Indulge (even on keto diet) with this chewy keto caramel! Learn how this allulose based caramel sauce is the perfect addition to all your keto friendly dessert recipes in just 15 minutes!
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Can I just say, I love this recipe! As a home chef, avid baker, and a follower of a low carb diet, I desperately missed the caramelization and browning affects you get with standard sugar in so many recipes. Then a few years back, I discovered the wonders of allulose!
One of my most popular recipes on my site is my allulose based Keto Simple Syrup recipes (besides loving to bake I love to make a good cocktail… if you hadn’t noticed). This keto friendly simple syrup has transformed so many recipes for me! Inspiring recipes like these low carb BBQ sauces, my keto Samoa girl scout copycat cookies, a keto turtle brownie, and now to making this delicious keto low carb caramel sauce! It’s a total game changer!
Why is allulose (as a low carb sweetener) preferred over other popular sweeteners (like erythritol or monk fruit) for making a realistic sugar free caramel sauce? Well, that’s a great question and I’ll break down the science, the substitutes, variations, and all the tips and techniques for making a realistic chewy caramel candy recipe below!
- Medium Pot or Sauce Pan
- Measuring Cups
- Jar (for storing)
Alright, the culinary teacher in me is here to help you find success, to get creative, and make something delicious! Here is a full break down of understanding this low carb sweetener, getting good results, and how to make potential substitutes and flavored keto caramels too!
What is allulose?
Allulose is becoming a more common and popular low carb sweetener. I mentioned above that I have used it in several recipes. It is considered to be a naturally occurring sweetener (like monk fruit for instance). It is considered to be an actual sugar (can naturally occur in fruits, especially when dried for example), however the difference with allulose is that it doesn’t spike blood sugar levels like white sugar does as a simple carbohydrate, causing your body to be thrown out of ketosis.
Please note, that everyone is different and reacts differently to low carb sweeteners. Some people notice digestive upset when consuming different amounts of allulose but I have never had any issues. Please make decisions that are best for your body and nutritional needs, you know you best!
What does allulose taste like?
Does it have that weird after taste? Does it have that strange cooling affect? Honestly, I don’t think it does at all. In fact, when melted down and dissolved to be used in the simple syrup recipes or for caramel sauce, I notice no odd tastes like I do when I’ve done something similar with erythritol or monk fruit (these taste like gross chemicals to me when I tried it).
That all being said, allulose is a lot less sweet in comparison to standard sugar, brown sugar, and even compared to many popular low carb sweeteners. The longer I have been eating low carb, I have a lower tolerance personally to sweets. So less sweet actually is my preference. If this is not for you, you can always adjust your ratio (add more) or add some liquid monk fruit drops to your recipes to help!
How does allulose make caramel chewy compared to erythritol or monk fruit?
Have you tried making simple syrup or caramel with erythritol or monk fruit? It starts out great and eventually turns into a disaster. The problem with these sweeteners is that there isn’t any actual caramelization happening and as the mixtures cool they thicken and recrystallize (often forming a worse taste too like I mentioned above).
For me, the texture foods have is equally as important as the taste and overall flavor to add to it’s enjoyment. I want a warm caramel sauce for putting over low carb ice cream or to pour over this keto peanut butter cookie skillet (I know, it gets real wild over here). Because allulose technically is a sugar, it cooks like sugar, melts like sugar, caramelizes like sugar, and therefore stays a beautiful chewy texture.
Tips and Techniques for Making Caramel with Allulose –
This recipe is four ingredients: butter, cream, allulose, and salt. I find that there are a few things that work best with making this style of caramel sauce.
- Brown your butter – Let the butter lightly brown to help increase overall flavor into the caramel. Browning is done by lightly cooking it on medium low heat, allowing it to become golden in color and you will notice a more fragrant smell (i.e it smells freaking delicious). Foaming occurs as the milk solids move to the top of the pan or pot and can burn if the heat is too high. This will make the caramel bitter and ruin the caramel.
- Dissolve, then don’t stir – Once the butter browns, add in your allulose and heavy cream. Whisk the mixture at a medium temperature until fully dissolved and it starts to simmer and bubble. When it begins to bubble into a slow rolling boil, stop stirring! I find that leaving the mixture be lends to success in your final outcome.
