Salted Caramel Latte – Low Carb and Gluten-Free


Low Carb Salted Caramel LatteI often joke that I could eat a salt lick and still have low blood pressure.  Really, it’s quite ridiculous how my blood pressure constantly stays low.  Even 8 months pregnant, exhausted, anxious and diagnosed with gestational diabetes, my blood pressure would register on the low end.  My blood glucose…well, that was another matter altogether.  But you can see why the salt in my recipes is of very little concern to me.  And really, unless you are on a very sodium-restricted diet, it should be of very little concern to you too.  The salt we add to our dishes at home during cooking, or sprinkle on at the table, contributes minimally to the overall total sodium content of our diets.  It’s those sneaky hidden sources of salt in prepared and processed foods that are the problem.  What does that mean for you?  It means that making your own Low Carb Salted Caramel Latte at home is the way to go.

Low Carb Salted Caramel Latte

Salt  makes our food taste good.  Have you ever made soup without adding any salt?  No matter how great the other ingredients are, the soup will remain virtually tasteless without it.  I know this firsthand from growing up in a household that was overly-concerned with salt intake, to the point of actually eliminating it from our cupboards and dinner table.  It was a shame to see so many great recipes failing to realize their flavour potential, all because of a missing 1/2 tsp of salt.  On the flip-side, however, most pre-packaged foods contain far too much sodium because it both preserves the food as well as helps the flavour.  Even though my family is on the low-blood pressure end of the spectrum, we keep these things to a minimum in our house.  With the exception of some cured meats, and lots of cheese, because I am sucker for both.

Low Carb Salted Caramel Sauce

I typically think of salt as something I add to savoury recipes, but of course that’s  not really true at all.  I can think of very few of my sweet recipes where I don’t add 1/4 or 1/2 tsp of salt.  But salted caramel only really came on my radar a few years ago.  And until I made my low carb dulce de leche, I never really thought of making my own low carb salted caramel sauce.  This really isn’t a traditional way to do salted caramel, which should be butter and sugar-based.  But I have so much trouble getting erythritol-based caramel to stay soft, I decided to just make the dulce de leche and simply increase the salt.  And it worked beautifully.  It was rich and creamy, and it mixed in with the latte ingredients to provide a sweet, and slightly salty, warming treat.  It would also be fantastic drizzled over ice cream.  This salty dog has potential!

 Sugar-Free Salted Caramel Latte

Salted Caramel Sauce

Yield: 1 cup



  1. Preheat oven to 425F.
  2. Pour Low Carb Sweetened Condensed Milk into a glass or ceramic baking dish. Stir in molasses and kosher salt.
  3. Cover tightly with foil.
  4. Place baking dish in a larger casserole or roasting pan and fill with water to 3/4 of the way up sides of baking dish.
  5. Bake 1½ hours, or until a rich caramel colour.
  6. Whisk until smooth, let cool, then transfer to a glass or ceramic container and store in fridge.


Serves 8. Each serving has 3.3 g of carbs.

Salted Caramel Latte

Yield: 1 Latte


  • 1/2 cup unsweetened almond milk
  • 1/4 cup heavy cream (or more almond milk)
  • 5 drops stevia extract (optional, for increased sweetness)
  • 1 tbsp Salted Caramel Sauce
  • 1/4 cup strong coffee (or one shot espresso)
  • Whipped cream and more salted caramel sauce for garnish


  1. In a small saucepan over medium heat, combine almond milk and heavy cream. Heat until just steaming but not bubbling. Add stevia extract if desired.
  2. Add salted caramel sauce to the bottom of a coffee mug or glass. Add coffee and almond milk mixture.
  3. Top with whipped cream and drizzle with a teaspoon of sauce.
  4. Stir before drinking.


Serves 1. Each serving has 6g of carbs.

