Easy Keto Caramel With Allulose

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, pancakes, or goodies like these air fryer apple fritters. 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!

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

1. 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).
2. 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.
3. 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.
4. 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.)
5. 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

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