This is the BEST Keto Caramel Sauce recipe you will ever find! It not only has a rich, caramel taste – but it’s thick, creamy, pourable, and is dairy free!
**As a special gift to my readers, I’ve teamed up with Lakanto to give you a 20% off coupon when you use the code CRAVEABLE at checkout!!!**
I am so excited to finally share my keto caramel sauce with you today!!! I was planning on sharing this recipe with you weeks ago, but things didn’t go quite as planned. I figured it would be no big deal to come up with a Keto Caramel Sauce recipe since I already have a killer Paleo Caramel Sauce. I thought all I had to do was switch out the coconut palm sugar for swerve, omit the honey, and I’d be good to go. It did NOT work like that though!
The Challenges Of Keto Caramel Sauce
When testing my caramel sauce, I quickly found out that erythritol (or Swerve, the brand I was using) crystallizes like crazy. Who wants a grainy caramel sauce!?! I even tried using powdered Swerve and, while it helped, it was still too grainy for me.
Also, I wanted a deeper caramel flavor that I just wasn’t achieving. In my original Paleo Caramel Sauce recipe I use coconut palm sugar, which has a natural caramel flavor. However, when I made the switch to Swerve it just didn’t have that deep, caramel flavor and color I was looking for.
After weeks of testing and forcing my family to eat my failed grainy caramel sauces, I finally found the magic ingredients to fix all my problems!!! The 3 ingredients that forever changed my keto caramel sauce are:
- Lankanto Maple Flavored Syrup
- Xanthan Gum and
- Golden Lakanto Monkfruit Sweetener or Brown Swerve
Lankanto Maple Flavored Syrup
Lankanto Maple Flavored Syrup is the #1 ingredient that you absolutely can’t do without when making a Keto 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 stabalizer 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. Uhm, I don’t want a gloopy sauce do you!?!
Lakanto Golden Monkfruit Sweetener or Swerve Brown
When I first started experimenting with a keto caramel, I was using the traditonal white Swerve sugar and it was missing that deep, caramel flavor and color. I ended up adding molasses, which worked really well but added to the carb count. Then I discovered that Swerve and Lakanto both make brown sugar versions – what!?! It was just what I was looking for! By switching to their brown sugar versions, along with browning the butter, it gave my sauce the rich, caramel flavor I was looking for. No molasses required!
The brown sugar versions are a bit harder to find though, so if it’s not sold at a store near you, you can order it HERE. If you need to use the white variety though, just add a tsp. of molasses ?
And just as a side note, I prefer the Lakanto Monkfruit Sweetener over the Swerve for this particular recipe. Swerve is all erythritol while the Monkfruit Sweetener is part erythritol and part monkfruit. Since the monkfruit has less erythritol in it, it seems to turn out a bit creamier. However, both will work!
I hope you enjoy my Creamy Keto Caramel Sauce!! Let me know what you think in the comments below!
Looking for more keto recipes? This would go great drizzled over my Keto No-Bake Cheesecake Bites! Or check out my Keto Peanut Butter Cups, Keto Turtles, and Cinnamon No-Bake Keto Donut Holes
The BEST Keto Caramel Sauce {Dairy Free & Vegan}
Ingredients
- 4 Tbsp. Butter can use non-dairy
- 3 Tbsp. Lakanto Monkfruit Sweetener, golden if you cannot find the golden variety add 1 tsp. molasses to give it a nice caramel flavor and color
- 2 Tbsp. Lakanto Maple Flavored Syrup
- 1/2 Cup Coconut Cream
- 2 tsp. Pure Vanilla
- 1/8 tsp Sea Salt
- 2 Tbsp Purified Water
- 1/4 tsp. Xanthan Gum
Instructions
- In a medium-sized saucepan, melt the butter over medium heat and bring to a boil
- Allow to boil 2-3 minutes, or until it turns a deep golden color and has a nutty aroma. Stir frequently and do not allow to burn.
- Stir in the golden Lakanto Monkfruit Sweetener, Lakanto Maple Flavored Syrup, and xanthan gum. Stir until dissolved.
- Remove from heat and stir in the coconut cream until melted.
- Place back over heat and bring to boil. Boil 1 minute, stirring continually.
- Remove from heat and stir in the vanilla, water, and salt (if using). Cool 10 minutes before serving to slightly thicken.
- Store in the refrigerator in a mason jar or other covered dish. Sauce thickens considerably when refrigerated. To serve after refrigeration, simply heat over low heat in a small saucepan for 1 -3 minutes. Watch it carefully, as it goes from thick to thin in a matter of seconds. If you over-heat it and it's too thin, allow to cool around 10 minutes and it will be perfect 🙂
Notes
Nutritional information is approximate and may vary.
Pin Keto Caramel For Later
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 ?
Hi Shayla! The serving is approximately 2 Tbsp. I haven’t tried this with Choc Zero but I’ve heard great things about it! If I try it in this recipe I will come back and update the post, or if you try it please come back and let me know how it turned out, thanks!!! I hope this helps and you enjoy the caramel!!!
-Cassidy
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?
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!!!
what would you suggest using for the non-dairy butter? I have to be dairy free. Thanks for your help
This looks so delicious!
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