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

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


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!


  • 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)


  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 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.
  2. 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.
  3. 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.)
  4. 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.

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