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 just made this sauce – with molasses and swerve… and served some fresh drizzled on pears… it is SO GOOD! I can see it’s becoming somewhat gelatinous and grainy as it cools, and I’ll see what the status is in the morning, but honestly it is so much better than I expected! Can’t wait to try it with bochasweet when I get some.
Can you make caramel candy with this recipe?
No it’s not firm enough.
Just wondering if I could replace the xanthan gum with glucomannan?
About the same amount or less?
Thank you. Looking forward to making this for some recipes I have!
Same amount.
Would this work with an Allulose/monk fruit blend? That’s the only keto sweetener I can stand. I’m intrigued by many of your recipes seem to say Allulose won’t work as well.
You can, but it may be a different consistency.
This caramel sauce is incredible! Tastes just like the sugar version. I made it to drizzle on Carolyn’s Keto Caramel Frappacino. This sauce is so delicious I could have drank the whole thing right then. Luckily, self-control took over and into the frig the jar went. I followed the written recipe which calls for 3Tbls each of the sweeteners unlike the video that uses 1/4 c each. Sweetness was perfect. The hot caramel did not foam up as violently upon the cream addition as the sugar version I used to make which was great. I did not use the 2Tbls water as I wanted a thick sauce. I added the extra salt too. Looking forward to using the sauce in some of Carolyn’s scrumptious desserts. Carolyn, you are a genius, a Keto Goddess in my eyes. Thank you for bringing delicious happiness into people’s lives.
Hi!
Thank you so much for your fantastic recipes… they are truly marvelous! My question is about the Boca Sweet… will swerve Allie granular sweetener work as well or do I need to order the Boca Sweet?
Thank you very much!
I haven’t made this yet, but it looks delicious! Will it work to make caramel apples? I told my boyfriend I would make some for Halloween 🎃
I don’t think it will stick to the apples quite in the same way.
Hi! Have you tried this recipe with coconut cream instead of heavy cream? Does it taste differently?
I have. Yes, it tastes a bit different, but it’s still good.
Extraordinary innate and ease of preparation. I used it to glaze keto zucchini cake that needed some zing.
Hey – just curious your video does not show adding water. Should I do that?
It depends on how thick (or not) you want it. See what it’s like after you’ve let it cool a bit.
This caramel sauce is wonderful. I doubled the recipe and made it exactly as written but I omitted the water because I wanted it thicker. I put this on top of my keto ice cream. Recipe for keto ice cream: two cups of heavy cream, six tablespoons of allulose and some vanilla. Whip it until stiff peaks and thick. Freeze overnight. No churn needed. Put this caramel sauce on top and it is so good!
bocha sweet seems high in carbs
It’s not. It’s xylitol and thus the carbs don’t really affect blood sugar.
Delish! Kept trying store bought caramel but tasted so bad. Thank you for the awsome recipe!
I am on a tight budget and the price of Boca Sweet is a little high for me, wiukd regular xylitol work? this sounds ( and) looks sooo good, I can’ t wait to try it! Your recipes are fantastic ALWAYS 💗THANKS
So the thing to know about BochaSweet is that they pulled quite a bait and switch. They used to say they weren’t the same as xylitol, but turns out that it really is just xylitol. So yes… xylitol works just fine in this recipe.
I understand its xylitol, but BochaSweet taste much better than any xylitol I’ve used.
This is perfect. And i finally finished my caramel. i think it got lost in my refrigerator. But I have had it for well over a year and it didn’t mold or spoil in any way. i was totally shocked since there is no sugar in it that would be preservative.
Wow!
Delicious! Thank you!
I didn’t see what I was suppose to do with the water, so I added it to the cream but did about a tbsp less and doubled the xanthin gum.