can I Use?

If you want to make sugar-free caramel that tastes like the real deal, you have to use Allulose. No substitutions here!

Allulose 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.

There are a few Allulose options available on Amazon. The brand I use and like is RxSugar. If you live in the US you can get RxSugar 20% off by using this link (affiliate link) or by using the code KETODIET20 at checkout.

How to Use Keto Caramel

Thick keto caramel is the perfect ingredient for making sugar-free candy bars such as:

• Keto Twix Bars
• Keto Caramel Slice
• Keto Snickers Bars
• Spread on top of some Keto Chaffles and drizzle with dark chocolate, it's delicious!
• You can also use this thick caramel recipe to make Chocolate Covered Caramels!

Step-By-Step Video Recipe

You can watch me make smooth & silky keto caramel sauce on my YouTube channel! To make thicker caramel you simply need to cook it for 5 to 10 more minutes.

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Step-by-step

1. Place the butter and allulose in a saucepan and melt over a medium-low heat.

2. 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.

   

3. 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. Add a good pinch of salt (¹/₄ to ¹/₂ tsp depending on your preference). Stir until well combined.

   

4. Continue to cook for about 15 minutes or until thick and creamy. The caramel will thicken more as it cools down so keep that in mind. As the caramel thickens it can burn easily so make sure to keep an eye on it and keep stirring!

5. Take the saucepan off the heat and place in the ice water to cool. This will stop the cooking process and help the caramel thicken.

6. Keep stirring until the caramel has reached room temperature. As it cools down it will thicken more.

   

7. Transfer it to a jar and refrigerate for 30 to 60 minutes. You can store it in a sealed jar for up to 2 weeks, or freeze for up to 6 months.

   

8. Once chilled, the caramel won't be glossy but it will still be smooth thanks to Allulose.

   

Recipe

Smooth & Silky Salted Keto Caramel

★★★★★5.0 (7 ratings)

This thick and creamy keto caramel is perfect for making healthy candy bars. Smooth and silky caramel with no ...

Hands on

25m

Overall

1h

Servings

14

0.6 g

Net carbs

0.2 g

Protein

6.5 g

Fat

62

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings14 servings28 servings42 servings56 servings

US + metricMetricUS

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Ingredients makes about 215 g/ 7.6 oz thick caramel

• ¹/₂ stick unsalted butter (57 g/ 2 oz)
• ¹/₂ cup granulated Allulose (100 g/ 3.5 oz)
• ¹/₂ cup heavy whipping cream (120 ml/ 4 fl oz)
• ¹/₄ to ¹/₂ tsp sea salt, to taste

Instructions

1. Place the butter and allulose in a saucepan and melt over a medium-low heat.

2. 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.

3. 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. Add a good pinch of salt (¹/₄ to ¹/₂ tsp depending on your preference). Stir until well combined.

4. Continue to cook for about 15 minutes or until thick and creamy. The caramel will thicken more as it cools down so keep that in mind. As the caramel thickens it can burn easily so make sure to keep an eye on it and keep stirring!

5. Take the saucepan off the heat and place in the ice water to cool. This will stop the cooking process and help the caramel thicken.

6. Keep stirring until the caramel has reached room temperature. As it cools down it will thicken more.

7. Transfer it to a jar and refrigerate for 30 to 60 minutes. You can store it in a sealed jar for up to 2 weeks, or freeze for up to 6 months.

8. Once chilled, the caramel won't be glossy but it will still be smooth thanks to Allulose.

Nutrition per serving, 1 tbsp, 15 g/ 0.5 oz

Carbs 4%Protein 1%Fat 95% of calories

Net carbs

0.6 g

Total carbs

7.4 g

Fiber

0 g

Sugars

0.2 g

Protein

0.2 g

Fat

6.5 g

Saturated fat

4.1 g

Calories

62 kcal

Sodium

87 mg · 3.77% RDA

Magnesium

1 mg · 0.17% RDA

Potassium

7 mg · 0.37% EMR

Nutrition by ingredient

Per 1 tbsp, 15 g/ 0.5 oz	Net carbs	Protein	Fat	kcal
Butter, unsalted, grass-fed	0 g	0 g	3.3 g	29
Allulose, natural low-carb sweetener	0.4 g	0 g	0 g	1
Cream, heavy whipping, pouring, full-fat (30-40% fat)	0.2 g	0.2 g	3.3 g	31
Salt, sea salt	0 g	0 g	0 g	0
Total	0.6 g	0.2 g	6.5 g	62

Serving size 1 tbsp, 15 g/ 0.5 oz

• Gluten free
• Egg free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian