You will not believe how good this keto caramel sauce recipe is and it is zero net carbs for 2 tablespoons! You will be so surprised at how easy it is to make homemade caramel sauce...you will be making it weekly!
This heavenly low carb and keto caramel sauce recipe tastes just like a traditional caramel sauce. The texture is unbelievably decadent for a keto dessert. The use of allulose gives this homemade keto caramel sauce no cooling after taste and it never develops crystals like some other keto sweeteners might do.
The caramel sauce is pourable, not too thick or too thin. It is absolutely perfect. You can use it just as you would a traditional caramel sauce. My favorite is to top ice cream, keto brownies, and drizzle over keto cheesecake.
Ingredients needed
This section explains how to choose the best ingredients for this keto caramel sauce recipe, what each one does in the recipe, and substitution options. For a printable recipe, see the recipe card below.
1 cup Allulose - The only sweetener you need for a great keto caramel is allulose. It never recrystallizes. I've had some of this caramel sauce in my fridge for weeks and it is still perfect! Erythritol based caramel sauces will recrystallize unless you add additional ingredients.
6 tablespoons unsalted butter
½ Cup heavy cream
½ teaspoon kosher salt - if you want a salted caramel, the addition of salt is amazing. This is optional so leave it out if you prefer an unsalted caramel.
¼ teaspoon xanthan gum - This will help thicken the caramel. See more about Xanthan gum here.
How to make the best keto caramel sauce
This section explains how to make this whole chicken in the air fryer recipe, step by step. For a full printable recipe, see the recipe card below.
It really doesn't get any easier than this keto caramel sauce recipe.
Our first step is to melt the allulose. Yes, it melts just like sugar! It also browns like sugar. Then we are going to add in the butter and cook this mixture in the saucepan until it is brown.
Now we stir in the heavy cream carefully and sprinkle the xanthan gum on top. If you're making keto salted caramel, go ahead and add in the salt. Whisk to combine. Continue to cook for a few minutes until it thickens.
Remove from the heat, cool to room temperature and keep stored in an airtight container in the refrigerator for up to 1 week. Makes 16 tablespoons. 2 tablespoons per serving.
Pro tip:
- Straight from the refrigerator the keto caramel sauce will be thick, but spoonable. To make it pourable, heat in the microwave for 30 seconds.
The flavor of this low carb caramel sauce is out of this world and I still cannot get over the fact that it is zero net carbs in 2 tablespoons.
More keto dessert recipes
Keto Caramel Sauce Recipe - 0 Carbs!
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Tip: Hitting your 20–30g protein per meal goal helps you stay full and supports muscle.
Ingredients
- 1 cup Allulose
- 6 tablespoons unsalted butter
- ½ Cup heavy cream
- ½ teaspoon kosher salt (or ¼ teaspoon fine sea salt), optional, add in for salted caramel
- ¼ teaspoon xanthan gum
- 2 teaspoons vanilla extract
Instructions
- Add the allulose to a heavy bottom sauce pan over medium heat. Heat until the sweetener melts, stirring gently every few seconds. Add in the butter and continue to cook until golden brown.
- Carefully and slowly stir in the heavy cream (it will bubble) and sprinkle the xanthan gum on top (stir in salt now if adding). Whisk to combine. Continue to cook for a few minutes until it thickens.
- Remove from the heat, stir in the vanilla, and cool to room temperature. Keep stored in an airtight container in the refrigerator for up to 1 week. Makes 16 tablespoons. 2 tablespoons per serving.
Notes
- Straight from the refrigerator the keto caramel sauce will be thick, but spoonable. To make it pourable, heat in the microwave for 30 seconds.
Mary says
Wow! This tastes just like real caramel sauce! I put it on some keto ice cream and it was amazing.
JmjUSA says
Thank you for the recipe...
Forgive rmy ignorance & certainly don't want to be bold..
But i am a bit confused: "I've had some of this caramel sauce in my fridge for weeks"...
Yet later you indicate: "keep stored in an airtight container in the refrigerator for up to 1 week"... ???
Jennifer Banz says
I was testing to see if it would ever re-crystallize.
Vickie S says
Can I use Allulose and monk fruit combination? That’s what I currently have. Thanks for this recipe. It looks delicious & I can’t wait to try it.