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Keto Caramel Sauce

Keto Caramel Sauce

Rich, buttery, and sugar-free—Keto Caramel Sauce brings sweet satisfaction without carbs. Perfect for desserts, pancakes, or coffee!
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Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 30 minutes
Servings: 1 Bowl
Course: Appetizer
Cuisine: American
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup unsalted butter
  • ½ cup granulated erythritol or allulose (allulose gives smoother texture)
  • ¾ cup heavy cream
  • 1 tsp vanilla extract
  • Pinch of salt

Equipment

  • 1 Small saucepan
  • 1 Whisk or silicone spatula
  • 1 Measuring Cups & Spoons
  • 1 Glass jar (for storing)
  • 1 Heat-resistant spoon

Method
 

  1. Melt the Butter: Brown butter in a medium saucepan over moderate heat.
  2. Add Sweetener: Add the erythritol or allulose and mix well. Whisk until the sugar begins to melt and lightly caramelize ~3–4 minutes.
  3. Pour in the Cream: While whisking add the cream gradually as well. This is normal—to also bubble up.
  4. Simmer and Thicken: Turn the heat to low and simmer the sauce for about 8–10 minutes, stirring occasionally until it has thickened and darkened.
  5. Finish with Vanilla & Salt: Remove from heat. Add vanilla and a bit of salt for balance of flavor. By cooling slightly it will also thicken up a lot more on resting.

Notes

  • It is easiest with allulose that will really help you with the caramel texture.
  • Do not leave the kitchen while cooking — it burns very quickly.
  • As sauce cools down, it will thicken, reheat sauce slowly if necessary.
  • Serve in a jar and store in the fridge for up to 2 weeks.
  • Brewery Note: Shake a little if it separates – and shake (or stir) before reusing!