Savor the sweet creaminess of caramel without a hint of guilt. Our Homemade Sugar-Free Caramel Sauce with Allulose is a game-changer for those who appreciate the rich, silky indulgence of caramel but prefer to keep their sugar intake in check. Crafted with the incredible sweetness of allulose, this sauce is a guilt-free treat that can elevate your desserts, beverages, or even savory dishes.
Creamy Keto Caramel Sauce with Allulose Sweetener
Rated 4.3 stars by 4 users
Servings
10
Calories
50
With this keto-friendly caramel sauce recipe using our Monkfruit Sweetener with Allulose, you can satisfy your sweet tooth while staying true to your low-carb lifestyle.
This sauce is not only delicious but also a healthier alternative to traditional caramel, making it a must-have in your keto kitchen.
Enjoy the rich, creamy goodness of caramel while staying on your sugar-free journey!
Drizzle on Desserts like cheesecake, apple pie, chocolate cake
Baked Goods like choc chip cookies, brownies and blondies
Dipping Sauce for Churros
Dessert Parfaits-layer in caramel sauce with Angel Food Cake & whipped cream
Ice Cream Sundaes
Homemade Milkshakes
Add to Coffee and Lattes
Make a caramel dipping board with apples, pretzels & your favorite toppings like coconut, nuts, sprinkles
Ingredients
-
1/2 cup Golden Lakanto Allulose Monkfruit Sweetener
-
4 tablespoons butter
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
- A pinch (or more) of salt
Directions
- Begin by placing butter in a medium saucepan over low to medium heat. Stir continuously as the butter melts.
- Once the butter has melted, add the Lakanto Golden Monkfruit Sweetener. Keep stirring until the sweetener is fully incorporated, and the mixture becomes smooth. Keep the heat on medium low.
- Cook on medium low for 5-6 minutes until mixture becomes golden. Stir constantly.
Gradually pour in heavy cream while continuing to stir. As you add the cream, it will bubble up. Keep stirring until everything is well combined, and the caramel sauce is velvety and smooth. Cook for 1 minute on medium low heat.
Remove the saucepan from the heat source and stir in the vanilla extract and a pinch of salt. (more if you want a salted caramel flavor) Taste the sauce and adjust the salt and vanilla to your liking.
- Allow the keto caramel sauce to cool to room temperature. It will naturally thicken as it cools. If it becomes too thick, gently reheat it. Once cooled, transfer the caramel sauce to a glass jar or an airtight container for easy
Recipe Note
Your homemade keto caramel sauce is ready to elevate your keto desserts. Drizzle it over keto ice cream, cheesecake, or use it as a topping for keto-friendly pancakes or waffles. The possibilities are endless!
tips for making Creamy Keto Caramel Sauce:
Use a clean, dry sauce pan
Use heavy cream with at least 36% fat for a rich and creamy texture
Caramelization takes time. Allow the sweetener to melt and develop a deep color gradually. Rushing this process can result in a burnt or bitter taste
To be precise, use a candy thermometer to monitor the temperature. Caramel is typically ready at around 250°F
After adding the butter and cream, stir continuously to prevent the mixture from burning or separating. Stirring ensures the ingredients combine smoothly. Take your time with this caramel!
So many ways to use this Keto Caramel Sauce. Here are some ideas:
Drizzle on Desserts like cheesecake, apple pie, chocolate cake
Baked Goods like choc chip cookies,brownies and blondies
Dipping Sauce for churros
Dessert Parfaits-layer in caramel sauce with Angel Food Cake & whipped cream
Ice Cream Sundaes
Homemade Milkshakes
Add to Coffee and Lattes
Make a caramel dipping board with apples, pretzels & your favorite toppings like coconut, nuts, sprinkles
Nutrition
Nutrition
- Serving Size
- 1 oz (recipe makes 10 ounces)
- per serving
- Calories
- 50
Amount/Serving
% Daily Value
- Fat
- 10 grams
- Sodium
- 30 milligrams
- Fiber
- 0 grams
- Sugar
- 1 grams
- Protein
- 0 grams
- Net Carbs
- 1 grams
1 comment
I made this for my insulin-resistant mother and and it tasted amazing!! I hate any kind of sugar free flavor, but this was just a buttery, delicious caramel sauce. However, I used the monk sugar with erythritol instead of allulose because it’s a bit more blood-sugar friendly, but it sadly crystalized as soon as it cooled. Is there a trick to keeping it from crystalizing? Is the allulose better for avoiding crystalization?