Make This Easy Tasty Keto, Low Carb and Sugar Free Caramel Sauce in Minutes

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Is there such a thing as a keto- friendly or even low carb caramel sauce? Well, I dare to say there is and it’s all depending on the ingredients you choose.

Furthermore, there is no need to run off to the grocery store but rather make your own. That way you know all of the ingredients and don’t have to worry about chemicals or additives oftentimes found in most of our foods.

Always remember, the vast majority of what is needed to D.I.Y. items for condiments etcetera are right in front of our very own eyes in our own kitchen. Also, everything you need to make this keto and low carb caramel drizzle or sauce is right in your pantry and fridge too, though maybe not the keto friendly sweetener? If not, then off to the store you go and while there be sure stock up. 😊

RECIPE VIDEOS

Briskly whisking carmelized butter and sweetener mixture.
With added cream and vanilla—caramel sauce is complete.
This caramel was more like candy.😳
Added more cream and now the caramel sauce is ready! 👍🏾
Keto , Low Carb and Sugar Free Caramel Sauce

RECIPE

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Easy Keto, Low Carb, Sugar Free Caramel Sauce

Easy keto, low carb, sugar free and diabetic caramel sauce.

Course Sauces
Keyword caramel, caramel candy, caramel recipe, caramel sauce, keto, low carb, sugar free
Cook Time 10 minutes
Total Time 10 minutes

Ingredients

  • 2 tbsp Butter unsalted
  • 1/4 cup Swerve Allulose Blend Sweetener
  • 3 tbsp Heavy Whipping Cream
  • 1/2 tsp Vanilla Extract or Vanilla flavored Stevia Drops
  • Pinch of Salt, optional

Instructions

  1. In a small pot, melt butter and add in sweetener. Allow it to cook and bubble up for several minutes, approximately 2 to 3 minutes. Whisk periodically.

  2. Once hot, bubbly and browned, add in the heavy cream, and continue stirring vigorously, as it begins to thicken.

  3. Remove from heat and immediately stir or whisk in the vanilla.

  4. Serve immediately. If not, allow the caramel sauce to cool completely and store in a glass jar in the fridge for a couple weeks.

  5. NOTE: This amount can be adjusted and doubled if needed. However, I made only enough sauce to use as a drizzle over my Apple Cookies, a total of 9 medium sized cookies (recipe on website here).

    If making caramel candy, use less cream and use a candy thermometer to help monitor the temperature which should be around 375 to 400 degrees.

    Remove immediately and place in sprayed candy trays as the caramel will harden fairly quickly. However, if this is to drizzle over food as a sauce, use a bit more cream.

Recipe Notes

Whenever possible use organic ingredients.

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