Get set to whip up some deliciousness with our effortless Sugar-Free Caramel Syrup recipe! In under 15 minutes, you'll have a scrumptious syrup that's ideal for elevating your coffee drinks and adding a touch of salted caramel goodness to your desserts. We've tested this recipe over and over to make sure it's virtually foolproof. Just follow our easy steps and guidelines to create this delectable caramel treat!
Jump to:
- Preparation and cooking overview
- Chef’s note
- 🍯 Ingredients for this sugar-free caramel sauce recipe
- Ingredient substitutions
- Additional ingredients
- Cooking tools required
- Tool substitutes list
- How to make Sugar Free Caramel Syrup: step-by-step guide
- Cooking methods
- Preparation steps
- Cooking steps
- What to serve with sugar-free caramel syrup?
- How to make it healthier?
- Time-saving tips
- Storage and reheating instructions
- Recipe wrap-up conclusion
- Frequently asked questions
- 📖 Recipe
Preparation and cooking overview
Mix all the ingredients in a pot, bring them to a boil, then let it simmer until you achieve the perfect consistency. In 15 minutes, a mouthwatering sugar-free caramel sauce will be ready to elevate your coffee drinks and desserts!
Chef’s note
If you're feeling adventurous, add a pinch of cinnamon or nutmeg for a cozy flavor or a touch of unsweetened cocoa powder for a chocolatey twist.
🍯 Ingredients for this sugar-free caramel sauce recipe
Let's make Keto Caramel Sauce with these simple ingredients:
Ingredient substitutions
Note: Do not replace sea salt with regular salt for best results.
Additional ingredients
Want to make the best sugar-free caramel syrup with some additional ingredients? Try these optional ingredients for a flavor boost!
Cooking tools required
To make this keto caramel sauce, you will need the following kitchen tools:
Tool substitutes list
How to make Sugar Free Caramel Syrup: step-by-step guide
Cooking methods
Preparation steps
- Gather and measure out the required amounts of each ingredient.
Cooking steps
- Place all of the ingredients in a 2.5-quart heavy-bottomed pot over medium-high heat. Bring to a boil while whisking occasionally.
- Once boiling, reduce to a simmer while stirring frequently.
- Depending on how thick you want your caramel to be, cook until the mixture is caramel colored and resembles one of the following states:
For a thin caramel syrup
Cook until the sauce barely coats the back of a spoon and easily drips off. The sauce will be lighter in color. You're aiming for a consistency of coffee syrup, the kind they have at coffee shops.
For a thicker caramel sauce
Cook until medium golden color forms, and the sauce coats the back of a spoon without easily dripping off. It should look glassy.
For a very thick caramel
For making harder candies and desserts - cook until a darker amber color forms and the caramel pulls away from the sides of the pot when stirred. It should coat the back of a spoon in a thick coat.
Chef's pro tip
Don't overcook the caramel! It gets thicker as it cools. If it becomes too thick, no worries! Just simmer it again on medium heat and add a little coconut milk to save the day.
What to serve with sugar-free caramel syrup?
How to make it healthier?
Time-saving tips
Storage and reheating instructions
Storage tips
Reheating best practices
Recipe wrap-up conclusion
Our amazing Sugar-Free Caramel Syrup is a great way to make your keto dessert recipes stand out! With its sweet caramel goodness and endless possibilities for drizzling, swirling, and dipping, this sauce will surely take your low-carb treats to a new level!
Want to enjoy more low-carb dessert recipes? Well, here are some irresistible ones!
Frequently asked questions
📖 Recipe
Sugar Free Caramel Sauce
Ingredients
- ½ cup full-fat canned coconut milk
- ½ cup unsalted dairy-free butter we use Miyokos, or regular butter if not dairy-free
- ½ cup granulated allulose
- 1 teaspoon pure vanilla extract
- Pinch of sea salt
Instructions
- Place all of the ingredients in a 2.5-quart heavy-bottomed pot over medium-high heat. Bring to a boil while whisking occasionally.
- Once boiling, reduce to a simmer while stirring frequently.
- Depending on how thick you want your caramel to be, cook until the mixture is caramel colored and resembles one of the following states:
For a thin caramel syrup
- Cook until the sauce barely coats the back of a spoon and easily drips off. The sauce will be lighter in color. You're aiming for a consistency of coffee syrup, the kind they have at coffee shops.
For a thicker caramel sauce
- Cook until medium golden color forms and the sauce coats the back of a spoon without easily dripping off. It should look glassy.
For a very thick caramel
- For making harder candies and desserts - cook until a darker amber color forms and the caramel pulls away from the sides of the pot when stirred. It should coat the back of a spoon in a thick coat.
Cheryl J. says
What is the serving size? 1 TBSP??? Or 1 tsp??
Cast Iron Keto says
Hi Cheryl,
The serving size is about 1 tablespoon per serving. That gives you the perfect amount to drizzle over desserts, stir into coffee, or just sneak a little spoonful (we won’t judge 😉). Hope that helps!
Dede says
I used oat milk instead of coconut milk. It’s delicious! I hope it doesn’t separate with cold coffee!
Cast Iron Keto says
Hi there,
Thank you for sharing your tweak! We’re thrilled to hear it’s delicious with oat milk. Oat milk can sometimes separate in cold coffee, especially if the coffee is very acidic or cold. To help prevent this, try warming the caramel slightly or mixing it into a small amount of warm coffee before adding it to the cold coffee. Blending afterward usually helps to bring the caramel and coffee together, though we haven’t tried this ourselves with oat milk—if you do, let us know how it turns out! 😊
Taylor says
Would there be a reason the butter separates when cold? I put it in ice coffee And it separated to a buttery mess
Taylor says
Tastes delicious! Although how is it best stored? I made an ice coffee with it and the smart balance butter I used separated in my coiffed and made me drink sips of butter and left a thick residue from the caramel in the cup. Did I do something wrong, any recommendations?
Granee says
I meant to say monk fruit allulose in my prior comment.
Granee says
I made this with the granulated erythritol brown sugar and it’s delicious. I use this on my keto cinnamon rolls and your original recipe for everything else I want a sweetness on. Thank you
donna gill says
I'm looking at recipes for gifting. Would this sauce keep unrefrigerated several days for shipping? Thanks!
Cast Iron Keto says
Hi Donna, we can't advise on whether shipping would be advisable as we've never tried it. Sorry, we're not much help.