Keto Caramel Sauce
Course: Condiments & Seasonings, DessertsCuisine: AmericanDifficulty: Easy
Servings
30
servingsPrep time
2
minutesCooking time
20
minutesCalories
34
kcalTotal Carbs
7
gramsNet carbs
.1
gramFat
3.7
gramsProtein
.1
gramThis caramel sauce is absolutely delightful. Because it utilizes allulose, it is not metabolized by the body and will not increase blood glucose or insulin, according to the International Food Information Council. That means you get a slightly less sweet than sugar caramel sauce that only has .1g of net carbs per tablespoon.
Ingredients
1 cup allulose (205g)
1/4 cup water (60mL)
6 TB salted butter (90g)
1/2 cup heavy whipping cream (120mL)
1/2 tsp vanilla extract (see note)
1/2 tsp bourbon (see note)
1 pinch fine sea salt
Directions
- Whisk together the allulose and water in a small sauce pan until it there is no more dry allulose and it forms a thick, even slurry.
- Turn the heat to medium and whisk periodically until all of the allulose has dissolved and the liquid is clear and bubbling, about 3-4 minutes.
- At this point, stop whisking and insert a candy thermometer into the sauce pan. If any crystallization forms on the side of the pan, just give it a little swirl to dissolve it. Let the sauce cook until it reaches 300F (150C) and is a deep amber color (10-15 minutes).
- Turn off the heat, remove the thermometer, and gently add the butter in 1 TB pieces. Whisk in the butter until melted. Be warned, the sauce will foam up at this point.
- Add the vanilla extract and bourbon and whisk. See note below.
- Remove completely from heat and whisk in the heavy whipping cream and a pinch of salt.
- Allow to cool for 10-15 minutes then transfer to a pint mason jar. Refrigerate for at least an hour to allow the sauce to thicken before serving.
Recipe Video
Notes
- Nutritional information based on a serving size of 1 tablespoon
- If you do not want to use bourbon, up the amount of vanilla extract to 1 tsp
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Thank you so much for what looks to be a really great recipe. I have 2 brands of allulose (not Splenda) that weigh 176 gm per cup. Does the Splenda brand weigh that much more? Or did you find 205 gm in a database and insert it into the recipe? When you made the sauce in the video, did you weigh the allulose or just measure it with a measuring cup? I hesitate to start this recipe without knowing exactly what you did because of the expense of the allulose. Thanks again.
Steve and family, I have been enjoying your video content on Keto for a while now and YOU ALL have been apart of my keto journey I have lost nearly 100 LBS I did not weigh until 4 months after starting keto so I can only attest to 70 lbs but I am confident it is closer to 100 lbs due to my pant size and inches lost. I couldn’t even get the measuring tap all the way around my waist when I started and after the four months and I finally weighed I was at 58 at my largest circumference of my body. I don’t remember when I found Serious Keto during this past year but I couldn’t have made it with out you guys. Love the kids and now your wife joining you in some of the videos she and your daughter are so much alike love it! Thank you for your content and just know that you are making a difference in so many peoples lives!
Thanks for the kind words and congrats on your progress!
Looks delicious! Can’t wait to try it!!
Steve, I’m new to your sight. I really appreciate your testing of recipes and the time you take to explain, very Alton Brown ish. 🤩 I looked at your Amazon list of tools for the pot you used for caramel sauce but didn’t find. Could you please give me that info. I like that it has the pour spouts. I’ve read that it’s no a good idea to make caramel in nonstick pan, which is what I have. My keto journey has been fun due to your help. You make it possible to stay keto. Thanks.
It’s not on Amazon. I think I got it at Bed Bath & Beyond many years ago.
Hi I have a question for this recipe. I know allulose does not reach hard crack but 330 degrees F? Is this right or a mistake? I have never had to bring caramel sauce to 330 F.
It’s a typo. I spoke in the video, I believe, about how you really need to keep your eye on the sauce as it approaches 300F, as it can shoot up to 330F pretty rapidly. I’ve fixed the recipe. Thanks for the catch.
