Shop
My
Custom
Free Printable: Low Carb & Keto Food List
Get It NowSugar Free Caramel Syrup That Tastes Like the Real Deal
I could literally eat this sugar free caramel syrup off a spoon. I’ve made it for dozens of uses over the years, from components of other low carb recipes to using it as a topping. And every time, my favorite part is scraping the remnants from the pan. In fact, I love it so much that I even featured it in my Easy Keto Carboholics’ Cookbook. Here’s why this sugar free caramel sauce is so special:
- Ooey, gooey texture with rich, buttery caramel flavor – If you’ve made sugar free caramel with alternative sweeteners before, you might have experienced a gritty texture or dryness. Not this one. My recipe caramelizes just like sugar, giving you that gooey, golden taste and texture that sugary versions have.
- Just 4 (clean) ingredients – No fillers, sucralose, artificial sweeteners, thickeners, or mystery preservatives. Plus, it’s zero net carbs per serving.
- Adjustable consistency – It thickens naturally as it cools, so you can drizzle it thin and warm as syrup into on hot drinks (like bulletproof coffee) or let it set into a thicker sauce for keto desserts.
If you’re ready to level up your sweets without refined sugar, make this sugar free caramel sauce with me! And grab a spoon, because it’s that good.
Reader Review
“It’s been 25 years since I tasted caramel. I just made the second batch, and it’s everything I remember! Mrs. Krampf, thank you for helping me cope with diabetes and eating gluten-free. Thank you for Besti. I bought one of your cookbooks (of course, it’s the one with the sugar free caramel recipe). I’m enjoying not having to gear the recipes to my diet. Again, Mrs. Krampf, thank you for all you do.” –Donna
⭐⭐⭐⭐⭐
Ingredients & Substitutions
Here I explain the best ingredients for my sugar free caramel sauce recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Heavy Cream – Caramel really needs the fat and consistency of heavy cream, so don’t try to sub in milk (dairy or non-dairy) because it just won’t thicken. If you’re dairy-free, full-fat coconut cream does work.
- Besti Brown Monk Fruit Allulose Blend – I went with the brown version because it mimics brown sugar so well and gives a warm, molasses-like taste. I’ve also made this many times with powdered Besti and even granulated once — they both dissolve and caramelize beautifully, just like sugar does.
IMPORTANT: If you want to use another sweetener, beware…
Most other sweeteners (including erythritol, and virtually every brand of “monk fruit” or “stevia” which all use erythritol as a filler) won’t caramelize properly. They also crystallize as they cool, leaving you with a gritty texture instead of that gooey, silky sauce. If you’re curious to experiment anyway, check my sweetener conversion chart so you can swap the amounts correctly.
- Butter – I use this grass-fed salted butter, but you can use unsalted and add a pinch of salt.
- Vanilla Extract – I like this brand.
How To Make Sugar Free Caramel Sauce
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Melt the butter and sweetener. Heat the butter and Besti Brown together in a large saucepan over low heat, stirring occasionally, until the mixture turns golden brown.
- Stir in the cream. Continue cooking until the color deepens and the sauce coats the back of a spoon. (If you use regular powdered Besti instead of brown, you’ll notice it turns ivory first, which is essentially sugar free condensed milk — keep going and it’ll become caramel!)
- Add vanilla. Remove the sugar free caramel syrup from the heat. Whisk in the vanilla extract for that final layer of richness.
Pour the syrup into a jar. (I use these jars, pictured below.) It’ll thicken as it cools, so just wait a bit if you prefer a thicker sugar free caramel sauce.
My Tips For The Best Texture
- Use a large pan. The larger the surface area of your pan, the faster your sauce will caramelize and thicken. I used a large saucepan above, but I often grab my large skillet to make the process even faster.
- Use the right sweetener. I typically recommend Besti in all my recipes, but it’s more crucial for some than others. This sugar free caramel syrup recipe is one where it makes a huge difference. You won’t get the same smooth, gooey texture using another sweetener.
- Be careful not to overheat. If the heat is too high, your sauce will “split”, meaning you’ll have oil separated from the other ingredients. If this happens, sometimes I’m able to bring it back together in a blender.
- Add vanilla only after removing from heat. If you add it while cooking, some of it will evaporate, reducing its flavor.
- Let it cool a bit before judging thickness. Caramel always looks thinner when it’s hot, but it naturally thickens as it cools. If you judge too soon, you might overcook it, so only cook until it coats the back of a spoon.
