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’m going to say now how good the sauce is going to be even though I have not made it yet. Every single thing I have taken and made from this website has been amazing~So I have no doubt about how it will turn out. Thank you. You’re a kin sister from the heart!
Can I use ghee and coconut milk to make this recipe…..alllergic to dairy.
Did You do it?? I want to ask the same question but since You didn’t get an answer – Just wondering if You tried & outcome. I am about to try it & find out -yeah or nay 😉
I didn’t have quite a 1/2 cup of HWC so I topped up the measure with a couple tablespoons of Almond Milk – worked great! Adding it to plain greek yogurt.
what is the difference between the carmel sauce and the sweetened condensed milk in a recipe?
This is so yummy! The buttery taste is so good!! Yes…this is the recipe to save!!!
It’s funny how things work, I was going to look for this recipe today and wolah… it was in my inbox. Thank you for the YUMMY recipe.
Perfect! 😉
I cannot obtain the sweetener you use here in the UK. I can get erethritol and sukrin gold which is caramel tasty. would these work, do you think?
Those are fine for the swerve (since they are both mostly erythritol), but they will not work for the allulose or xylitol. This will not be successful without some of those sweeteners.
Does this caramel work well if using to make caramel apples? My kids want to try to make some this year but wasn’t sure how well this particular recipe works for it to coat the skin on the apples, wondering if you had tried it all?
Hi Angela, I too am waiting for Caroline or anyone to answer your question if this caramel sauce recipe will stick to apples when making caramel apples. Does anyone know or have tried this? Thanks in advance!
I don’t eat apples so I really can’t say.
Good morning.
I really need some help with keto baking.
We are at 4700 feet altitude. I folllow the directions on the recipes, however, my cakes always turn out flat, dense, and crumbly.
What advice do you have that would help?
Thanks,
Judith
Hi Judith. I live at over 7,000 feet. The only suggestions I can give are to use a little less salt, a little more water (or whatever liquid you’re using), and when she says to bake from XX-XX minutes, always choose the least amount of time. It will likely never come out as well as at sea level, but those have worked for me a little bit. Hope it works for you.
This is the best keto caramel sauce I have found, it’s hard not to just eat it as is.
Heaven in a jar!
how many cups of caramel sauce does this recipe make?
Delicious!!
I made this as the recipe states and it was delicious though a little thin. I decided to watch the video. I noticed in the video you use 1/4 cup of each sweetener opposed to 3 Tablespoons of each on the recipe card. Will the amount of sweetener make a difference?
In the video you use 1/4 cup of each sweetener and in the recipe it says 3 tablespoons of each. Just wondering which is the updated recipe. Thanks so much !
Updated is the one in the video… I should fix this one. 🙂 They are both good but I think the video one is better.
When do you put in the molasses if I am using your suggestion of granular swerve and molasses in place of allulose?
Along with the other sweetener.
I made this for the Burnt Basque Cheesecake recipe that you posted. I will use it on many things though. I almost used a straw to drink it because it was that good! I am kidding about the straw, but it is that good!
Can I use ghee instead of butter? Thank you.