Everyone needs a good caramel in their life, right? This is my new favourite dairy free keto caramel sauce – without thickeners or unnecessary sweeteners. It’s made with a new low carb sweetener called allulose, which is hands down the best sweetener for caramel. This sauce is so smooth, it will blow your mind!
Caramel sauce is one of those things that make life just… better. You can pour it over pancakes or waffles, use it in truffles, drizzle over sugar free vanilla ice cream or 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 2 ingredient caramel sauce, which is super easy and delicious. It uses this sugar free fibre syrup (affiliate link) as a sweetener.
I like the taste and texture of fibre syrups and tolerate them well. However, some people can experience raised blood sugar levels with them.
That’s why I wanted to experiment with another sweetener to make a proper dairy free keto caramel sauce!
I’m using allulose in this recipe, which is the new sweetener on the block (read more on it below the recipe steps!). If you cannot get hold of it, you can replace it with erythritol!
How to make a super-smooth vegan keto caramel sauce:
1.) You need only 3 main ingredients – coconut cream, coconut oil and allulose (or another low carb sweetener). The vanilla extract is optional, but I recommend it!
2.) Add all the ingredients to a saucepan. Melt on a medium/ low heat until bubbles start to appear.
3.) 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.
Meanwhile fill a bowl with ice and water.
When the caramel is to your liking (bearing in mind it will thicken more as it cools) take the saucepan off the heat and place in the ice bath for about 10 seconds to stop the caramel cooking.
Transfer the keto caramel to a jar and allow to cool and thicken.
I recommend that you use allulose if you can. You can also make this low carb caramel sauce with erythritol but allulose results in the smoothest caramel you’ll ever try!
What is allulose and what are its benefits?
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 is present naturally in some foods, such as dried fruits and maple syrup. But it can also be manufactured by using enzymes to turn the fructose in corn into allulose.
The texture and taste of allulose is very similar to table sugar. And just like eryhritol, it is about 70% as sweet as sugar.
The benefits of allulose are that it caramelises, browns and dissolves just like sugar. It is great for making baked goods that are supposed to be soft and moist (cakes! muffins!).
It’s also great for sauces. You’ll have no issues with re-crystallisation if you use allulose in this keto caramel!
Runny vs thick keto caramel
Depending on how long you cook the caramel will determine the consistency and colour.
A runnier (ie spoonable) keto caramel takes about 5 – 7 minutes and a thicker, darker caramel takes between 7 – 10 minutes. Just adjust to your liking, but remember it thickens as it cools.
If you find you cook your caramel a bit too much and it goes super thick when cooled, simply pop in the microwave in a heatproof jar/ bowl for 15 – 25 seconds and warm and it goes runnier and spoonable again.
Be careful not to burn or boil it. Just so the first bubbles start appearing.
Can you make this caramel with dairy cream?
Absolutely! Simply use heavy cream (that’s double cream in the UK) instead of the coconut cream and butter instead of the coconut oil.
I recommend adding the vanilla extract. It is not essential for the recipe to work, but it adds a wonderful warm note.
Like salted caramel? Simply add a pinch of sea salt!
If you’re making a runny caramel and want a deep caramel colour there’s also the option to add a little blackstrap molasses, which in small amounts like here is totally fine on a keto diet. This will also add more depth to the recipe.
How to store keto caramel
Store it in an airtight sealable glass jar in the fridge for up to 2 weeks.
After I made this caramel, I used it in this Easy Low Carb Keto Caramel Slice. Such a treat 😉
Try this caramel on:
Vegan Keto Caramel Sauce
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- 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.
- Fill a bowl with ice and water.
- When the caramel is to your liking (bearing in mind it will thicken more as it cools) take the sauce-pan off the heat and place in the ice bath for about 10 seconds to stop the caramel cooking.
- Transfer the caramel to a jar and allow to cool and thicken. Store it in an airtight sealable glass jar in the fridge for up to 2 weeks.
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