This sugar free caramel sauce is ooey and gooey and it stays pourable! Best of all, it tastes just like real caramel sauce. This is the only keto caramel sauce recipe you will ever need. I am excited to bring you this updated recipe and a new instructional video.
Want to hear something crazy? I just improved my keto sugar free caramel sauce recipe! It was always truly amazing and by far one of the most popular low carb caramel recipes out there, but now it’s even better.
And I attribute this improvement to two “secret weapon” ingredients: The new Swerve brown sugar replacement and Bocha Sweet. The combination of these two keto sweeteners results in the most perfect caramel that stays soft and pourable for days. It can even be refrigerated and still stays soft, with absolutely no recrystallization.
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.
Creating Keto Sugar Free Caramel Sauce
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 homemade sugar-free caramel sauce from scratch, and I set my sights high.
It had to be:
- Smooth and creamy
- Have true caramelized-sugar taste
- 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.
Even my previous recipe, which I considered almost perfect, did begin to solidify and get a bit grainy as it cooled. The addition of some Yacon syrup, molasses, or even coconut sugar definitely helped offset that reaction, but it also added a little to the carb count. Some people objected to these additions but I felt that they were worth it to get really good low carb caramel sauce.
But honestly, both Swerve Brown and Bocha Sweet have totally changed the sugar free caramel sauce game. Completely and utterly. How so?
- Swerve Brown gives the sauce a perfect caramel color without the addition of Yacon or molasses
- Bocha Sweet keeps it soft and inhibits the crystallization of the erythritol
- The combination of the two gives it the ideal caramel sweetness
I first tried a bit of Bocha Sweet in my caramel sauce a few months ago and was astonished to pull it out of the fridge the next day and still have it be perfectly pourable. And when the long-awaited Swerve Brown finally came out, I tried the two together and I knew I had perfected this recipe.
But please don’t worry if you can’t get your hands on these sweeteners. I am putting notes in the new updated recipe so that you can still make it the old way, with Swerve and a little Yacon syrup. It’s still amazing and delicious!
So put away all those awful store-bought, chemical-laden sugar free caramel sauces because this keto caramel sauce recipe will blow your caramel-loving mind. Check out the video in the recipe card!
I’ve actually been using this caramel sauce recipe in many of my other dessert recipes for a while now, like my maple pecan pie. 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 already part of some of my favorite keto dessert recipes and it will be part of many more to come. But it truly is good enough to be have its very own recipe post. Sometimes I just make some for the heck of it, just to keep in the fridge. It’s fantastic slathered on a piece of very dark chocolate with a little sea salt sprinkled on top. Or drizzled over low carb vanilla ice cream. Or simply licked from the spoon.
I really don’t think there is a better low carb caramel sauce out there. Back when I first wrote this post, I said if there was any way to improve on this recipe, I would find it. And I truly believe I just did. I can die happy now!
How to enjoy your keto caramel sauce
- Keto Caramel Cake
- Keto Salted Caramel Brownie Bites
- Keto Salted Caramel Cheesecake Bars
- Keto Turtle Cupcakes
- Keto Salted Caramel Butter Bars
- Keto Salted Caramel Hot Chocolate
The Best Low Carb Caramel Sauce
- ¼ cup butter
- 3 tablespoon Swerve Brown
- 3 tablespoon allulose or BochaSweet
- ½ cup heavy cream
- ¼ teaspoon xanthan gum
- ¼ teaspoon kosher or sea salt
- 2 tablespoon water
For Salted Caramel Sauce:
- ½ teaspoon additional kosher salt or sea salt
- In a medium saucepan over medium heat, combine butter, Swerve, and Bocha Sweet. Bring to a boil and cook 3 to 5 minutes (be careful not to burn it).
- Remove from heat and add cream. Mixture will bubble vigorously.
- Sprinkle with xanthan gum and whisk vigorously to combine. Add salt.
- Return mixture to heat and boil 1 more minute. Let cool to lukewarm and stir in water until well combined.
- For salted caramel, simply stir in additional salt at the end.
- The sauce can be stored in the fridge for a week or so (I've actually stored mine for several weeks). Just gently reheat in the microwave or in a saucepan to make it pourable again.
I have been wanting to make this for such a long time but was afraid I would mess it up being impatient or something and burn it. I made it today, a double batch and of course I did make a couple of mistakes. I basically put everything in the pot in the beginning and turned it on and that was when I saw that I was to sprinkle the xanthum gum after putting the milk in. It looks good and tastes good, so hopefully there won’t be much of an issue? If I remember correctly, the xanthum gum is to keep it from recrystallizing? Next time I will do it correctly.
Sounds like you did okay… hard to say without me being there!
My update: I made this again and did it correctly this time. I found the first time, it did great. The flavor was great and it did not recrystalize when I put the zantham gum in too early, but I found doing it the correct way, you really need to stir the zantham gum immediately or it will get little clumps. I found doing it wrong and right, it is fantastic and will be in my house forever!
Heidi B says
I’m just wondering what the water does for this recipe? What would happen if I omitted it?
It thins it out for a drippy sauce.
