Keto Caramel Sauce
I made this caramel sauce that is keto-friendly. It amazes me what can be made that is keto and sugar-free. You would think that since this is a sauce that is usually based on a simple syrup that it would not be able to be made keto, but this tastes just like caramel. I love being able to have my favorite things and still stay keto. It makes eating this way so much easier.
Quick and Easy
Sure, there are a lot of sugar-free caramel options on the market, however, they usually have added chemicals and stuff I just don’t want to eat. It is an option if you don’t want to make your own, but it is so easy. Why not just makes it at home with whole ingredients? It is really quick and easy to make. You can have freshly made caramel in about 10 minutes. This is a small batch of caramel, it is so easy why not make it fresh whenever you need it.
Not Just a Topping
The reason I made this in the first place was to top my turtle cheesecake recipe. However, this caramel sauce can be used for so many other things. You can use it to top foods such as ice cream, waffles, pancakes, etc. Yet, you can also put this in your coffee; just stir in so that it melts (you can even do this after it hardens in the fridge for a sweet treat In your coffee). It reminds me of the flavored coffee we used to buy before going keto. We don’t use them anymore because even the sugar-free options have corn syrup solids… no thanks. We have also used emulsions in our coffee, those are really good too.
Nutrition for the recipe is on My Fitness Pal just search Certainlyketo-Keto Caramel Sauce.
- Serves: ⅓ cup
- Serving size: 1 Tbsp
- Calories: 105
- Fat: 11
- Sodium: 8
- 3 Tbsp. unsalted butter
- 2 Tbsp. erythritol (powdered)
- ½ cup heavy cream
- 1 tsp. vanilla
- Pinch of salt (add more for salted caramel)
- In a medium-size saucepan over medium heat, melt butter and cook until it is a golden amber color.
- Add water and erythritol. Whisk together. Bring to a simmer over medium-high heat while whisking occasionally until all ingredients are fully incorporated.
- Add heavy cream, vanilla, and salt.
- Continue to whisk occasionally, the caramel will start to thicken and deepen a bit in color. This will take about 8-12 minutes. Caramel will be thick, but still pourable.
- Do not overcook (this will result in burnt caramel or for the caramel to separate).
- Use immediately or place the caramel in a glass jar or an airtight container. This can be stored in the refrigerator up to about a week. It may be able to last longer than a week, yet since it is a small batch it usually never lasts that long.
- This sauce will harden in the refrigerator, you can place it in the microwave for a couple of seconds or until it melts to the consistency you would like. Be careful not to heat too long as it may separate.
- If it does separate you can put it in a blender and it should come back together.
- Yield: about ⅓ cup
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