Low carb caramel sauce is ooey, it’s gooey and it stays pourable! Best of all, it tastes just like real caramel sauce. This is the only low carb, sugar-free caramel sauce recipe you will ever need.
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 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:
- taste great – it had to have that wonderful 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.
This low carb caramel sauce recipe, 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, this sugar-free caramel truly tastes caramel sauce made with refined sugar.
Put away all those awful store-bought, chemical-laden sugar-free caramel sauces because this low carb caramel sauce recipe will blow your caramel-loving mind.
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 been a part of some of my favorite recipes and I suspect 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 (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 coffee 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!
Scroll down to see all the great low carb recipes that use this low carb caramel sauce.
How to Make the Best Low Carb Caramel Sauce:
- 1/2 tsp additional kosher salt or sea salt
In a medium saucepan over medium heat, combine butter, Swerve, and Yacon syrup. 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.
Serves 8. Each serving has 3.42 g of carbs using coconut sugar and 3.17 g using blackstrap molasses.
*You can use all Swerve for this. However, your end result will be lighter and will recrystallize more upon cooling.
Food energy: 113kcal
Saturated fatty acids: 7.07g
Total fat: 10.57g
Calories from fat: 95
Total dietary fiber: --