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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:
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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Hands-on Overall
Serving size 1 tbsp, 15 g/ 0.5 oz
Nutritional values (per 1 tbsp, 15 g/ 0.5 oz)
Net carbs0.6 grams
Protein0.2 grams
Fat6.5 grams
Calories62 kcal
Calories from carbs 4%, protein 1%, fat 95%
Total carbs0.6 gramsFiber0 gramsSugars0.2 gramsSaturated fat4.1 gramsSodium87 mg(4% RDA)Magnesium1 mg(0% RDA)Potassium7 mg(0% EMR)
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
- Place the butter and allulose in a saucepan and melt over a medium-low heat.
- 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.
- 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.
- 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!
- 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.
- Keep stirring until the caramel has reached room temperature. As it cools down it will thicken more.
- 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.
- Once chilled, the caramel won't be glossy but it will still be smooth thanks to Allulose.
Ingredients
- 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
- Place the butter and allulose in a saucepan and melt over a medium-low heat.
- 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.
- 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.
- 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!
- 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.
- Keep stirring until the caramel has reached room temperature. As it cools down it will thicken more.
- 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.
- 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)
Calories62kcal
Net Carbs0.6g
Carbohydrates0.6g
Protein0.2g
Fat6.5g
Saturated Fat4.1g
Fiber0g
Sugar0.2g
Sodium87mg
Magnesium1mg
Potassium7mg
Detailed nutritional breakdown (per 1 tbsp, 15 g/ 0.5 oz)
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