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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Amazing that you pulled this off. I’ve never had bocha sugar but I’m definitely interested in trying it out.
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!
No worries!
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!
Just, Wow! I can’t wait to try this. I haven’t seen Brown Swerve in the stores yet. Is it widely distributed?
When you list butter in your recipes are we to use salted or unsalted? Thanks.
For this recipe, that is up to you. I use salted. You’re putting a bit of salt in it anyway.
Amazing! Your recipes always work out perfectly, thanks for all you do. 🙂
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
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!
2 tablespoons.
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.
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.
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.
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.
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.
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. 😉
Uh oh…too strong???
Carolyn, can this be used to make caramel popcorn?
I don’t eat popcorn but I can’t see why not.
Hi Carolyn
Lucia again – disregard my previous comment/question! I reread the recipe and found my answer. Thank you!
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.
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!