A rich and creamy sugar-free caramel sauce that is good on just about anything! This salted caramel sauce is ready in less than 20 minutes for your spoon licking pleasure. This easy keto caramel recipe is low carb, gluten-free, keto, grain-free, sugar-free, and Trim Healthy Mama friendly. It also has less than 1 net carb per serving!
Salted caramel. Oh yes. This sauce is divine. Since I created this recipe for my brand new blog almost 5 years ago I've made it countless times and used it in a handful or two of recipes. It works to top cakes, use in candies, and spoon on ice cream. Or just eat with a spoon. It is one of my all-time favorite gluten free low carb recipes.
If you’ve been on the fence about starting keto or low carb, do it! When you can eat foods like this keto caramel sauce, it shows that you can still enjoy indulgences here and there. Obviously, you should eat it with every meal, but having treats is a good thing. So, don’t let the fear of thinking you have to give up everything stop you because you don’t.
In addition to eating all the caramel sauce yourself (and don’t worry, I won’t judge if you do because it’s so incredible), you can also give it away as gifts. If you know someone who eats sugar-free food and could benefit from this low carb keto sugar free caramel recipe, you can put it in a jar and add some cute ribbon. Trust me; people love receiving this caramel as a present!
Butter - I normally just use regular salted butter.
Sweetener - My sweetener is twice as sweet as regular refined sugar. It is the perfect way to enhance the sweetness and tastes excellent too. See my notes in the recipe card on substitutions. You can also use a brown sugar sweetener if you prefer.
Heavy Cream - Using heavy cream is going to give you a delicious and creamy result every time. It’s the perfect texture too. To make this dairy-free coconut cream is a good choice. If you use coconut milk you will need to cook it much longer.
Vanilla - You don’t need a lot of vanilla, just ½ teaspoon will do the trick. It tastes perfect with the other ingredients.
Salt - The salt amount can be adjusted to make it more or less salty, depending on your preferences. I will adjust the salt depending on how I am going to be using the keto caramel.
How to make Sugar Free Caramel Sauce
This is really really easy to make. You have to cook it until it a second away from burning to get a really good caramel flavor. I can identify this as much by look as by the smell. It's better to cook this low carb caramel sauce recipe slowly the first time you try to make it so you don't end up actually burning it.
The secret to cooking homemade sugar-free caramel sauce really is preparing it slowly. It’s easy to burn if you are in a hurry and try to cook it too quickly.
First Step: Mix the butter, sweetener, and ½ cup of the heavy cream in a saucepan over medium-low heat. Stir continuously until the sweetener is dissolved.
Second Step: Drizzle in the vanilla and continue cooking until it’s a deep golden brown. When it is that deep brown color remove the pan from the heat.
Third Step: Pour in the rest of the heavy cream. Stir until smooth and creamy. Sprinkle in ¼ teaspoon of salt to the caramel. Add more as desired to reach the flavor you are looking for. Allow the caramel to cool for at least 10 minutes before using it.
How Do You Store Sugar Free Caramel Sauce?
The homemade keto caramel sauce should be stored in the refrigerator or at room temperature. It’s important to keep the sugar free caramel sauce in an airtight jar or container. Then it will last a couple of weeks. When the caramel sauce is cold, it will solidify. Don’t worry, it’s supposed to happen, and you can quickly warm it up in the microwave. Just don’t heat it too long, so it doesn’t burn. After warming, you may need to blend it in a blender or mini food processor to eliminate and crystallized bits.
You can freeze the keto caramel in an airtight container and will last 2-3 months. You will need to thaw it and heat it in the microwave before using it.
One of our favorite things to do is to eat the pieces of caramel right out of the fridge. They are like heavenly little caramel sugar candies. Yum!
Can I make syrup instead of sauce?
If you want to make a thinner sugar free caramel syrup recipe make my keto simple syrup recipe instead and flavor it with caramel extract.
How Long Does Homemade Sugar Free Caramel Sauce Last?
This homemade keto caramel will last one week or even a little bit longer. The first thing you will notice is that the smell seems to be a little off once it starts going bad. If you notice anything that appears wrong or if there is mold growing, then it’s probably started spoiling, and it should be tossed.
Do I Have To Add Salt To the Keto Caramel Sauce?
I love the flavor that adding the salt gives keto salted caramel sauce, but if adding salt isn’t for you, that’s totally fine. It will taste great without the salt too. It’s entirely up to you, and you should make it how you like it. That’s all that matters. Or if you would rather add extra salt, that great too.
How can I use sugar free caramel sauce?
This one is a no brainer. Eat with a spoon, top ice cream, add to coffee, top brownies or a cake. The options are endless. And for an extra special dessert, use this to top my Keto Panna Cotta! Here are some of my favorite recipes that incorporate low carb caramel sauce:
Sugar-Free Caramel Sauce
- 4 oz butter (1 stick)
- 1 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- ¾ cup heavy cream divided
- ½ teaspoon vanilla
- 1 - 2 teaspoon sea salt
- Combine butter, sweetener, and ½ cup of the cream over medium heat. Stir until sweetener is dissolved.
- Add vanilla. Cook until it is a deep golden brown. As soon as it reached that deep color (right before burning) remove from the heat and immediately add the rest of the heavy cream. (If you are making this ahead use an extra 2 tablespoons). Stir until smooth.
- Add ¼ teaspoon of the salt and taste. I prefer my salted caramel slightly salty so I like this with the full ½ teaspoon of sea salt. Cool for 10 min before using.
Originally November 24, 2015. Published Revised and Republished March 10, 2023