This sugar-free and keto caramel sauce is truly unbelievable! In just 15 minutes you’ll end up with a luscious sauce, that’s shockingly close to the original in both taste and texture. Oh, and no thickener required!
Note: this recipe was first published on November 2018, but has since been updated to provide you guys with more deets ‘n tricks!
Sugar Free & Keto Caramel Sauce
The Definition Of Unbelievable!
Sugar free cooking and baking never ceases to amaze me guys! Other than being slightly less chewy, you’d be hard pressed to find a difference between this keto caramel and the traditional stuff.
And you guys clearly agree… I mean just read through your comments from the past year!
This is fairly unbelievable if you think that caramel is essentially burnt sugar sauce! And guess what? It’s also infinitely easier to whip up than the traditional stuff as you don’t need to watch out as much for crystallization, temperature, etc.
Essentially screw-up-free guys!
So serve it up with some (suuuper creamy!) vanilla ice cream, to finish off our famous ‘apple’ pie, whipped up into some (salted!) caramel ice cream, transformed into turtle candy…. I mean, endless possibilities await!
Oh, and it’s also epic as a fat bomb dipped in chocolate!
The Deets
Because neither sugar alcohols nor allulose burn the same way as sugar, I took the dulce the leche route to bring you this sugar free caramel. This simply means simmering the ingredients together (and cheating a bit here and there).
Now, while dulce de leche requires roughly a 2 hours simmer to reduce and brown the sugar, neither sugar alcohols nor allulose are reducing sugars so that wouldn’t quite do it either. Rather, I opted for a browned-butter base and adding a teaspoon of blackstrap molasses for that burnt sugar kick (and needless to say, a tonne of umami).
Keep in mind that blackstrap molasses is considered a low glycemic sugar. One teaspoon (7g) adds 5g net carbs, so just 0.4g net carbs a serving (i.e. half the sugar of a strawberry!). But carbs aside, it’s also known to be a nutritional powerhouse rich in vital vitamins and minerals; such as iron, calcium, magnesium, vitamin B6, and selenium.
Fun fact: Molasses contain high amounts of chromium, which has been studied to increase glucose tolerance levels.
But if it’s still not your thing, read on to the section below for possible subs.
The Sweetener
You’ve got a couple options here, and know that the recipe was thoroughly tested with allulose(my favorite sweetener by a mile really), xylitol (try and use non-corn to avoid tummy problems), and erythritol. And these are the findings!
1. Allulose and xylitol work equally well. The resulting keto caramel is luscious and sticky, with no thickener required. Plus, both sweeteners keep your caramel ultra smooth, and I didn’t experience any crystallization whatsoever with either.
Note: I’ve been testing different brands of xylitol and have noticed Health Garden and XyloSweet are two solid ones (particularly if you tend to get occasional tummy pangs with the NOW brand).
If using xylitol, make sure to be careful if you have a pup (or kitty!) around the house, as it’s highly toxic to the little guys! 
2. Now, erythritol is a bit tricker guys as it tends to crystalize once cool (you can always reheat it?). I did notice that doing about 1/2 erythritol and 1/2 of allulose or xylitol seemed to keep it smooth all the way through.
So if you’re not into the blackstrap molasses, try using of the brown erythritol sweeteners (say Lakanto Golden or Swerve Brown). Just keep in mind that you may need to add a touch of xanthan gum to obtain the thick ‘n sticky results (say 1/8-1/4 tsp, depending on desired thickness).
How much sweetener? Now this is the question. Traditional caramel uses about 1 cup of sugar, but in my opinion 1/3 cup of sweetener for keto palates is more than enough. As allulose is 30% less sweet than sugar (and xylitol), I did 1/2 cup (but you can probably do with just 1/3 cup for a lightly sweetened caramel). With xylitol I tried with 1/4 and 1/3 cup and they both worked great (just depends how sweet you like it, and what you’re using it for). Keto sweet buds are all over the place guys, but the neat thing here is that you can adjust to taste!
And… the video story!