- Watch for color- As the mixture simmers, you will notice as time goes on it changes color and becomes a deeper brown. This process can take 10-15 minutes on average so be patient, let it do it’s thing! When the color changes, give it a good whisk. It should feel much thicker and stick to the whisk. Be cautious, it will be very hot! Remove it from the heat and let it rest 5 minutes or so.
- Adding Flavor- At the bare minimum, be sure to add some salt. I like to whisk this in after it cooks and will even add a little more to the top of whatever I put the caramel sauce on to enhance the flavor. Additionally, adding in a little vanilla extract can boost some of the flavor in the sauce and round it out. Add a teaspoon or so if you feel so inclined.
Keto Caramel Variations –
Now, I couldn’t just stop at making a regular keto friendly caramel but I love making different flavor profiles and variations! Here are some ideas for ways to make new flavors for your desserts (add these ingredients when you first combine the allulose and cream together):
- Bourbon Flavored (add an ounce or two of your favorite bourbon when first combining ingredients)
- Chocolate Caramel (mix in a little sifted cocoa powder)
- Tea Infused (I love taking loose tea, like earl grey and crushing some in)
- Zest from Fruit (makes it bright and refreshing and keeps the carbs low)
- Coffee Flavored (mix in some instant coffee, espresso powder, or even some already brewed)
- Sweet & Savory (add minced fresh thyme, lavender, rosemary, etc to make the flavor really pop)
Using & Storing-
When you first make the caramel, let it cool briefly before using as a sauce. I like to pour over already made keto pound cake, sandwich between cookies, or use for these homemade keto turtles candies. The longer it sets the thicker it will become. Store extras in a container, like a glass jar for easy reheating.
Pro Tip – I reheat on half power in the microwave for 30 seconds and stir. Be cautious not to heat too quickly as it can burn you and the butter can separate from the mixture.
Be sure to place the extras into the fridge for safe keeping. The caramel is good for up to a week or so. It will be very thick after chilling (tastes great with a spoon this way too).
I have personally had a ton of fun creating keto baked goods and incorporating this caramel into it. I would love to see how you use keto caramel in your recipes too! Share with me over on Instagram so I can cheer you on and join in on the fun.
Don’t have all the ingredients yet, but want to save for later? Save and pin to Pinterest or bookmark to your web browser!
If you loved this recipe, be sure to check out these other widely popular recipes too:
- 1 cup Allulose
- 1 Stick of Butter
- 3/4 cup Heavy Cream
- Sea Salt (to taste)
- (See post above for optional flavor add in's)
- 1. Melt the butter in a medium sauce pan of over medium heat. Allow the butter to get a nice golden brown (it will be nice and fragrant smelling too). Let it brown but not burn!
- 2. Add in the allulose and whisk into the butter for a minute then add the cream. It will take a few minutes for the mixture to fully dissolve and look cohesive. Whisk until this is complete.
- 3. Once the allulose has dissolved and the cream has been incorporated, allow the mixture to come to a boil and reduce the heat slightly so it continues to simmer and boil. At this point, RESIST THE URGE TO WHISK! No whisking! Whisking can actually agitate and cause separation. Allow it to cook for 10-15 minutes like this.
- 4. Once the caramel looks like a deeper dark caramel color, give it a stir and turn off the heat. Let the bubbles settle. You will notice it's thicker, darker, and very hot! Let it rest for 5-10 minutes off the heat before using.
- 5. Add to your favorite keto friendly dessert (lots of ideas in the post above), store in a glass jar in the fridge. The caramel will thicken quite a bit as it cools. Stir as needed.
Have cooled caramel in the fridge that needs reheating? Microwave on half power for 30 seconds and stir until you get the desired constancy. If you overheat it will look like it separates slightly from the butter. If this happens let it sit just a bit and give it a good stir before adding over a baked good or ice cream.
Amount Per Serving: Calories: 177Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 56mgSodium: 97mgCarbohydrates: 1gNet Carbohydrates: 1gFiber: 0gSugar: 1gProtein: 1g