Heidi B says
I ended up making this and added the water but I’m not sure if it turned out right. Is the texture supposed to be kind of like (pardon the grossness) runny snot? It still tasted really good, it seemed like the texture was more like caramel before I added the water.
Brandy Seward says
I put this on the keto instant pot cheesecake of yours I made. was so yummy. Thanks so much for all your tips and tricks
Thank you Carolyn! I make this ALL the time. Everyone, please be aware that Bocha Sweet measures 1:1 with sugar whereas allulose does not. There will be a big difference in sweetness between the two .
I have been wanting to try making a salted caramel hot almond milk drink as a new treat. Used 1.5 T butter, 2T brown swerve and 2T botcha sweet. Cooked as directed and then instead of the other ingredients just stirred in two cups of unsweetened almond milk. Brought to a simmer and added salt and vanilla to taste. It’s spectacular. Was super easy.
Kristie Detmer says
This is really a simple amd delicious recipe! My husband was impressed too; normally, he won’t eat the goodies with the alternative sugars because of the aftertaste. Not this time! Can’t wait to try with ice cream. Thank you!!
Love this stuff! I just found out there is a brown version of bocha sweet… would this be a good replacement for the allulose? Or do you think it would make much of a difference? Thanks!
Robin J says
oh my! I’ve been trying to find keto treats with caramel that I absolutely love. many have a funny taste. this was beyond my expectations and pretty easy to do! I can’t wait to make my own caramel “apples” using zucchini or chayote!
Do you think an equal amount of glucomannan could be substituted for the Xantham gum?
WOW… Yep the best..
Karon Nelson says
How/where can I get the cookbook please?
Carol l says
Is there any way to make this without the xanthan gum?
Looks pretty good.
Suzanne Croft says
The recipe says 3 Tablespoons each of Swerve and Bocha but in the video you use 4 Tablespoons (1/4 c.). I’m hoping it doesn’t matter as my ingredients are already bubbling in the saucepan.
Shaun Kelly says
My caramel taste amazing however the butter somewhat separated from the sugar. I followed the recipe but I’m thinking maybe I didn’t cook it long enough perhaps. I used Swerve brown and allulose. I want to try it again can you advise what I may need to differently?
Actually… I think you over-cooked it. That’s what often causes the separation, in my experience.
You were absolutely right. I just made a second batch and it came out perfectly. Had to adjust my heat a bit. THANK YOU!!!
Delicious, just have to be very careful when cooking, medium heat was too high on my gas cooktop!
I am one of those lucky people that can’t stand the taste of swerve. to me, it tastes like toothpaste. can I use a different 1:1 brown sweetener?
yes but… I bet you won’t get that sensation when it’s mixed with allulose or Bochasweet.
I seem to have a problem making this. It never does come to a boil. What temp should it be at when it boils? I’m stirring the mixture in the pan and it gets very hot but never boils. Also I used 1/4 cup butter, 1/4 cup Bocha Sweet, and 1/4 cup Lakanto brown. The recipe says 3 tbsp of each of the sweeteners but 3 tbsp is 1/8 cup. Should it be 1/4 cup of each or 3 tbsp?
What kind of pan are you using? Also… 3 tbsp is not 1/8th of a cup. TWO tablespoons would be 1/8th of a cup. And you need to follow the recipe. Don’t use 1/4 cup, use 3 tablespoons, as specified. Also… stop stirring! You’re distributing the heat and not allowing it to boil.
Ok that helps. I was stirring lots to prevent it from burning, or so I thought. Using a standard kitchenaid saucepan. I thought the video said to use 1/4 cup of each sweetener. I’ll try again with 3 tbsp of each. Hopefully this time it works and my smoke alarm doesn’t go off …
Thanks Carolyn! I’ve now made not one but three successful batches. This is a great recipe and really simple to make now that I know how. Impressive for sugar free caramel!
This is incredible. I had to stop myself from “taste testing” it so I had enough for the salted caramel bars I just made (and am impatiently waiting to cool). Honestly could have just eaten it with a spoon!
Alejandra Wernicke says
This is so so good. I doubled the recipe and I am glad, otherwise I would have run out of it as soon as it cooled down enough to eat it!!
Hi Carolyn, living in Canada has it’s drawbacks for available sweeteners on the market 🙁
Swerve brown sugar I can get easily but not Bocha Sweet or allulose for that matter.
Is there another Keto sweetener that I can use for this recipe?
Granulated Monkfruit and/or Eryithritol are readily available to me, if that helps.
Thank you! ☺
They won’t work, because they will recrystallize. Monkfruit is usually erythritol in disguise (it’s mostly erythritol with a tiny bit of monk fruit to make it taste sweeter).
I am in Canada too and I ordered it online. No issue getting it.
Tell me where so I can tell my fellow Canadians! I can get it easily in Oregon…
You can get Lakanto brown, Swerve brown, and Bocha Sweet at Sweet and Sprouted in Saskatoon. I’ve ordered online and they have great shipping. I get Lakanto at the health food store also.
I am in Ontario and can get Allulose at Loblaws as well as online through Amazon. Some Loblaws are better than others so check around. ☺️
Hey, that’s great to hear! Canada’s finally on board… 🙂 I will be curious to see if I can find it in Vancouver next time I am up there.