Easy 3 Ingredient Keto Caramel Sauce

Keto caramel sauce made easily with 3 simple ingredients. No aftertaste at all , you won’t know it’s sugar-free!

Caramel sauce is one of those things I thought I had to give up. True there is Choczero and Walden Farms, yet they aren’t quite the same. Packing flavor isn’t the issue, encompassing original flavor is. But now, that’s no longer an issue.

Forming a keto caramel sauce is far easier than you may think. It requires only 3 ingredients!

The key to the sauce is low and slow cooking. For the sweetness it’s all about the allulose. You’re welcome to use xylitol as well. These two sweeteners have no aftertaste. So, they work best in thin or non bulking desserts such as this that require a certain amount of sweetness. Other sweeteners can work as well but of course the results will vary.

Why only 3 ingredients?

Simple put this is how you make caramel sauce. So, a keto caramel sauce would be no different. Which is why you won’t believe it’s keto friendly. Caramel sauce is cream, sugar and butter, that’s it. Since cream and butter are keto the only thing that has to be replaced is the sugar in the recipe.

With this point in time with keto we have so many options with everything. In order to replace the sugar it was just a matter of finding the right the sweetener. Here comes allulose!

In the video above I state why I choose to use allulose in a dish such as this.

How to make a brown butter keto caramel sauce:

• Start with a sauce pan on low to medium heat. You want to have your heavy cream and sweetener sitting on the side for easy access.
• Begin the browning of the butter. Continue stirring the entire time. Butter will go through 3 stages with the last being the quickest and most crucial.

• Stage 1 is the melted cloudy butter phase we have all seen. Then the butter will go from translucent to transparent. Lastly, the butter will start to foam which is the final stage where you will see brown specs forming.

• You will easily see and smell when you reach the browned butter state. When this happens pour the heavy cream and sweetener in quickly to stop the butter from cooking any further.

• At this point you will see very minimum boiling of the sauce. It took mine about 40-45 minutes to reduce to a thickened sauce. Stove tops will vary. But too high of heat and you will burn the cream at the bottom of the pot.

• It will be on the thin side but much thicker from where you started. As it cools it will continue to get thicker and thicker until it reaches the smoothness you recognize as caramel.

Easy 3 Ingredient Keto Caramel Sauce

Keto caramel sauce made easily with 3 simple ingredients. No aftertaste at all , you won't know it's sugar-free!

4.75 from 16 votes

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Servings 0

Calories 81.2 kcal

Ingredients

 

• 6 tablespoon salted butter
• 1 cup Heavy cream
• 1/3 cup granulated allulose (BUY HERE!)

Instructions

 

• Begin with a sauce pan on low to medium heat. You want to have your heavy cream and sweetener sitting on the side for easy access
• Begin the browning of the butter. Continue stirring the entire time. Butter will go through 3 stages with the last being the quickest and most crucial
• Stage 1 is the melted cloudy butter phase we have all seen. Stage 2 the butter will go from translucent to transparent. Stage 3 the butter will start to foam which is the final stage where you will see brown specs forming.
• In the final stage stirring is the most critical. Those brown specs create browned butter. But if too high of heat or left a few seconds too long they will create burned butter
• You will easily see and smell when you reach the browned butter state. When this happens pour the heavy cream and sweetener in quickly to stop the butter from cooking any further.
• Give it a stir and drop the heat low. On your stove top I recommend the lowest setting or the second to lowest. This process is going to allow the water to cook out of the heavy cream and butter to give you a smooth sauce
• You will see very minimum boiling of the sauce at this point. It took mine about 40-45 minutes to reduce to a thickened sauce. Stove tops will vary. But too high of heat and you will burn the cream at the bottom of the pot
• Stirring isn't needed but with allulose it won't hurt anything. I only stir twice. Once in the beginning to combine and at the end to blend the remaining stubborn cream and butter.
• Transfer out of the pan into a bowl or glass jar to remove from heat. You don't want to leave that sticky stuff in your pot that will be a hard clean up.
• It will be on the thin side but much thicker from where you started. As it cools it will continue to get thicker and thicker until it reaches the smoothness you recognize as caramel. See storing instructions below.

Notes

Storage tips

• The best consistency will be when if first cools at room temperature. I left mine out for 3 days before putting in the refrigerator. And it was fine. I will take a leap of faith and say it last as long as your heavy cream or butter expiration date.
• After you place it in the refrigerator it will harden up like traditional butter. The smoothness that you had before will never happen again. This is why I only make it when I am using it in order to keep the proper smoothness.
• DO NOT EVER place this in the microwave if you pull it out of the refrigerator allow it to warm up on a counter. That way it will still hold together. If you put it in the microwave the butter will separate from the cream and it'll never be the same. Trust me I have done it.

Nutrition

Nutrition Facts

Easy 3 Ingredient Keto Caramel Sauce

Amount Per Serving (1 tablespoon)

Calories 81.2 Calories from Fat 80

% Daily Value*

Fat 8.9g14%

Saturated Fat 5.7g36%

Trans Fat 0.3g

Cholesterol 25.6mg9%

Sodium 29.7mg1%

Carbohydrates 0.3g0%

Sugar 0.3g0%

Protein 0.4g1%

* Percent Daily Values are based on a 2000 calorie diet.

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