Salted caramel. It’s the best topping for desserts. Period. There are all kinds of keto caramel sauce recipes out there, but they have one thing in common. They crystallize in the fridge. I mean hard as a rock until you heat it back up again.
But traditional caramel sauce is the best cold. The fats from the butter and cream solidify to give caramel sauce that slow dripping thick and gooey feel with a slight bit of chew. That’s what I want on top of my cheesecake, or muffins, or you know what, my spoon.
The texture is a big thing for me and I have avoided making keto homemade caramel sauce primarily because of this grainy crystallization you get from using sweeteners like erythritol or xylitol.
But after a long time I did find a solution, and after 5 batches, I finally got the recipe right. A perfectly thick and gooey salted caramel you can store in the fridge.
Sticky salted caramel sauce Made without Sugar
Look at that caramel! Isn’t it a thing of beauty?
I have so many good recipes that I would love to recreate without sugar and carbs but some of then are difficult to do. Any recipe that calls for a cold caramel has been tricky up to this point. Adding a low carb caramel to ice cream for example never worked out all that well. Since most of the sugar free caramel sauces were made with artificial sweeteners like erythritol, or xylitol, the minute you added the caramel to the ice cream – boom hard as a rock and grainy.
But what if you could make a homemade keto caramel sauce recipe that didn’t seize up when cold? It would open a whole bevy of recipes to try out.
So that’s what I did, I mucked about with this recipe until I finally arrived on a caramel sauce that worked when cold and tasted like the real thing. Watching it drip off the back of a spoon is a thing of beauty.
A few simple ingredients
Butter, cream, salt, vanilla, and allulose are all you need. You could even skip the vanilla or even the salt, but I like the depth of flavor they both bring to the dish.
I also like to use unsalted butter in this recipe because I feel unsalted butter is sweeter. Call me crazy, but I have always felt that way about butter, especially in baking. If you only have salted butter, you can use it. Make sure if you do use salted butter you reduce the added salt in the recipe.
While we are talking about salt, I like my caramel salted so I added additional salt to the recipe. You don’t have to make this a salted caramel. If you want to make a simple keto caramel sauce simply omit the additional salt. Easy peasy. The removal of the salt will not at all change the recipe.
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a bit about the sweeteners
Alright, here is the thing, there really are no options for this recipe. Allulose is the only keto sweetener for this recipe.
You can make this keto caramel recipe with xylitol or erythritol, but these sugar alcohols will firm up when cold and change the texture.
Allulose works exceptionally well in this recipe because it does not crystallize when cold. It also browns and thickens much like regular sugar so the caramel you make with allulose mimics the real thing pretty well.
Allulose has no cooling sensation or weird aftertaste either. The caramel flavor is not at all dulled by “extra” notes that tend to be added when we use sweeteners like xylitol, swerve, or erythritol.
Answers about Sweeteners, Low Carb Baking Tips, and General FAQ
For more detailed information about must-have baking tools and answers about sugar replacements, you can check out these FAQ pages.
We also have a handy sweetener replacement chart you can download for free!
Our FAQ Pages have answers to your biggest low carb baking questions including:
Tips for Baking With Almond Flour
Tips for Baking with Coconut Flour
Guides for Allulose, Monk Fruit, and Erythritol.
Substitutes for Xanthan Gum.
Tips to make sure your caramel turns out perfect
There are several ways to screw up a caramel recipe. Ask me how I know.
So long as you follow these tips, this is actually a very easy recipe!
Traditional caramel is made by heating white sugar and corn syrup to 350 degrees, adding in the heavy whipping cream, vanilla, and salt, and blending in cubes of butter until melted. I tried this the first time, and although I ended up with a beautiful batch of caramel, it was bitter. The allulose over browned, and made my caramel a bit too “burnt” for my tastes.
Slow heating the allulose with the ingredients was the best way to make a perfect caramel sauce. A slow simmer over low heat for 15-17 minutes, until it had a wonderful golden color, created a beautiful low-carb caramel sauce without any bitterness.
A few more tips:
- Caramel is HOT. Be sure to wear gloves and be very careful working with the caramel as it will stick to your skin and give you one terrible burn. Ask me how I know.
