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
Murratte Graves says
I love your caramel sauce – the only one I use. (actually love all your dessert recipes that I have tried). With this awesome sauce, have you ever tried to Keto-fy “Sticky Date Pudding”. Would love to make it as it is one of my husband’s favourite and I keep trying to keep him off sugar but not sure what I would use to replace the dates.
Carolyn says
Do you meant something like the British Sticky Toffee Pudding? I am actually planning a version for the holidays. I may use a tiny bit of dates for authenticity but they would be very little.
Jenniffer says
What is the difference between the two sugars in the recipe? Can I only use swerve brown??
Carolyn says
You can, but as I explain in the post, it will recrystallize and won’t have a great consistency as it cools.
Linda Anderson says
I just made this sauce. I didn’t have Bocha Sweet. I used 3 TBSP Brown Serve plus 3 TBSP Swerve granular and 2 tsp. Blackstrap molasses. I also used coconut cream (unsweetened, of course) instead of cream. This sauce is better than any sauce I’ve ever had. Next time I will only use 1 tsp. Molasses as it was a tad strong. I will normally make this recipe with heavy cream, but I am almost out and need it for my coffee, lol. Thank you, Carolyn. You are the best!????
Carolyn says
So glad it’s so adaptable!
Meilnda says
I just love the old recipe caramel sauce so I can’t wait to try this one too. It really is the best caramel sauce ever. I was wondering on the above, if I can’t get the Bocha Sweet you suggest using 6 tbsp swerve and yacon. Do you still include the swerve brown then in addition to the 6 tbsp of swerve granular or is this in lieu of of both the bocha and the swerve brown. Thank you again for a wonderful recipe. Can’t imagine it being much better than the previous. Just LOVE LOVE LOVE it.
Carolyn says
If you can’t get Bocha Sweet, you could try xylitol in its place (be careful if you have dogs!). But if not, then do the 6 tbsp regular swerve (not brown) and the Yacon.
karen m bratton says
Ihave not been able to find the Bocha sweet either. I even went to the Bocha website. Is this common?
Carolyn says
They have run out…apparently I sent a lot of traffic their way and they had low stock. It will be back soon but you can also try using xylitol.
Linda says
Carolyn,
Two quick questions. Have you tried this with allulose, by any chance? Since the bocha is still sold out, I’d like to give this a try with allulose + swerve brown – yacon.
Also, have you tested your blood when using bocha (or allulose, for that matter) and if so, do you see a spike?
Thanks, as always!,
Linda
Carolyn says
Hi Linda…. Yes, I think allulose would have the same properties, from what I’ve read. I have some but haven’t yet used it. And thus far, with Bocha Sweet, I see no spikes. I always use it half and half, though – half Swerve, half Bocha because on its own, it’s has made things overly soft at times. Also, it can be a bit hard on some people’s tummies, according to the Amazon reviews. I haven’t yet experienced that. But I really think that combining it here with Swerve is the best way to go. They seem to work very well in concert.
Linda says
Thank you, Carolyn! I love, love, love your site and recipes!
Linda says
Hi again, Carolyn!
Firstly, this recipe is amazing! I made it and put it , along with a roasted macadamia, in to lily’s milk chocolate cups (made like a PB cup) and it is one of the most delicious candies I’ve ever had. I also did one with your Nutella recipe, adding a roasted hazelnut. INCREDIBLE.
Hi Carrie! I don’t know how much work you’re doing with allulose but I thought you’d be the best possible person to answer my question.
I had a question and wondered if you might be able to assist.
I found a couple of recipes online that use allulose to make a CHEWY caramel.
Most of these recipe instructions are pretty good but the instructions on both for cooking AFTER adding the butter and cream mixtures to the cooked allulose (you bring the allulose to 350 on a candy thermometer in step one) are too vague. The second cooking just says to cook the mixture until it turns a deep amber but that happens pretty quickly and that does not mean that it’s cooked enough to set up as a chewy caramel. I’ve made it twice now – the first time I wound up with a pourable, not chewy albeit delicious, caramel. I put it back on the heat after it cooled but I went TOO far on the cooking and I wound up with brittle. The second time, I just guessed on when to pull it off on the second cook. The caramel was ALMOST set up enough to be able to slice in to candies but not quite. Do you happen to know the TEMPERATURE that I should be shooting for on that second cook? I haven’t worked with allulose very much so I don’t know how to compare it to cooking a caramel with sugar. and since it’s so spendy, it’s not as practical to experiment with as it would be with a cheaper sweetener. Do you happen to have any insight in to this? Thanks for all of your recipes – you are THE best.
PS – my breakfast cookbook is on its way and is being delivered today. CANNOT WAIT!
Best,
Linda
Carolyn says
Hi Linda, I actually did make a very good CHEWY caramel with allulose but… it gave me awful diarrhea. Sorry, but it’s true. I was very sick for two days. So I tossed it. I do plan to try it with half allulose and half swerve but haven’t yet had time.
Linda says
sorry, I posted that question on Carrie Brown’s FB page, too, and forgot to remove her name 🙂
Linda says
Hi Carolyn,
Sorry about the gastric distress 🙁
When you made the chewy caramel, how long/to what temperature did you cook the caramel before pulling it off the heat and setting it up? Could you share instructions if you recall what you did?
Thanks!
Linda
Carolyn says
I want to say I took it to almost 250 on my instant read thermometer.
