This Salted Keto Caramel Sauce is so easy to make, and you’ll never look at store bought sauces the same again. You truly only need five simple ingredients to get a luxurious and delicious salty caramel treat, without any sugar. You will love the salted aspect of this caramel sauce, along with the subtle hints of vanilla. Perfect for sugar free, keto and low carb diets, you will fall in love with this homemade salted caramel sauce!
Do you love salted caramel sauce but you’re looking for an easy and quick solution for a low carb or keto diet? We’ve got you covered with this keto caramel sauce! Rich and luxurious, this caramel sauce is such a game changer for anyone watching their carb or sugar intake who has a sweet tooth. You only need 5 ingredients to make it, so how great is that?! This keto salted caramel sauce has a hint of vanilla for that extra something special.
Need something to drizzle over ice cream, cakes, cookies, drinks and more? You’ll wonder why on earth you ever spent a bunch of money on crappy store bought sugar free caramel sauces.
Ingredients:
- Salted grass fed butter (like Kerrygold)
- Heavy whipping cream
- Allulose sweetener* (sweetened to taste)
- Pink Himalayan salt or kosher salt
- Vanilla extract
How to Make Keto Caramel Sauce!
- In a pan or cast iron skillet, add butter over medium heat and allow it to melt. Move butter around every so often until it browns. This should take 5-7 minutes. You will notice brown spots in the butter and it will begin to smell sort of nutty. In this step it is very important to keep an eye on the butter the whole time. Don’t walk away, or it could easily burn.
- Once the butter is browned, lower the heat to medium and add the heavy whipping cream. This will cool off the butter and keep it from burning. Stir constantly to combine for a few minutes.
- After the browned butter and heavy whipping cream have combined, add in your allulose. Stir again until everything is combined completely, then add in some more salt.
- At this point, you’ll want to leave everything alone for a few minutes, probably about 10, while you let the skillet do it’s magic and become caramel! Once it starts to thicken up and become the consistency you want, stir in the vanilla extract and turn off the heat. It will continue to cook because it’s hot! You don’t want to burn it.
- We let ours become quite thick. you can see from the photo that we dragged a rubber spatula across and everything sort of separates and sticks, it’s definitely a thick caramel sauce now!
- Transfer the caramel in an air-tight jar. It will keep in the fridge for 7-10 days. To reheat, microwave slowly, removing to stir every 15 seconds. Alternatively you could put the jar in a sauce pan filled with water, to warm the caramel on the inside.
- Drizzle over this hot cocoa, cookies, cakes, and more. The sky is really the limit with this stuff, and we have to say – it changed how we do dessert in our household. Be prepared for tons of recipes including this delicious keto caramel sauce.
Ingredient Quality is Important for This Keto Salted Caramel Sauce Recipe:
Since you only need a few ingredients, for this keto caramel sauce, we do suggest using the best quality ingredients available to you. It will make all the difference. For instance, with your butter and cream, if you can find grass fed and organic use that! Since these are pretty key ingredients in the recipe, you will definitely want to use the best quality you can find since these flavors will really shine through.
When it comes to the optional vanilla, we do also recommend using real vanilla extract as opposed to imitation vanilla if you can, for a lovely warm flavor. The color of real vanilla extract will also deepen the flavor of the caramel. To get the best prices on high quality, butter, cream, salt and vanilla extract, head to Costco! Here’s a whole list of our favorite keto Costco finds.
What Is the Best Sweetener To Use For This Keto Caramel Sauce?
We highly recommend using allulose for this recipe, since it caramelizes like sugar and it won’t crystallize in the fridge after it cools. We cannot speak to the results of making caramel sauce with other sweeteners. To be honest we haven’t tried any other sweeteners for ourselves, so really can’t give advice, and wouldn’t recommend trying. You really need a sweetener that will caramelize like regular sugar so that the sauce holds it shape and doesn’t be come gritty. We do imagine however you could use an erythritol based sweetener like Swerve if you are going to consume all of the caramel sauce in one sittng.
We also advise sweetening this to taste, as we advise for most things, since everyone has different taste preferences. Ours ended up with 3/4 cup of sweetener, which was a good level of sweetness for our taste buds, but you could of course add more to taste.
What Is the Best Butter To Use?
For this keto salted caramel, we think that salted butter will make all the difference. Of course you can use unsalted butter and then add your own salt, but we liked using Kerrygold salted grass fed butter in addition to adding more salt later. We do recommend using high quality, grass fed butter if available, as the flavor is outstanding and will make an incredible difference in your caramel. The whole base of this sauce is browned butter, so it will play a significant role in the flavor.
What Type of Salt Should You Use in This Salted Caramel Sauce?
In addition to using salted grass fed butter, you will need some high quality salt. We love using pink Himalayan salt, because not only is it very tasty, it is also full of minerals. Use a high quality salt, if possible. Another great option is kosher salt, our favorite is the Diamond Kosher brand. The shape of these salt crystals are pyramid like, and they dissolve so wonderfully. We don’t recommend regular table salt for this recipe, because again, we love to be able to control the quality of this keto caramel sauce and the salt that goes into it. Table salt is considered to be a low quality salt with no nutrient value. Low quality salts make you bloat!
Since we do start with a base of grass fed salted butter, you will want to add salt gradually and to taste. Everyone has different taste preferences. We personally enjoy this keto salted caramel to be well.. salted!
What’s The Best Way to Store and Reheat This?
This keto caramel sauce will keep for 7-10 days in the fridge. We like to store ours in a glass jar. To reheat, you can place in the microwave and heat for 1 minute, stopping to stir it every 15 seconds. Just be careful not to burn it. You could also put your glass jar in a pan of boiling water, where it will reheat inside the jar.
Love This Keto Salted Caramel? Try It On Some of Our Recipes!
- Keto Pumpkin Spice Bulletproof Coffee
- Low Carb Turtle Cheesecake
- Salted Caramel Hot Cocoa
- Keto Apple Crumble Bars
- Banana Dream Cake (Low Carb and Gluten Free)
Check out this list of 85+ easy low carb and keto recipes for more ideas!
Shop This Recipe!
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Until next time,
Briana & Chamere
Keto Caramel Sauce
Ingredients
- 5 tbsp salted grass fed butter (like Kerrygold)
- 150 ml heavy whipping cream (about 2/3 cup)
- 3/4 cup allulose sweetener (or more, sweeten to taste)
- 1 tsp pink Himalayan salt (salt to taste)
- 1 tsp vanilla extract
Instructions
- In a pan or cast iron skillet, add butter over medium heat and allow it to melt. Move butter around every so often until it browns. This should take 5-7 minutes. You will notice brown spots in the butter and it will begin to smell sort of nutty. In this step it is very important to keep an eye on the butter the whole time. Don’t walk away, or it could easily burn.
- Once the butter is browned, lower the heat to medium and add the heavy whipping cream. This will cool off the butter and keep it from burning. Stir constantly to combine for a few minutes.
- After the browned butter and heavy whipping cream have combined, add in your allulose. Stir again until everything is combined completely, then add in some more salt.
- At this point, you’ll want to leave everything alone for about 10 minutes. Once the mixture starts to thicken up and become the consistency you want, stir in the vanilla extract and turn off the heat. It will continue to cook because it’s hot. You don’t want to burn it.
- Transfer the caramel in an air-tight jar. It will keep in the fridge for 7-10 days. To reheat, microwave slowly, removing to stir every 15 seconds. Alternatively you could put the jar in a sauce pan filled with water, to warm the caramel on the inside.
Notes
Nutrition
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.
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