Free Printable: Low Carb & Keto Food List
Get It Now- Why You’ll Love This Homemade Keto Caramel Sauce Recipe
- Ingredients & Substitutions
- How To Make Sugar Free Caramel Syrup
- Tips For The Best Sugar Free Caramel Sauce
- Storage Instructions
- What To Serve With Sugar Free Caramel Syrup
- More Sugar Free Toppings
- Recommended Tools
- Sugar Free Caramel Syrup & Sauce (Keto!) Recipe card
- Recipe Reviews
Making your own sugar free caramel syrup (a.k.a. sugar free caramel sauce) is easier than you might think! This rich and decadent caramel flavor is perfect for topping your favorite keto desserts or drizzling over sugar-free whipped cream on hot drinks (like bulletproof coffee). Plus, just like sugar-free chocolate syrup, this keto caramel sauce tastes just like the real deal with only a few basic ingredients.
Sugar free caramel sauce depends on a special ingredient for its thick and buttery consistency: Besti Brown Monk Fruit Allulose Blend. Unlike other sugar-free sweeteners, this one dissolves and caramelizes just like real sugar… so the caramel takes on a smooth and silky consistency, with no added calories, sugar crash, or gritty texture.
This recipe has been so popular that I included it in my Easy Keto Carboholics’ Cookbook!
Why You’ll Love This Homemade Keto Caramel Sauce Recipe
- Perfect sweet and buttery flavor
- Smooth, gooey, and thick texture like traditional caramel
- 4 simple, natural ingredients (no corn syrup, artificial flavors, or preservatives!)
- Made in 10 minutes
- 0g net carbs and naturally gluten-free
- Perfect for dipping, beverages, and desserts
Ingredients & Substitutions
This section explains how to choose the best ingredients for sugar free caramel sauce, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Butter – For the best flavor, use salted butter. However, if you are watching your salt intake, you could use unsalted butter instead.
- Besti Brown Monk Fruit Allulose Blend – I opted to use the brown version of Besti because I love the flavor of brown sugar. If you prefer, you could make it with crystallized or powdered Besti instead — both will dissolve just like sugar does, and they caramelize beautifully. If you want to use a different keto sugar substitute, keep in mind that most other brands (including erythritol, and most brands of monk fruit or stevia, which typically contain erythritol) will not dissolve well and crystallize upon cooling, leading to a gritty texture and you won’t get the same gooey mouthfeel. If you still want to try it, see my sweeteners conversion chart for exact substitute amounts.
- Heavy Cream – A necessary ingredient for caramel. Do not substitute any type of milk (including dairy milk, almond milk, and coconut milk), as these will not thicken properly. It would probably work to substitute coconut cream if you need to.
- Vanilla Extract – Use higher quality vanilla for best flavor.
How To Make Sugar Free Caramel Syrup
This section shows how to make the best sugar free caramel recipe, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Melt. Heat butter and Besti Brown together in a large saucepan over low heat. Cook until golden brown.
TIP: Watch the sauce carefully.
Stir occasionally and watch carefully to avoid burning on the bottom of the pan.
- Thicken. Stir in cream and simmer until darkened in color and sauce coats the back of a spoon.
- Flavor. Turn off the heat and use a whisk in vanilla extract.
- Finish. Transfer homemade keto caramel sauce into a jar.
Tips For The Best Sugar Free Caramel Sauce
Making a sugar free caramel sauce may seem like a daunting task, but with a little patience and the right ingredients, it’s actually quite easy! Here are a few tips and tricks:
- 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, but you could even use a skillet with tall sides to make the process 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 you can bring it back together in a blender.
- Add vanilla last. Adding the vanilla extract last, after removing from heat, ensures that it maintains its potency. If you add it while cooking, some of it will evaporate, reducing its flavor.
Storage Instructions
- Store: Keep low carb caramel sauce in the refrigerator. I’ve made a double batch before and had it last for weeks that way without a problem.
- Reheat: Caramel will solidify in the fridge, so you’ll want to reheat it before serving. The best way to do this is on the stove over low heat, stirring frequently. It’s important that the temperature rises gradually when you reheat the sugar-free caramel sauce. Otherwise, you run the risk of “shocking” it, leading to separation of the oils.
