This tutorial shows you how to make Vegan Keto Caramel Sauce using an erythritol-based sweetener (such as Swerve), or Paleo Caramel Sauce using coconut palm sugar and honey. Both versions are easy to make, thick, are creamy but pourable, and have a deep rich caramel flavor.

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Whether you make the Vegan Keto Caramel Sauce or the Paleo Caramel Sauce, both are super simple to make, creamy, thick but pourable, have a rich caramel flavor, and are sooooo good!

They're both delicious on ice cream, fruit, Keto Cheesecake Bites, Apple Pie, used to make Turtles, or eaten straight off of a spoon!

I've been making the Paleo Caramel Sauce for years, but when I decided to make a Keto-friendly version, I thought I could just replace the sweetener with Swerve (an erythritol-based Keto sweetener), but let me tell you - it did not work!

The challenges of low-carb caramel sauce

When testing my caramel sauce, I quickly found out that erythritol-based sweeteners such as Swerve and Lakanto crystallize like crazy and make the caramel grainy. I even tried using powdered Swerve and, while it helped, it was still too grainy for me.

Also, it didn't have that deep, caramel flavor I was looking for. The Paleo Caramel Sauce version uses coconut palm sugar, which has a natural caramel flavor. Something the Keto version was lacking.

After weeks of testing, I finally found the magic ingredients to fix all my problems!!! The 3 ingredients that forever changed my keto caramel sauce are:

• Lakanto Maple Flavored Syrup
• Xanthan Gum and
• Keto Brown Sweeteners and Molasses

Lakanto maple-flavored syrup

Lakanto Maple Flavored Syrup (or any preferred sugar-free maple syrup) is the #1 ingredient that you absolutely can't do without when making a low-carb Caramel Sauce.

If you leave out this ingredient, your caramel sauce will turn out grainy. I do not know why or the science behind it, but I tested this caramel sauce for weeks. The sauce turned out grainy every time I left out the maple syrup.

Xanthan gum

I don't usually like to use xanthan gum because it can be hard to digest, but I found it necessary in this recipe. Xanthan Gum is a stabilizer so it helps to keep the caramel sauce from becoming grainy and gives it a nice consistency.

I found 1/4 tsp. to be the perfect amount because it was just enough to do the trick but not so much that it made the sauce gloopy. And no one wants gloopy caramel!

Brown sweeteners and molasses

When I first started experimenting with this recipe, I was using the traditional white Swerve sugar and it was missing that deep, caramel flavor and color.

To add a nice caramel flavor I found that you can add 1-2 tsp. of molasses and use the Swerve or Lakanto brown varieties. Along with browning the butter, this makes the caramel have a deep, rich flavor.

While the molasses is optional, I really prefer the caramel with the molasses. ESPECIALLY if you use don't use a brown sweetener. The molasses gives it a deep caramel taste that is otherwise missing. It also covers up any "sugar-free" aftertaste.

If you're worried about adding molasses to a low-carb recipe, keep in mind that molasses is considered a low glycemic sugar. One teaspoon only adds 5 carbs to the entire batch! It's also rich in vitamins and minerals such as iron, chromium, magnesium, calcium, vitamin b6, and more!

The butter

For the butter, I prefer to use grass-fed butter because it tastes so much better than regular butter. It’s also way healthier! It has vitamin K-2 (which is good for your arteries!), good fats, and anti-inflammatory properties.

If you are dairy-free, you can use non-dairy butter or non-hydrogenated shortening.

🔪 Easy instructions

Start by adding 1/4 cup of butter to a saucepan and heat over medium heat. Once melted, turn down to a low simmer and simmer 5 minutes, or until nicely golden.

For the Keto Caramel Sauce: Add Lakanto Maple-flavored syrup (or preferred sugar-free syrup), Swerve or Lakanto Sweetener, and molasses. Bring back to a low simmer.

