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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
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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!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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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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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.
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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
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.
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!
Maya | Wholesome Yum
0Great tip, Chelsea! Thank you!
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.
Ryan
0I subbed out the sukrin for another granulated sweetener, and it turned out perfectly (according to my taste buds, anyway).
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. 🙂
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.
Dian
0Amazon has it.
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.