(15 Minute!) Sugar Free & Keto Caramel Sauce
Ingredients
- 56 g grass-fed butter salted or unsalted*
- 1/4-1/2 cup allulose or xylitol**
- 118 ml heavy whipping cream
- 1/4-3/4 teaspoon kosher salt to taste
- 1 teaspoon blackstrap molasses optional**
Instructions
- Add butter to a small saucepan over medium/low heat and simmer, stirring every so often, until fully browned (about 5 minutes). Add in the sweetener, heavy cream and salt (lower amount, see notes), stirring until fully combined. Add in the molasses (optional), and stir briefly until just combined.
- Simmer over very low heat for 15 minutes (don't stir at all!), taste for seasoning and pour into a glass container of choice. Your caramel should be sticky and thick, but still totally pourable. Use warm or allow to cool completely, and refrigerate for roughly a week. The caramel will thicken up in the fridge (as does regular dulce de leche), so either bring it back to room temperature or heat it up with a little more heavy cream (or say almond milk!) to thin it out a bit.
- Note: if your caramel splits (too high temperature is usually the culprit!), you might still be able to save it. Remove it from the heat, allow the mixture to cool down for about 5 minutes, bring it back on the stovetop over low heat, and gently whisk in a tablespoon of water until it comes back together (should happen almost instantly).
Phenomenal is all I can say about this delicious caramel sauce 😊 I used the exact ingredients (purchased through the links provided-including molasses) that were given and followed the instructions. I thought at first I had messed it up because I stirred it after 15 minutes and it separated 😩 so I went through the comments and saw where you said to try adding a tablespoon of water and let simmer again…. so I did… but I DID NOT STIR it this time and it worked perfectly!!! Thank you so very much for sharing this amazing recipe and this will be my forever go to caramel sauce!! It’s wonderful!!
So good to hear Crystal!! It sounds like you need to use lower heat next time so the cream doesn’t split (and thank you for reminding me that I need to add that as a note to the recipe itself!) xo!!
Yes thank you !! I also read that in the comments about lowering the heat !! I am not a very good cook but I am willing to learn and very appreciative of you sharing your knowledge. All the little tips and tricks are so very helpful because I know NOTHING about cooking from scratch! Thank you again!!!
I get you girl! I taught myself how to bake and cook in college… so I definitely remember the fails so well (and the early successes!). It’s just a skill that you learn with practice (a loooooot of practice!) 😉 big kiss!
Paola have you had any stomach issues while consuming allulose? I’ve experienced laxative issues with the caramel sauce i made using allulose (not sure if it’s the Brand i used “splenda allulose “)
Check the ingredients to see if it’s pure allulose. Generally allulose is considered, along with erythrutol, as being gastro friendly. That said, I always say to listen to your bodies as they know best. Xo!
This is caramel is absolutely CRAZY-AMAZING! I don’t remember caramel tasting this good before keto! Thank you so much for this. Mine didn’t thicken up very well even after being in the fridge, so maybe I didn’t let it simmer long enough before cooling?
OMG….this recipe is fabulous! I have been on keto, and missing my Carmel macchiato! I mix espresso, and vanilla premier protien with whipping cream, and it comes close…but 1 tbsp of this caramel, and I have my favourite morning drink back! I look forward to mornings again! Thank you!
My pleasure Jessica! Just happy I could help to make your mornings a little bit more yummy 😉
@Paola thanks for the recipe! @Jessica I miss this drink sooo much! Can you post the recipe/measurements you are using to make your caramel macchiato please. Thank you soooo much (in advance)!
I do the same thing! Only I use the caramel protein shake! Sooo good!
This recipe looks so good!!!! @Jessica can you post your caramel mach recipe?
Hi, I’m a bit confused on carbs. I used the xylitol but my package says the xylitol is 4g carb per teaspoon. If I use 1/2 cup that is 96 g of carbs per recipe…not sure how that will work out to 0.4g of carb per tablespoon??
Sugar alcohols are not digested so they don’t count against you
Carbs in xylitol don’t count as net carbs, as they don’t raise blood sugar or insulin levels to the extent sugar does. So essentially, xylitol carbs are just empty carbs, much like fiber carbs are never counted in net carbs.