You’re so right, this caramel sauce is a delight, and so easy to make. Your step by step instructions are very helpful. I’ve made it twice and bet I’ll never run out. Thank you.
This is scrumptious, Steve! I only had a 1 quart saucepan on hand, and the bulb of my ancient candy thermometer would not submerge in this volume of sauce, so I had to keep tipping the pan to check the temperature! I need a 1/2 quart pan. Or a newer thermometer. Or to make a larger volume!! YUM!!!
OMG, this caramel sauce along with the Keto Fudge from https://bit.ly/3qbZL8U just blew our minds. Thanks so much!
Just in case this is important to your readers, there is stevia in the Splenda Allulose. Here’s a couple of the questions and answers (from the manufacturer) from the Amazon page:
“Question: Is the natural flavor stevia? I’m allergic
Answer: The natural flavors in SPLENDA® Allulose Sweetener do include a small amount of stevia.
A manufacturer
Manufacturer · March 15, 2021”
“Question: Why does this need the natural flavor? I just want to use it as sugar I don’t want it to have a specific flavor.
Answer: Splenda Allulose does not have a specific flavor. Allulose by itself is only 70% as sweet as sugar. We blend it with a small amount of natural sweetener to make sure that Splenda Allulose bakes, weighs, and measures the same as sugar.
A manufacturer
Manufacturer · April 22, 2021”
Hi Steve, only found your channel recently. Thank you for such great videos. Hope this finds you well. I’ve been doing low carb over the winter but plan to go full Keto over the summer. It really helps to have some weekend treats. I made this caramel sauce today. It is delicious, I did your recipe stacking and served it with the pecan “waffles”. I found I needed my temperature for the caramel to go up to 170C before it was golden enough. I didn’t have time to candy the pecans today (although I will in the future) so I cheated and used some of the caramel sauce to coat the toasted nuts- worked really well.
Hi Steve,
Does this firm up enough in the fridge to make caramel candies with it? I am going to make chocolate candies and my usual filling is a Peanut butter nougat type filling and some whole peanuts and I would like to sub the caramel for the PB nougat filling. If it is too runny, it might be too messy (sure it would be good though). I prefer it be something I can bite into but not run all over the place taking a bit.
It sets up pretty well in the fridge. Definitely not runny.
Well, just so you all know how this didnt work 🙂 I made it according to directions and poured into candy molds HOPING it would set up good enough to pop out of the silicone mold just long enough to use the mold to put in a layer of choc. and then put back the caramel for a filling and then another layer of choc. It sat in the freezer all afternoon and then overnight. It is still too soft so I guess I am scooping it out of the mold. I will still add it as a layer in my homemade chocolates and see how that works. From looking around at other recipes, it looks like I need less sugar and more butter for a stiffer consistency.
Hi Cindy,
Did you ever find a recipe to make caramel candy?
Thanks, Cindy
I don’t like caramel candy, so I haven’t attempted it.
Hi Steve, just wanted you to know as a Veto~Vegan keto{ish} I actualluy use many of your recipes, just veganized! Especially love this one! Just made 2 batches with 2 different vegan thick ‘milk’ items. Crossed fingers but regardless the taste is so yummy I will find a purpose for this golden goodness 🙂
Hi Steve~Just wanted to tell you how much I love your content and I’m a vegan! Most of your ideas are totally veganizable and I’m praying this one works 😉 Keep up the great content!
Bourbon is NEVER an “option”. If a recipe calls for bourbon, you use it. It adds that special “umph”! Thanks again, Steve!
I generally feel that if I include alcohol/wine in a recipe, it isn’t an optional thing. However, I do want to be respectful of the folks who may not consume alcohol for any reason (religious or addiction).
I’d like to use this as the caramel sauce in a keto pecan sticky buns recipe I am attempting. Do you think it will burn as the buns bake or will it be okay?
It depends on the temperature you are baking at. Allulose starts to burn at temps over 325F-330F and once it does, the taste is not very pleasant.
I decided to be brave and give it a try. Your caramel worked amazingly well and the sticky buns were very good. No burning in the oven and the sauce adds that creamy rich flavor I’ve been missing.