Whether you want topping for ice cream, the base for a frosting, or just a spoonful of something sweet this easy sugar free caramel sauce is exactly what you need! This easy tutorial will teach you how to make the best sugar free caramel sauce.
Some people are chocoholics but I am a caramel lover to my core. Do you say care-a-mel or car-mal? I prefer the former personally.
Caramel cake, caramel coffee, caramel apples, my love for caramel knows no bounds. I will choose the caramel version of anything every time.
Now that I really don’t partake in sugary foods anymore, anything caramel I’ve eaten has been artificially flavored. Since caramel is made by cooking sugar and butter until it, well, carmelizes, making it sugar free isn’t exactly easy.
That is, until allulose came on the scene. Now we can have rich, buttery, creamy caramel sauce that is sugar free, clean, and low glycemic index! Yay!
This recipe for caramel sauce with allulose is very easy to make. I’ll walk you through the steps to help you make your best sugar free and keto caramel sauce yet!
This Is The Best Sugar Free Caramel Sauce Ever
And this is why:
- Tastes like the real caramel sauce you’re used to
- Only 3 ingredients required
- Delicious on top of ice cream, cakes, pancakes, muffins, etc
- Keto friendly
- Kid approved
- Easy to prepare
- Keeps well in the refrigerator
How To Make Keto Caramel Sauce At Home
This keto and sugar free caramel sauce is really easy to make. You only need a couple of ingredients and tools to make this sauce.
Here’s what you need:
- Small sauce pan
- Whisk or rubber spatula
- Kitchen scale
- Measuring spoon
The only thing you really need is patience with this recipe. It’s kind of similar to making homemade pudding. Slow and steady wins the race!
This keto caramel sauce is all about slowly cooking the allulose and butter until it deepens in color and flavor. A series of melting, bubbling, and whisking will yield a smooth, buttery, and deep golden sugar free caramel sauce.
What Is Allulose?
You may have heard the term allulose floating around the low carb and sugar free world recently. Allulose is a natural sugar alternative. But, unlike sugar, it is not metabolized by the body and used for energy. This makes it similar to monkfruit or erythritol.
Allulose is relatively new to the low carb food scene so it can be slightly confusing when you’re trying to read nutrition labels on foods that contain allulose. Since it is not a sugar alcohol, it will be listed in the carbohydrate field but not the sugar alcohol field. Here is a good article for you to read more.
Thus, most foods will have an area on the packaging that tells you how many grams of allulose there are per serving so that you can subtract that from your carbohydrate count for your net carbs. For example:
Total Carbs 5g – 0g sugar alcohols – 5g allulose = 0g net carbs
Can Another Sweetener Be Substituted?
So why do we use allulose instead of a more commonly used low carb sweetener in this sugar free caramel sauce? Well, that’s because allulose acts just like white sugar.
So when we melt it down with butter, it mimics sugar much more so than erythritol or monkfruit (which would leave you with a grainy caramel). I do not recommend substituting this ingredient in your keto caramel sauce.
You can find allulose online at Amazon and health food stores.
Try This Keto Caramel Sauce On These Recipes
- Easy Low Carb Peach Cobbler
- Dairy Free Chocolate Cake {keto, paleo, gluten free}
- Easy Keto No Bake Cheesecake
- Mini Keto Cheesecakes
- Ice Cream Sundae Cake
Sugar Free Caramel Sauce
Ingredients
- 50 g unsalted butter
- 8 tablespoons 80g allulose
- 100 ml heavy cream about 1/2 cup
Instructions
- In a sauce pan, melt butter and allulose over low heat.
- Stir continuously until the butter and allulose is completely melted and begins to boil. This will take about 5 mintues.
- Let the mixture boil for 3 mintes while you stir.
- Keep stirring and slowly pour in the cream. Continue stirring while the mixture cooks and reduces for about 4 minutes. The sauce should coat the back of a spoon and there should be a line around the inside of the pan where the sauce has reduced.
- Once the sauce has reached the desired consistency, transfer to a small glass jar and let cool until ready to use.