- Keep the heat on low, don’t be tempted to use high heat to speed the process. I already tested this for you! It’s a no go. High temperatures will over cook your allulose, making it bitter.
- Don’t be tempted to stir your caramel sauce while it is cooking. Stirring causes brown bits of caramel to ride up the side of the sauce the pan, stick, burn and fall back into your caramel, creating bitterness.
Storage and serving suggestions
This sugar free caramel sauce will store in the fridge for 2 weeks. Could you store it longer? I am sure you could, I had one of the test bottles in there for 2 weeks and it showed no signs of spoilage, but 2 weeks is a safe bet.
But guys, seriously, since this caramel sauce is keto-friendly, sugar-free, and low carb, go ahead and put it on all-the-things! Make your own caramel macchiatos, top your sugar-free ice creams, or add it to your arsenal of kick-ass ingredients for your low carb baking. So many things!
Hope you enjoy working with it as much as I have.
One extra step to make the keto caramel sauce thick at room temperature.
This is 100% optional
At room temperature, this caramel isn’t as gooey or thick as it is out of the fridge.
If you wanted to make this recipe so that it was super thick while warm you could add 1 1/2 tsp of Pomona’s 100% pectin. It would add a world of thickness without spoiling the texture. Pomona’s is 100% pure pectin has no added sugars, is non-GMO and works exceptionally well to thicken without sugar.
Simply add the pectin to the allulose at the start of the recipe and blend in before adding the cream and butter. Continue with the recipe as written.
Uses for This Sugar Free Caramel Recipe
I mean, what couldn’t you use this stuff on? This sugar-free caramel syrup goes great on so many keto and low carb treats! Pour it over keto ice cream, use it in low carb dessert recipes, or eat it right off the spoon! Ok, maybe eating it off the spoon is a bit excessive, but I can’t say I haven’t done it!
Just because you’re on a keto diet doesn’t mean you can’t have sweets. So long as you plan ahead and have things like this perfect keto caramel sauce ready, you’ll be prepared when those cravings hit.
Editorial Note: This post was originally published on August 6, 2019, and was update on February 21, 2022.
Looking for More Keto Desserts and low carb Recipes?
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- Low Carb Keto Maple Syrup That Will Not Crystalize!
- Ooey Gooey Sugar-Free Butter Tarts – Low Carb, Keto, and Gluten-Free.
- Low Carb Strawberry Lemon Blondies (Keto Friendly & Gluten-Free)
- Easy Sugar-Free Candied Cranberries For The Holidays
- Our Very Best Keto Lemon Desserts
Thick and Sticky Keto Carmel Sauce That Won't Crystallize
Thick and gooey sugar-free salted caramel sauce. This low carb caramel only takes a few ingredients and creates a wonderfully sweet and sticky caramel to top all your low-carb and gluten-free desserts.
Ingredients
- 1 cup allulose
- 1 1/4 cup heavy cream
- 1/2 cup butter
- 1 tsp salt
- 1 tsp vanilla extract
Instructions
- Add all ingredients to a high walled saucepan.
- Turn the heat on low and allow ingredients to melt. Stir to combine before caramel starts to simmer.
- Allow to simmer on low heat for 15-16 minutes, or until the caramel turns a light amber brown. Do not stir while ingredients are simmering.
- Working carefully, pour caramel into a heatproof jar.
- Cool to room temperature and then place in the fridge to firm.
Notes
Don't be tempted to use high or even medium heat! Allulose turns bitter if overcooked, and you will have to start over. Take it slow, it's worth it!
**The entire recipe has only 6.6 net carbs from the heavy cream. The net carb count is too low for the recipe card to add a number on a single tablespoon serving. **
Optional Step to make caramel thick at room temp
Caramel is thick out of the fridge, and a bit thinner at room temperature. If you want a caramel sauce that is also thick at room temperature add 1 1/2 Tsp of Pomona's 100% pure pectin.
Low sugar required pectins, like Certo, or Bernadin will also work, but each teaspoon does have a bit of sugar; this is why I prefer Pomona's as the only ingredient is pectin.
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Nutrition Information:
Yield: 32 Serving Size: 1Amount Per Serving: Calories: 57Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 98mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs (and sugar alcohols) are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fibre.
