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+ servings
a glass jar with keto caramel sauce and caramel dripping from a spoon

Vegan Keto Caramel Sauce

Silky-smooth and creamy, this easy dairy free keto caramel sauce comes together in only 10 minutes! Spoon over sugar free ice cream, use in chocolate truffles or drizzle on pancakes and waffles - yum.
Course Dessert
Cuisine British
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings 4
Calories 141kcal


  • 1 tbsp coconut oil
  • ½ cup granulated allulose (UK readers check the purchase link for the UK in the recipe notes)
  • ½ cup coconut cream (the thick part from a can of coconut milk)
  • Optional ½ tsp vanilla extract but I recommend it!


  • 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.


Makes approximately ⅓ of a cup. Serves 4.
Net carbs per serve: 3.8g for 1 heaped tbsp
A runny caramel will take about 5 - 7 minutes to cook and a thicker caramel 7 - 10 minutes.
Add ⅛ tsp of Pink Himalayan or sea salt for salted caramel.
Add ⅛ - ¼ tsp blackstrap molasses for a darker caramel colour.
NOTE: To get the thick and the liquid part of a can of coconut milk to separate, simply place the can into the fridge overnight. 
UK and European readers: you can purchase allulose via this website


Calories: 141kcal | Total Carbohydrates: 4.5g | Protein: 1.1g | Fat: 13.8g | Saturated Fat: 12g | Fiber: 0.7g