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  1. says

    This looks scrumptious! I have joined in the lo-carb lifestyle!!! And your site has so many great recipes and lots and lots of inspiration! Please stop by StoneGable and add this great coffee to ON THE MENU MONDAY my weekly foodie linky going on now!
    Thanks for sharing all your recipes!

  2. Katharine says

    You are so lucky about your blood pressure! My blood pressure is decent and was fine all through 3 pregnancies, but it has snuck up a little over the years. I’ve wondered if I need to pay more attention to my sodium, but it sounds like my biggest concern should be the sodium in processed foods! Luckily I don’t eat much of that. Maybe I’ll start paying attention after I make this. :)

  3. says

    Holy wow. This is ridiculous! Way to go with this recipe 😉 I have the same issue – no matter what I do, my blood pressure is low. I can’t tell you how many clients, friends and family I try to tell the same thing to – if you’re preparing your own food it needs salt!

  4. says

    When my husband hears my blood pressure readings he’s in disbelief that I’m still alive! Though I have to say now, at 7 months pregnant, they are registering in the low end of normal. And in regards to making soup without salt, I actually have a friend who constantly forgets to salt her recipes (she admits this) and lost our soup contest a couple months ago because of that. Woops!

  5. Karinc says

    I just made side by side batches of the Sweetened Condensed Milk, then took one and made the Salted Caramel Sauce. I’m taking all the ingredients to work tomorrow to make the lattes! After tasting this amazing sauce, and then re-tasting a few more times, I’m wondering, have you ever tried to make low carb carmelita bars?

    • Carolyn says

      Ooooo, now THERE is an idea! Carmelitas usually use oats but now I am wondering if I can sub flax seed meal. Oh girl, I have yet another recipe idea to add to the list!

    • Becky Seling says

      I am sorry, I didn’t see the recipe for the low-carb sweetened condensed milk. Where is it please? Or where may I purchase it? Thank you very much!

  6. says

    Sounds delicious Carolyn — I love using molasses in my low-carb cooking and baking — such a small amount packs a huge flavor punch without spiking the carbs terribly. Will be trying this one for sure :)

    Faithfulness Farm

  7. says

    I told overly concern myself with salt, but I DO pay attention when it is processed foods. Which I really don’t eat much of.

    How did you know that salted caramel lattes were my favorite?? 😉

  8. Renee Howe says

    Hi Caroline, Not to sound like a dumb bunny, but your Caramel Sauce Recipe uses xantham gum. Will the recipe work without it and what is the purpose of it? I haven’t tried xantham gum in any recipes yet. I must make this because I have heavy cream screaming to become caramel sauce and I want one of these lattes! Thanks so much, Renee

    • Carolyn says

      HI Renee,

      In the absence of sugar to really make the sauce syrupy, xanthan gum helps. But if you don’t have any, try it without. You will end up with a less thick consistency but the flavour should still be spot on.

  9. Beth Schultz says

    This will hit my craving for a frappuccino! I just discovered your blog, and love your recipes for sweets and desserts. Keep them coming!!

  10. Mira says

    I’ve never used molasses (it’s a specialist item here in Denmark), but when I look it up it says theres 15 carbs per tbs, which would make the carbs 3,75 per serving from the molasses alone. Are you using some special kind of molasses?

    • Carolyn says

      My recipe for salted caramel takes only 2 teaspoons of molasses, not 2 tablespoons (tsp = teaspoon). Since 1 tablespoon contains 3 teaspoons, it only ads up to 10 carbs for the whole recipe of salted caramel. Since the whole recipe equals out to 8 servings, that’s only 1.25 carbs per serving. Thanks!

  11. Naomi says

    To my understanding, half and half literally is half cream and half whole milk…right? Could I skip the cream and milk in this recipe and replace it with an equivalent amount of half and half…or am I a crazy person? 😉

  12. Barbie says

    Thanks! What if I just use this recipe quoit warming the ing and using coffee ice cubes instead of hot coffee? You think that would work well for a frozen frapp?☺️


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