- Freeze: Add sauce to a freezer-safe container and pop it in the freezer. When you’re ready to use it, let it thaw in the fridge or at room temperature. After thawing, reheat gently to get the right consistency.
What To Serve With Sugar Free Caramel Syrup
This low carb caramel sauce is a delicious and versatile topping that can be used on a variety of desserts or added as a sweetener. Here are some ideas!
- Dipping – Sugar free caramel syrup is perfect for dipping keto fruits (or any fruit), keto churros, and even cookies like almond flour shortbread and keto oatmeal cookies.
- Topping – Pour this sauce on classic desserts like keto cheesecake, keto apple pie, or keto lava cake.
- Breakfast – Transform keto cinnamon rolls, coconut yogurt, or low carb French toast into a special treat. Don’t miss how I use it for keto monkey bread in my Easy Keto Carboholics’ Cookbook!
- Ice Cream – Caramel always pairs well with classic keto ice cream, but you can also try coconut milk ice cream, almond milk ice cream, or mason jar ice cream.
- Drinks – Top your favorite hot or cold drinks (like sugar-free hot chocolate, keto iced coffee, or a low carb milkshake) with sugar-free whipped cream, then drizzle the caramel on top. You could also stir it right into hot drinks.
More Sugar Free Toppings
Level up your healthy desserts with these sugar free toppings:
Recommended Tools
- Large Saucepan – This cookware set includes a large saucepan that works great for making this low carb caramel sauce.
- Whisk – You will need a whisk when you add the vanilla extract to the caramel sauce. This one is the perfect choice.
This reader favorite recipe is included in The Wholesome Yum Easy Keto Carboholics’ Cookbook! Inside this beautiful hard cover keto recipe book, you’ll find 100 delectable, EASY keto recipes to replace all your favorite carbs: bread, pasta, rice, potatoes, desserts, and more… each with 10 ingredients or less! Plus, a photo, macros, & tips for every recipe.
Sugar Free Caramel Syrup & Sauce (Keto!)
This easy sugar free caramel syrup needs just 4 ingredients and 10 minutes. Sugar free keto caramel sauce is gooey and sweet, like the real deal!
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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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.)
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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.
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Remove sugar-free caramel syrup from heat. Whisk in the vanilla extract.
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The sauce will thicken more as it cools from hot to warm.
Did You Like It?
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Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© 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. 🙂
365 Comments
Kris
0So I’m wondering if you can make fat bombs with this caramel. Will it freeze solid or stay soft after 4 hours in the freezer?
Maya | Wholesome Yum
0Hi Kris, Yes, you can! It freezes solid. It actually gets pretty solid even in the refrigerator.
Christy
0I didn’t have any granulated sweetener at all so I subbed a tbsp of molasses (like you do in some of your other recipes) and it was delicious with just that, but I did add a few drops of English Toffee stevia glycerite and that took it over the top. I realize that this probably adds to the carb count, but I don’t care. Caramel macchiatos are back on the menu! What’s great about this is you don’t have to get fussy about measurements. To keep it simple I did it with 2 sticks of butter and a cup of HWC. It just takes a little longer to thicken up, no big deal. There was plenty for my recipe and a good amount for leftovers! Thanks so much, I love your blog!
Lori
0The taste was good, but mine is not the texture of caramel–it’s more grainy. I used Pyure sweetener because that’s what I have access to. Is there a possible reason that this was grainy other than different sweetener?
Maya | Wholesome Yum
0Hi Lori, I’m glad you like the taste. Yes, it’s probably the sweetener. Some sugar-free granulated sweeteners dissolve better than others. To be on the safe side you could try a powdered sweetener next time.
Nancy Brown
0Can I use Swerve brown sugar or Swerve confectioners sugar?
Maya | Wholesome Yum
0Hi Nancy, Yes, either one should work.
Terri Doughty
0Thank you, thank you, thank you, Maya! I just died and went to heaven! This caramel sauce is amazing! Caramel is one of the things I miss from my pre-keto days. Your recipes are my go to, I have yet to be disappointed by one. I so appreciate your hard work in your recipes that help me on my keto journey. Thank you again!