- What do I do if my sugar free caramel sauce is too thin or too thick? If it’s too thin, just simmer a little longer. If it’s too thick, stir in a splash of cream.
- Feel free to double or triple the recipe, but it’ll take longer. I’ve done this many times, but in that case I definitely recommend a skillet over a saucepan, to speed things along.
Sugar Free Caramel Syrup & Sauce
My 10-minute sugar free caramel syrup and sauce is gooey, sweet, and tastes like the real deal. Perfect for coffee and desserts!
Remove Ads
Instructions
Tap on the times in the instructions to start a kitchen timer.
-
Melt the butter and Besti Brown together in a large saucepan over low heat. Once melted, cook for about 3 to 4 more minutes, stirring occasionally, until color turns more golden brown. (Watch it carefully to avoid burning.)
-
Stir in the cream. Bring to a gentle boil, then reduce heat and simmer for 7 to 10 minutes, continuing to stir occasionally, until the mixture is a dark caramel color and coats the back of a spoon.
-
Remove sugar-free caramel syrup from heat. Whisk in the vanilla extract.
-
The sauce will thicken more as it cools from hot to warm.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 tablespoon
- Tips: Check out my recipe tips above to help you make your sugar free caramel as quickly as possible, with the best texture and flavor.
- Storage: I keep mine in a glass jar like this in the fridge. When I made a double batch, it stayed good for a couple of weeks without any issues.
- Reheat: Sugar free caramel syrup does firm up in the fridge. All you need to do is warm it slowly on the stove over low heat, stirring until it’s gooey again.
- Freeze: You can freeze it in an airtight container. When you’re ready, thaw in the fridge or on the counter, and reheat gently.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Carboholics’ Cookbook here.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Sugar Free Caramel Syrup
Ways To Use It
I’ve found so many ways to use this sugar free caramel syrup, from quick breakfasts to desserts and even drinks:
- Dipping & Topping – I love sugar free caramel sauce as a dip for keto churros or low carb fruit. I’ve also poured it over keto cheesecake and apple pie more times than I can count. You can even layer it with my sugar-free chocolate syrup!
- Breakfast – When I want to make mornings feel special, I drizzle it over low carb French toast or swirl it onto warm keto cinnamon rolls. It’s also amazing in the keto monkey bread from my Easy Keto Carboholics’ Cookbook.
- Ice Cream – Nothing beats a scoop of classic keto ice cream with a sugar free caramel drizzle. Or try my almond milk ice cream for a lighter option.
- Coffee – Swirl it into your glass before making iced coffee, or over sugar free whipped cream over hot or cold drinks. Feels like a coffee shop treat!
394 Comments
Amy
1The best! I should have tripled the recipe. It was easy, delicious, and absolutely the best sugar-free caramel sauce I have tried.
Maya | Wholesome Yum
0Thank you so much, Amy! That means a lot. You can definitely triple it next time, just keep in mind it will take much longer to thicken, but I think it’s still worth it to have a large batch.
Michelle Lampkin
1Amazing!!!! That’s all I can say! Thanks. I’ve made other ways but this way is better and doesn’t burn quick! Thanks so much!
Kenneth
1MAYA this receipt was great for filling cored holes in muffins. Please tell me in making a receipt for soft chewy caramel receipt calls for 2 c granulated sugar to sub. would 2 c of besti be equal trade off? OR do you have a soft chewy receipt?
Wholesome Yum D
0Hi Kenneth, I do not currently have a recipe for chewy caramels.
Blair
0I have been making this recipe for the last couple of years and my step kids my grandkids everybody loves it! They don’t even know that it’s sugar-free, which is nice because you can indulge without feeling guilty or crappy. It makes well every time I do it!
Wholesome Yum D
0Love that it’s been such a long-time favorite for your whole family, Blair! And the fact that no one notices it’s sugar-free is the ultimate compliment. So glad it turns out great for you every single time.
Dorrel
0I read all comments looking for anyone that added a little molasses if they use your powered sweetener or granular instead of your brown sweetener, didn’t find one. So now I’m asking you if molasses can b added to get that yum yum result, if it can be, when should it b added and how much??
Maya | Wholesome Yum
0Hi Dorrel, I have not done this, but yes, you can do that. I would start with a tiny bit and adjust to taste, probably at the end.
Judy Kidd
0Absolutely fantastic caramel sauce for my low carb vanilla ice cream! Definitely the best I’ve had. Will be making it regularly!
Wholesome Yum D
0That sounds amazing, Judy! I’m so glad it paired perfectly with your ice cream, love hearing it’s the best you’ve had!
