This is the only low carb caramel sauce recipe you will ever need. It’s ooey, it’s gooey and it stays pourable! Best of all, it tastes just like the real thing.
Creating a really good, true-to-life caramel sauce with erythritol has been one of my low carb goals for a long time now. Almost from the first moment I started baking and cooking low carb, I found myself wondering if it was possible and absolutely determined to find out. I’d tried a few store-bought sugar-free caramel sauces and they were simply awful. They were laden with chemicals and they tasted like it too! So I had to find a way to make my own and I set my sights high. It had to be gooey, it had to be smooth, it had to have that wonderful caramelized-sugar taste. And it had to not harden and recrystallize upon cooling. Anyone who has ever worked with erythritol-based sweeteners will know that the last issue was the biggest challenge to overcome. I’ve made some great-tasting and great-looking sauces along the way, but they all had a tendency to harden up pretty quickly.
This version, however, is by far the best I’ve developed. I’d say it’s almost perfect. Why “almost”? Because although it doesn’t become rock hard as it cools, it does solidify a bit and get a slightly grainy texture. But in all other respects, it’s absolutely perfect. It is smooth, gooey, pourable and best of all, it truly tastes like caramel. Put away all those awful store-bought, chemical-laden sugar-free caramel sauces because this sauce will blow your caramel-loving mind.
I’ve actually been using this recipe for a while now in many of my recipes. But I use it so often and found myself rewriting it so frequently, I decided that it needed to be a stand alone recipe. Believe me, it deserves it! It’s been a part of some of my favorite recipes and I suspect it will be part of many more to come. And it will be featured in another upcoming holiday dessert recipe very soon (Maple Pecan Pie, anyone?). But it truly is good enough to be have its very own page. Sometimes I just make some for the heck of it, just to keep in the fridge (just reheat gently to make it pourable again). It’s fantastic slathered on a piece of very dark chocolate with a little sea salt sprinkled on top. Or drizzled over low carb ice cream. Or simply licked from the spoon.
I really don’t think there is a better low carb caramel sauce out there. And there may not be a way to improve upon this recipe. But believe me, if there is, I will find it! And scroll down to see all the great low carb recipes that use this sauce.