Oh my sweet tooth! This is undoubtedly the BEST keto caramel sauce I have ever made and eaten!
Thank you, thank you, thank you so very much for creating this delicious sticky sugar free caramel goodness!! I LOVE You! <3
OMG! This is GREAT! HUBBY and I love it!
I just made this for the first time today (I finally got around to buying Allulose) for some homemade Twix bars. OMG… it was so good I immediately made a second batch just to… have! You are consistently awesome. Thank You!!
After reading all the comments, I really want to make this but my stomach
can’ t handle xylitol or allulose. What other sweetener can I substitute?
Can you use monk fruit sugar?
This is INSANE. Up until a few days ago when I made your zucchini apple crumble, I thought that was best keto sweet I’d eaten. Then I did this recipe and it’s AMAZING. Used a touch of maple sugar free flavouring for more colour and taste since I don’t have molasses. But, I also added a touch (a drop) of gravy browning which is apparently similar to molasses. Only thing is, this didn’t yield 3/4 cup. More like 1/2. Any reason for that? Maybe I didn’t use enough cream.. So versatile!! I’m wondering what I can use this on now. This replaces the rubbish sugar free syrups that I’ve bought. Next time I make pancakes…
Mine came out a little grainy but delicious!! How long will this last refrigerated?
Hi,
I just made this.. it tastes good but looks nothing like yours… also when i tasted it after cooling, it got grainy… n dis urz crystalize on top… mine did ! What could it be … btw i had no xylitol so used erythritol. Can tht make a difference?
Hi Ash! If you read the section on sweeteners it says that if you use Erythritol that’s what will happen 😉 xo!
Wow! This caramel sauce is out-of-this-world delicious. The first time I made this, was for your sticky pecan rolls… And I was instantly hooked. I seriously had thoughts of just drinking the stuff and going with cinnamon rolls instead! So when I dared venturing to another site (gasp!) to make a chocolate Greek cake reminiscent of tres leches… And it turned out terrible!… I knew this caramel sauce would salvage the 9×13″ mess I had. And let me tell you:. I poured a double recipe over the top, let it soak in… And it was so incredibly decadent and delicious, that I highly recommend it inspiring future recipes. Thank you. And I won’t venture from your site again. You really know what you’re doing, lady!! 🙂
Hi Paola, thank you for the awesome recipe! I’m wondering when should I add the xanthan gum if not using blackstrap molasses? Thanks!
Hi Leide! At the end, you may need to use an immersion blender (or actual blender) to get rid or any lumps xo!
Mine came out a little lighter in color and grainy but delicious! Can you tell how long I can keep this in the fridge?
Seriously, thank you for this recipe! It’s been so hard to find a Keto caramel recipe that doesn’t involve additional thickeners and complicated steps. I just made this recipe and it was SO easy, and so delicious. This is definitely going to be a go-to for me!
I’ve been eyeing this recipe for a while. Don’t know why (hindsight) but felt a little intimidated because caramel sauce takes skill and patience, right? This was so easy and incredibly delicious! Will make this again and again! I had a hard time finding blackstrap molasses so used organic unsulphured molasses instead. Wowy, wow! So glad the recipe kept beckoning!!
I don’t blame you… even I postponed trying it for a while as caramel is notoriously finicky! Oh surprise that the keto version is 10000 times easier lol! Glad you decided to try it Janet, it is one of my favorites from the site 😉 xo!
I live in a very small town and don’t have allulose or xylitol. Can I use monk fruit and if so how much
O……..M………..G!!!!!!!!! This caramel sauce is absolutely amazing. It has saved my Keto life. My pancakes have went from “meh,” to “wow” and don’t even get me started on putting it on a chocolate mug cake; out of this world.
Thank you for such an amazing recipe and showing us that things can still taste amazing on a keto diet.
Love love this but need a metric conversion for the butter and cream I’m in the US…thank you…😘
Diane is the US Cups button below the ingredients not working?