Marcy
0Can ghee be used in place of butter? We are dairy free.
Maya | Wholesome Yum
0Hi Marcy, It’ll turn out a bit different, but yes, you can use ghee and coconut cream.
Ted
0Hi, can I substitute milk instead of heavy cream? I’m guessing that I’d have to cook it longer since milk isn’t as thick as heavy cream
Maya | Wholesome Yum
0Hi Ted, No, sorry, milk won’t thicken the way cream does and will likely curdle in this recipe.
Emma Cole
0Will this harden and stick if I drizzle it on apple slices and put it in the fridge or will the caramel slide off??
Maya | Wholesome Yum
0Hi Emma, Yes, it will firm up in the fridge if you drizzle it on apples. Delicious!
Donna Riordan
0It’s been 25 years since I tasted caramel. I just made the second batch: it’s everything I remember! Mrs. Krampf, thank you for helping me cope with diabetes and eating gluten free. Thank you for Besti. I bought one of your cookbooks (of course, it’s the one with the sugar free caramel recipe). I’m enjoying not having to gear the recipes to my diet. Again, Mrs. Krampf, thank you for all you do.
Wholesome Yum D
0That means so much, Donna. 💛 I’m truly touched by your kind words. I’m thrilled that the caramel brought back those memories for you, and even more that Besti and my recipes are helping you enjoy food again without worry.
Sarah Holsinger
0Made this, I messed up the order of putting the butter in and the heavy cream. But still tasted great! Everyone that tried it said it tasted great on our homemade ice cream!
Wholesome Yum D
0So glad it still turned out delicious, Sarah! Love that everyone enjoyed it with your homemade ice cream. Sometimes happy little mix-ups still work out perfectly!
Luis Bouza
0Unreal. I have been eating dulce de leche all my life. I gave it up at the age of 40 due to being diagnosed with diabetes. I am now enjoying it again thanks to your recipe. This is all natural ingredients and the taste is terrific. I would add some bicarbonate of soda to make it taste more like to one back home, but really it’s not needed. Thank you for this and all you do to keep us poor soles eating a little treat every now and then.
Maya | Wholesome Yum
0I’m so glad my recipe is letting you enjoy caramel again, Luis! Thank you for sharing your baking soda tip, I need to try that sometime.
Sarah Spinette
0This is the most amazing recipe!! It allowed me to make pecan sticky buns for my hypoglycemic father and knock Off Girl Scout Samoa cookies for my type I diabetic mom they loved them!!!
Sheila
0This was delicious! I had to try to lick every last drop in the pan and spoon so none was wasted!
Maya | Wholesome Yum
0I’m so glad to hear that, Sheila! I’m the same way, lol.
Amy
0OMG – sooo good! Made the caramel sauce as a topper for the Cheesecake Brownies and, wow! My family loved both, even my very picky eater of a husband!
Beverly
0This caramel sauce was delicious. I put it on my grand daughter’s ice cream and she didn’t know the difference between this and high sugar caramel. Its a winner
Maya | Wholesome Yum
0Thank you so much, Beverly! I’m so glad your daughter liked it on her ice cream!
Kiley
0DELICIOUS! We used a cast iron frying pan. It took quite a while to brown but patience was rewarded!
Maya | Wholesome Yum
0I’m so glad you liked this sugar-free caramel syrup, Kiley! Yes, the patience is hard with this one but it’s worth the wait.
Vicki
0This is SO DELICIOUS! I even messed it up by doing it in a small saucepan, which made it take way longer. It’s still so good I can barely stand it, hahaha! Two thumbs WAY up. Can’t wait to have this in coffee 😍
Dian Matthews
0I have made this 3 times. The first time, it came out the right color, but when it cooled it became pretty solid. Not “sauce” at all. The next two times it was thinner, but it has NEVER come out caramel colored. It’s always light. The only thing I am doing differently is I am using Swerve Brown instead of the Besti. Could that be the issue? I love caramel and this has the taste, but it does not have the correct texture.
Wholesome Yum D
0Hi Dian, I highly suggest trying Besti Brown to get the best results.
Ronni
0Delicious!!!!!!! I recently had to give up sugar and very restricted on carbohydrates due to a pretty extreme health issue. I have tried a store-bought sugar-free caramel sauce in the past, so it was a little bit leery, but this recipe delivers. I do not feel deprived. Quite the opposite in this sauce is very satisfying.
Lisa
0Mine didn’t brown like yours did, it was more creamy colored. Never re-browned once the cream was added. Still 5 stars because the flavor was amazing!! I’ll try browning the sugar and butter a bit more before adding the cream next time. I think I was to concerned about burning it.
