Easy Keto Caramel With Allulose | Low-Carb, Gluten-Free, Sugar-Free

Name: Easy Keto Caramel Recipe With Allulose
Prep time: 5 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: ¼ cup (2 oz) unsalted butter; ¼ cup + 3 tbsp (84g) allulose; ½ cup + 1 tbsp (135mL) heavy whipping cream; 1 tsp (~5g) No-Sugar-Added SunButter; Pinch of salt (optional, but recommended)

Jump to Recipe·Print Recipe

K CF NF EF

This Easy Keto Caramel is made by combining butter and allulose before adding heavy whipping cream and SunButter to thicken the mixture and achieve a rich brown caramel color. This sticky-sweet caramel is so delicious, everyone who tries it will be surprised to know it’s both sugar-free and keto-friendly!

Overhead close-up shot of caramel dripping in a small bowl atop marble countertop.

Making your own keto-friendly caramel at home can be really simple. This recipe yields a delicious sauce that’s perfect for drizzling over ice cream, pancakes, or eating by the spoonful!

With only 0.6 grams of net carbs per serving, you’re going to want to give this keto caramel recipe a try -your tastebuds will thank you!

Overhead shot of caramel in a small bowl atop marble countertop. A spoon is held over the bowl with caramel dripping under it.

As an Amazon Associate, I earn from qualifying purchases.

Why you’ll love this keto caramel recipe

Likely much more cost-efficient than store-bought keto-friendly caramel sauces
The whole family will love this easy keto caramel, even if they aren’t following a low-carb diet
A sweet dessert topping with only 0.6 grams of net carbs per serving
Only requires 5 ingredients

How to make easy keto caramel

To a saucepan over medium-low heat, add butter and allulose. The butter will melt and will start to bubble, resembling a low boil (do not move on to the next step before the mixture is really bubbling and looks like it’s at a low boil).
At this point, start a timer to simmer the mixture for 3 minutes, stirring a few times with a rubber spatula. You may need to reduce stovetop heat to low to avoid caramel burning. After 3 minutes have passed, pour in heavy cream (you may need to remove the pan from heat to avoid it boiling over), then add SunButter, and, optionally, salt. Whisk ingredients together and then reduce stovetop heat to the lowest temperature.
Cook mixture until it begins to thicken, which may take anywhere from 7-15 minutes, depending on the room temperature of your kitchen, stirring a few times. Watch the mixture carefully to avoid burning.
Meanwhile, while the caramel is simmering, to a large mixing bowl, add ice cubes and water to create an ice bath. When the caramel has finished simmering, transfer the saucepan to sit inside the bowl for about 1-2 minutes, depending on the thickness of your saucepan, to stop the cooking process. (If you do this for too long, the caramel may split. If that happens, transfer the pan back to the stovetop over low heat to warm up again, stirring continuously. If you do this, don’t return the pan back to the ice bath.)
Set the saucepan aside and allow it to sit at room temperature to thicken, which may take anywhere from 10-20 minutes. It should resemble the thick and sticky caramel that you are familiar with (see photo below for reference, if needed).

Collage shots of the Easy Keto Caramel Recipe With Allulose recipe. · Upper left photo: Overhead shot of butter and allulose in a saucepan with a wooden handle atop marble countertop. · Upper right photo: Overhead shot of melted butter and allulose mixture and heavy cream in a saucepan over a braided cloth trivet atop a marble countertop. There's a rubber spatula with a wooden handle used for stirring in the saucepan. · Lower left photo: Overhead shot of caramel in a saucepan with a wooden handle and a whisk used for stirring. The saucepan rests over a braided cloth trivet atop marble countertop. · Lower right photo: Overhead shot of caramel in a saucepan with a wooden handle over a braided cloth trivet atop marble countertop. A whisk is held over the saucepan with caramel dripping under it.

Overhead close-up shot of caramel in a saucepan and a spoon held over it. There's caramel dripping under the spoon.

Net carbs per serving for keto caramel sauce

Per serving, this recipe contains 0.6 grams of net carbs. The recipe, as written, yields 8 servings and 1 serving is equivalent to ~1 tbsp. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols.

The full nutrition information for this recipe, including the calorie content, total carbs, protein, and fat per serving, can be found in the nutrition label located below the recipe instructions.

Ingredient substitutions

Unsalted Butter: Vegan butter or ghee should work here, though I cannot say for sure since I have not personally tested these. I would not use coconut oil in place of butter for this recipe.
No Sugar Added SunButter: If you do not have peanut or tree nut allergies, unsweetened peanut butter or unsweetened almond butter can be substituted at a 1:1 ratio.
Heavy Whipping Cream: Half-and-half will work in place of heavy whipping cream here.

