Low Carb Sugar-free Caramel Sauce – 4 Ingredients (Keto)

This low carb sugar-free caramel sauce recipe requires only 4 ingredients and 10 minutes. So easy and just like the real thing!

Before jumping to the recipe card, don’t miss the HELPFUL RECIPE TIPS in the post! I hope you’ll find them useful and will love this low carb recipe!

This post may contain affiliate links, which help keep this content free. (Full disclosure)

Wow, Mother’s Day weekend flew right by. We ended up celebrating on Saturday – brunch with my parents and my husband’s. We usually do it at our house, but this year decided to go out since it was easier than hosting with a two-week-old baby. We loved the place we picked, but I have to admit that I was a little bummed that I didn’t get an excuse to make my low carb cheesecake again. I’ve been looking forward to trying it with my new sugar-free caramel sauce recipe.

Last time I made the cheesecake, I served it with a raspberry sauce. Sugar-free caramel sauce was next on the list to try!

Since I didn’t get the chance to make it for Mother’s Day, I think I’ll be doing it for Father’s Day instead. By then, we should have our routine down enough to host. I really enjoy cooking for special occasions, so it will be a nice change of pace. And, everyone loves caramel sauce, right?

If you don’t know how to make sugar-free caramel sauce yet, you’ll be pleasantly surprised at how easy it is. You only need four ingredients! And, it takes only ten to fifteen minutes.

For the most part, making keto low carb caramel sauce is the same as traditional caramel sauce. You need butter, cream, sweetener and vanilla extract. Browning the butter first brings out the caramel flavor. I opted to do this together with the sweetener, since that also accomplishes the same thing. Adding the vanilla extract last, after removing from heat, ensures that it maintains its potency.

I used Sukrin Gold as my sweetener of choice, to give this sugar-free caramel sauce extra flavor. You could use another sweetener if you prefer, but the Sukrin Gold version is extra… well, caramel-y! It creates depth similar to how brown sugar would. Yum!

That being said, if you are gluten-free, don’t use Sukrin Gold. Another granulated sweetener will still work fine!

If you don’t mind natural sugar, you can make a similar recipe for paleo caramel sauce using maple syrup and coconut milk.

You can store this low carb caramel sauce in the refrigerator. I’ve made a double batch before and had it last for weeks that way without a problem. It will solidify in the fridge, so you’ll want to reheat it before serving. The best way to do this is on the stove over low heat, stirring frequently.

It’s important that the temperature rises gradually when you reheat the sugar-free caramel sauce. Otherwise, you run the risk of “shocking” it, leading to separation of the oils. If you start to notice this happening, sometimes you can recover the caramel sauce by pureeing it in a blender until it emulsifies and becomes smooth again.

I’m so glad that refrigerating and reheating works, because it means I can always have a delicious, gooey caramel sauce on hand and ready to go. And when I don’t, knowing that I can whip it up in just ten minutes is awesome.

 

 

This low carb sugar-free caramel sauce recipe requires only 4 ingredients and 10 minutes. So easy and just like the real thing!

Don’t worry, the advertisements will NOT show up when you print the recipe.

Cook Time 10 minutes Total Time 10 minutes Servings: 12 tablespoons Author Maya Krampf from WholesomeYum.com

Ingredients

  • 1/3 cup Butter (salted)
  • 3 tbsp Sukrin Gold (or any other granulated sweetener for gluten-free)
  • 2/3 cup Heavy cream
  • 1 tsp Vanilla extract

US Customary – Metric

Instructions

  1. Melt the butter and Sukrin Gold together in a medium-large saucepan over low heat. Once melted, cook for about 3-4 more minutes, stirring occasionally, until golden brown. (Watch it carefully to avoid burning.)

  2. Add the cream. Bring to a gentle boil. Reduce heat to a gentle simmer. Simmer for 7-10 minutes, continuing to stir occasionally, until the mixture is a caramel color and thick enough to coat the back of a spoon. (If you have a small saucepan, or if you increase the recipe, this can take a lot longer. For example, tripling the recipe can take over 30 minutes at this step.)

  3. Remove from heat. Whisk in the vanilla extract.

Recipe Notes

Sauce will thicken more as it cools. Sometimes it can harden more on the top – just stir it again if needed right before using.

Serving size: 1 tbsp

Nutrition Information Per Serving

Calories: 91 | Fat: 9g

Nutritional information is provided as a courtesy and we strive to keep it as accurate as possible. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate with this information, but please feel free to make your own calculations.