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.
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!
Serving size 1 tbsp/ 15 ml
Allergy information for Smooth & Silky Keto Caramel Sauce
✔ Gluten free
✔ Egg free
✔ Nut free
✔ Nightshade free
✔ Pork free
✔ Avocado free
✔ Coconut free
✔ Fish free
✔ Shellfish free
✔ Beef free
Nutritional values (per serving, 1 tbsp/ 15 ml)
Net carbs0.5 grams
Calories from carbs 4%, protein 1%, fat 95%
Total carbs0.5 gramsFiber0 gramsSugars0.2 gramsSaturated fat3.6 gramsSodium3 mg(0% RDA)Magnesium1 mg(0% RDA)Potassium6 mg(0% EMR)
Ingredients (about 1 cup/ 240 ml)
- 1/4 cup 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)
- Optional: pinch of sea salt for salted caramel
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