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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What about using Allulose rather than Bocha Sweet?
I am confused, I thought you just said it was too expensive in another recipe?
What is the diff b/w Bocca v. Allulose?
https://alldayidreamaboutfood.com/best-keto-sweeteners/
Just made the Carmel Sauce for the family and it was a hit! AMAZING!
Thank you for sharing the recipe.
The name of your blog is my personal definition. 🙂 I love all your recipes; they helped me navigate the low-carb life. I usually do more baking than savoury dishes but everything I tried from you is absolute perfection. I’m down 21 kg in 6 months and still have 14 kg more to go but since I’m 55 yo, I’m really stoked for all I achieved so far. Thank you so much for your recipes and the help they provide.
Nice work!
Game changer. Exactly like caramel. Thank you!!!
I am making this one soon & can. NOT. WAIT! I love caramel in & on everything! Lol
This is so amazing! The taste and texture are perfect! It was the hit of our 4th of July feast!
This was so very easy to make and oh my so delicious. Thank you for sharing your recipe. I will be making this with alot of the deserts I make. I’ve used many of your recipes before and you are amazing.
Wow!! I am amazed!! I’ve been craving caramel with my coffee! Been keto 5years and never going back! I got so excited to try this recipe I substituted allulose for the bocha and used half and half and it came out delicious! I’m so impressed! I will definitely make this again. Thank you!
Finally caramel sauce, natural and sugar free. All ingredients, if not on hand ordered from Amazon, especially the Bocha Sweet. I never knew how easy caramel sauce was to make homemade…now I know. Did I mention the taste is deliciously scrumptious and so good! It is and taste so much better than the store brought. Of course making this first, because soon will be making your Keto Frappuccino. This caramel sauce will go over top of your keto whip cream and Frappuccino drink. I can’t wait! I know the Keto Frappuccino will turn out perfectly as well. All credit goes to you Carolyn. Your recipes make me a better Keto Mom who enjoys cooking for her family. Thank you so much.
I made this today and it is DELICIOUS!!! SO SO SO SO Good. Thank you. The world is a better place with your recipes in it.
I was just wondering, since you’re the ketofyer, Could I submit a recipe (that I found online) for you to ketofy?
Hi Connie… you can certainly email me with a suggestion but I don’t really do recipe requests anymore. I have a long long LONG list of things I want to make and never enough time to make them all!
I’ve made this sooo many times. I put it on everything! Love it best on my spoon!! May I ask the reason behind adding the water? I love the flavor before and after adding. Just wondering what would happen if I didn’t add it.
It would be a lot thicker… the water makes it more appropriate for drizzling over things!
Amazing Recipe! It was easy and came out great!!!
Would golden allulose work?
Use it to replace the BochaSweet.
Delicious and even still pourable from the fridge!
Carolyn, do you think of I used erythritol instead of bocha sweet, the sauce may harden up a bit? I’m trying to use it for caramel peanut clusters, but it’s just too soft this way (although this way is amazing for it’s intended purpose – sauce!!).
Thank you so much for another hit out of the park!! ❤️
Simply the best!!!!
I don’t have heavy cream can I use Half and half as a substitute?
It’s going to make it more thin… You may need to cook it longer to thicken it up.