1/4 cup grass-fed butter salted or unsalted*
1/4-1/2 cup allulose or xylitol**
1/2 cup heavy whipping cream
1/4-3/4 teaspoon kosher salt to taste
1 teaspoon blackstrap molasses optional**
The molasses says 14 g carbs. I take it that the carb count listed at the end of the recipe is the sauce without the molasses added.
Copy and paste from the post 😉
One teaspoon (7g) adds 5g net carbs, so just 0.4g net carbs a serving (i.e. half the sugar of a strawberry!). But carbs aside, it’s also known to be a nutritional powerhouse rich in vital vitamins and minerals; such as iron, calcium, magnesium, vitamin B6, and selenium.
Hi Paola,
just tried this and read through the comments above too. Mine completely seperated at the 15min mark, and yes, it may have been too hot, but I have poured into a sterilized jar and syphoned off 40 g of floating butter. The taste is insane and is perfect for my too bitter keto chocolate truffles I made as a topping. Will try and get the blend perfected, but fine for the moment and less 40g calories too haha that I can use somewhere else Bx
Hi Bix! Yeah its just something that happens as the cream splits when it gets too hot… in fact, it happened to me a couple months back when I moved to a new apartment and I was still ‘getting to know’ my new appliance. Sometimes you can get it back if you add a tablespoon or two of water, maybe worth reheating it and see if you can save it? Hope it helps xo!
This is awesome. Using it to top some coconut ice cream I made last night. Mmmmmm. Just one question that is really more about aesthetics. It seem like the butter solids (guessing that’s what it is) stayed on top during the simmer. I did whisk it in before I poured it into my glass jar but some formed on top again. Any idea why? I used regular salted butter (not grass fed or organic). Still tastes great though!!
This caramel sauce is OFF THE HOOK!! I used a really good grass fed butter and followed all the directions using xylitol. I was a little hesitant when milk solids started to foam at the top but I just whisked it near the end and it was perfect! One thing is I’ll use less Xylitol next time because it was just a touch too sweet with just under half a cup. I drizzled it on microwave whiskey Keto mug cake… oh my looord – so good. It was quite liquidy but the next day after having it in the fridge it was the perfect consistency at room temp and like a caramel fudge right out of the fridge. I’ll never stop making this! Thank you xo
I was so hopeful about this, following directions to a T… I used Xylitol. Mine separated upon cooling and burnt when I tried simmering again without stirring.
I’d really love to make this successfully… any chance you would be willing to post a video the next time you make it. I think a visual might be really helpful. Ty 🙂
Sounds like the heat was too high Millie (try whisking in a TBSP of water and see if it comes back together). I get you on the videos, but I had an accident back in June and still figuring out my mobility 😉 xo
Understandable, I hope your recovery is going well. I’ll give this another try with the heat a bit lower. Thank you! You are doing amazing things for low carbing!
Absolutely Excellent!
Makes a great topping along with toasted pecans for a keto turtle cheesecake. Thanks for this great recipe!
Ohhh that’s a wonderful idea Patti!
I was wondering could I bake this caramel into a low carb brownie?
Hi Emily! I haven’t tried myself, but one of you guys reported back that it split a bit with the cream. I’ve used it for the pecan sticky buns though and it didn’t split, but cannot guarantee got brownies just yet 🤷♀️
OMG! OMG! OMG! You truly are the best KETO Baker in the world! Tried the caramel sauce tonight and it was amazing. Waiting for it to cool so I can pour it over some pecans to make your Pecan Turtles. Thank you thank you thank you for continuing to bring happy and joy to us KETO followers. 🙂
PS – Oh yeah and you bet I’m going to try this as a substitute in my morning latte!
Anyone put this in coffee
Amazingly easy! I used Allulose for the sweetener, ghee in place of butter and I did add the molasses. The molasses adds the perfect color and flavor. This recipe worked like a charm. I’ve made caramel using erythritol and it did get grainy.
Hello Paola,
Thank you for another wonderful Keto recipe! I made this delicious carmel sauce for the thumbprint cookies for Christmas and they were just what I needed as my family munched on traditional gluten and sugar laden cookies. I’m wondering how long it will safely stay good to use in the refrigerator?
Great recipe – I also add 1tsp vanilla bean paste to further enhance the flavor….