The Best Low Carb Caramel Sauce
This is the only low carb, sugar-free caramel sauce recipe you will ever need. It's ooey, it's gooey and it stays pourable! Best of all, it tastes just like the real thing.
Servings 8 servings
Calories 104kcal
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
If you can't get your hands on Bocha Sweet, use 6 tbsp Swerve Granular and two teaspoons Yacon syrup or blackstrap molasses.
Nutrition
Serving: 2tablespoons | Calories: 104kcal | Carbohydrates: 1.42g | Protein: 0.37g | Fat: 10.6g