Maya | Wholesome Yum
0Thank you so much, Terri! That means a lot!
Lisa S Myers
0Has anyone tried making this with Lakanto Golden Monkfruit?
Maya | Wholesome Yum
0Hi Lisa, Yes, that works great! You can use code WHOLESOMEYUM here to get 20% off if you want to use that sweetener.
Tina Gleason
0I just made this OMG it is so good, I soaked almonds and pecans in it and now have them setting in the fridge, perfect little sweet treat
Maya | Wholesome Yum
0What a great idea, Tina!
Mary
0I made this 4 days ago using swerve and subbing out 2 T. Coconut sugar. Doubled the recipe and added about 5 drops of vegetable glycerin which helped it not to become grainy. Thank you so much for your fantastic recipes. I love ever recipe that I have tried. I love your site and think you are really great!
Maya | Wholesome Yum
0I am so happy to hear that, Mary! Thank you!
Mary V
0I love this recipe. I used Swerve and 2 T. Coconut sugar. It is delicious in my coffee and Tumeric Golden milk. I added a couple drops of vegetable glycerin to help it not crystallize. Hope it helps. Thank You so much!
Maya | Wholesome Yum
0Thank you, Mary!
Roger
0I have to say, I made this for my wife as she is doing the keto diet and I thought she was going to faint upon her first taste!
She is in infatuated with it now. She shared it with her sisters family and they couldn’t stop licking their plates.
I ended up making a large batch to put into mini Mason jars.
On top of the 1 carb brownie recipe I found it’s just spectacular.
Thanks much!
Maya | Wholesome Yum
0I am so happy to hear that, Roger! Thank you!
Ericka
0Just made this and drizzled over keto peanut butter cookies. Tastetastic!
Sauce is just a bit grainy to taste..used all the right ingredients. Any reason why?
Still love it.
Maya | Wholesome Yum
0Hi Ericka, That sounds delicious! Sometimes the sweetener might have trouble dissolving. If you prefer, you can use a powdered sweetener to help with this.
Terry Proveau
0Made it with brown swerve and it was delicious on ice cream. Unfortunately it separated after about an hour and the blender did not fix it. Not sure why, might be the swerve?
Maya | Wholesome Yum
0Sorry to hear that! Sudden temperature changes can make it separate and while the blender can fix it, sometimes it can’t. I’m glad it was delicious on ice cream, though.
Cozette Torres
0What do you use it on? Ideas please.
Maya | Wholesome Yum
0Hi Cozette, There are lots of ways to use caramel sauce – on top of ice cream or cheesecake, or all kinds of other keto desserts. I also have a pecan pie recipe coming in a couple weeks that will be partly based on this sauce.
Alfredo Lopez
0Hi, I actually plan on using this sauce on a cheesecake. Is there a way that I can use this without it solidifying because of the refrigerated cheesecake? I am making the cheesecake for someone that is about 5 miles away. Any tips on how I can do this? Thank you
Maya | Wholesome Yum
0Hi Alfredo, If you let the cheesecake come to room temperature, it should be warm enough not to solidify it.
Rachel
0Sukrin gold is brown sugar, so swerve brown should work the same, correct?
Maya | Wholesome Yum
0Yes, that will work, Rachel!
Penny sloan
0I’d love the pecan pie recipe please
Brandy
0My cream and butter separated? What did I do wrong?
Maya | Wholesome Yum
0Hi Brandy, This can happen if you overheat it. Try a lower temperature next time. Sometimes you can still salvage it in a blender.
Ish
0Ummm.. mine had the oil separating right after I made it. What did I do wrong?
Maya | Wholesome Yum
0Most likely the heat was too high – try over lower heat next time. Sometimes you can still salvage the separation in a blender.
Mary H
0Love your recipes, I love salted caramel syrup in my coffee, is there anyway to make this into a syrup,
Maya | Wholesome Yum
0Hi Mary, I haven’t tried that, but would think you can thin it out with almond milk or cream and add to coffee.
