Easy Sugar Free Low Carb Keto Caramel Sauce Recipe
This amazing sugar free, low carb, keto caramel sauce is made with just a few ingredients and can be customized with your favorite sugar free, low carb sweetener!
Keto Low-Carb Caramel sauce
If you’ve been searching for the best keto caramel sauce that tastes like traditional caramel sauce made with real sugar- but without the blood sugar spike-this is it.
This Easy Sugar Free Low Carb Keto Caramel Sauce Recipe is rich, buttery, smooth, and deeply golden with that classic deeper brown caramel flavor you love.
It’s made with simple ingredients, ready in a short time, and perfect for anyone following a keto diet, low carb diet, Atkins diets, or just reducing actual sugar.
Unlike traditional caramel sauce made with white sugar, brown sugar, or table sugar, this homemade keto caramel sauce uses a low carb sweetener that keeps net carbs low while delivering that true caramel flavor.
Let’s make the perfect keto caramel sauce.
Why You’ll Love This Sugar-Free Caramel Sauce
Caramel is one of those delicious toppings that instantly elevates a dessert.
But traditional caramel sauce is made with real sugar and malt extract, which causes a rapid rise in blood sugar and doesn’t align with a low-carb diet.
Whether drizzled over vanilla low carb ice cream or over French Toast, waffles or, or pancakes or to dip with some fresh berries, it’s comfort food.
Some of you might even enjoy this in your morning coffee!
Making a keto caramel sauce is super easy and requires just some basic ingredients like butter and cream. Any low carb sweetener will work for this recipe, but please read below for the one I think works best!
This version:
- Has just 1 gram net carbs per tablespoon
- Uses no white sugar or brown sugar
- Is made with heavy cream and unsalted butter
- Thickens beautifully without a candy thermometer
- Stores easily in a mason jar or glass jar
- Reheats perfectly
- Works for keto dessert recipes and low carb recipes
It’s truly a friendly caramel for midlife macros and anyone watching grams of carbs.
MICROWAVE SALTED CARAMEL SAUCE
I adapted this easy recipe for keto caramel sauce from my cookbook , Naturally Keto, which uses a few more ingredients for that perfect caramel flavor, but I wanted to make this recipe a little bit easier with less ingredients.
If you prefer to use the microwave rather than have to stand over the pot on the stove, check out my Keto Microwave Salted Caramel Sauce recipe.
TOOLS TO MAKE KETO CARAMEL SAUCE
Medium sized sauce pan– If you’re in the market for a really good, non-toxic pan, this stainless steel one is the way to go.
Large wooden spoon– I stopped using plastic spoons a long time ago, when I learned about all the toxins that can leach when heating. Now all I use are wooden spoons!
Mason jar– I use different sized mason jars for just about everything. To store things in like my Keto Gummy Bears and to keep my ingredients fresh in the fridge, like for my baking soda and my Keto Cereal and Granola.
Best Keto Sweeteners for Caramel Sauce
Not all keto sweeteners behave the same when heated over medium heat.
Monk Fruit Allulose Blend
My favorite option. It browns beautifully and mimics traditional caramel sauce texture. It doesn’t crystallize like erythritol sweeteners and gives a deeper brown color.
Allulose (Granulated or Liquid)
Allulose works very well because it caramelizes similarly to real sugar. If using half allulose and half monk fruit, that works too.
Erythritol Sweeteners
Due to recent discussions around erythritol sweeteners and adverse reactions in high amounts, I’ve updated older recipes to favor monk fruit allulose blends instead.
Avoid using a popular low carb sweetener that doesn’t caramelize -it won’t produce the best way to achieve caramel flavor.
Obviously this keto caramel sauce is good on everything and anything for dessert! My Butter Pecan Ice Cream would be a delicious as well as my Crustless Vanilla Cheesecake!
This recipe is just enough to use for my new Keto Instant Pot Cheesecake that serves 8!
Storage Tips
If it thickens too much, add a little bit of heavy cream and stir.
Store in a glass jar or mason jar.
Keep in an airtight container in the fridge.
Lasts up to 2 weeks.
Reheat in microwave for 30 seconds or warm gently in a sauce pan over low heat.
Midlife Macro Note
Traditional caramel sauce made with actual sugar is high in total carbohydrate and spikes blood sugar.