Erythritol does not caramelize. It seizes up and starts to re-crystalize as soon as it starts to cool. It doesn’t get that caramel flavor that sugar does, either,
The only sweetener that works for keto caramel is allulose. It behaves much like sugar when heated, and is the key to a sugar free, thick caramel sauce.
Stevia does not caramelize. If you are making low carb caramel, I recommend only using allulose.
Hello,
Can I substitute allulose with erythritol?
Hi Yvette, the challenge with using erythritol in this recipe is it will turn grainy and hard in the fridge. If you want a truly smooth caramel, that will stay sticky and smooth under cold temperatures, allulose is the only one I found that actually works. Now with that said, you can substitute erythritol, just know that your caramel will eventually harden and will be grainy. If you use it warm it will soften back up again. I tested recipes until I found one that would stay smooth in cold desserts but if that’s not your challenge, and you don’t mind heating up your caramel before you use it, you can swap the sweeteners out. There is a lot of sweetener in this recipe too, so that cooling sensation from erythritol is fairly pronounced in the final product. You don’t get that at all with allulose. Cheers!
Hi! I am so excited to try this recipe! Can I substitute the allulose with powdered stevia?
Hi Sarah, I am sorry, but stevia will not work in this recipe, unfortunately. In the middle of the blog post I talk about why allulose is the only sweetener I have found that will cook to sticky and not turn grainy in the fridge. Stevia lacks the properties to cook and turn sticky.
what is allulose. where do you get it.
google couldn’t give me an n answer
Hi Suzanne, Allulose is a sweetener https://allulose.org/allulose-info/about-allulose/ – you can find it on Amazon, or in health food stores if you are in the US. If you are in Canada you can find it Amazon.ca, or through GTAnutrition. If you are outside of the US or Canada, Allulose may still be pending approval in your country. It’s a relatively new form of sweetener gaining popularity in North America.
How can you claim this is zero carbs when the allulose has 10 carbs per tablespoon?
Hi Kathleen, Allulose is not absorbed by the body. It’s a different type of sweetener vs something like sugar alcohols. In April of 2019, the FDA permitted the change in label, you may have an older label. You can read all about it here https://allulose.org/consumers/health-wellness/reading-the-label/. On some labels it is listed as “sugar”, or “added sugars” – but if you read the article, and check out any research on allulose it’s very well tolerated for low carb diets and the effective carb load is zero.
Just wondering how the caramel sauce turns brown if using a white sweetener? I made a different recipe and used brown Swerve. Your correct about it turning grainy and hardening and having an aftertaste so I would like to try allulose but wondering if it comes in a brown format. Having a real hard time finding it in Canada.
Hi Kassandra. Allulose shares properties with sugar, and it actually caramelizes. As you cook it it will go through a sticky phase, start to brown, and eventually turns that rich caramel color.
You can sometimes find Allulose on Amazon.ca – Hoosier Farms often has it, and then it sells out. You can also find it on https://www.gtanutrition.ca/product/sensato-allulose-all-natural-sweetener-454g/ it’s where I have been purchasing from lately. GTA nutrition has really fast shipping. The only thing though is if you can find it on Amazon from Hoosier Farms it’s cheaper.
Because Allulose is expensive, especially up here in Canada, I tend to only use it in recipes where I know if I used another sweetener I would get graininess.
Hope that helps!
Thanks for including the link to the allulose you use. I’ve never heard of it before, but I love the idea of no weird aftertaste like some artificial sweeteners, and this recipe looks DIVINE!
This recipe is awesome! I used unsalted butter and only 1/2 tsp of Himalaya Pink Salt and it was perfect! It came out pretty runny. Not sure if that was due to needing a thickening agent or if I needed to cook it longer (I did 16 minutes). The next batch I would like to try adding the pectin and I’d like to see which version I like better.
Hi Becca, it will be runny until it’s cold in the fridge. It’s runnyish at room temp, but when it’s cold, it’s pretty thick. If you want it thick at room temp, the pectin trick works really well.
