Easy Sugar-Free Salted Caramel Sauce
This low carb, sugar-free, salted caramel sauce only requires four ingredients and is ready in under 30 minutes. It is smooth, silky and perfect for hundreds of recipes!
Smooth, Silky Perfection…
This recipe took several attempts to master. I tried different sweeteners, measurements and techniques. And this recipe, is perfection (bonus, it’s dead easy to make as well!) It truly is one of my favorite sauce recipes in the world, and I couldn’t wait to share it with you all!
The Fabulous Four…
Only four ingredients are needed:
- Allulose – This is by far the best sweetener to use when it comes to this salted caramel sauce. As I have mentioned above, I have tried it with all sorts of sweeteners, and Allulose is the only one that doesn’t cause crystallization. However, if you are having trouble finding Allulose, then Xylitol is the second best sweetener to use.
- Butter – My grandpa used to always say “everything is better with butter!”…and it’s true. I use unsalted butter, so I have control over how the saltiness of the recipe, but if you like it super salty, using salted butter will works.
- Heavy Whipping Cream – This gives the sauce, that rich and creamy taste and texture.
- Salt – Add anywhere between a 1/2 tsp to 1 tsp, depending how salty you like your caramel sauce. Now, it’s important to note that this stuff will burn your mouth if you are a “taster” as you cook (like myself). So, I strongly advise you guys to resist the temptation of trying it, until it cools down!
Smother it, drizzle it, or eat it by the spoonful…
This low carb, sugar-free velvety goodness is delicious on it’s own, as well as on Perfect Keto Blender Waffles, Easy Sheet-Pan Pancakes and in Caramel Apple Pie Cookies. I also love to drizzle it on low carb cheesecake, ice cream and brownies!
Side Note: If you want just plain ol’ caramel sauce, just omit the salt!
Helpful Tips & Tricks…
Making this perfect Salted Caramel Sauce is incredibly EASY, and of course, I have a few handy tips and tricks for you, that I have learned along the way.
- Use room temperature butter and heavy cream – This will ensure that the Allulose won’t seize up and clump…ultimately ruining the perfect consistency!
- Don’t walk away – This is crucial. Caramel can quickly burn, so don’t walk away from it until you reach the cooling down step.
- Be Patient – The first couple of times that I made this sauce, I thought it was never going to turn into a thick, buttery caramel sauce. But, let me assure you guys, it does…you just need a little patience. It also won’t be super thick when it’s first poured into a glass air-tight container, but it will thicken up as it cools down.
- Have all the ingredients at the ready – Again, caramel can burn fast. So, make sure you have all your ingredients measured out and ready to go, before starting the cooking process. (This is one of the few recipes that I really prepare for, before I start cooking!)
- Reheat it in 15-second increments – When it comes to reheating this sauce, I find it best to do in a saucepan, over a medium-high heat, stirring frequently.
More Recipes You Might Like…
Easy Sugar-Free Salted Caramel Sauce
- 3/4 cup Allulose (can substitute for Xylitol)
- 1/2 cup butter cubed
- 1/2 cup heavy whipping cream
- 1/2-1 tsp salt
- Melt the allulose in a large saucepan, over a medium heat, swirling the pan occasionally until it's melted.
- Whisk in the butter until it has completely melted.
- Whisk in the heavy cream. At this point, it will bubble up. If you feel It is bubbling to vigorously, then reduce the heat slightly.
- Whisk the sauce frequently. It's ok to let the sauce bubble up, but once it's been bubbling fr about 15 seconds, whisk it again. Keep doing this for 7-8 minutes, until it thickens and turns into a light-medium caramel color.
- Turn off the heat and whisk in the salt. (Don't worry if you feel your sauce is a little thin at this point, because It will thicken up as it cools down).
- Allow it to cool for 10 minutes in the saucepan.
- Pour the caramel sauce into an air-tight container, and store it in the refrigerator for up to two weeks.
Servings: 12 (2 tbsp per serving – makes about 1 1/2 cups)
Net Carbs: 0.2g
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible, but I advise you calculate the nutritional information yourself using your favorite nutrition calculator. Also, please note I remove the Allulose sweetener from the carb count and net carb count, as it has shown that it doesn’t affect blood sugar levels.