This version keeps total carbohydrate and net carbs low, making it supportive for fat loss while still enjoying dessert in small amounts.
Because it’s rich from heavy cream and butter, a tablespoon goes a long way, but yes this can be enjoyed on my midlife macro program.
Can I use coconut milk instead of heavy cream?
Yes. Full-fat coconut milk works well for dairy-free caramel sauce.
Does this taste like traditional caramel sauce?
Yes. Thanks to allulose, it develops a deeper brown and authentic caramel flavor similar to real sugar caramel.
Why did my sauce crystalize?
If you used erythritol sweeteners, they tend to crystalize after refrigeration. Reheat gently to dissolve.
Can I use half allulose?
Yes — half allulose and half monk fruit works beautifully.
Do I need a candy thermometer?
No. This is an easy recipe that does not require precise candy temperature.
With simple ingredients, a medium sauce pan, and about 15 minutes, you can make homemade keto caramel sauce that rivals traditional caramel sauce — without impacting blood sugar.
Whether you’re topping vanilla ice cream, drizzling over cheesecake, or adding it to your favorite keto dessert, this is truly the best keto caramel sauce for anyone living a low-carb diet lifestyle.
SUGAR FREE KETO CARAMEL SAUCE
Sugar Free Keto Caramel Sauce
Ingredients
- 6 tablespoons butter
- 1/2 cup Monk Fruit Allulose confectioners
- 1/2 cup heavy cream
- pinch salt
- 1 teaspoon caramel extract
Instructions
- Place the butter in a medium sized sauce pan over low heat, once melted whisk in the sweetener and cook for 3-4 minutes until nicely browned.
- Pour in the heavy cream and salt and bring to a boil, then simmer for 8-10 minutes until mixture starts to thicken. Once the mixture coats the back of a spoon and is reduced by half, it's done.
- Remove from the heat and stir in the caramel extract.
- Taste and adjust sweetener if needed. Use immediately and/or store in a glass mason jar in the fridge. Reheat in the microwave for 30 seconds.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach, and certified Life Coach. She has been Sugar Free & refined-carb free for 20 years and is the author of four cookbooks: Sugar-Free Mom, Naturally Keto, The 30-Day Sugar Elimination Diet, and her newest release, Good, Better, Best (2025). Her work focuses on helping women detox from sugar, eliminate cravings, balance blood sugar, and lose weight while enjoying delicious, nutrient-dense whole foods. Brenda is also the creator of the Midlife Macro™ Method and the weekly Midlife Macro Meal Plans™, designed specifically for women in perimenopause and menopause who want simple, high-protein, low-carb meals to support hormones, metabolism, and long-term health.She is the founder of the Sugar Free Fresh Start course and the Sugar Free Mom Tribe membership.
I love this sauce!
Thank you!
I tried this recipe but it didn’t work for me. I used all ingredients as instructed. It took 15-20mins to brown the sauce then a good 30 minutes to thicken it. It is very grainy and when it cooled it was a solid lump in my mason jar and very crystally. I used whipping cream 35% and Volypta’s Erythritol and Monkfruit extract.
Where did I go wrong?
I’m sorry you had trouble with the recipe. I used Monk Fruit with Allulose not erythritol. Erythritol crystalizes and I mentioned that in the post to not use it.
You didn’t use all the ingredients she used.
Maybe also try heavy cream instead of whipping cream and use the sweetener guidance as in the recipe. Best of luck. Hope the next try comes out well.
Can I use just erythritol sweetner here
Thx
You can but it will crystalize in the fridge.
I can’t get the link for the caramel extract to work. Can you please tell me what kind it is?
Thank you!
I’ve just updated it as the previous link was no longer available for that product. Here’s another I found https://amzn.to/4g9CN8y
How long will this keep in the refrigerator?
I’ve kept it in the fridge for a week.
Ugh- the ads and constant movement are driving me crazy!!!! It’s like clouds of GNATS buzzing around my head! I can’t get to any great content! Too much!
Top if every page is a JUMP TO RECIPE button that when you click it, brings you right to the recipe card at the bottom of the page.
Are you able to make this like regular “caramel” by using a SF brown sugar instead of using the flavored drops?
Are you using unsalted butter ?
I made three batches! So freaking good! Thank-you so much!
This amazing sauce is really appetizing and delicious and made it so easy.
That looks awesome!