Bought 2 pkg bottles of liquid Allulose and trying to figure out how to use them. Would you think this would work, sweeten and cook down like the granular? As it’s a liquid would I need to reduce other liquids in the recipe? Hate just giving it a go and wasting all these yummy ingredients if it won’t work. Thanks
Hi Heidi, I actually have never seen or tested liquid allulose so I cannot say for sure, or even give you a recommendation on how to do it. I’m in Canada, so even granular Allulose is hard to get my hands on – what’s the brand? I’m really interested in the product and would like to test it. What are the ingredients listed?
I used liquid allulose not knowing that there was a powder! I had to cook it for double the time but eventually got a thick enough consistency. Great recipe, thank you!
Hey Kimberly, thanks so much for leaving this comment. When I wrote the post I had no idea there was any such thing as liquid allouse, and I cannot get it in Canada to even try to test it. If you don’t mind I would like to put your comment in the body of the post with your permission. I know readers will find it very helpful. Thanks again!
Mine is forming a hard white layer at the top when put in the fridge. Tried twice. Donāt get it.
Hi Jessyka, I never had that happen, so lets to try to figure out why. A few quick questions, are you using allulose and no other sweeteners? Is the film like hardened sugar, or like hardened butter?
Mine did the same… I used allulose, so Iām thinking itās butter, but why? Do I just mix it in before serving?
If it is butter Maggie, mixing it in the right thing to do. It just means that the butter hasn’t fully mixed in with the Allulose. Heating up in the microwave for a few seconds and then giving the whole jar a quick whisk with an emersion blender will guarantee it is blended in or give it another hand whisking. Butter on the top won’t harm it at all and reheating is perfectly fine, so long as you don’t leave it in for more than 30 seconds. Once it is reblended you can cool it back down in the fridge again. I hope that helps! I will add this to the recipe card too just in case others are having the same problem. Thanks so much for the comment and feedback, it’s greatly appreciated.
Hi Angela, I am so happy you enjoyed the tart! And thanks so much for your lovely comment, it’s always appreciated. Cheers!
Hello, for thickening, in your post you mention using gelatin and in the recipe card you mention pectin. Would either work? I ask because I happen to have gelatin on hand but no pectin! Thanks, I look forward to trying this.
Hey Jenny, I just went through the post again and I must be missing where I said gelatin (I am sure it is there, I just can’t seem to find it), it’s pectin you need to use to thicken the caramel at room temperature, and it needs to be pectin that reacts without sugar, like Pomona’s. Cheers!
what about using bocha sweet instead of allulose?
Hey Suzanne, I haven’t tried Bocha Sweet yet personally, but I did have a reader leave a comment that she tried it and it worked exceptionally well. Actually, I think she recommended using Bocha Sweet over Allulose because of the cost difference. Hope that helps!
You have a little typo. You say, “Pamona’s gelatin” (I think you wanted to say pectin) in the first reference sentence. Then you say, “Pamona’s pectin” in the second reference sentence. The sentences are right beside eachother.
Oh, yup, I meant pectin, not gelatin, thanks for pointing that out, I’ll adjust it right now. Thanks so much!
It would be great if you could specify in the recipe to use granulated allulose. There is a liquid kind available and that is what pops up most commonly on Amazon for ordering, and that was what I purchased not knowing there was granulated. It doesnāt seem like itās cooking up quite the same, will see how it turns out once it cools and refrigerates.
Hi Michelle, when this post was written liquid allulose wasn’t even available. I never even thought to go back and adjust the older posts to specific granular, but I will. I haven’t used liquid allulose either because I cannot get it in Canada- so I cannot even offer any advice on how to proceed with the recipe using liquid vs granular.
You are my new best friend!! I have been wanting a Cadbury caramel egg since before Lent!! This is so much better!! I did make 1 mistake and added 3 times the vanilla but I think it turned out really well. Thank you so much for taking the time to perfect this recipe !! My keto life have changed for the better! Will try chocolate cake next!
Hi Karen, thanks for the comment. You know I always think you can never add too much vanilla – and I think there are times when I say a tsp, but I probably just tip the bottle over and give it a good glug instead of using a measuring spoon. It’s all good! So glad you enjoyed the recipe. Cheers!
