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!
Ingredients
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.
Common Questions
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:
Salted Caramel Cashew Cheesecake
Easy Banana Cake Recipe w/Caramel Frosting
Mini Brown Butter Caramel Donuts
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Sugar-Free Caramel Sauce
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Originally November 24, 2015. Published Revised and Republished March 10, 2023
Michelle S says
This is my favorite sugar-free caramel sauce. My husband loves it, too, and says he can't believe it's sugar-free!
nancy says
The only problem with this caramel is that I want to just eat it and eat it until it's gone. So delicious. I did make it with coconut sugar and it turned out great. It was a lot darker in color than when I made it in the past with erythritol. Erythritol makes my tongue swell, so I had to switch to coconut sugar. I did use less (3/4 cup instead of 1 cup) and it was plenty sweet. I like this on mug cakes. Yup I could eat a few of those (mug cakes) too!!!!
Michelle Swallen says
I have made this before and it's wonderful! BUT...I want to make it today and don't have heavy cream. I have coconut milk, but not coconut cream and I have almond milk. Which one would be the better one to use? Maybe either and reduce the amount? I don't want to waste precious sweetener. Thank you!
Susan Ollis says
If I'm reading this right, if I use Monk Fruit I should use 2 1/2 cups. Is that correct?
Thanks,
Susan
Taryn says
No, 1.5 cups. And that is if you are using a blend with erythritol like lakanto. Pure monk fruit extract powder will not work.
Margaret Olander says
Thanks for the clarification so you may want to edit your recipe notes. "To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for" really would be 2.5 cups as Susan mentioned above. (1 cup x 1.5 = 2.5 cups) Maybe something like "If subbing, use 1.5 cups of Swerve or Lakanto Monk Fruit sweetners."
Taryn says
No, that is incorrect. 1 times 1.5 is 1.5. When you multiply anything by one it is still the same number. You are adding instead of multiplying.
Christine says
Could you possibly make this in the microwave ??
Taryn says
Possibly. I haven't tested it. My suggestion would be to cook on 50% power and stir every minute. Use a large bowl. I'm afraid it might boil over.
Stephanie Barnard says
AMAZING!!!! I might have actually cried when I tasted this! So Yummy!!!
Esther Vick says
Spoon licking pleasure indeed!! This is soooo good! I bake a lot, but for some reason healthy caramel sauce was a little daunting for me. I finally tried it though, and it was so easy! I can't believe how good it is! I am going to top a cheesecake with this along with some pecans and chocolate chips for a Turtle cheesecake. Also, I did cheat a bit......I added 1/4 teaspoon of caramel flavoring just to make sure it had a good, strong, caramel flavor. Oh, and I used gentle sweet (the kind with xylitol) and the sweetness is perfect! Thank you for such a great recipe!!
Krista says
Could you use coconut sugar?
Taryn says
I'm sorry but I'm not sure. I don't test my recipes with coconut sugar.
Sandra Armstrong says
Ca. U use splenda to. Maketjid
Taryn says
I don't test my recipes with Splenda, sorry. I don't think it would work.
Mickey says
Can you use Splenda?
Taryn says
No, sorry.
Dorothy says
The recipe says use 4 oz of butter then says 1 stick.
One stick of butter is 8 oz.
I see the picture shows one stick. So should the recipe say 8 oz?
So looking forward to making this!
Taryn says
Hi Dorothy. One stick of butter is 4 oz or 8 tablespoons. You get 4 sticks in one 1 lb (16 oz) package. I know that can be confusing.
Jackie says
I have made caramel sauce many times and in my experience it takes mor like 40-45 minutes to make.
Taryn says
You are more patient than I am. I tend to crank up the heat and just stir like crazy so it is done even fast than 15 minutes. lol. I've gotten good at knowing when to pull it off the burner. There can also be a big difference in medium heat on different stoves. Your medium might be lower than others which is why it takes longer.
Sue says
Mine started to separate during cooling, like the butter separating. It tastes great. What did I do wrong?
Taryn says
Just add a splash of cream and whisk and it will come back together. Sometimes it can separate just with the change of heat.
Jesse M says
This was easy to make and tasted great. Do you have a recipe for a caramel pie?
Taryn says
No, but you could probably make my caramel shortbread into a pie. https://joyfilledeats.com/salted-caramel-chocolate-squares/
Jesse says
Very easy to make and tastes great!
Lisa says
I’m not sure I cooked it long enough because I was afraid I would burn it but mine seems really grainy. Did I do something wrong?
Taryn says
Which sweetener did you use?
Ashley says
I see that you posted that Swerve can be used. What kind would you suggest, the brown sugar or granular?
Taryn says
I would try swerve granular. Just an FYI that in the notes I offer substitution advice but I do not test all my recipes with all the listed sweeteners. I have seen caramel made with swerve so I have no reason to believe it would not work. 🙂
Jessica says
I love the flavor of this recipe. One day I was wanting a chewy carmel and so I straight up asked God what I should add to your recipe to make them chewy. Instantly I heard collagen. I added collagen to thicken it and it worked wonderfully!! I was just wondering if you had tried anything like that?
Taryn says
I haven't but I will now! How much did you add?
Jade Tobin says
I would also love to know how much collagen you added and when 🙂
Caryn says
Can I get the nutrition facts for this recipe? Thanks!
Taryn says
This post needs a makeover. It is one of my first posts ever and the pictures disappeared somewhere when I migrated to my new domain. lol. It is still yummy though!
Nutrition Facts
Servings 2.0
Amount Per Serving
calories 193
Total Fat 21 g
Total Carbohydrate 1 g
Dietary Fiber 0 g
Tammy Hayes says
thanks Tayrn I love all things carmel! have you ever tried making plain carmels from this recipe....how would I get them to a soft ball stage...add glucci...or gelatin?
thanks,
tammy
Taryn says
The caramel part of this recipe would work: http://www.joyfilledeats.com/salted-caramel-cups
Tammy Hayes says
ok thanks Taryn! I'm going to give it a go then as soon as I get my pre cut candy papers. Happy Fall!
E Wassink says
Will you be putting together a cookbook in the near future?
Taryn says
I'm thinking about it. Probably not for a year or two though.
Rhonda R. says
How long do you cook it before it "almost burns"?
Taryn says
It will vary a lot based on the heat of your stove. I cook it for about 10 minutes. Towards the end I turn up the heat to medium and stir constantly.
Kristine says
Absolutely delicious. Thank you Taryn for sharing this link with me. Hands down one of my favorite carmel sauces ever. I love carmel and the possiblities are endless. Thanks again for helping all us low carb, sweet tooth ,carmel loving mama's to stay on track.