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!
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 like these copycat keto frosty, breakfast options like oatmeal waffles or air fryer apple fritters, and goodies like these strawberry fudge, strawberry mousse tartlets, or strawberry cream cheese muffins. You can also eat it 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!
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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).
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
- Keto Copycat Twix (this candy bar recipe uses this caramel recipe!)
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Easy Keto Caramel Recipe With Allulose
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
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).
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