Easy Keto Caramel Sauce

easy keto caramel sauce

easy keto caramel sauce

Caramel sauce is just one of those things that makes everything else taste better.

Cookies that are bland? Add caramel sauce.

Ice cream just plain vanilla? Add caramel sauce.

Brownies need a little something extra? Add caramel sauce.

Spicing up your daily coffee with some whip cream? Might as well add a bit of caramel sauce too.

Caramel sauce is super versatile and until now I'd been using my Sugar Free Low Carb Caramel Sauce recipe I made a few years back and it was super tasty, don't get me wrong, I'd still make it today and be happy with it. BUT to say it couldn't be improved would be a lie.

So now, here we are after some experimenting with a new EVEN BETTER Easy Keto Caramel Sauce recipe that to me is actually even easier to make. 

This caramel is gooey and has that tradition creamy mouth-feel of real caramel. It tastes so similar, you wouldn't even know it's keto friendly.

sugar free keto caramel sauce

The best part about this caramel is that you can kind of choose your thickness to best fit whatever it is you are making it for. 

If you are making a sauce to drizzle over a cake you can keep it thin but if you are making it to use as a filling or inside something, you can also easily thicken it.. and it bakes super well! No runny messes with this one. You can check out my recent Keto Chocolate Caramel Filled Cookies to see it in action.

Overall, this recipe is a staple that I think everyone should have when baking keto!

Tips for Making Easy Keto Caramel Sauce

  • When making your caramel sauce, you want to brown your butter, be careful not to burn it. Also once the sauce is done, give it some extra stirs to thicken it even more if you want to use it for a filling. The more you stir, the thicker it gets.
  • If you are using your caramel sauce to drizzle on top of something, you can probably get away with leaving the xanthan gum out entirely. This will keep your sauce from becoming too thick. You can always add a teeny pinch if you feel it still needs it.

low carb sugar free caramel sauce

Easy Keto Caramel Sauce

Serves: ~9 tbsp or Just over 1/2 cup of caramel sauce

Ingredients:

Directions:

  1. In a small sauce pan or non-stick frying pan, turn the heat on to medium and add your butter. Whisking often, cook it until it starts to get bubbly (~3min).melted butterbubbling melted butter
  2. From there it will start to turn a golden brown colour, keep whisking but once it turns a slightly deeper brown (without burning it) remove it from the heat and continue to whisk it while adding in your 1/4 cup heavy cream. browning butterbrowned butterheavy cream and browned butter
  3. Turn the heat to low and place the pan back on the burner, whisk until the mixture starts to thicken slightly. Then remove from the heat again and mix in your sweetener, vanilla extract, xanthan gum and salt. keto caramel sauce
  4. At this point, you can shut the burner off and just continue to whisk everything together off the burner until it becomes thick. Once thickened, use a spatula to scrape it into a small bowl and set aside to cool. Then use immediately OR place in the refrigerator covered until you want to use it for up to 5 days.easy keto caramel saucebest keto caramel sauceeasy low carb caramel sauce
  5. Right before you use this caramel sauce, give it a good stir with a spoon to bring everything back together (sometimes the butter wants to separate a little). This also thickens the caramel sauce even further making easier to work with (of course if you don't add xanthan gum you won't have to worry about it thickening more, stirring it will just help bind everything back together).

Nutrition for 1 tablespoon (1/9th) of caramel sauce: 67 calories | 8g fat | 0.2g NET carbs | 0g protein | 0.1g fibre

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easy keto caramel sauce
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Easy Keto Caramel Sauce

Prep Time2 mins
Cook Time10 mins
Total Time12 mins
Course: Dessert
Keyword: easy keto caramel sauce, keto caramel sauce
Servings: 9 tablespoons or ~1/2 cup
Calories: 67kcal

Ingredients

Instructions

  • In a small sauce pan or non-stick frying pan, turn the heat on to medium and add your butter. Whisking often, cook it until it starts to get bubbly (~3min).
  • From there it will start to turn a golden brown colour, keep whisking but once it turns a slightly deeper brown (without burning it) remove it from the heat and continue to whisk it while adding in your 1/4 cup heavy cream.
  • Turn the heat to low and place the pan back on the burner, whisk until the mixture starts to thicken slightly. Then remove from the heat again and mix in your sweetener, vanilla extract, xanthan gum and salt.
  • At this point, you can shut the burner off and just continue to whisk everything together off the burner until it becomes thick. Once thickened, use a spatula to scrape it into a small bowl and set aside to cool. Then use immediately OR place in the refrigerator covered until you want to use it for up to 5 days.
  • Right before you use this caramel sauce, give it a good stir with a spoon to bring everything back together (sometimes the butter wants to separate a little). This also thickens the caramel sauce even further making easier to work with (of course if you don't add xanthan gum you won't have to worry about it thickening more, stirring it will just help bind everything back together).

Notes

  • When making your caramel sauce, you want to brown your butter, be careful not to burn it. Also once the sauce is done, give it some extra stirs to thicken it even more if you want to use it for a filling. The more you stir, the thicker it gets.
  • If you are using your caramel sauce to drizzle on top of something, you can probably get away with leaving the xanthan gum out entirely. This will keep your sauce from becoming too thick. You can always add a teeny pinch if you feel it still needs it. 

Nutrition

Serving: 1tablespoon | Calories: 67kcal | Carbohydrates: 0.2g | Fat: 8g | Fiber: 0.1g

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