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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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!
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.
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.
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.
Sounds wonderful!
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!
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..
Thank you!
How/where can I get the cookbook please?
https://alldayidreamaboutfood.com/keto-cookbooks/
Is there any way to make this without the xanthan gum?
Looks pretty good.
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.
Either works!
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!!!
Excellent!
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.