Mary says
Hi Carolyn, I’m ready to make this delicious sounding recipe and have read through pages of comments. I think this recipe has generated more than any recipe I have seen of yours! Ok, I do not see in the recipe where it called for coconut sugar or molasses. Has it been changed? Also, Amazon is out of Bocha…..what is a good sub for that (not sure I know what it even is). I do have Sukrin Gold and usually use Tagatose as a sweetener which browns nicely. Thanks for ALL your hard work developing and perfecting your recipes!
Sharon Caudle says
Hi Carolyn!! I made this for the first time this weekend and wanted to give you some feedback regarding high altitude. I kept waiting for my caramel to boil to start counting down the minutes to cook it. I just kept cooking and stirring. It never did boil, it just burned. Threw away that batch and did another and just cooked it for three minutes after it got hot. That came out great. This recipe is amazing, but takes some adjustment with altitude! This mixture will not boil in high altitudes. 🙂 We are at about 4500 ft.
Carolyn says
Hey Sharon that is fascinating. Thank you!
Sharon Caudle says
forgot to tell you….I make your vanilla bean semifreddo from your desserts cookbook and put it in my popsicle molds to make ice cream bars. I will now be making this and swirling it into the bars before I freeze them, then covering them in the sugar free chocolate you have listed for your peanut butter popsicles! I can’t wait to try this. I love them without the caramel, so I know I’m going to love them even more with it!!
Sharon Caudle says
Guuuuuurrrrl!!!! I don’t even know what to say! You are unbelievable!! I just made this and it is AMAZING!! I have missed caramel so much! And now I don’t have to anymore! THANK YOU!!!
Carolyn says
Hooray, glad you liked it!
Marcie says
Hi Carolym,
I have already have Yacon syrup and Lakanto Gold (monk fruit “brown” sugar with erythritol), plus both Swerve powdered and granular. Have you ever used monk fruit with eriroy? Wondering if that will work in place of brown Swerve? How do I replace the Boca Sweet with Swerve, what ratio, or would it be same amounts?
Thanks! LOVE all your recipes!!
Carolyn says
Okay so if you use Lakanto and Swerve or all of one of them, they are both erythritol based, which means your caramel won’t stay soft. It will still be good, it will just re-crystallize a bit. But you can do something like this: Half Lakanto, half Swerve granular, plus 1 to 2 tsp Yacon… the flavor will be spot on.
Erica B says
Usually, I use Swerve or Swerve + Truvia for Carolyn’s caramel sauce, but I just started using Lakanto so thought I’d try it in lieu of Swerve. Made with granulated Lakanto, the sauce re-crystallized terribly. It was actually pretty amazing. It began to recrystalize as soon as it began to cool slightly, and was mostly solid after sitting on the stove for half an hour. Tasted good, but had a texture like fine wet sand. I like Lakanto, but I think Swerve is the better choice here. The oligosaccharides in it must help impede recrystalizing. I do want to try the new recipe eventually; I’m sure it’s fantastic.
Steven says
Any idea if using monk fruit in the raw as a substitute?
Carolyn says
No, I am sorry. Monk fruit will not caramelize like erythritol or Bocha Sweet and the “In the Raw” brand is bulked with maltodextrin. It’s not a great choice for this recipe.
Sammi says
This stuff is out of this world, it is so amazing! When I switched to low carb eating, one of the things I missed the most was iced caramel macchiato’s. I made a low carb version with almond milk and this caramel sauce and it was delicious. Thank you so much for sharing this recipe, it’s honestly changed my life. ^_^
Carolyn says
So glad you enjoyed it!
Erin | Dinners,Dishes and Dessert says
This is seriously making me hungry!
Melinda says
This is SO GOOD, omg! I couldn’t stop eating it, right out of the jar! Even my husband kept dipping into it, and he’s not a big fan of low-carb sweets usually! I didn’t have the Swerve Brown so I used Sukrin Gold, and the color came out a little pale, but that didn’t stop us! Still, I may add a hint of molasses to get that proper caramel color next time. I predict this sauce will become a fixture in our house.
Debbie says
Hi I’m new to Keto and Low Carb but found All Day I Dream About Food and can not believe the great tasting recipes you make, Thank You Carolyn!
The reason I’m replying to your post Melinda is that I was just going to ask the question on using Sukrin products and you answered it. I will try to get Swerve Brown but I live in Canada and its expensive to order from Amazon but so worth it, just wish I could find it here.
Thank You
Carolyn says
Swerve is available in a lot of places in Canada, including regular grocery stores. So Swerve Brown should be on its way soon!
Rachael Yerkes says
This Caramel Sauce is amazing! I’m going to put it on all my desserts!
Julie says
Who knew sugar free could be so good!
Billy says
Amazing that you pulled this off. I’ve never had bocha sugar but I’m definitely interested in trying it out.
Erica B says
I don’t see my previous comment, but just wanted to apologize for not reading the recipe notes to find the original Swerve and molasses amounts, for which I had asked. Thank you for posting those, Carolyn, and I’m sorry for not making better use of my eyes!
Carolyn says
No worries!
Erica B says
Hi Carolyn, if it’s not too inconvenient for you, could I have the old caramel sauce recipe, please? I’m sure this new recipe is excellent, and it’s fun to see you modify and update older recipes as you continue to innovate. My family really enjoyed the older version made with a touch of molasses, and I don’t plan to buy Swerve Brown or (the rather expensive) BochaSweet right now. Thanks for your time!
Sonya says
Just, Wow! I can’t wait to try this. I haven’t seen Brown Swerve in the stores yet. Is it widely distributed?