Very well-assembled recipe! I appreciate the way you carefully detail why allulose and only allulose is the way to go for this. The recipe works beautifully! I made a classic keto alteration for a batch: I subbed half the butter for bacon fat and got a delicious caramel sauce with a savory balance and smokiness that was to die for! The bacon fat does do some separating in the fridge, but it is nothing that a little heat won’t melt and allow to be stirred in!
That sounds amazing Kristi! You might find that if you whisk the caramel a bit more before placing it in the fridge, it won’t separate as much. I had a few comments about that happening to people and I don’t think I stressed how important that whisking and blending are to emulsifying the caramel. Thanks so much for sharing that keto tip too, I know readers will find it super useful. Cheers!
Can you use powdered allulose for this recipe?
Hey Martha, yup you sure can, and it turns out exactly the same. Cheers!
Hi, thank you for this recipe- I see that we can add 1.5 tsp of Pomona’s pectin, but we do not need to add any of the calcium water to the recipe?
Hi, because the recipe has so much calcium in it from the cream and butter, there is no need to add additional calcium. You’re good to simply add the pectin on its own. Cheers!
Hi. I was confused about the Pomona’s gelatin v pectin too. This is where the word “gelatin” appears on the page: “If you wanted to make this recipe so that it was super thick while warm you could add 1 1/2 tsp of Pomonaās 100% gelatin. It would add a world of thickness without spoiling the texture.” Also, do you think I could I use some of the pectin to help thicken a blueberry syrup? Thanks — just ordered the Pomona’s pectin and really looking forward to making this recipe!
Hi Celia, it should read Pectin, not gelatin. I read through this post I don’t know how many times to see where it said gelatin and I could not find it. Thank you so much for pointing it out. I am going to go fix it, but yes, it should read pectin.
Sorry Ceilia, I missed the second part of your question. You could use the pectin for sure to thicken up your blueberry syrup, you will need to use some calcium water to get the pectin to work (the calcium powder comes with the box of Pomona’s Pectin), but it will work really well for what you what to do. Cheers!
Hi there,
I made your recipe last night and used everything (even the pectin) and it took over 60 minutes to finally darken enough and taste like caramel. It never got any thicker than a thin syrup (even once refridgerated overnight) I’m guessing I was cooking it too low… When you say “simmer on low” after everything is melted together, did you mean for it to get to a slow boil? Can you clarify a little more about what the mixture should be “doing” as it cooks? I hope that makes sense! Thanks so much! I look forward to trying again!
Hey Natalie, I am sorry that this recipe didn’t quite work out for you. If the caramel turned color and was a deep amber that indicates that it was cooked long enough. I am surprised that it didn’t thicken in the fridge, with the amount of butter in the recipe, it should harden quite a bit when that butter starts to solidify. To troubleshoot I need to ask if you substituted any ingredients at all? Also with the pectin, it has to be pectin that thickens without sugar – regular pectin will not work because it doesn’t react the same way. Let me know and we can troubleshoot to see what happened.
Hi Laura,
I followed your recipe exactly. I used the same pectin (Pomona’s…the one that doesn’t require sugar) as you did. It wasn’t until I let it get to a slow boil that the caramel started to turn color (I was careful to keep it on low but when nothing was happening after the 40 minute mark, I turned up the heat to a medium low and it began a slow boil and finally began to darken a little but turned it back to low because you hadn’t mentioned that it should bubble a bit) I’m guessing I should have cooked it longer on the medium low heat. Do you think I could put it back on the stove and cook it again and maybe the pectin will work it’s “magic” then? (:
Thanks for getting back to me!
Hi Natalie – you can put it back on the stove. Cook it until it’s sticky and coats the back of a spoon. A slow boil is what you’re looking for, you don’t want to use the highest heat setting. This usually gets SUPER thick with the pectin, and in the fridge, it almost needs to be heated a bit to soften it up.
Hi again Laura,
Thanks again for replying. May I suggest you edit your cooking instructions to say something like “make sure it is on the lowest heat possible but it needs to reach a slow boil in order to fully activate the pectin”…or something like that? Your instructions and explanation for this method are otherwise perfect and the best I’ve seen (: I needed to know that it was okay (and necessary) to bring it to a slow boil. I took the “simmer on low” VERY literally! š¤£ I’m excited to know that I can get it so thick, it’ll need to be softened! Thanks again so much for your time and wonderful recipe! š
Hey Natalie, I absolutely appreciate the feedback and I will edit the instructions just as you suggest. Thanks so much for taking the time to reach out to let me know there were challenges with the wording. Cheers!
