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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Would you recommend a nonstick medium saucepan to make caramel sauce?
I made this recipe and followed it to the tea and it came out tasting bitter! What did I do wrong? Please tell me because this is important.
It’s likely your brand of sweetener. What did you use?
BIG PROBLEM. I made 4x recipe and it was too perfect and toooo gooood!
I needed to make carmel sauce for your traditional cranberry upside down cake. You are always my go to for recipes. Thanks!!
This stuff is goooooood! Straight from the fridge it’s a lovely texture like peanut butter and it’s lovely on keto toast…..yum
I have read that stevia produces a gas that is not good for us. Is that true?
I think you are misreading things… it doesn’t produce a gas on its own. For some people, it may cause gas and bloating. But most people don’t have issues with it and like many sweeteners, that’s only in excessive quantities. But this recipe doesn’t use stevia anyway…
On the ingredients list it shows brown sugar replacement and the link brings me to the recipe to make your own. Can I not use the Swerve brown sugar? I am kind of confused on what are the preferred two sweeteners to use. Are they the allulose and Swerve brown?
I needed caramel for my apple cake, this came out perfect although I used 1/2 1/2 instead of heavy cream and I added a reduction of left over apple cider, I know not keto but the flavor is out of this world. Thanks again for saving the day!
Sounds fabulous!
So excited you have healthier options for us
I’m making this tonight!! I love that I can be standing in a grocery store reading a label then come to you for a better healthier option. And I’ve already got everything I need in the pantry.
Thank you again!!
I followed directions exactly but it didn’t firm up like caramel. the flavor was good so we still ate it, at least not a total lose. maybe I’ll whip the cream next time …. just kidding.😉 I’ll keep trying.thanks
Sounds like you probably didn’t cook it quite long enough.
Is it possible to sub one of teaspoons of water with bourbon?
You are welcome to experiment!
Have u ever used the allulose brown for this recipe
This literally brought tears to my eyes when I first tasted it. After my T1 diagnosis, I went keto immediately. I haven’t tasted warm, buttery caramel in almost two years. This recipe is amazing! Thank you. 🙏
I am so glad you liked it!
Carolyn, do you know if gluccomannon works in place of xanthan here? I’m doubling this and making your AMAZING caramel cake and can’t tolerate gums. Thank you!
You can certainly try it!
What can i sub for Swerve? I do have allulose reg. and confectioners, and stevia liquid plus a jar of bocha sweet.
You can’t. The combination of sweeteners is critical to this recipe. It requires both allulose and erythritol.
Hello,
The recipe list calls for 3 tablespoons allulose or Bocha Sweet. Then down further in notes it says –
“If you can’t get your hands on Bocha Sweet, use 6 tablespoon Swerve Granular and two teaspoons Yacon syrup or blackstrap molasses.”
So does this mean I cannot just use 3 tablespoons of Allulose instead of the Bocha Sweet?
You can use allulose to replace BochaSweet.