Simmer, untouched, 15 minutes. Then, sprinkle in the xanthan gum and coconut cream. Stir until everything is melted and dissolved. And be sure to sprinkle in the xanthan gum and not dump it in, otherwise, it will clump.

Whatever you do, don't leave out the sugar-free maple syrup or the xanthan gum! These 2 ingredients are required when using an erythritol-based sweetener. Otherwise, the caramel will turn out grainy.

For the Paleo Caramel Sauce: Add coconut palm sugar, honey, coconut cream, and 2 Tablespoons of non-dairy milk.

Once everything is melted, remove from heat and stir in pure vanilla, water, and sea salt.

Allow to cool then place in a sealed jar and place in the fridge. The caramel will thicken as it cools.

💭 Top tips

• For coconut cream, place full-fat canned coconut milk in the fridge for 24 hours and scoop out the coagulated cream. I only recommend the Thai Kitchen, Native Forest, or Sprouts brand. Other brands may not separate as well or leave a funny aftertaste.
• If you're not dairy-free, you can replace the coconut cream with heavy whipping cream.
• I highly recommend using butter, ghee, or non-dairy butter for best taste. If the butter isn't an option though, you can use non-hydrogenated shortening as a substitute.
• The caramel may seem thin at first but will thicken once cooled.
• Whatever you do, don't leave out the sugar-free maple syrup or the xanthan gum in the Keto Version! These 2 ingredients are required when using an erythritol-based sweetener. Otherwise, the caramel will turn out grainy.
• Don't dump in the xanthan gum! Be sure to lightly sprinkle it in, otherwise, it will clump.
• These are both fairly sweet, so they may be too sweet for some palates. If you prefer your desserts on the less-sweet side, feel free to slightly reduce the sweeteners.
• I've never tried making the Paleo Caramel Sauce Vegan. I'd imagine using maple syrup instead of honey would work, but it will probably slightly change the flavor and turn out a bit thinner.
• I have not tried the low-carb version with anything other than an erythritol-based sweetener. If you try it with a different Keto sweetener, such as xylitol, please let me know how it turned out in the comments below!
• While the molasses is optional, I really prefer the caramel with the molasses. ESPECIALLY if you use don't use a brown sweetener. The molasses gives it a deep caramel taste that is otherwise missing. It also covers up any "sugar-free" aftertaste.
• If you're worried about adding molasses to a low-carb recipe, keep in mind that molasses is considered a low glycemic sugar. One teaspoon only adds 5 net carbs to the entire batch! It's also rich in vitamins and minerals such as iron, chromium, magnesium, calcium, vitamin b6, and more!

Looking for more keto recipes? Check out my Keto Peanut Butter Cups, Keto Turtles, and Cinnamon No-Bake Keto Donut Holes!

If you’ve tried this Paleo or Keto Caramel Sauce or any other recipe on the blog please let me know in the comments below!

Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, or E-Mail to see more delicious food and find out what I’ve been up to!

📖 Recipe

Paleo And Keto Caramel Sauce

Both the Paleo Caramel Sauce And Keto Caramel Sauce recipes are thick, creamy, pourable, and are shockingly similar to traditional caramel sauce in both taste and texture!

5 from 3 votes

Print Pin Rate

Course: dairy free, Dessert, gluten free, keto, paleo, Vegan

Cuisine: American

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 12 (makes 3/4 cup total)

Calories: 75kcal

Author: Cassidy Stauffer

Ingredients

Keto Caramel Sauce:

• 4 Tbsp. Butter can use non-dairy
• 2 Tbsp. Lakanto Maple Flavored Syrup
• 3 Tbsp. Brown Swerve or Brown Lakanto Sweetener can use the white variety if needed. If using the white variety, I very highly recommend adding the molasses!
• 1 1/2 tsp. Molasses optional but very highly recommended
• 1/2 Cup Coconut Cream
• 1/4 tsp. Xanthan Gum
• 2 tsp. Pure Vanilla
• 2 Tbsp Purified Water
• 1/8 tsp Sea Salt

