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Sugar Free Keto Salted Caramel Sauce

keto Salted Caramel Sauce

This sugar free caramel sauce is smooth, creamy, and wonderful to layer on keto ice cream, chocolate waffles, brownies, berries or enjoyed by the sweet spoonful for a treat. When refrigerated, the sauce thickens to a soft toffee texture, which is also delicious, or you can gently reheat it back to a saucy consistency. Allulose is my preferred sweetener since it helps maintain the caramel's soft texture and it doesn't crystallize in the freezer, (Yes, I always have caramel sauce in my freezer!)

If you're new to browning butter or making a keto caramel sauce, I recommend watching my Sugar-Free Caramel Sauce video first. The rich caramel flavour develops from browning the butter, and achieving the right consistency for the caramel is essential, otherwise, the sauce won't thicken properly. It's very easy to do, but if it's your first time, it might be helpful to watch as I want you to hit it out of the park without any stress. This salted caramel sauce is also featured in my maple pecan caramel bark recipe, which you may also enjoy.

See how it's made

Sugar Free Keto Salted Caramel Sauce

Ingredients
Serves |8
1/4 cup unsalted butter
1/3-1/2 cup allulose (I use 1/3 cup)
1/2 cup whipping cream
1 teaspoon vanilla extract
1/4 tsp salt
Instructions
1
The caramel sauce comes together quickly and you will need to whisk the mixture continuously. Ensure all your ingredients are measured before you begin.
2
Melt the unsalted butter on high heat in a sauce pan until it turns into browned butter. Whisk the butter continuously to prevent burning. Browning the butter is what gives the sauce a rich caramel flavour, so don't rush this step. The butter will come to a boil, bubble up and turn golden brown. Look for brown specks at the bottom of the pan as you whisk. Brown specs is your signal that the butter is browning, and it's time to turn the heat on low. If your pan is too hot, remove it from the heat to ensure the butter doesn't burn. You can always return the pan to the element on low.
3
Add the Allulose to the pan and whisk until the mixture becomes smooth and well incorporated.
4
Next, add the heavy cream, salt and vanilla extract to the pan and continue whisking. Continue whisking as the mixture bubbles up and froths once more.
5
Whisk the caramel sauce on low-medium heat until it's thick enough to coat the back of a spoon. If you take the sauce off the heat before it thickens, the caramel won't have the right consistency.
6
Transfer the caramel sauce to a glass jar and store in the fridge. The caramel sauce will continue to thicken as it cools. Enjoy!
Recipe Notes:

To reheat the caramel sauce, gently warm the desired amount on low heat on the stove or in the microwave, stirring frequently so it doesn't separate.

Nutrition Facts
per serving
calories
102cal
fats
10.7g
protein
0.4g
carbs
0.1g
fibre
0g
Nutrition facts are offered as a courtesy. If you have questions regarding calculations or encounter different results, please refer to our nutrition policy.

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