Dena
0I just got done making this and it is divine!!
It took about 15 to 20 minutes for mt butter to turn a golden brown. I used butter and Swerve granulated sugar. I then added 2/3 cup of heavy whipping cream. Then it took about 40 minutes to brown and thicken. After I added the vanilla, it was perfection!! I want to make my own sugar-free, chocolate ,almond, candies with it!! Thank you soooo much for sharing your recipe!! I am caramel obsessed!! LOL
Maya | Wholesome Yum
0I am so happy you liked it, Dena! Thanks for stopping by!
Essby
0Maya, I followed your recipe precisely, including the ingredients, and this turned out DIVINE! Thank you so very much.
Maya | Wholesome Yum
0I am so happy you liked it! Please come back soon!
Sandee
0So delicious. I did not have any of that sukrin gold but I did order it for the next time I make it. I used what I had, swerve and it turned out really yummy but it did not turn brown. Thank you so much. Good job
Maya | Wholesome Yum
0I am so happy you liked the sauce, Sandee! Have a great day!
Khristen
0Great recipe! I didn’t have sukrin gold so I used granulated swerve and absolutely amazing! Thanks!!
Maya | Wholesome Yum
0I am so happy that you liked the caramel sauce, Khristen! Have a great day!
Mary
0Wonderful recipe! So much easier than others I’ve seen. It’s delicious, and I could cheerfully eat it like soup! I did make a slight change, though. I added 2 tablespoons of confectioners Swerve, and the vanilla, as it was cooking. Just stirred it in toward the end. I’ll be making this again and again.
Maya | Wholesome Yum
0I love to hear that you liked the caramel sauce, Mary! Please come back again soon!
Boni
0OMG this Carmel is sooooooo good!!
Maya | Wholesome Yum
0I am so happy to hear that you liked the caramel sauce, Boni! Thanks for stopping by!
Meda Pittser
0I love the taste of this and since I am diabetic, I am thankful for a low carb treat. But, I’m wondering how to make it smoother…less “grainy”. Any suggestions?
Maya | Wholesome Yum
0Hi Meda, I’m glad you like the taste. Did you use the same sweetener on the recipe card? It doesn’t turn out grainy with that one, but it does if you use regular erythritol, for example. Either powdered sweetener (like powdered erythritol) or Sukrin Gold (which is still finer than granulated erythritol) should work fine.
Meda
0I am using the Sukrin Gold. Maybe I didn’t cook the mixture long enough, or maybe too much? It is definitely grainy and “sugary”, not creamy.
Maya | Wholesome Yum
0Probably not long enough then. Hope you’ll try again for longer!
Melissa
0Next time you make it would you consider taking pictures of the steps? Just so we can see how caramel color the butter mix is supposed to be. In the end my caramel sauce was not caramel colored, so I’m assuming I didn’t let the butter mixture cook long enough. Thanks
Maya | Wholesome Yum
0Hi Melissa, Thank you for the feedback! I have started to add some process pictures to my newer recipes. It does sound like the sauce needed to cook for longer if it wasn’t caramel colored, especially in the initial step with the butter.
Stacy
0We’ve loved the flavor. But I could not seem to get the brown caramel color. Any suggestions?
Maya | Wholesome Yum
0Hi Stacy, I’m glad you loved the flavor. If it wasn’t brown, then it needed to cook for longer at the first step (just the butter and sweetener together). The time will vary depending on your stove and size of the pan you use.
Ally
0Just a quick question relating to the vanilla extract. I see it has about 2 g of carbs (1 tsp), but you indicate this is carb-free. I’m new to this diet, so forgive me, but could you please let me know how that works?
Maya | Wholesome Yum
0Hi Ally, This is due to rounding. The nutrition info listed is per serving. The 1 tsp of vanilla extract is divided among 12 servings, so this is a tiny, negligible amount of carbs per serving.
Flore
0Thank you soooooo much for this recipe ! I just ordered Sukrin Gold from Amazon, can’t wait to try it !
Maya | Wholesome Yum
0That’s awesome, Flore! Can’t wait to hear how it turns out.