Love your recipes!! Quick question, Iāve found my new favorite sweetener, Bocha Sweet! I know you made this with allulose, but what are your thoughts on using the Bocha?
Hey Trica, I have been trying to get my hands on Bocha Sweet for ages. I’m in Canada and it takes a long time for Health Canada to approve anything. Allulose, for instance, is not available for sale in Canada yet ( I manage to get my hands on it – but it’s a challenge!). This week I happened to find a supplier who is selling Bocha Sweet up here and I ordered a bag to test it out. But I don’t have any takes on it yet because I have never baked with it. But I am super excited to try it out, I’m guessing it works similar to allulose – it would be nice to have options! You can use Bocha Sweet in any recipe on the site 1:1 replacement for granular sweeteners. Cheers!
Laura, sorry to email again…hahaha BUT, I just finished this recipe with the Bocha and my only issue now, is NOT eating the entire container. It’s delish and unbelievably creaming and gooey.
Thanks again!!!!
Tricia
Hi Tricia, this is great to know and I will add that information to the post. I know not everyone can get their hands on allulose so having an option is great! Cheers!
Hi thanks for this amazing recipe! My one thing is I canāt eat cream as Iām dairy free. (I can do butter though). Thoughts on coconut cream?
Thanks!
Hi Cassia, actually you can use coconut milk in this recipe and it will turn out just as wonderful. Cheers!
What is the difference in using coconut milk and coconut cream? Will the recipe work with coconut cream?
Hi Carmen, when I think of coconut cream I think of that stuff that is loaded with sugar that you use for Pina Coladas. There is a bit of confusion, so let me clarify. To make this recipe with coconut milk, you need to use canned coconut milk that has the fat included (which is actually called coconut cream). It does not have sugar included, and brands that are common are Thai Kitchen, Aroy-D (I don’t personally like this brand). Coconut milk that you find in the cooler section near the milk will not work in this recipe. There is not enough fat in the recipe to create the caramel. The confusion around coconut cream is that it means several different things in different regions. Coconut cream is the fat that you find at the top of a can of coconut milk, you can actually buy this on its own as a can of coconut cream (not what we need for this recipe), you can also buy the sugar-laden “coconut cream” that is used in drinks and baking recipes, and lastly, some people refer to cans of coconut milk as coconut cream. Hope that clarifies, if not let me know!
Hey Laura, I chose your caramel recipe over all the others to serve with cheesecake for my daughters 50th B-day. Sure hope it works.
I hope you enjoy it Michaelene, the only problem someone folks have is the butter separating, the best way to ensure that doesn’t happen is to give the whole thing a good whisk before chilling to make sure the butter is well blended and emulsified into the allulose. Cheers!
The sugar-ladened stuff that’s used to make pina coladas is usually referred to as “cream of coconut” as opposed to coconut cream. Coco Lopez is the brand I’ve mostly seen in stores since the 1950s, but there’s also “Goya Coconut Milk Cream of Coconut” (now that’s really confusing) and “Coco Real Cream of Coconut.” I’m sure there are others. Just check the carbohydrate number on the nutritional label. Put the one that spikes your blood sugar up 50 points just by reading the label back on the shelf! It’s ALWAYS about reading the labels!
Hey KC, yup, you’re 100% right that stuff is called cream of coconut. And reading the labels is so important! I couldn’t agree more.
Oh my gosh! This caramel sauce is to die for. Iām so excited I found your page. Thank you so much!!! I have one question about carb count, when I look up heavy cream, most have 16 carbs per cup so how is your recipe only 3.3 net carbs? My heavy cream shows 1 carb per tablespoon sadly. Help!
