Keto Salted Caramel Sauce (Sugar-Free)
Enjoy this thick, rich and decadent sugar-free salted caramel sauce without the guilt. Use it in a variety of recipes or drizzle it over ice cream, cheesecake and much more!
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❤️ Why You’ll Love This Keto Salted Caramel Sauce Recipe
- Rich and decadent
- Amazing texture, just like traditional caramel sauce
- Made in just 20 minutes
- Sugar-Free topping for ice cream, cheesecake and much more
This Keto salted caramel sauce is so easy to make you won’t believe it! I recently updated and improved the recipe using a combination of brown monk fruit /allulose and crystalized allulose. This really helps give it a texture and flavor that is more like traditional caramel sauce.
If salted caramel isn’t your thing, just omit the salt and you have a decadent caramel sauce instead!
Pour over your favorite low carb ice cream, stir in your coffee, drizzle over plain cheesecake, pancakes or use in my Salted Caramel Cheesecake Mousse!
What’s in Keto Caramel Sauce
- Heavy cream
- Grass fed butter
- allulose
- brown monk fruit/allulose
- Pure vanilla extract
- Salt
*Exact measurements are listed in the recipe card below.
How To Make Salted Caramel Low Carb Sauce
Melt the butter in a saucepan, then add in the sweeteners.
Simmer on low for 5 minutes, watching it very carefully.
Remove from the heat, then add in the heavy cream and salt. It will bubble up a bit, so be careful!.
Return to low heat and whisking often, cook for another 15-20 minutes, or until your desired thickness is reached.
Remove from the heat and whisk in the vanilla.
Allow to cool slightly before serving. The caramel will thicken as it cools. Just look how beautiful this sauce is!
Store leftovers in the fridge for up a week, if it last that long! When you are ready to use again, gently reheat in a saucepan or microwave.
Is Salted Caramel Sauce Keto?
Traditional caramel sauce is loaded with sugary carbs. By replacing sugar with allulose and monk fruit, a sauce that’s typically off limits on Keto or low carb diets become an excellent sauce for your favorite Keto dessert.
What are the Carbs in Keto Caramel Sauce?
There’s only 1 net carb per serving in this Keto caramel sauce. If you compare that to the approximate 25 grams of carbs per serving in traditional caramel sauce. Talk about a huge carb saver!
What You Can Make with Salted Caramel Sauce
- Salted Caramel Cheesecake Mousse
- Salted Caramel Collagen Muffins
- Salted Caramel Cheesecake Bars
- Salted Caramel Cookies
How to Fix Lumpy Keto Caramel Sauce
Before adding the ingredients to the sauce pan, be sure and break up any lumps. If it’s still lumpy while cooking, just keep whisking and stirring. As it heats, the lumps will diminish. If there are some remaining, you can pour it through a strainer to remove them.
More Keto and Low Carb Sauces
- Raspberry Sauce
- Strawberry Sauce
- Blueberry Sauce
- 5 Minute Lemon Curd
- Strawberry Sauce
- Sugar-Free Sweetened Condensed Milk
For even more decadent Keto sauces, check out this eBook: Keto Sauces, Dressings and Condiments
If you’d like to know more about baking on Keto, this article, Keto Baking Made Easy, is loaded with tips and info that you’ll find helpful. You might also check out my Keto Sweet Treats eBook that has 50 amazing Keto dessert recipes, all with color pics, macros and more! I’m offering it at 50% off when you subscribe to my free weekly emails here.
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Keto Salted Caramel Sauce (Sugar-Free)
Ingredients
- 1 1/4 cups heavy cream
- 1/2 cup grass fed butter, unsalted
- 1/2 cup allulose
- 1/4 cup brown monk fruit/allulose
- 1/2 teaspoon pure vanilla extract
- 1/4-1/2 teaspoon salt
Instructions
- Melt the butter in a saucepan, then add in the sweeteners. Simmer on low for 5 minutes, watching it very carefully.
- Remove from the heat, then add in the heavy cream and salt. It will bubble up a bit, so be careful!. Return to low heat and whisking often, cook for another 15-20 minutes, or until your desired thickness is reached.
- Remove from the heat and stir in the vanilla. Allow to cool slightly before serving.
- The caramel will thicken as it cools. When you are ready to use again, gently reheat in a saucepan or microwave. Store in an airtight jar in the fridge.
Recipe Notes
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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Rate this Recipe- Originally published on March 13, 2019, updated on February 19, 2022 with improvements to the recipe, new photos and helpful tips.
I am dairy free and plan to use coconut cream (not heavy cream). Do I need to change anything else in the recipe?
The butter used in this recipe is also considered dairy.
Amazing flavor!! Delicious!! Thank you!!
You are so welcome. I’m happy you enjoyed it.
OMG, this is DELICIOUS! This is the first time I’ve made caramel ever, and it turned out great! I needed to turn up the temperature on my stove, and because I started at a lower temp, it took nearly an hour (!), but I know better next time, don’t I? Just like Werther’s!
Thank you SO much! I am thrilled you loved it.
Hi Julianne,
I haven’t tried this yet but want to but wondering if xylitol would work in place of allulose as we don’t have that here in Ontario?
Thank you..
Sherry
I do not use xylitol in any of my recipes because it is extremely toxic to dogs, so I can’t say it would work the same.
absolutely amazing flavor
I’m so glad you loved it, thanks for the great review!
I made this a little over a week ago and it had great taste. it didn’t thicken up as much as I liked, and I kept it on the stove to try and thicken. either way, it’s still good. my question is will it last longer than a week. I forgot it was in there and I don’t want to waste it. thank you . peace be with you.
I’m glad you enjoyed it. I have never kept any longer than a few days in the fridge, mostly because I use it up. I am sure it could go a day or two past a week but taste it first, before adding to anything.
Can I use 1/2 classic monkfruit instead of the 1/2 cup allulose?
Allulose is about 70% times as sweet as sugar, where monk fruit is about 200 times sweeter than sugar, so you would not use the same amount. If you want to use a different sweetener than the allulose, make sure to always check the correct conversion.
Can i use coconut sugar instead of what you listed?
I have not used coconut sugar in this so I cannot say for sure.
OMG! I did have to cook mine for almost 40 minutes but it was sooooo worth it. I have some keto vanilla ice cream I made that lacks sweetness because I just didn’t add enough sweetener and it’s really blah trying to eat vanilla ice cream without any sweetness so this will do the trick on top of it! Thank you so much!
I am SO glad you love it! I make it every summer just for an ice cream topping too.
Ummmm, this recipe is absolutely AMAZING! I’ve never been a fan of salted caramel until I tried this one! And it won’t kick me out of ketosis? Forget it lol! 10 stars!
Aww, thanks and happy to hear you liked it!
Thank you so so much for this recipe, it’s absolutely delicious!! I spent so much time tasting it along the way (and after it was done), I was too full to make the Dalgona coffee I was going to try it in. LoL
Aww, well I’m glad you enjoy it at least! I’ve been known to do a lot of tasting along the way too! 🙂
This is absolutely delicious. I am such a caramel freak and this is perfect. You would never know it’s not sugar based. My only problem was that it didn’t thicken up enough. I think I was afraid to burn it so I may have not have let it simmer enough. Thanks so much!
Thanks Ginnie! I too, am a caramel freak 😂 You can lower the temp and cook it a little longer, that should thicken it up more, without burning it 🙂
Great caramel sauce!
Thanks, glad you liked it!