This keto-friendly, sugar-free Keto Caramel Sauce is amazing! You can make a delicious sauce that is surprisingly similar to the original in taste and texture in about 15 minutes. Oh, and you don’t need thickener!

Please take note that although this recipe was initially posted in November 2018, it has subsequently been revised to give you guys more insider tips and techniques!


Keto caramel sauce that is free of sugar.

The Very Definition Of Incredible!

I never stop to be amazed by sugar-free cooking and baking, people! You would struggle to distinguish this keto caramel from regular caramel, save from the fact that it is a little less chewy.

And you people obviously concur… Just have a look at your remarks from the past year, please!

If you believe that caramel is just a burnt sugar sauce, then this is really incredible! And what’s this? Additionally, it’s lot simpler to make than the conventional stuff because you don’t have to pay as close attention to temperature fluctuations or crystallization.

Basically faultless guys!

So, to cap off our famed “apple pie,” which has been whipped up into some (salted!) caramel ice cream and transformed into turtle candy, serve it up with some (suuuper creamy!) vanilla ice cream. I mean, the possibilities are infinite!

It’s a sweetener

You have a few options here, and you can be sure that the recipe has been properly tested with erythritol, xylitol (try to choose non-corn to minimize stomach issues), and allulose, which is by far my favorite sweetener. And the results are as follows!

1. Both xylitol and allulose are effective. There is no need for a thickening because the resulting keto caramel is delicious and gooey. Additionally, neither of these sweeteners causes any crystallization in my experience, and they both maintain your caramel incredibly smooth.

2. Erythritol, however, is a little trickier for you guys because it tends to crystalize after cooling (albeit you can always reheat it?). I did observe that using roughly half erythritol and half allulose or xylitol tended to keep the consistency smooth throughout.

As a result, if you dislike blackstrap molasses, try using brown erythritol sweeteners instead (say Lakanto Golden or Swerve Brown). Just bear in mind that you might need to add a tiny bit of xanthan gum (say, 1/8 to 1/4 tsp, depending on desired thickness) to get the thick and sticky results.

Embracing Sweet Elegance: Homemade Brown Butter Caramel Sauce

Embark on a culinary journey that elevates your sweet indulgences with the richness of Homemade Brown Butter Caramel Sauce. Crafted with precision and care, this sumptuous creation transforms ordinary ingredients into a velvety, golden elixir that adds a layer of sophistication to your desserts.

The alchemy begins in a small saucepan, where salted or unsalted grass-fed butter undergoes a magical metamorphosis. Slowly cooked over medium/low heat, the butter gradually turns into a deep, nutty brown, infusing the sauce with a profound richness that sets the stage for a decadent experience. The addition of xylitol or allulose imparts sweetness without the guilt, creating a luscious canvas for the upcoming layers of flavor.


As the thick whipping cream joins the dance, the sauce takes on a creamy consistency, enhancing its velvety texture. A careful balance of kosher salt brings out the complexity of the caramel, with the option to add a subtle depth of flavor through a touch of blackstrap molasses. This optional addition introduces a nuanced sweetness that intertwines seamlessly with the buttery richness.

Once the ingredients have mingled and harmonized, the caramel is poured into a glass container, where it simmers without disturbance for 15 minutes, allowing the flavors to intensify. The result is a thick, gooey concoction that is both pourable and irresistible. Upon cooling, the caramel achieves its full potential, thickening in the fridge to a luxurious consistency.

In the rare event of a split caramel, fear not—there’s a remedy. A brief hiatus off the heat, a touch of patience, and a gentle reintroduction to low heat with a splash of water bring the sauce back together, ensuring that your culinary creation retains its silky allure.

Homemade Brown Butter Caramel Sauce isn’t just a topping; it’s an expression of culinary finesse, a testament to the artistry of transforming simple ingredients into a symphony of flavors. Drizzle it over ice cream, swirl it into your coffee, or use it as a decadent dip—whatever the application, this caramel sauce promises to be the crowning touch that elevates your desserts to a realm of sweet elegance.

Keto Caramel Sauce

This keto-friendly, sugar-free caramel sauce is amazing! You can make a delicious sauce that is surprisingly similar to the original in taste and texture in about 15 minutes. Oh, and you don’t need thickener!


REP TIME2minutes mins

COOK TIME15minutes mins

COURSEDessert, Sauce

SERVINGS16 Tablespoons



  • 56 g salted or unsalted grass-fed butter
  • 1/4–1/2 cup xylitol or allulose**
  • 118 ml of thick whipping cream
  • To taste, 1/4–3/4 teaspoon kosher salt
  • optional** 1 teaspoon blackstrap molasses


  • In a small saucepan over medium/low heat, add the butter and cook, stirring occasionally, until completely browned (about 5 minutes). Stir in the sweetener, heavy cream, and salt (use a smaller amount; read the notes). The optional molasses should now be added, and the mixture should be quickly mixed.
  • Pour into your preferred glass container and simmer without stirring for 15 minutes. Then, taste for spice. You want your caramel to be thick and gooey but yet completely pourable. Let cool fully. The caramel will thicken in the fridge, so either warm it with a little more heavy cream to thin it out a touch.
  • Note: You might still be able to salvage your caramel if it splits (too high a temperature is generally the culprit!). Take it off the burner, let it cool for approximately five minutes, then reheat it over low heat while whisking a tablespoon of water into it until it comes back together (should happen almost instantly).