Keep in mind any changes you make to this recipe will modify the total net carbs.

Easy keto caramel syrup with allulose FAQs

Is there another sweetener I can use besides allulose?

No. Unlike other sweeteners, it is the only option to make this caramel. Monk fruit, erythritol, Swerve, etc., all crystallize, whereas allulose remains smooth to yield a perfect caramel.

My caramel sauce split. Is there a way to fix it?

Yes, you can usually repair caramel by reducing the heat or stirring in a few teaspoons of cold water if it has split. If neither of these remedies works, the caramel may very well be ruined, and you’ll, unfortunately, have to start over.

Should I refrigerate keto caramel?

Homemade caramel should be stored in an airtight container or jar. In the refrigerator, the caramel will stay fresh for up to 2 months. To soften, let the caramel sit at room temperature for about 30 minutes before using.

Can leftover keto caramel be frozen?

Yes, when stored in a jar or airtight container, keto caramel will keep for up to 6 months in the freezer. Let it thaw completely in the refrigerator before using.

Can keto caramel be reheated?

Yes! Caramel may be reheated. I recommend heating it in the microwave or on the stovetop. If you’re using a microwave, heat in 20-second increments and stir between each heating to prevent burning. When reheating on the stovetop, proceed slowly and stir frequently until it reaches your desired temperature.

Try some other sweet keto-friendly recipes

Milk Chocolate Sunflower Seed Clusters
Keto Copycat Twix (this candy bar recipe uses this caramel recipe!)
Chocolate and Vanilla Coconut Bars
Low-Carb Snickerdoodle Cookies
Chocolate Covered Strawberry Cheesecake Bars

Looking for more free recipes?

Subscribe to my newsletter and follow along on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

Easy Keto Caramel Recipe With Allulose

Author: Sara Nelson
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yield: 8 servings 1x
Category: Sauce
Method: Stovetop
Cuisine: American
Diet: Gluten Free

Print Recipe

Description

Ingredients

1/4 cup (2 oz) unsalted butter
1/4 cup + 3 tbsp (84g) allulose
1/2 cup + 1 tbsp (135mL) heavy whipping cream
1 tsp (~5g) No-Sugar-Added SunButter
Pinch of salt (optional, but recommended)

Instructions

To a saucepan over medium-low heat, add butter and allulose. The butter will melt and will start to bubble, resembling a low boil (do not move on to next step before the mixture is really bubbling and looks like it’s at a low boil). At this point, start a timer to simmer mixture for 3 minutes, stirring a few times with a rubber spatula. You may need to reduce stovetop heat to low to avoid caramel burning. After 3 minutes has passed, pour in heavy cream (you may need to remove pan from heat to avoid it boiling over), then add SunButter, and, optionally, salt.
Whisk ingredients together and then reduce stovetop heat to lowest temperature. Cook mixture until it begins to thicken, which may take anywhere from 7-15 minutes, depending on the room temperature of your kitchen, stirring a few times. Watch mixture carefully to avoid burning.
Meanwhile, while caramel is simmering, to a large mixing bowl, add ice cubes and water to create an ice bath. When caramel has finished simmering, transfer saucepan to sit inside bowl for about 1-2 minutes, depending on the thickness of your saucepan, to stop cooking process. (If you do this for too long, the caramel may split. If that happens, transfer pan back on stovetop over low heat to warm up again, stirring continuously. If you do this, don’t return pan back to ice bath.)
Set saucepan aside and allow to sit at room temperature to thicken, which may take anywhere from 10-20 minutes. It should resemble the thick and sticky caramel that you are familiar with (see photo within blog post for reference, if needed).

Recipe Notes:

How To Fix Caramel That Has Split: Reduce the stovetop heat or stir in a few teaspoons of cold water if it has split. If neither of these remedies works, the caramel may very well be ruined, and you’ll, unfortunately, have to start over.

Net Carbs: Per serving, this recipe contains 0.6 grams of net carbs. The recipe, as written, yields 8 servings and 1 serving is equivalent to ~1 tbsp. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols.

Refrigerator Storage: Homemade caramel should be stored in an airtight container or jar. In the refrigerator, the caramel will stay fresh for up to 2 months. To soften, let the caramel sit at room temperature for about 30 minutes before using.

Freezer Storage: Store in an airtight jar or container for up to 6 months in the freezer. Let it thaw completely in the refrigerator before using.

Reheating Stored Caramel: I recommend heating it in the microwave or on the stovetop. If you’re using a microwave, heat in 20-second increments and stir between each heating to prevent burning. When reheating on the stovetop, proceed slowly and stir frequently until it reaches your desired temperature.

Keywords: keto caramel, syrup, allulose, sunbutter

Recipe Card powered by