Paleo Caramel Sauce:

• 1/4 Cup Allowed Butter or Ghee
• 1/2 Cup Coconut Palm Sugar
• 1/2 Cup Coconut Cream
• 3 Tbsp. Honey
• 1 tsp. Pure Vanilla
• pinch Sea Salt

Instructions

Keto Caramel Sauce:

• In a medium-sized saucepan, melt the butter over medium heat until melted.
• Turn heat down to a low simmer and simmer 5 minutes, or until a deep golden brown.
• Stir in the Sweetener, Lakanto Maple Flavored Syrup, and molasses. Return to a low simmer. Then, simmer untouched, 15 minutes.
• Add the coconut cream and lightly sprinkle in the xanthan gum. Stir until dissolved.
• Remove from heat and stir in the pure vanilla, water, and sea salt.
• Caramel with thicken as it cools. Once cooled, transfer to a sealed container and place in the fridge.
• Caramel thickens in fridge. Stir well and slightly heat before serving to thin and to dissolve any crystallization for a super creamy caramel.

Paleo Caramel Sauce:

• Over medium-high heat, melt butter, coconut palm sugar, coconut cream, and honey. Stir constantly until mixture reaches a boil and sugar is completely dissolved.
• Remove from heat. Stir in the pure vanilla and pinch of sea salt.
• Allow to cool, then transfer to a sealed container and place in the fridge. Caramel will thicken in the fridge after an hour or two. Stir well before serving.

Notes

• For coconut cream, place full-fat canned coconut milk in the fridge for 24 hours and scoop out the coagulated cream. I only recommend the Thai Kitchen, Native Forest or Sprouts brand. Other brands may not separate as well or leave a funny aftertaste.
• If you're not dairy-free, you can replace the coconut cream with heavy whipping cream.
• I highly recommend using butter, ghee, or non-dairy butter for best taste. If the butter isn't an option though, you can use non-hydrogenated shortening as a substitute.
• Nutrition Facts are for the Keto Caramel Recipe and include molasses.
• Whatever you do, don't leave out the sugar-free maple syrup or the xanthan gum in the Keto Version! These 2 ingredients are required when using an erythritol-based sweetener. Otherwise, the caramel will turn out grainy.
• Don't dump in the xanthan gum! Be sure to lightly sprinkle it in, otherwise, it will clump.
• These are both fairly sweet, so they may be too sweet for some palates. If you prefer your desserts on the less-sweet side, feel free to slightly reduce the sweeteners. 
• I've never tried making the Paleo Caramel Sauce Vegan. I'd imagine using maple syrup instead of honey would work, but it will probably slightly change the flavor and turn out a bit thinner. 
• I have not tried the Keto recipe with anything other than an erythritol-based sweetener. If you try it with a different Keto sweetener, such as xylitol, please let me know how it turned out in the comments below!
• While the molasses is optional, I really prefer the caramel with the molasses. ESPECIALLY if you use don't use a brown sweetener. The molasses gives it a deep caramel taste that is otherwise missing. It also covers up any "sugar-free" aftertaste.
• If you're worried about adding molasses to a Keto recipe, keep in mind that molasses is considered a low glycemic sugar. One teaspoon only adds 5 net carbs to the entire batch! It's also rich in vitamins and minerals such as iron, chromium, magnesium, calcium, vitamin b6 and more!

Nutrition information for 1 Tbsp. of the Paleo Caramel Sauce is as follows:

Calories: 101 Carbs: 10 Protein: 1 Fat: 7 Fiber: 1 

Serving: 1Tablespoon | Calories: 75kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Cholesterol: 11mg | Sodium: 69mg | Potassium: 42mg | Fiber: 4g | Sugar: 1g | Vitamin A: 123IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

Nutritional information is approximate and may vary.

Looking for more information on the keto diet? Check out these resources:

The Keto Diet: Everything You Need To Know

The Ultimate Guide To Keto Sweeteners

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