Laurie warren
0This caramel sauce is delicious! Buttery, rich, flavorful it is a mouthful of yum! Thank you so much for sharing!
Susan
0Wowza!! This has to be the BEST recipe of anything that I’ve tried since going low carb! I dip choyote squash in it, and yummo!! Its like I’m dipping apples in caramel! This is a game changer for all the recipes I’m trying to convert to low carb.
Patti Moore
0Best recipe for caramel, easy to follow. Came out perfect! Thanks
Abril
0Adding that I personally liked it better without the vanilla.
Abril
0I don’t usually comment on recipes, BUT this recipe blew me away. There’s nothing I hate more than a fake tasting sugar free syrup or sauce. This is top notch. And will be delicious in my morning coffee!!! Absolutely amazing. Thank you for this recipe and for helping me find Besti!
Cristal
0I was craving a sweet so I made this- absolutely Loved it!!! I had bought all the ingredients in the recipe so will always keep them on hand for when I am wanting caramel.
Elizabeth
0This caramel recipe sounds divine. I am making this tomorrow and will post a review. All of your recipes are stellar. Thank you for sharing.
Nancy
0This is by far the best sugar-free caramel sauce recipe I’ve tried!!! I first made it several years ago, and then made it again last night after recently restarting keto. Wholesome Yum’s Besti sugar is just awesome (I used the powder because I don’t have the brown yet). I couldn’t believe how smooth and creamy the caramel came out! It’s all I can do not to run to the fridge and eat the rest with a spoon, lol. Make sure to follow the directions closely–don’t get impatient and turn the heat up too high.
Maya, I really appreciate your detailed recipes, hints, and videos. Thanks so much!
Kaycee
0Hello! I made this and it seemed to be going great. Then at the very end, the butter began to separate in the pan and even more so while it was cooling. It was impossible to drain out the butter and also didn’t taste great. I’m wondering if maybe I cooked it too long? I didn’t exactly keep track of time (was more going by color), but I probably went over the suggested 7-10 mins. I’m absolutely not suspecting this is a recipe fault because this is how caramel is made! And everyone else say it was amazing. Just wondering how I went wrong ?
Wholesome Yum D
1Hi Kaycee, If the heat is too high, your sauce will split. Sometimes, you can bring it back together in a blender if this happens.
Lynn
0I wouldn’t call it “gooey”, but it sure is goody!
Laurie C.
0I made a double batch of this so I could keep some in the fridge for use later. Don’t recall how long I’ve had it in my fridge but tonight when I used it it smelled kind of fishy. Does this mean it’s not safe to eat even though it did taste ok?
Wholesome Yum D
0Hi Laurie, I can’t say for sure but if you are questioning it I wouldn’t use it.
Lori M.
0Wonderful sauce with great flavor! But this isn’t caramel – its butterscotch. The number one distinction between the two is starting with a brown sweetener as caramel starts with a white that goes brown by cooking. The second hallmark is having as much or more butter than sweetener. The third is the necessary inclusion of dairy. I’m so glad allulose was added to the cadre of alternative sweeteners a couple of years ago; its behavior is so like sucrose under many circumstances. As butterscotch, this recipe can get away with less vanilla and more salt, to taste. I just made some to add to my homemade keto ice cream for an old fashioned butterscotch ripple that hasn’t been available in grocery stores for decades and will be fabulous on newfangled pumpkin pie ice cream. Fabulous!
Dottie Bacon
0Is there a way to turn this into toffee? I’d love to be able to make a keto version of toffee…
Lori M.
0I’ve tried to make sesame brittle using allulose, and due to the nature of allulose staying soft, it came out a wonderful sesame toffee. There isn’t cream in toffee but the rest of the ingredients are or can be used, so you are right in that this recipe is close and a similar one should work for you. Search for keto, allulose, toffee and a bunch should come up for you in a browser! Yum.
Wholesome Yum D
0Hi Dottie, I have not tried that yet but let me know your results if you do.
Carol l
0Maya, have you heard of Bocha Sweet from the kabocha plant? I have been using it a lot, as there is no aftertaste. I also found (but don’t use a lot so far) Wondrose, which is Erythritol, soluble corn fiber, inulin and monkfruit. Then there is plain allulose, Bettersweet: monkfruit and erythritol. Swerve, which is erythritol. Monkfruit alone, and now Besti: monkfruit/allulose blend. I dislike plain monkfruit as, for me, it tastes exactly like stevia, too too sweet and bitter aftertaste.