Natalie Chronister
0I used your caramel sauce to make a keto friendly “candy bar.” It was amazing! I used a 100 cal. almond and walnut pkg., topped with caramel and sugar free chocolate chips melted over the top. Thank you for making this amazing sauce and sharing it with us!
Maya | Wholesome Yum
0Thank you for sharing, Natalie! That sounds amazing!
Alicia
0I never leave comments and reviews but I had to for this. This is AMAZING! I used erythritol. I am currently making keto lava cakes to put this on although admittedly I could eat it by the spoon full. I wonder what it would be like frozen?
Maya | Wholesome Yum
0Thank you so much, Alicia! It sounds amazing on lava cakes. I haven’t tried freezing it. You probably can, but reheating might be a problem (if you plan to) as it would be more likely to separate. If you eat it as-is from frozen I’m sure that would be delicious.
Susan Taylor
0I had pretty much resigned myself to living without my favorite taste of all — caramel. I am delighted to discover I can make a sugar-free version. Can hardly believe that this gorgeous flavor is going to be part of my keto way of life. I love your recipes!
Maya | Wholesome Yum
0I love that, Susan! Thanks for stopping by!
Natasha
0OH. MY. GAWD… just made this. And I am a die hard caramel snob. LOVE LOVE LOVE THIS WITH ALL OF MY HEART AND SOUL!!!
Maya | Wholesome Yum
0Thank you so much, Natasha!!
Arrhiannon Kirkpatrick
0Do you think this could be made with coconut cream instead of heavy cream for vegan diets?
Maya | Wholesome Yum
0Yes, I think you can!
Mindy
0How do you store this after it is made? Does it need to be refrigerated?
Maya | Wholesome Yum
0Hi Mindy, It’s ok on the counter for a couple hours but after that it’s best to refrigerate. It will solidify in the fridge. If you reheat it, do so at very low heat to prevent separating.
Caroline
0So good!
Maya | Wholesome Yum
0Thank you, Caroline!
Tami
0Do you think this would work to use in my iced coffee? Really missing caramel iced coffee. :/
Maya | Wholesome Yum
0Hi Tami, Yes, I think it would, but haven’t tried it. Let me know how it goes!
Jieun Kim Newland
0Hello, I just made this and it was amazing! I used erythritol. I just cannot imagine how this could be better. I will try with Sukrin Gold next time. Thank you so much for your recipe. Caramel is my all time favorite dessert. I am very happy. Plus, our whole house smells heavenly!
Maya | Wholesome Yum
0Thank you!
Mike
0Hi, this was my first time making this, I don’t know what happened but the sauce separated while I was still mixing it at about 8 minutes in. Any ideas would be appreciated. Thank you.
Maya | Wholesome Yum
0Hi Mike, I’m sorry that happened! It’s hard to say exactly what went wrong without being in the kitchen with you. It’s possible that the heat was too high so you may try lowering it next time. Hope this helps!
Julia
0If I wanted to make caramels (not just sauce), will having it in the fridge make it hard enough to cut? Or is there something else I should add? I’m thinking of making caramels drizzled with sugar free dark chocolate (to keep the carbs down) and maybe sprinkled with unsweetened coconut, then cut into squares for portion control. Thanks!
Maya | Wholesome Yum
0Hi Julia, Yes, it does harden in the fridge and you can cut it. The texture when hardened is just slightly different than regular caramels (the texture is not gooey when hardened, more like fudge), but the caramel flavor is the same. It sounds delicious drizzled with chocolate!
Mandy
0How long do the caramel last if I put in a glass jar? A few days, a week?
Maya | Wholesome Yum
0Hi Mandy, It lasts at least a week, maybe even longer. It does solidify in the fridge. You can reheat it to liquefy it again, but be careful not to shock it or it will separate.
Ryan
0This was my first time ever making caramel, and it turned out great! Tastes just like caramel chews. The instructions were clear and comprehensive, which is especially nice for a novice.
I think I may have to hoard this all for myself.
Maya | Wholesome Yum
0Thank you, Ryan! I’m so glad you liked it!
