This Low Carb Caramel Sauce is super simple to make with only 5 ingredients and only 1g of carbs per serving. Perfect to drizzle on your favourite keto and low carb desserts or a sugar free ice cream.
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Making this sauce in one pot until it's golden caramel and delicious. You will want to make jars of this stuff and drizzle it on everything.
This keto caramel sauce goes well on my Low Carb Pumpkin Spice Cheesecake with a dollop of heavy whipping cream, you will be in heaven.
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🥘 Ingredients Used in this recipe
Just 5 ingredients for this ooey gooey low carb keto caramel sauce. Made sugar free and a great sauce to have on hand to add to your favourite desserts.
- Butter: the star of the show, melting butter until it is golden brown make the perfect keto salted caramel.
- Xylitol: this sweetener dissolves much better than any other sweeteners and gives a caramel flavour when heated.
- Heavy Whipping Cream: adding heavy cream allows the sauce to be loose enough to be used as a sauce
- Salt: nothing better than a keto salted caramel
- Molasses: adding a hint of warm smoky flavour to this caramel sauce
👨🏻🍳 Steps to make the sauce recipe
How to make low carb caramel sauce?
STEP 1: Melt the butter in a saucepan over medium low heat.
STEP 2: Once melted simmer on low heat until browned (about 5-10 minutes)
STEP 3: Whisk in the heavy cream, xylitol, molasses and salt until ingredients are combined and dissolved.
STEP 4: Simmer on low heat for 20 minutes without stirring. Do not touch it. After 20 minutes, give it a stir and remove from the heat. The sauce may seem very runny but as it cools it will thicken up.
STEP 5: Once cooled, place in a sealed jar and keep in the fridge for 1 hour. It will thicken up in the fridge and be ready to use after the hour.
👨🏻🍳 Substitutions and Variations
Just like many keto recipes, making this easy keto low carb caramel sauce can be made with other ingredients to add flavour or change the consistency.
- Sweetener - in a pinch if you only have erythritol, allulose or monk fruit sweetener on hand it can replace the xylitol. They do not dissolve as good as xylitol and may alter the consistency a bit but will still work. Brown sugar swerve can also work if you have it in your pantry.
- Extracts - add a teaspoon of vanilla extract to this recipe. Alternatively an almond or other nut extract adds a slight nutty flavour
- Spicy - give the sauce a little kick and add a pinch of chili pepper flakes
- Coffee - add a ½ teaspoon of espresso powder to the keto caramel sauce and give it a little caffeine boost.
This recipe is gluten free and sugar free
This low carb caramel sauce goes well as a drizzle on these Low Carb Cinnamon Waffles
♨️ Top tips and serving suggestions
Top Tip: Never walk away from the stove. Caramel can go from smooth and creamy to burnt very quickly.
- Set in the fridge: Placing it in an airtight jar in the fridge will help it thicken up quicker
- Serving: I enjoy this caramel sauce drizzled on a cheesecake or low carb vanilla ice cream. A drop or two on a square of 90% chocolate is amazing.
- Storage: store in an airtight jar in the fridge for up to 5 days
Note of Caution: xylitol is extremely toxic to dogs. Therefore, if you have pets in the home you may want to consider using an alternate sweetener mentioned above.
💭 Frequently asked questions
The usual cause is when drastic temperatures occur either becoming too cold or too hot. It can be fixed by gently stirring or adding a few drops of water at a time while stirring.
Caramel can go from golden to burnt fairly quickly. Pull it off the heat as soon as it has the colour of a shiny copper penny.
Caramel is heating sugar together with water, in this case butter. Dulce de leche is heating together milk and sugar.
This sugar free caramel sauce contains roughly 1g of carbs per tablespoon and therefore should be safe for diabetics. However, all foods may affect people differently and it's important to test your blood sugars after consuming to see how it affects you specifically. This caramel sauce may also be suitable for people following a keto or low carb diet.
If you enjoyed this recipe I would love if you would share on social or pin on pinterest. Ratings and comments are always appreciated.
Recipe Card
Low Carb Caramel
Ingredients
- 4 tablespoon unsalted butter
- ¼ cup Xylitol
- 8 tablespoon heavy whipping cream
- ¼ teaspoon salt
- 1 teaspoon blackstrap molasses
Instructions
- Melt the butter in a saucepan on medium low heat. Once melted simmer on low heat until browned (about 5-10 minutes).
- Whisk in the heavy cream, xylitol, molasses and salt until ingredients are combined and dissolved. Simmer on low heat for 20 minutes without stirring. Do not touch it. After 20 minutes, give it a stir and remove from the heat. The sauce may seem very runny but as it cools it will thicken up.
- Once cooled, place in a sealed jar and keep in the fridge for 1 hour. It will thicken up in the fridge and be ready to use after the hour.
- (Refer to the detailed video instructions below if further clarification is needed)
Notes
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
🌡️ Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Helliem says
Hi Oscar
My salted caramel ice cream is in the fridge for tomorrow
My first go with the Ninja Creami
I also made the caramel sauce ready
I wondered if thats right if it went quite set and doesn't
run of the spoon
Do i just leave it out the fridge a bit before using?
Or is there a way to thin it out a bit?
By the way it tastes AMAZING
Thank you for that recipe 😊
Oscar Chimenti says
I would leave it out for a bit.
Helliem says
Thank you xx
Julie Rosenthal says
So yum!