Do you use Besti for all your recipes, or do you use different sweeteners and which do you like best overall….?
Wholesome Yum D
0Hi Carol, I will have to look into that sweetener. I only use Besti in my recipes because it tastes, measures and bakes just like real sugar. It also dissolves completely and never leaves a gritty feeling while having 0 net carbs.
Jasmine
0Could I use coconut milk instead of heavy cream?
Wholesome Yum D
0Hi Jasmine, Yes, that will probably work if you use the full-fat thick kind from a can.
Samantha Whitson
0Maya, I’ve tried so many different caramel sauce/caramel candy recipes, & have been satisfied but not thrilled with any of them. I have yet to try using your “Besti” Brown blend, but I sure will be doing so now, after watching your video tutorial today. It’s so true that the right ingredients are critical to the finished product, & I think a great caramel really does require a specific “blend”. * Also really appreciate the photos you included here, in the step-by-step, printed recipe~ super helpful so people have a visual on what to look for along the way. =) Thank you so much!
Kelly
0Unfortunately I did not like the taste of it it just tasted like cream. I bake a lot and I found your directions to the t I just didn’t get a caramel taste out of it
Teresa Harris
0This caramel sauce is so good! Please suggest best way to store. Countertop or refrigerator?
Wholesome Yum D
0Hi Teresa, Store the caramel sauce in the refrigerator.
Joy Campbell
0Just made the caramel sauce and love it poured some warm over my keto pumpkin cream cheese filled muffin , so yummy!! Thanks for this recipe, satisfied my sweet tooth.
diane
0I have tried a few keto caramel recipes but this definitely the best
Journa Liz Ramirez
0I love your recipes Maya! Aside from they’re healthy and easy to make, it always satisfies my family’s cravings just like this sugar free caramel syrup and sauce. Highly recommended!
Lisa
0No one even knew this was a sugar free sauce! Taste and texture was spot on.
MLC
0Do you think an erythritol/monk fruit blend or 100%Stevia would work?
Maya | Wholesome Yum
0I don’t recommend erythritol-based sweeteners for sauces, as they will crystallize and not dissolve fully, resulting in a gritty texture. 100% stevia (not most brands of stevia, which usually contain either erythritol or maltodextrin) could work, but you’d likely have an aftertaste and it won’t caramelize the way Besti does.
Michelle norman
0This was quick, easy, and delicious I’ve used it in coffee, over keto cheesecake, And my new favorite keto treat that sounds crazy but could not be more delicious, keto cracker jacks using pork rines and pecans. Tastes amazing. I urge you to give it a try. I’m addicted. thanks for all recipes. Always good.
Dawn
0I have never made a carmel sauce before and all I had to cook in was a small electric frying pan…I am ecstatic to report it turned out remarkably good.
Laura
0Made this last night. Not sure what I did wrong, cooked it longer than suggested. The butter wanted to separate from the cream. Put it on ice cream & it becam.e really solid & more like eating a.chunk of butter.
Joseph
1“Not sure what I did wrong, cooked it longer than suggested”. There you go, you just explained what you did wrong. Maybe next time don’t complain to the recipe makers if you’re not following the recipe. lol. I tried the recipe and it turned out great
Maya | Wholesome Yum
0Hi Laura, Sorry to hear you had issues with it. If it was separating, then it means the heat was too high, so that’s probably the first problem. Also, if you cooked it longer than suggested, this may have also reduced it too much and caused it to become too hard when cooled. It is pretty normal for caramel to firm up when it hits something very cold, like ice cream, but it shouldn’t become totally solid or like butter. Hope this helps!
Reta Cates
0This caramel sauce is so easy and just delicious. No one believes it is carb and sugar free. Thank you very much for posting it.
Jenn
0Was really good. I put the sauce into heart shaped ice tray and kept it in the fridge for a nice little fat bomb!
Jeff
0Hello. I tried to make the caramel sauce to put on the cheesecake recipe you have also. The cheesecake came out really good. But I must have done something wrong with the caramel. It was very grainy. I used fruit monk with erythritol cuz it was all I could find in my little town. The sauce tasted really good honestly but it was just grainy. I’m sure I did something wrong and hoping someone could help me out. Thanks in advance!
Wholesome Yum D
0Hi Jeff, I don’t recommend using erythritol-based sweeteners for sauces, including caramel. Like you experienced, the result will be gritty. Try Besti sweetener instead — it will dissolve completely with no gritty texture, and won’t crystallize.