Hi Sara, good catch, that is a mistake on my end, I grabbed the carb count for whipped heavy cream instead of liquid heavy cream. The total carbs on the heavy cream in the recipe is 6.6 (I made the adjustment in notes). The nutritional calculator is correct, it does those calculations for me automatically, so no mistake there. You actually end up with .28 carbs per tbsp from the cream. I’m not sure why your cream would be 16 carbs unless it’s not actually heavy cream? It should be 36% milkfat to be considered heavy cream, anything less and the carb count goes up. With that said, you could make this recipe with regular coffee cream (18%, which is 1 carb per tbsp) and it will still turn out quite well. I am glad you enjoyed the caramel, and thank you so much for pointing out the error with the heavy cream carb count in the notes – super appreciated!
Thank you so much for your quick reply! I will have to check out all the heavy creams next time at Iām at the store so I can be sure Iām getting something with less carbs. Either way we are enjoying the caramel!
You’re very welcome and anytime!
Hi there
Mine is in the fridge now, been over 2hrs and still very liquid. I used all the same ingredients but no pectin.
How long in the fridge before it solidifies,
Hi Nadia, as soon as it is cold it should be set. I don’t use pectin when I make mine because I like it cold from the fridge and it turns very thick. It won’t completely harden but it will be thick and gloopy. If the caramel still feels warm it will still be quite liquid, the butter in the recipe needs to cool down completely. If it is completely cool and still not thick that means the allulose was not cooked long enough. You can reheat the recipe, and recool it again if that is the problem. My guess is that it still needs to cool down. Hope that helps!
Hi, I am excited to try your recipe for this yummy sounding Caramel sauce on my keto ice cream. Have you heard about anyone using xantham powder instead of the pectin for thickening?
Hi Cynthia, I personally have never tried it, but my best guess is that it would work (but that’s a guess). Pectin will have a better mouth feel, but xanthan gum should thicken it right up. Cheers!
I canāt wait to try this recipe, looks amazing! My husband has diabetes and used to love caramel š© he will flip when I make it! Allulose is a game changer! Would you ever think about next time you make this maybe video it, I love the recipes with videos, it really helps me ! Thank you for this and all your recipes!!
Hi Bernadetta, thank you so much for your lovely comment, it made my morning! And yes we have a video for this recipe coming up. We started doing video just a few months ago trying to get the hang of it and now we’re creating videos for our top recipes for our readers. Moving forward we’re trying to create a video for each new recipe. Thanks again for the comment and the feedback they are always super appreciated!
Thank you so much for this! Recently, I made a delicious keto pecan cheesecake. I took my time making the caramel which turned out lovely. However, it semi hardened in the fridge. I couldnāt figure out why. I checked the package to see that it was an allulose erythritol blend :(. So, Iām super excited to try this recipe in the future!
Oh, I bet you like this one – it’s sticky gooey goodness! We make a batch of this for everything from squares to ice cream topping and we always marvel at how much it tastes like caramel.
Wow! I just made this and it is wonderful! Thank you for this lovely recipe!!
So glad you liked it!
I’m sorry if this is posted twice, I wanted to post this in case my last one didn’t go through. I am wanting to use this recipe for a keto twix bar. I have an allulose brown, would that work?
Hi Nikki, I haven’t seen or even played around with allulose brown, but I am going to go out a limb and say that if it’s allulose it “should” work. I’m in Canada so it’s difficult right now to even find regular granular allulose so I am a wee bit jealous.
i’m a new user of monk fruit. i love the classic but, i found the golden, it makes recipes taste like i used brown sugar. quit affordable. it seems to be sweeter than sugar, it’s granular and i would love to make this with the golden. do you or have you tried monk fruit, if so please include this because i think it’s the new user keto friendly sweetner.
Hi Sarah, I use monk fruit a lot in recipes, but not this caramel recipe and I explain why in the recipe. If you use monk fruit it will harden and crystalize. There is no way around it, it is just the way monk fruit works. ALlulose on the other hand has similar properties as sugar, it will caramelize, thicken, and have that “burnt sugar” taste far better than any of the other sweeteners. I like monk fruit, just not in this particular recipe. Allulose is great as a low-carb sweetener, it’s derived from figs, does not impact blood sugar, does not cause bloating, and is generally well-tolerated in most of the population. The best thing about it and one of the reasons why I prefer it over monk fruit is the lack of aftertaste. I can use monk fruit in small quantities and not be bothered by it, but in a recipe where the sweetener has a high ratio to other ingredients I go with allulose every time to prevent crystallization and after taste. Cheers!