This is the only low carb, sugar-free 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.

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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:

Gooey
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

4.84 from 196 votes

The Best Low Carb Caramel Sauce

Servings: servings

Prep Time 5

Cook Time 10

Total Time 15

This is the only low carb, sugar-free 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.

Ingredients

1/4 cup butter
3 tbsp brown sugar replacement
3 tbsp allulose, or BochaSweet
1/2 cup heavy cream
1/4 tsp xanthan gum
1/4 tsp kosher or sea salt
2 tbsp water

For Salted Caramel Sauce:

1/2 tsp additional kosher salt or sea salt

Instructions

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.

Video

Notes

If you can't get your hands on Bocha Sweet, use 6 tbsp Swerve Granular and two teaspoons Yacon syrup or blackstrap molasses.

Nutrition

Serving: 2tablespoons | Calories: 104kcal | Carbohydrates: 1.42g | Protein: 0.37g | Fat: 10.6g

I’d love to know your thoughts, leave your rating below!

Categories:

Gluten Free, Low Carb, Other Desserts,

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Free Bonus: Secrets to Keto Baking!

814 Comments

Have you tried using the latest in sweeteners? Allulose? Apparently it melts the same as regular sugar because it is a derivative of sugar. Apparently it acts as real sugar in every single way except the calories or the impact on the glycemic index.

I made your Keto Apple Donut Cake and subbed apple brandy for the apple cider. Then I made this caramel sauce and subbed the brandy for the water. Oh, my. It’s amazing!!
Thank you!

I absolutely LOVE your recipes!! My husband and I did Keto for awhile and now we are low carb maintenance. We love a good caramel apple, occasionally!!! Do you think this caramel sauce would work for that???? Thanks for everything you do for your “Keto/low carb” followers!!!

Carolyn says:

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I am not sure it gets sticky enough to coat an apple but you could certainly do some apple slices with it on top.

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1. Mary says:
  
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  Thanks!!! We usually do apple slices with the caramel on top. I’m going to give it a try!!!!

Hi Carolyn! Thanks for all your wonderful recipes. I used quite a few of them. I’m dying to try the caramel recipe, but I need to get the Bocha Sweet first. Does it matter whether I use the powdered or regular? Also, I think I may have read somewhere that allulose will also keep sauces from re-crystallizing. Is that correct? Can you comment on the difference between allulose and Bocha Sweet? Would they be used in different ways? Thanks for your help and you awesome knowledge of all this stuff!

Carolyn says:

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Yes… the powdered BochaSweet is fine, as is allulose. I find that things stay even a bit too soft with allulose but it does work.

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1. Kathy says:
  
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  Thank you! Good to know about the allulose!

So easy and so delicious!!!!

Without a doubt the best caramel sauce ever! I used half Swerve brown and BochaSweet and didn’t use the xanthan gum at all. I just let it cook a bit longer after adding the cream, and it thickened up beautifully. Now, if I could just stop from swiping spoonfuls…

WOW!!! This is awesome!!!!Better than store-bought!!!!

I knew this would be good, but didn’t think it would knock my socks off! Next time will be a double batch!

Carolyn says:

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Glad to hear it!

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This caramel sauce is a “must have” item in the fridge at all times in our house! We add it to hot coffee, iced coffees, over keto brownies, as a dip for an occassional apple… its perfect every time!

Carolyn says:

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Glad to hear it!

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1. Tami says:
  
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  I never thought about using this for hot or iced coffee. Wonderful idea!

Not sure if someone has asked this before but can I sub Bocha Sweet for Allulose? It’s what I have in hand. Thanks for the recipe.

Carolyn says:

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I think you are asking if you can sub allulose for BochaSweet? The way you worded it, makes it sound like you want to use BochaSweet and since it already takes that… But yes, you should be able to.

Reply

Hi! I made this yesterday and the taste is delicious! But the texture is… mucousy? I know that’s from the Xantham gum. I’m just wondering if maybe I went wrong somewhere or if that’s the normal texture? Thank you!

Carolyn says:

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Sugar free caramel doesn’t get sticky and syrupy, so yes, I suppose that’s about right.

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Cant wait to try this! Sorry just to be clear if I don’t have Bochi Sweet I can sub 6TBS swerve granular + 2 tsp coconut sugar? Or is it just 6TBS coconut sugar? Thanks in advance!!

georgie says:

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I also have xylitol … can I use that with the coconut sugar instead of BochaSweet?

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1. Carolyn says:
  
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  I think you should do 3 tbsp Swerve Granular and 3 tbsp xylitol, with a little of the coconut sugar just to get the colour more caramelized.

The syrup is delicious, I made it from your cookbook. I made a dairy and a dairy free version. Thank you for your delicious recipes.
My question: could I use this recipe to make caramel candy do you think? If so, would I modify the end temperature, the amount of cream, or both to make candy instead of sauce?
Thank you