deadly caramel sauce (because everything is better with caramel)

Indulge in this deadly caramel sauce without feeling an ounce of guilt because this baby is sugar-free. And don’t worry about it tasting fake or having an aftertaste, I promise—it’ll be love at first spoonful!

Enjoy silky, perfectly sweetened, easy caramel sauce that you can add to everything! From caramel cups to homemade Twix bars to topping low-carb apple cake. You can even add it to coffee or smoothies if you’re feeling really adventurous! Let your imagination take you to places you’ve never gone before (clearly I need to get out more).

how to make caramel sauce without cream

This homemade caramel sauce is so easy to make. You basically, put it on the stove and let it simmer for 15 minutes. Doesn’t get much easier than that!

Brown the butter first (unless you’re using ghee– then you can just add that to a saucepan and melt). To brown the butter, add it to a small pan on medium heat. Stir occasionally. After 4 – 5 minutes, brown bits will form along the bottom and it should start to smell caramel-like. When that happens, you’re all set!

Next, add the coconut cream, xylitol or sweetener of choice (see notes) and bootstrap molasses. Stir once and then let it simmer on low-medium for 15 minutes. It will reduce down slightly and have a caramel consistency. Take off the heat and add the vanilla and salt.

If the caramel looks broken, you can easily fix it by adding a tablespoon of warm water and whisking it until it’s smooth again.

how to store caramel sauce

This caramel stores well in the fridge, especially if you use xylitol or allulose as your sweetener. If you use erythritol like Swerve or Lakanto, it may crystalize over time. Store it in a sealed container. When you’re ready to use it, microwave it in 30-second intervals until it’s warm and thinned out a bit. Then it’s ready to pour!

recipes that use caramel sauce:

• the most amazing caramel cups (keto)
• homemade twix bars (keto, GF)
• easy low carb apple cake that actually tastes like the real thing
• gooey chocolate coconut bars

make caramel sauce stat!

Xylitol

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Allulose

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Coconut cream

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Vanilla extract

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Sauce pan

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deadly caramel sauce (because everything is better with caramel)

0 from 0 votes

Recipe by Karen Course: DessertCuisine: AmericanDifficulty: Easy

Servings

12

tablespoons

Prep time

5

minutes

Cooking time

20

minutes

Calories

57

kcal

Ingredients

• 3 tbsp. unsalted butter or ghee

• 1/4-1/2 cup xylitol or allulose (see notes)

• 5.4 oz. or 2/3 cup of coconut cream (the solid part of full-fat coconut milk)

• 1/4 tsp. kosher or sea salt

• 1 tsp. blackstrap molasses (optional)

• 1/2 tsp. vanilla extract

Directions

• First step is to brown the butter. If you’re using ghee, you can skip this step and simply melt the ghee in a sauce pan. Add butter to a small pan on medium heat. Stir occasionally. After 4 – 5 minutes, brown bits will form along the bottom and it should start to smell caramel-like. Once it does, add the coconut cream, xylitol and molasses.
• Stir once and then turn up the heat slightly and simmer the caramel for 15-20 minutes (you don’t need to stir). After 15 minutes, the caramel should have reduced down and thickened to a caramel consistency. See TIPS section if the consistency looks broken.
• Remove from burner and add vanilla and salt. Whisk and cool.
• Store in a sealed container in the fridge.

Notes

• Xylitol or allulose work best for caramel sauce because they stay smooth afterward. Erythritol (like Swerve or Lakanto) tends to crystallize over time. With that said, I have used Swerve and it works if you plan on using it right away and not storing it for a long time. Allulose isn’t as sweet as xylitol so you’ll probably use 1/2 cup for that. Taste test after 1/4 cup and add a tbsp. at a time until you’ve reached the desired sweetness.
• Some times the butter/sweetener/coconut cream mixture looks as though it’s broken in the pan after being heated. If it does, add a tablespoon of hot water and whisk. This will bring it back to a creamy state.
• This recipe calls for molasses which is not low-carb however the small amount makes it negligible in net carbs if you’re following a strict keto diet.

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