This Keto Caramel Sauce is so easy to make, and you’ll never look at store bought sauces the same again. You truly only need 5 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 keto and low carb diets, you will fall in love with this homemade 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 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.
Store in the fridge in an air tight container for up to 10 days.