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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Can I use my Bocha Sweet with the yacon syrup? I’m out of my Swerve brown sugar? Would you use 2 teaspoons like when using regular Swerve?
Sounds like you will need to experiment!
Hi, can I use monk fruit with allulose brown sugar?
For the BochaSweet/allulose? Yes.
I love all your recipes! My family and I haven’t been disappointed yet! I have never purchased xanthan gum and I would love to try this caramel sauce. Is there anything I can use to substitute until I do purchase some? Thanks!
No, there’s no sub. you need either xanthan gum or glucomannan.
This iz DaBomb.com!
This was very good and super easy!
Bocha sweet is expensive in Canada for what you get. Can I use Xylitol?
Yes.
Do you have a recipe for vanilla sauce that’s keto friendly?
I do not.
I am in LOVE with this caramel sauce !!! I just made it for the very first time, after I received my Bocha Sweet from Amazon and I couldn’t believe how quick and easy it was to make it and I was amazed at how yummy it is! My husband asked me to pick up some of that nasty sugar free caramel sauce from the grocery store and I said I had seen your recipe and I would make it for him. Just wait til he TRIES this!! Thanks for another great recipe Carolyn !!!
Will this recipe work with the new formulation of brown swerve which has allulose. Possibly 6tbsp of the new brown swerve
No, it’s not enough allulose to keep the caramel sauce from recrystallizing. you can use it for the Swerve but you still need allulose or BochaSweet as the second sweetener.
Im sorry but this does not taste like caramel. It looks like it at best. I made two batches to see if I did the first one wrong, and the second one tastes the same, which is, nothing like caramel.
You seem to be the only one saying that. I am not sure why it doesn’t taste like caramel for you but for the rest of us, it clearly does! What sweeteners did you use?
HI. The recipe calls for heavy cream but in the video you say heavy whipping cream. Can confirm which is the correct one to use?
They are the same thing.
Just saw this recipe! Have not made it yet but wondered if I could Monks Fruit for Allulose as it is not available up here in Canada
“Monk fruit” is usually not monk fruit at all, but erythritol plus a little monk fruit. Which means it would recrystallize upon cooling.
what if you make powered sugar out of the monk fruit: will it still crystalize upon cooling?
Yes… because it’s still erythritol.
This stuff should be in a hall of fame!! Its by far the best keto caramel sauce I have tried in the last few years!!!
Thank you!!
Thank you!
Sounds wonderful!
The best ever Caramel Sauce. I’m making your Keto Pumpkin Poke Cake today for dessert later with friends. Love Love your recipes 💕💕
So glad you like it!
Hi,
I can’t get golden sweetner here, I have inulin, erithrytol and xylitol, but only white… you think a combination of both could work for this?
thanks so much, I love all your recipes!
The xylitol will caramelize a bit so use that in combination with erythritol.