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
- 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
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
Nutrition
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.
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Help! I’ve made this three times and while it tasted great it is a pale tan color and not syrup-y at all. What am I doing
Wrong?!!
YOu’re not cooking it long enough. What sweeteners are you using?
Oh I’m in heaven. I’m a sucker for anything caramel!!! This sauce is AWESOME!!!! You should bottle this!!! Ok, crust for caramel bars is ready.
Have an great day,
Wendy
Thanks so much!
I made your white chocolate squares with the caramel sauce and they are SO delicious! I’m awed by your creativity and knowledge of the science about how various low-carb sweeteners work (or don’t)! If time permits, I have one question. I made a double batch of the caramel sauce three weeks ago because I intended to make the Carmelitas the following weekend. Unfortunately, life interfered, and now that extra batch of caramel sauce has been sitting in my fridge (in an air-tight container) for close to three weeks. I noted that you said you’d kept yours for “weeks” in the fridge. I’d be very grateful to have your opinion on whether you think I can use that second batch in the next few days to make the Carmelitas I now finally have time to make. Warmest thanks for any guidance you can provide.
I do think you can, but give it a tiny taste. If it seems sour, give it a pass. Basically, the cooking process usually keeps the cream from spoiling for a while but it also depends on how old your cream was when you started to make the caramel.
These are SO delicious and I’m awed by your creativity and knowledge of the science about how various low-carb sweeteners work! If time permits, I have one question. I made a double batch of the caramel sauce three weeks ago because I intended to make the Carmelitas the following weekend. Unfortunately, life interfered, and now that extra batch of caramel sauce has been sitting in my fridge (in an air-tight container) for close to three weeks. I noted that you said you’d kept yours for “weeks” in the fridge. I’d be very grateful to have your opinion on whether you think I can use that second batch in the next few days to make the Carmelitas I now finally have time to make. Warmest thanks for any guidance you can provide.
THIS. IS. THE. BEST!!!!!
I used Allulose, added three drops of Glycerite, and now I want to DRINK the caramel sauce from a cup. It’s THAT amazing. And I probably would drink it, except I need it for your Turtle Cupcakes!
Thank you for being AMAZING!
You used Allulose in place of which in ingredient? Sorry, it’s hard to get some things, but I have Allulose!
Will Xylitol work as replacement for Bocha? Bocha is out of stock.
It should but allulose might be better.
I am diabetic and lactose intolerant. Any suggestions on something other then heavy cream?
Coconut cream!
Really want to try this recipe as it looks delicious but all the special ingredients like the Bocha Sweet and the Yacon syrup are super expensive!
You use only one or the other. And you use so little, it will last a really long time.
Carolyn dear, there is NO WAY that this heavenly creation can be stored for several days, let alone weeks, in a refrigerator, unless it is under lock and key!
Hahahaha! I feel ya!
This is soooooooooo good! Thanks for another brilliant recipe!
I never thought I would be able to make and eat caramel ever again. This recipe does not disappoint.
I am looking for the bocha sweet and I can’t Find it anywhere. It’s not on Amazon, Walmart, or anywhere else I’ve looked online. I see there are notes to change the recipe, but why is it that the bocha sweet is so hard to find? Did they discontinue it?
They have the powdered version available on Amazon, you can use that. https://amzn.to/3s3xNgf You can also use allulose.
I found Bocha Sweet once at Amazon, then couldn’t find it anywhere. Finally, I wrote the company and it seems they had to make some change and then test it, etc. Took quite some time, but I finally got it from a place in Canada. I don’t know if Amazon is selling it now or not. Oh, before I forget, I’ve made this recipe a million times, ok, maybe not that many, but very many times. I’m very careful after burning it once. I make it thicker and spread on my toast. I am actually going to make it as soon as I send this. I was going to try to Mini Ding Dong cake, but already have something in the oven, so will have to control myself until maybe tomorrow. Awesome recipes.
I can’t get Bocha Sweet where I live. Can you substitute Swerve, Alluose, Monkfruit or any other sweeteners? Thank you.
Allulose is your best choice here.
I was wondering if you could use the powdered version of BocaSweet in this recipe?
Yes, should be fine.
Wow
I made this sauce and my goodness it tastes wonderful. Next time I wil make a double batch.
Thanks for this recipe.
Thecla
Can I sub Sukrin Gold for Swerve brown since I already have this? Also will have to sub allulose for Bocha Sweet since you can’t get this right now.
Yes, those two should work although it will be lighter in colour.