Everyone needs a good caramel in their life, right? This is my new favourite keto caramel sauce recipe. It’s made with allulose, which is hands down the best sweetener for caramel. This dairy-free, low carb caramel sauce is so smooth, it will blow your mind.
Homemade caramel sauce is one of those things that make life just... better. You can pour it over keto pancakes or low carb waffles. You can drizzle it over sugar free ice cream and sugar free cheesecake. And you can simply add a teaspoon to your morning yoghurt.
I love caramel so much that this is the second caramel recipe I'm posting on my website. The first one is this sugar-free caramel sauce, which is super easy and delicious. It uses sugar free fibre syrup as a sweetener.
I like the taste and texture of fibre syrups and tolerate them well. However, some people experience raised blood sugar levels with them.
That's why I wanted to experiment with another sweetener to make a proper keto caramel sauce.
Allulose exceeded my expectations! This sauce is just 1.7 grams of net carbs per tablespoon. Plus, it is super smooth.
You only need 4 ingredients for the recipe:
Coconut cream - This is the firm part from a can of coconut milk. Simply put a can of coconut milk in the fridge. This will cause the liquid to separate from the cream and you can scoop it out. For a dairy version, use heavy cream or double cream.
Coconut oil - Helps to thicken the caramel. For a version with dairy, use butter.
Allulose - This sugar substitute is zero calorie and zero carb. It does not re-crystallise like erythritol based sweeteners. This means extra smooth caramel! Allulose is easily available in the US. In the UK and elsewhere you can buy it online.
Vanilla extract - Make sure it is sugar free.
Optional: Add a pinch of sea salt for salted caramel sauce.
This section contains step by step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities.
It couldn't be easier to make a keto caramel sauce. Here are the basic steps:
Step 1: Add all the ingredients to a saucepan and melt over medium heat until bubbles start to appear.
Step 2: Reduce to a low heat. Let the caramel simmer and stir regularly with a ballon whisk. It is ready once it has thickened slightly and coats the back of a spoon.
Step 3: Fill into a jar.
Just like with regular caramel, the consistency and colour of sugar-free caramel depends on the cooking length.
- Runny, spoonable and lighter caramel takes around 5 - 7 minutes.
- Thicker, darker caramel takes 7 - 10 minutes.
Just keep in mind that it continues to thicken as it cools to room temperature.
Yes. Bocha Sweet or xylitol are also good for caramel, although allulose does give the smoothest result. The next best option are powdered erythritol based sweeteners. Go for a brown sugar replacement like Swerve gold or a golden monk fruit sweetener blend such as Lakanto gold for that caramel taste. You'll have to powder it before using. It will re-crystallise a little once the caramel cools.
Allulose is a "single sugar", just like glucose or fructose. However, its structure is different, which means it cannot be absorbed by our bodies. Therefore, it does not raise blood sugar or insulin levels.
Allulose caramelises, browns and dissolves just like sugar. You'll have no issues with re-crystallisation if you use allulose in keto caramel.
Yes. Replace the coconut cream with heavy whipping cream and use 3 tablespoons of butter instead of the coconut oil. The recipe steps remain the same. The nutrition changes to 1.5g net carbs and 127 calories per serving.
If you overheat caramel, it can split and the oil separates. To fix it, simply pour the caramel into a large bowl and let it cool slightly. Then whisk it rigorously to re-incorporate the oil.
Hard caramel softens and becomes spoonable when you reheat it in the microwave or on the stovetop. Warming also makes erythritol based caramel smooth again.
Dairy-free caramel is lighter in colour because coconut oil does not darken like butter. To make this recipe darker, add ½ teaspoon of blackstrap molasses. This increases the carb count by a little, but it's still low carb.
Making caramel fudge or candy: Whisking ¼ teaspoon of xanthan gum into the sauce at the end of cooking makes the recipe set harder. This way, you can use it to make fudge or caramel candy.
Refrigerator: Keto caramel sauce keeps fresh in the fridge for several weeks. Simply reheat it before using.
Freezer: You can also freeze it. Defrost it overnight.
Keto desserts with caramel
- Easy Low Carb Keto Caramel Slice
- Keto Flan - Creme Caramel
- Caramel Swirl Keto Brownies
- Salted Caramel Cheesecake Fat Bombs
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Keto Caramel Saucefrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 1 tablespoon coconut oil
- ¼-1/2 cup granulated allulose 50-100g, to taste ***see notes
- ½ cup coconut cream 120ml (the thick part from a can of coconut milk)
- ½ teaspoon vanilla extract
- pinch of sea salt
- Add all the ingredients to a saucepan. Melt on a medium/ low heat until bubbles start to appear.
- Reduce to a simmer and cook for 5 - 8 minutes, stirring regularly with a balloon whisk, until slightly thick and the caramel coats the back of a spoon.
- When the caramel is to your liking (bearing in mind it will thicken more as it cools) take it off the heat and fill into a jar.
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PS I think if you thinned this out a little with some almond milk, it would make a great hot drink! Maybe mix in some coffee with it, too. 🙂
Love it! I used brown sugar Splenda instead and it came out great!
This is A-mazing, I almost immediately started dipping jicama sticks into the warm caramel and also added pecan butter, when I realized cool down would be much longer than I thought!
I’m eating the jicama dipped in caramel again after cooling off in the fridge and it’s delicious!
I love how you use allulose in this instead of erythritol (so sick of seeing Lakanto and Swerve in every other recipe) it makes me feel bloated and causes me to gain weight due to digestive inflammation.
Many thanks for this quick and easy to make recipe! I’ll be using it the rest of my life. ❤️
Here in Canada we cannot purchase allulose, therefore I used an erythritol and monk fruit blend in a powdered state. It never really thickened up like the photo and separated quite a bit. I used an immersion blender to blend them together and put in a jar in the fridge. Turns out I made fudge! Yum! So, I heated it up to a liquid state again and added pecans and dropped by spoonful on to silplat. Yay! PRALINES! Absolutely delicious! I then bought granular golden erythritol and made the recipe again. This time, however, I added 1 tsp. Vodka to see if it would work chemically to dissolve the sugar alcohols and keep it from recrystalizing. The recipe behaved as before, and once the pralines were totally cooled (freezer), they are smoooth…no grains. The only thing with the golden erythritol (Swerve) is that it does leave a slight cooling feeling, probably from the absence of monk fruit like the usual blend I use. However, being able to eat a couple of my favourite candies is wonderful!
Hey Ruth Try Bocha Sweet I know they ship internationally and will be caramel! But your pralines sound amazing too!
Hi!! Can I use liquid stevia?
That is a good question. I have not tried it. I think it is possible, but it may end up more liquid than my version as it's not using the fibre syrup. But it will thicken - that's what happens when you cook down and reduce coconut milk.
Hi! I have líquid allulose, I use it to make ice cream, can I use this liquid allulose?
I have never used liquid allulose, but it sounds perfect for this recipe.