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
- ¼ cup butter
- 3 tablespoon brown sugar replacement
- 3 tablespoon allulose or BochaSweet
- ½ cup heavy cream
- ¼ teaspoon xanthan gum
- ¼ teaspoon kosher or sea salt
- 2 tablespoon water
For Salted Caramel Sauce:
- ½ teaspoon 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
Kate says
When you list butter in your recipes are we to use salted or unsalted? Thanks.
Carolyn says
For this recipe, that is up to you. I use salted. You’re putting a bit of salt in it anyway.
Kristin Anderson says
Amazing! Your recipes always work out perfectly, thanks for all you do. 🙂
Carla says
I just wanted to say that instead of the yacon or molasses, I added Lorann Oils Cream Caramel Naturals and it was amazing! Kept carbs a bit lower and it tasted just like caramel sauce 🙂 I actually made it this way by mistake because I started baking the crust for magic cookies and then realized you had yacon/molasses for the sauce, which I didn’t have. But still turned out great!
http://www.lorannoils.com/creamy-caramel-natural-1-oz-3530-0500
Angela says
Did the recipe change? I’ve made it in the past and used coconut sugar and now I don’t see it in the recipe. It was so good the way it was before! If you took it out, could you please let me know how much coconut sugar was in the previous recipe? Thanks!
Carolyn says
2 tablespoons.
Julie says
I am so bad at recipes based on boiling on the stove, and as usual my “caramel” came out runny. Very tasty though, so I plan on making a modified white russian, having just finished filtering another batch of your “Kahlua.” I think this runny caramel will be perfect in a white russian, though I guess I’ll have to call it something else.
Next time I will boil it more aggressively. Never mastered this type of sweet even with sugar.
Carol Rhodes-Rice says
I made this caramel for my Keto salted caramel cheesecake! it was amazing. SO TASTY! And easy! I used coconut sugar but have ordered some black strap molasses for my next batch to see if it makes a difference. I did notice it became a little grainy after refrigerating so I put it in a pan and heated it gently and they all went away and I was able to put it in a squeeze bottle to drizzle on the cheesecake.
Sonia Mehrotra says
Hi….this had me drooling. Looks yum…but before I can try it I need a clarification. I can’t get xantham gum here..can I use arrowroot powder instead? If yes, how much would you recommend? Thanks for all the effort you put in on our behalf.
Carolyn says
Arrowroot would not be a good substitute in this case. You can skip the xanthan if you need to but it may not have a “syrup-y” consistency.
Sonia Mehrotra says
Hi…new as I am to Low carb diet I needed a small clarification. In my efforts to locate a seller for coconut sugar I did some research on this product. According to the info I gathered coconut sugar as exactly the same as regular white sugar apart from the hint of caramel flavour and it’s effects on the body are similar to regular sugar. Which brings me to the question would regular dark brown sugar do in the absence of coconut sugar for making this caramel sauce? Also may I know your reason for choosing coconut sugar over brown sugar?Thanks.
Anita says
FYI – use ONLY the amount of molasses called for! I was so excited to use molasses, that I put just a titch extra in like I do for my molasses cookies. BAD IDEA. 😉
Carolyn says
Uh oh…too strong???
patricia says
Carolyn, can this be used to make caramel popcorn?
Carolyn says
I don’t eat popcorn but I can’t see why not.
Lucia Butler says
Hi Carolyn
Lucia again – disregard my previous comment/question! I reread the recipe and found my answer. Thank you!
Lucia Butler says
HI Carolyn,
Can you tell me, I think I missed it, the best way to store this? I love caramel lattes with almond milk and am so thankful I found this recipe. I will be taking this to work with me as I’ll be making my lattes and not buying them anymore. I thought I would have to give them up completely. I put the caramel sauce into a Ball jar – is it ok to leave on the shelf or best in the fridge.
Amanda says
I just finished making this! It’s delish!! I didn’t have Swerve, however the Pyure seemed to incorporate just fine. Everything melted well together, and it doesn’t even seem like it will crystallize at all. I’m making your caramel cupcakes in the morning. So excited to see how they turn out! Thanks for taking the time to perfect this caramel sauce!
Kristeena says
Sorry if this question has already been asked, but there are so many comments it’s hard to read through them all. Do you use granulated Swerve or confectioners? I find a lot of recipes don’t specify but one usually works much better than the other. Thanks!!!
Carolyn says
Granular.
Gerry Speirs says
I could drink this 🙂
Jennifer Blake says
Perfect sauce for so many applications from cookies to ice cream to anything your heart can imagine!
Taylor @ Food Faith Fitness says
I can’t wait to put this on everything!
Erin @ Dinners, Dishes, and Desserts says
Yes – I want to put this on everything!
Lisa says
Sorry I meant I drizzled this over your LC Skillet Chocolate Chocolate Chip Cookie
Lisa says
This is a winner-so good drizzled with lc caramel sauce (your recipe too). The only substitution I made is Bob’s Red Mill Fine Macaroon Coconut for the coconut flour-I don’t like the taste or texture of coconut flour but do like other forms of coconut.
https://www.bobsredmill.com/fine-macaroon-coconut.html
Robin says
It was shy of a cup so I just used the whole amount for the Pecan Pie. SO eager for this pie tonight! It’s in the oven now. Cauliflower Crust pizza for dinner and pie for later…I’m in heaven!