Easy Sugar-Free Salted Caramel Sauce
This low carb, sugar-free, salted caramel sauce is the perfect addition to hundreds of recipes! This incredibly easy and delicious recipe only requires four ingredients and is ready in under 30 minutes!
Many Attempts Later…
Over the last 6 months or so, I have been trying to make the perfect salted caramel sauce. I have tried several different sweeteners (golden and white erythritol, powdered Swerve, xylitol and allulose) and different quantities of butter and heavy cream to achieve the ultimate smooth, rich and velvety salted caramel sauce. Well, last week, I finally did it! I now, present to you, one of my FAVORITE sauce recipes in the world!
Smother it, drizzle it, or eat it by the spoonful…
Salted Caramel Sauce is one my ultimate weaknesses. I cannot have it in the house and not sneak in multiple spoonfuls of this velvety goodness! I love it on it’s own as well as on:
- Pancakes/ Waffles
- Ice Cream
- Whipped Cream
The Fabulous Four…
Err…only four ingredients! Gimme the recipe NOW!
- 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 I have found 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!” so I always have a crazy amount of it in the refrigerator! It is a crucial ingredient in SO many of my recipes, and this one is no different. I tend to use unsalted butter (since I buy it in bulk) but using salted butter totally works!
- Heavy Whipping Cream – This is an ingredient that I hardly ever used to have in my house…but now, I have at least two cartons in my fridge at a time!
- Salt – Add anywhere from 1/2 tsp to 1 tsp depending how salty you like your caramel sauce. I try everything whilst I’m cooking, but let me warn you guys, this stuff will burn your mouth if you try it as you’re making it! Be careful!!
Side note: If you want just plain ol’ caramel sauce, just omit the salt!
Helpful Tips & Tricks…
Making the perfect Salted Caramel Sauce is incredibly EASY, and even though the recipe is super straightforwrd, I do have a few handy tips and tricks 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 won’t be super thick when it’s first poured into a glass air-tight container, but it will thicken up as it completely 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, it is best to warm it up slowly. If you are going to use a microwave, then reheat the sauce in 15-second increments, stirring in between, until it reaches your desired consistency. If you reheat it in a saucepan, do so in a saucepan, over a low-medium heat, stirring frequently.
Easy Sugar-Free Salted Caramel Sauce
- 3/4 cup Allulose (can substitute for Xylitol)
- 1/2 cup butter cubed (salted or unsalted)
- 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.