Published: · Modified: by Carolyn
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This sugar free caramel sauce is ooey and gooey and it stays pourable! Best of all, it tastes justlike real caramel sauce. This is theonly keto caramel sauce recipe you will ever need. I am excited to bring you this updated recipe and a new instructional video.
Want to hear something crazy? I just improved my keto sugar free caramel sauce recipe! It was always truly amazing and by far one of the most popular low carb caramel recipes out there, but now it’s even better.
And I attribute this improvement to two “secret weapon” ingredients: The new Swerve brown sugar replacement and Bocha Sweet. The combination of these two keto sweeteners results in the most perfect caramel that stays soft and pourable for days. It can even be refrigerated and still stays soft, with absolutely no recrystallization.
Creating a really good, true-to-life caramel sauce with erythritol has been one of my low carb goals for a long time now. Almost from the first moment I started baking and cooking low carb, I found myself wondering if it was possible and absolutely determined to find out.
Creating Keto Sugar Free Caramel Sauce
I’d tried a few store-bought sugar-free caramel sauces and they were simply awful. They were laden with chemicals and they tasted like it too. So I had to find a way to make homemade sugar-free caramel sauce from scratch, and I set my sights high.
It had to be:
- Gooey
- Smooth and creamy
- Have true caramelized-sugar taste
- Not harden and recrystallize upon cooling
Anyone who has ever worked with erythritol-based sweeteners will know that the last issue was the biggest challenge to overcome. I’ve made some great-tasting and great-looking sauces along the way, but they all had a tendency to harden up pretty quickly.
Even my previous recipe, which I considered almost perfect, did begin to solidify and get a bit grainy as it cooled. The addition of some Yacon syrup, molasses, or even coconut sugar definitely helped offset that reaction, but it also added a little to the carb count. Some people objected to these additions but I felt that they were worth it to get really good low carb caramel sauce.
But honestly, both Swerve Brown and Bocha Sweet have totally changed the sugar free caramel sauce game. Completely and utterly. How so?
- Swerve Brown gives the sauce a perfect caramel color without the addition of Yacon or molasses
- Bocha Sweet keeps it soft and inhibits the crystallization of the erythritol
- The combination of the two gives it the ideal caramel sweetness
I first tried a bit of Bocha Sweet in my caramel sauce a few months ago and was astonished to pull it out of the fridge the next day and still have it be perfectly pourable. And when the long-awaited Swerve Brown finally came out, I tried the two together and I knew I had perfected this recipe.
But please don’t worry if you can’t get your hands on these sweeteners. I am putting notes in the new updated recipe so that you can still make it the old way, with Swerve and a little Yacon syrup. It’s still amazing and delicious!
So put away all those awful store-bought, chemical-laden sugar free caramel sauces because this keto caramel sauce recipe will blow your caramel-loving mind. Check out the video in the recipe card!
I’ve actually been using this caramel sauce recipe in many of my other dessert recipes for a while now, like mymaple pecan pie. But I use it so often and found myself rewriting it so frequently, I decided that it needed to be a stand alone recipe.
Believe me, it deserves it! It’s already part of some of my favorite keto dessert recipes and it will be part of many more to come. But it truly is good enough to be have its very ownrecipe post. Sometimes I just make some for the heck of it,just to keep in the fridge. It’s fantastic slathered on a piece of very dark chocolate with a little sea salt sprinkled on top. Or drizzled over low carb vanilla ice cream. Or simply licked from the spoon.
I really don’t think there is a better low carb caramel sauce out there. Back when I first wrote this post, I said if there was any way to improve on this recipe, I would find it. And I truly believe I just did. I can die happy now!
How to enjoy your keto caramel sauce
- Keto Caramel Cake
- Keto Salted Caramel Brownie Bites
- Keto Salted Caramel Cheesecake Bars
- Keto Turtle Cupcakes
- Keto Salted Caramel Butter Bars
- Keto Salted Caramel Hot Chocolate
The Best Low Carb Caramel Sauce
This is the only low carb, sugar-free caramel sauce recipe you will ever need. It's ooey, it's gooey and it stays pourable! Best of all, it tastes just like the real thing.
4.82 from 167 votes
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Course: Dessert
Cuisine: Dessert
Keyword: low carb caramel sauce
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 15 minutes minutes
Servings: 8 servings
Calories: 104kcal
Ingredients
- ¼ cup butter
- 3 tablespoon Swerve Brown
- 3 tablespoon allulose or BochaSweet
- ½ cup heavy cream
- ¼ teaspoon xanthan gum
- ¼ teaspoon kosher or sea salt
- 2 tablespoon water
For Salted Caramel Sauce:
- ½ teaspoon additional kosher salt or sea salt
Instructions
In a medium saucepan over medium heat, combine butter, Swerve, and Bocha Sweet. Bring to a boil and cook 3 to 5 minutes (be careful not to burn it).
