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Smooth & Silky Keto Caramel Sauce

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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 is 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 crystal-free and other keto treats such as marshmallows.

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How to Use Keto Caramel?

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 caramel. They all use my original keto caramel sauce recipe so simply use the new one using allulose instead — you won't regret!

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Hands-on Overall

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
Pescatarian
Vegetarian
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Nutritional values (per serving, 1 tbsp/ 15 ml)

Net carbs0.8 grams
Protein0.2 grams
Fat5.7 grams
Calories55 kcal

Calories from carbs 6%, protein 1%, fat 93%

Total carbs0.8 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

Instructions

  1. Place the butter and allulose in a saucepan.
    Smooth & Silky Keto Caramel Sauce
  2. Melt over a medium-low heat.
  3. 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.) Smooth & Silky Keto Caramel Sauce
  4. Once the butter has melted, the mixture will start to foam. Mix frequently with a rubber spatula or a balloon whisk. Smooth & Silky Keto Caramel Sauce
  5. 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.
  6. Continue to cook for 10 to 15 minutes. Smooth & Silky Keto Caramel Sauce
  7. 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 5 minutes but for thick caramel topping it will take up to 15 minutes.
  8. 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. Smooth & Silky Keto Caramel Sauce
  9. Transfer it to a jar and refrigerate until ready to be used. Smooth & Silky Keto Caramel Sauce
  10. 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. Smooth & Silky Keto Caramel Sauce

Ingredient nutritional breakdown (per serving, 1 tbsp/ 15 ml)

Net carbsProteinFatCalories
Butter, unsalted, grass-fed
0 g0 g2.9 g25 kcal
Allulose, natural low-carb sweetener
0.6 g0 g0 g3 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
0.2 g0.1 g2.9 g27 kcal
Total per serving, 1 tbsp/ 15 ml
0.8 g0.2 g5.7 g55 kcal

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (20)

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.)

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Hi Parmesh, I'll have to check with Nick on this one!

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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.”

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Sooo yummy...the easiest caramel I have made.. i used lakanto golden...thank you for the recepie❤

Reply

Thank you Ky, glad you enjoyed!

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This sauce worked great! Love it. Thanks.

Reply

Glad you enjoyed!

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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.

Reply

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!

Reply

Hi there
Would any other sweetener work? What can I substitute for alloluse?

Reply

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.

Reply

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

Reply

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.

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Tx so much.

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Eeeek! My sauce broke. Seems to be saved by warming with an additional tablespoon of cream?  Tastes great

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Thank you Lisa for letting me know! I didn't have any splitting issues but it is indeed easy to fix with additional cream.

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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?

Reply

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.

Reply

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!

Reply

Of course! I get mine from here: https://mydiet-shop.co.uk

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