This gooey keto salted caramel sauce with allulose recipe is quick and easy to make, thick, creamy but pourable, has a deep rich caramel flavor, and tastes just like the real thing! Plus, it's naturally gluten-free, and with a few simple swaps, it can also be made dairy-free!
This sticky and gooey low-carb caramel sauce recipe is super simple to make, creamy, thick but pourable, has a rich flavor, and is sooooo delicious!
And if you've never made homemade caramel sauce before, you'll be pleasantly surprised how quick and easy it is, only taking 15 minutes!
It's a luscious sauce that tastes just like the real thing in taste and texture but without the excess carbs and sugar.
This recipe comes together quickly and only requires 5 simple ingredients (6 if you count the sea salt!) that many keto folks already have on hand, including:
- Butter - Use good quality for the best taste.
- Allulose - The secret ingredient that makes it smooth and creamy! It dissolves beautifully and has ZERO aftertaste!
- Molasses - Adds a rich, deep taste.
- Heavy Whipping Cream -For creaminess, taste, and texture.
- Pure Vanilla - Flavor. Use pure vanilla and not vanilla extract if possible.
- Sea Salt - Makes the caramel sweet and salty, and the salt enhances the sweetness.
To add a nice caramel flavor to salted caramel sauce, I found that you can add 1-2 tsp. of molasses. Along with browning the butter, this gives the caramel a deep, rich flavor.
While the molasses is optional, I really prefer the caramel with the molasses. The molasses gives it a deep caramel taste that is otherwise missing.
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!
💭Tip: Allulose is the secret ingredient that makes this recipe smooth and creamy without crystallization!
Xylitol is my 2nd choice, but it can become ever-so-slightly gritty as it cools.
And I don't recommend erythritol-based sweeteners because they crystalize and make the sauce super grainy - even the powdered varieties!
Frequently asked questions
I don't recommend erythritol-based sweeteners in low-carb sauces because it causes them to be grainy - even the powdered varieties! However, if you add xanthan gum and don't skip the molasses, it helps with crystallization. To find the recipe using an erythritol-based sweetener, see my Turtles post.
Yes! Simply use dairy-free butter or ghee and use coconut cream instead of heavy cream. For coconut cream, place a can of full-fat canned coconut milk in the fridge overnight. Then, scoop out the coagulated cream. I recommend Thai Kitchen, Sprouts, or Native Forest brands because they separate well and have no funny aftertaste.
Because of the sugar, caramel sauce usually has around 25 carbs per 2 Tablespoons, making it not keto-friendly. However, this recipe is sweetened with allulose, coming in at only 2 net carbs per 2 Tablespoons.
🔪 Easy instructions
Step 1: Brown the butter.
Start by adding ¼ cup of butter (or non-dairy butter) to a saucepan and heat over medium heat. Once melted, bring to a low simmer and simmer for 3 to 5 minutes, or until browned, stirring occasionally.
Don't skip browning the butter because it adds a deep, rich depth of flavor that enhances the caramel taste!
Step 2: Add the cream and sweetener.
Add heavy cream, allulose, and molasses. Bring to a low simmer. Simmer for around 10 minutes, stirring occasionally, or until it's thick enough to coat the back of a spoon. Again, be sure it doesn't burn!
Step 3: Stir in pure vanilla and a pinch of sea salt.
Adding the vanilla after it's removed from heat, ensures that the vanilla flavor doesn't cook off.
The caramel will slightly thicken as it cools.
- Store: Store in the fridge for several weeks. When ready to eat, I recommend reheating for the best taste and texture.
- Reheat: Reheat on the stove over low heat, stirring frequently.
- Freeze: Store in an airtight container in the freezer for 3 to 6 months. Thaw completely in the refrigerator before using.
💭Tip: When reheating, be sure to heat slowly! Otherwise, it may become "shocked" and separate. The best way to reheat it is on the stove over low heat. If it starts to separate, sometimes you can recover the caramel sauce by adding a little bit of water or processing it in a food processor, or blending it in a blender until it becomes smooth again.
- For dairy-free, use dairy-free butter or ghee and coconut cream instead of heavy cream. Or these dairy-free caramels (not keto) from Allergy Awesomeness look delicious too!
- I don't recommend using an erythritol-based sweetener as the sauce will crystalize.
- Xylitol can be replaced for the allulose, however, it may slightly crystalize. Also, be aware that xylitol is toxic to dogs!
- This recipe is fairly sweet. If you prefer your desserts on the less-sweet side, feel free to slightly reduce the sweetener.
- While the molasses is optional, I really prefer the caramel with the molasses. The molasses gives it a deep caramel taste that is otherwise missing.
- 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!
If you’ve tried this low-carb keto salted caramel sauce or any other recipe on the blog please let me know in the comments below!
Low-Carb Keto Salted Caramel Sauce With Allulose
Keto Caramel Sauce:
- 4 Tbsp. Butter
- 6 Tbsp. Allulose
- 1 ½ tsp. Molasses - optional but very highly recommended
- ½ Cup Heavy Whipping Cream
- 2 tsp. Pure Vanilla
- ⅛ teaspoon Sea Salt
- In a medium-sized saucepan, melt the butter over medium heat until melted. Once melted, bring to a low simmer. Simmer 3 to 5 minutes, or until the butter is browned, stirring occassionally and be sure not to let it burn!
- Add the heavy cream, allulose, and molasses. Then, turn the heat down to a low simmer and simmer 8 to 10 minutes, stirring occasionally, or until a deep golden brown and thickened enough to coat the back of a spoon. Again, be careful that it doesn't burn!
- Remove from heat and stir in the pure vanilla and sea salt. Add more sea salt to taste, if desired. Caramel will slightly thicken as it cools.
- Leftovers can be stored in the fridge for several weeks. When ready to eat, I recommend reheating for the best taste and texture. To reheat, heat on the stove over LOW heat. If you heat it too quickly it may get "shocked" and separate! If you notice it starting to separate, sometimes it can be salvaged by processing in a food processor or blending in a blender until smooth.
Add Your Own Notes
- Nutrition info includes molasses.
- If you prefer your desserts on the less-sweet side, feel free to slightly reduce the sweeteners.
- 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!
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my