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!

It's great with keto vanilla ice cream, berries, paleo cheesecake bites, paleo apple pie, used as a base to make turtles or peanut brittle, or even eaten straight off of a spoon!

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.

Or if you're looking for more keto sauces, be sure to check out this keto raspberry sauce and keto chocolate syrup!

Jump to:

• Ingredients
• Molasses
• Sweetener
• Frequently asked questions
• 🔪 Easy instructions
• Serving suggestions
• Storage
• Substitutions
• Top tips
• 📖 Recipe
• 💬 Comments

Ingredients

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.

Molasses

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!

Sweetener

For the keto sweetener, I recommend using allulose or a monk fruit/allulose blend because they dissolve beautifully, don't crystallize, and have NO aftertaste!

💭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

🔪 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.

Serving suggestions

My very favorite way to eat low-carb caramel is with keto ice cream! But it's also great with berries, paleo cheesecake, or even eaten straight off of a spoon 🥄

Storage

• 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.

Substitutions

• 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!

Top tips

• 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!

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📖 Recipe