Remove from heat and add cream. Mixture will bubble vigorously.
Sprinkle with xanthan gum and whisk vigorously to combine. Add salt.
Return mixture to heat and boil 1 more minute. Let cool to lukewarm and stir in water until well combined.
For salted caramel, simply stir in additional salt at the end.
The sauce can be stored in the fridge for a week or so (I've actually stored mine for several weeks). Just gently reheat in the microwave or in a saucepan to make it pourable again.
Video
Notes
If you can't get your hands on Bocha Sweet, use 6 tablespoon Swerve Granular and two teaspoons Yacon syrup or blackstrap molasses.
Nutrition Facts
The Best Low Carb Caramel Sauce
Amount Per Serving (2 tablespoons)
Calories 104Calories from Fat 95
% Daily Value*
Fat 10.6g16%
Carbohydrates 1.42g0%
Protein 0.37g1%
* Percent Daily Values are based on a 2000 calorie diet.
Secrets to Keto Baking
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them.I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
Reader Interactions
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Molly Sparkman says
What a delicious caramel sauce! I’ve made this a few times and each time it is amazing. I’ve used it in a lot of your recipes (and thank you for always sharing the link to the necessary ingredients like the caramel sauce) and it is great! Followed the recipe directions exactly and it is perfect.Reply
Corina says
I accidentally added more salt than I was supposed to. Is there a way to save it?Reply
Sheryl says
Made this quite a while back when I was new to keto cooking and baking. I was surprised how easy it was to do, and how amazingly delicious and decadent it tasted! The caramel texture was perfect! I made an extra large batch and stored the remainder in my freezer and used it as I needed, and it always tasted great! I come back to this recipe over and over, and have used it in all kinds of confections. I am now making it again for a caramel apple cake.Reply
Miriah Baxter says
Can I use my Bocha Sweet with the yacon syrup? I’m out of my Swerve brown sugar? Would you use 2 teaspoons like when using regular Swerve?
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Carolyn says
Sounds like you will need to experiment!
Reply
Mau says
Hi, can I use monk fruit with allulose brown sugar?Reply
Carolyn says
For the BochaSweet/allulose? Yes.
Reply
Allison says
I love all your recipes! My family and I haven’t been disappointed yet! I have never purchased xanthan gum and I would love to try this caramel sauce. Is there anything I can use to substitute until I do purchase some? Thanks!
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Carolyn says
No, there’s no sub. you need either xanthan gum or glucomannan.
Reply
Rachel H says
This iz DaBomb.com!Reply
Liz says
This was very good and super easy!Reply
Ella Fougere says
Bocha sweet is expensive in Canada for what you get. Can I use Xylitol?
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Carolyn says
Yes.
Reply
Buffy Moore says
Do you have a recipe for vanilla sauce that’s keto friendly?
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Carolyn says
I do not.
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Heather S says
I am in LOVE with this caramel sauce !!! I just made it for the very first time, after I received my Bocha Sweet from Amazon and I couldn’t believe how quick and easy it was to make it and I was amazed at how yummy it is! My husband asked me to pick up some of that nasty sugar free caramel sauce from the grocery store and I said I had seen your recipe and I would make it for him. Just wait til he TRIES this!! Thanks for another great recipe Carolyn !!!Reply
Nichelle says
Will this recipe work with the new formulation of brown swerve which has allulose. Possibly 6tbsp of the new brown swerve
Reply
Carolyn says
No, it’s not enough allulose to keep the caramel sauce from recrystallizing. you can use it for the Swerve but you still need allulose or BochaSweet as the second sweetener.
Reply
Samantha says
Im sorry but this does not taste like caramel. It looks like it at best. I made two batches to see if I did the first one wrong, and the second one tastes the same, which is, nothing like caramel.Reply
Carolyn says
You seem to be the only one saying that. I am not sure why it doesn’t taste like caramel for you but for the rest of us, it clearly does! What sweeteners did you use?Reply
michelle says
HI. The recipe calls for heavy cream but in the video you say heavy whipping cream. Can confirm which is the correct one to use?
Reply
Carolyn says
They are the same thing.
Reply
Alida says
Just saw this recipe! Have not made it yet but wondered if I could Monks Fruit for Allulose as it is not available up here in Canada
Reply
Carolyn says
“Monk fruit” is usually not monk fruit at all, but erythritol plus a little monk fruit. Which means it would recrystallize upon cooling.
Reply
Kammy Pel says
what if you make powered sugar out of the monk fruit: will it still crystalize upon cooling?
Reply
Carolyn says
Yes… because it’s still erythritol.
Reply
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