This gooey keto caramel sauce recipe is easy to make, thick, creamy but pourable, has a deep rich caramel flavor, and tastes just like the real thing! Plus it can also be made paleo and dairy-free.
This paleo, keto caramel sauce recipe is super simple to make, creamy, thick but pourable, has a rich flavor, and is sooooo delicious!
It's great with ice cream, fruit, Paleo Cheesecake Bites, Apple Pie, used to make Turtles, or eaten straight off of a spoon!
Watch the YouTube Video!
See how easy it is to make this recipe on my YouTube channel and let me know what you think!
See the full video here: YouTube Caramel Video *Note- This was one of my very first videos and we were still working out some kinks!
Molasses
To add a nice caramel flavor in the low-carb version, I found that you can add 1-2 tsp. of molasses. 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. 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!
Sweetener
For the keto sweetener, I've found that allulose works best because erythritol-based sweeteners tend to crystalize and make the sauce grainy - even the powdered varieties!
Allulose dissolves beautifully, doesn't crystallize, and has NO aftertaste!
The only issue with allulose is that it's only 70% as other sweeteners, but that's an easy fix - just add more!
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.
Frequently asked questions
Yes, but you'll have to add xanthan gum to keep it from crystalizing and not skip the molasses! To find the recipe using an erythritol-based sweetener, see my Turtles post.
Yes! Simply use coconut palm sugar and honey for the sweeteners, coconut cream instead of heavy cream, and non-dairy butter or shortening. All the specifics will be in the recipe card.
🔪 Easy instructions
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.
Stir occasionally and be careful not to let it burn! Burned caramel is no Bueno!
Add coconut cream or heavy cream, allulose, and molasses. Bring to a low simmer. Simmer for around 10 minutes, stirring occasionally. Again, be sure it doesn't burn!
Then, remove from heat and stir in pure vanilla and a pinch of sea salt.
Allow to cool then transfer to a sealed jar and place in the fridge. The caramel will thicken as it cools.
How to store
This can be stored in the fridge for several weeks.
It may get thick after being in the fridge for a while, so simply re-heat to thin out if needed.
When reheating, be sure to heat slowly! Otherwise, it may separate. The best way to re-heat it is on the stove over low heat.
If it does separate though, simply add it to a food processor and process until it comes back together.
💭 Top tips
- 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 low-carb caramel may seem thin at first but will thicken once cooled.
- 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!
Looking for more recipes?
I think you'll love these...
Or these dairy-free caramels (not keto) from Allergy Awesomeness look delicious too!
If you’ve tried this keto caramel sauce or any other recipe on the blog please let me know in the comments below!
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📖 Recipe
Keto Caramel Sauce {Paleo & Dairy-Free Options!}
Ingredients
Keto Caramel Sauce:
- 4 Tbsp. Butter - can use non-dairy butter or ghee
- 6 Tbsp. Allulose - to taste, see notes below for substitutions
- 1 ½ tsp. Molasses - optional but very highly recommended
- ½ Cup Heavy Cream - or coconut cream for dairy-free
- 2 tsp. Pure Vanilla
- ⅛ teaspoon Sea Salt
Paleo Caramel Sauce:
- ¼ Cup Allowed Butter or Ghee - can use dairy-free
- ½ Cup Coconut Palm Sugar
- ½ 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. 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 slightly thickened. Again, be careful that it doesn't burn!
- Remove from heat and stir in the pure vanilla and sea salt.
- Allow to cool. Then, transfer to a sealed container and place it in the fridge. Caramel thickens in the fridge. Stir before serving.
- Leftovers can be stored in the fridge for several weeks. It may get thick after being in the fridge for a while, so simply re-heat to thin out if needed. When reheating, be sure to heat slowly! Otherwise, it may separate. The best way to re-heat it is on the stove over low heat. If it does separate though, simply add it to a food processor and process until it comes back together.
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.
- Leftovers can be stored in the fridge for several weeks. It may get thick after being in the fridge for a while, so simply re-heat to thin out if needed. When reheating, be sure to heat slowly! Otherwise, it may separate. The best way to re-heat it is on the stove over low heat. If it does separate though, simply add it to a food processor and process until it comes back together.
Add You Own Notes
Video
Notes
- Nutrition info is for the keto caramel with molasses.
- 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.
- 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.
- 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!
- To use an erythritol-based sweetener, you'll have to add xanthan gum to keep it from crystalizing and not skip the molasses! To find the recipe using an erythritol-based sweetener, see my Turtles post.
- If you're using this caramel in a recipe where it needs to thicken and/or slightly set-up, you must use an erythritol-based sweetener (instructions in turtles post)! The allulose version will not thicken or set up enough to be used in other recipes. The paleo version will thicken and set up as-is.
- Nutrition information for 1 Tbsp. of the Paleo Caramel Sauce is as follows: Calories: 76 Carbs: 7 Protein: 1 Fat: 5 Fiber: 1
- Are you more of a visual learner? Watch the YouTube video!!! *Note- This was one of my very first videos and we were still working out some kinks.
Nutrition
NET CARBS = Total Carbs - Fiber
Nutritional information is approximate and may vary. Sugar alcohols are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Silas says
I have to stay away from sugar, what can I sun for molasses?
Cassidy Stauffer says
Hi Silas!
If you have to stay away from molasses, you can simply omit it. The caramel just won't have quite as much depth of flavor. Or you could add some monkfruit/allulose brown sugar for some extra flavor. I recommend this over an erythritol-based brown sweetener because erythritol can sometimes make the sauce grainy. I hope this helps!!!
XO,
Cassidy
Shayla says
Thank you for this recipe! I love Caramel, and I’ve not been able to find a good milk free keto car mode so I’m looking forward to trying this one. In your nutrition facts, what is the serving size? Thanks! I am also wondering if you have tried this with Choc Zero Carmel or maple syrup instead of the Lakanto? I have used both syrups for various things, including on keto pancakes and in coconut yogurt :-), and I strongly prefer Choc Zero over Lacanto, so wondering if it would work in this recipe ?
Cassidy Stauffer says
Hi Shayla! The serving is approximately 1 Tbsp. I haven't tried this with Choc Zero but I've heard great things about it! Also, lately, I've been adding just a tsp or two of molasses instead of sugar-free maple syrup because it adds such a great, deep caramel flavor with very few carbs and I'm loving it so much better than maple syrup! I updated the recipe card to include the change 🙂
-Cassidy
Kortney says
I'm always so amazed at how many things can be made Keto friendly. Coconut cream is such a great ingredient - does this caramel taste strongly of coconut?
Cassidy says
Hi Kortney! I don't think it has a coconut taste at all, but I use coconut all the time and may just be used to it! There are so many flavors going on though, if you can taste the coconut it would be very faint 🙂 Hope that helps!!!
patricia says
what would you suggest using for the non-dairy butter? I have to be dairy free. Thanks for your help
This looks so delicious!
Cassidy says
Hi Patricia! I prefer Earth Balance Buttery Spread (the soy free version) because it most closely tastes and melts like butter and is found in most stores now 🙂 I've see that Nutiva has a butter flavored coconut oil that many people like, but I'm just not sure if coconut oil would work in this recipe. If you give it a shot let me know how it turns out!!! Hope that helps!!!
-Cassidy