Go Back
+ servings
keto caramel sauce dripping from a spoon into a jar
Print
5 from 3 votes

How to Make Keto Caramel Sauce Plus Recipes Using It

For all the caramel lovers out there who enjoy a touch of sweetness in their morning brew or a cold coffee drink on a hot summer day, a homemade caramel sauce is the perfect accompaniment.
This delicious caramel sauce recipe will transform desserts too like my Gluten Free Carmelitas or my Keto Caramel Bacon Brownies!
Prep Time5 minutes
Active Time20 minutes
Simmering10 minutes
Total Time35 minutes
Course: gluten free desserts, keto, keto dessert
Cuisine: American
Keyword: allulose, almond butter, apple caramel, brown sugar, caramel, caramel apple cake, caramel butterscotch, caramel recipe, caramel sauce for coffee, coffee caramel sauce, dairy free, dairy free caramel, easy keto dairy free blondie recipe, erythritol, heavy cream, homemade caramel, how to make keto caramel sauce plus recipes using it, keto butterscotch caramel cupcakes, keto caramel, keto caramel bacon brownies, keto caramel brownie, low carb caramel, monkfruit, recipe using heavy cream
Yield: 8 oz
Author: www.melissaraecarr.com
Cost: 10

Equipment

  • Whisk
  • Small saucepan
  • Wooden Spoon

Materials

  • 6 tbsp butter or vegan butter/Nutiva brand palm shortening
  • 3/4 cup heavy cream or coconut milk
  • 1/3 cup allulose sweetener or erythritol/monkfruit
  • 1/4 tsp salt

Instructions

  • In a small saucepan, melt the butter over medium-low heat, stirring constantly with a wooden spoon.
  • Once the butter has melted and foamed up, it will start to turn brown. Keep stirring until golden brown.
  • Now you will quickly add in the heavy cream and allulose.
  • Stir gently until the allulose dissolves completely. Whisk well once you do this and keep stirring for a minute.
  • Now let it simmer on lowest burner setting for 5-10 minutes.
  • You will need to check on it occasionally and stir until thickened. I set a timer for every 3 minutes to go stir it and check on the thickness.
  • Once it has thickened enough to thickly coat the back of a spoon, remove from heat and pour into a jar.
  • Let sit 30-40 minutes before using.
  • You can also put in fridge to thicken quicker. I prefer overnight on the counter to gently cool.
  • The sauce can be stored in an airtight container in the refrigerator for up to two weeks. I would not recommend storing it at room temperature since it has cream in it and may spoil.