Becky
0I made this tonight to use on a low carb cake I made for Thanksgiving tomorrow. I only tasted what was left in the pan after putting it in a container. This stuff is so good! Tastes just like the original (I would say it tastes like “the real thing” but this is my new “real thing”).
Maya | Wholesome Yum
0Thank you, Becky! I’m glad you liked it!
Alexandra
0Hi. Can I use Swerve?
Maya | Wholesome Yum
0Hi Alexandra, Yes, you can. The flavor would be different, though.
Vittoria McDonald
0I used a mix of Xylitol (1 Cup) and 1 tablespoon of black strap molasses together to give the brown sugar taste as a way of replicating the Sukrin Gold. It has worked a treat.
Maya | Wholesome Yum
0That’s a great idea, I’m glad it worked well for you!
Sandy
0Is this gluten-free?
Maya | Wholesome Yum
0Hi Sandy, I’ve heard mixed things about whether Sukrin Gold is gluten-free. I have no reaction from it, but I’m only sensitive, not celiac. You can try another granulated sweetener if you prefer to be on the safe side.
Roberta
0I didn’t have Sukrin Gold, but I tried to use the granulated brand erythritol+monk fruit “golden” (I don’t know if I can write here the name of the brand… I’d write it also because Sukrin gold itself is the name of a product, as Swerve, but anyway, you know what I’m referring to 😉 ) and got a great result! And it’s gluten free for sure, so I’d suggest to give it a try for those who are skeptical about Sukrin Gold (I’ve read that it contains gluten, too, being coloured by malt…while monk fruit in the white form is extracted from the inner fruit and the golden one from the exterior part of it, not other sources). Hope this help…
Maya | Wholesome Yum
0Thanks so much, Roberta!
KimBDowning
0I definitely “shocked” the caramel when I put it in the microwave for 10 seconds. The oils separated like you said. I put in my food processor and it still didn’t help it. Can you please tell me again the best way to soften the caramel once it’s warmed? Thank you! This was amazing!!!!
Maya | Wholesome Yum
0Thank you, Kim! I’m glad you thought it was amazing. Sorry that it separated for you. It tends to do that more in the microwave since it heats so rapidly there. You could try heating it over very low power if using a microwave, see if that helps. Otherwise, heating gradually on the stove, over low heat, works well for me.
Chelsea
0I also find that added a bit more of heavy cream will actually help bring it back together with mixing. I just saved mine after it separated because I was too busy cooking three things at once.
Maya | Wholesome Yum
0Great tip, Chelsea! Thank you!
Brenda
0Thank you for your tidbit!!! For a second I thought I was going to have to throw away my sauce. It tasted so good!
Sandy
0If you don’t have a credit card to buy online (which is my case), is there something you can use instead of the Sukrin Gold?
Maya | Wholesome Yum
0Hi Sandy, Another sweetener (like simple erythritol) would still work, but it would have a less deep caramel flavor than using Sukrin Gold.
Maya | Wholesome Yum
0Hi Sharon, Sorry I just saw your comment. You can buy Sukrin gold online here.
Pam
0$16 for a bag of sugar?? Who can afford things like this? The recipe looks great but, sadly, these high priced products make the recipes prohibitive to some of us.
Maya | Wholesome Yum
0Hi Pam, This recipe only uses 3 tablespoons of Sukrin Gold. So, it lasts a long time. I like to use just a tablespoon here and there, combined with other sweeteners, in other recipes for more flavor. 🙂
Ryan
0I subbed out the sukrin for another granulated sweetener, and it turned out perfectly (according to my taste buds, anyway).
Misty M
0This caramel sauce is to die for! It’s delicious and tastes like the real deal. Thank you!
Maya | Wholesome Yum
0Thank you, Misty!
Sharon
0What can you use instead of Sukrin Gold? I have not been able to find that in our local grocery stores or health stores here in Canada. I have seen several recipes using this product. Thanks for the great recipes.
Kelly
0Hi Sharon, I’m from Canada, too. I ordered it from Amazon.ca. It is kinda pricey @ $18.99 for a 1 # bag. I’m going to try it soon for this caramel sauce recipe ! Take care.
Dian
0Amazon has it.