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
Jessica
0I added just a tiny bit of molasses to make butterscotch for keto butter beer At a Harry Potter party. No one knew it was sugar free and it was amazing. So good that I sent home the batch with our friends and made a new one for my house for coffee and butter beer the next day! Lol
Carol L
0Jessica, could you give the recipe for the butter beer? I have been trying for a few years to come up with a butter beer recipe I can drink that is low/no carb/ no sugar!!!
Maya, thank you for the great recipe! I have looked up many of your sauce recipes as I’m finding that I really miss sauces on my food!
Laura J
0What a great caramel sauce! The texture and flavor was identical to traditional sugar based caramel. I’m thrilled with your recipe ?
Thank you!
Christine Mitchell
0I’ve tried this twice now, exactly following the recipe, and it won’t thicken enough for the pie, even overnight in the fridge. The second time I simmered for 45 mins. It seemed like it was thickening. I used a large pan. How long should it boil in step 2? I’m not sure what’s going wrong.
Wholesome Yum D
0Hi Christine, What pie are you attempting to make… I have a recipe for Pecan Pie that you might want to check out.
Suzanne Wynn
0When I see a recipe by Wholesome Yum, I KNOW it’s a good one. I make it with total confidence. Not that I needed it but this was a fantastic reminder! Good GAWDS this is amazing! Thank you!!
Deee
0Can I use this on popcorn as caramel corn?
Melissa
0I’ve drizzled it over popcorn and it’s great!
Ellen
0How about drizzled or tossed over pork rinds for a lower crb alternative to popcorn?
Wholesome Yum D
0HI Ellen, I have never tried that but I think that would work. Let me know your results.
Wholesome Yum D
0Hi Deee, I have not attempted that, but if you try please let me know!
Rachael Charbonneau
0This caramel sauce is very good. It’s such a surprise to see how low the sugar can be in caramel! (I’m not doing keto yet, just low carb.) And it’s so buttery! I just love the ratio of butter to lightly sweet! Have you ever tried cooking this to harder stages? I’m curious if this higher fat version can get to the harder stages?
Wholesome Yum D
0Hi Rachael, I have never tried that but it sounds like a great experiment. If you try it, let me know your results!
Fredrika
0Awesome recipe. I made this a double batch. Like you said it took a bit longer but oh my god. The result is spectacular. I used granulated erythritol instead of the sweetener of your choice and it worked just fine. I also added in some salt to make it salted caramel but it didn’t blend in very well so should’ve added this at the beginning when melting the erythritol and butter.
Fredrika
0I also wanted to add that when it had cooled down in the fridge it went rock solid. I ended up reusing the batch a few times by melting it in a pan again on low heat. It will split completely because of the butter but just gradually add a bit more cream and whisk, add a bit more, whisk etc until it all comes back together. I ‘remelted’ the batch 3 times doing this because it turned out that the batch I made was too much.
I made this again from scratch again and added the salt at the beginning. Incredible. I love this recipe more than normal caramel.
Judith Williams
0Hello.
Can I use this sauce for Caramel apples? I wan to do a healthier version for my daughter.
Candice
0Has anyone tried to make this “vegan” with ingredients like coconut cream and coconut oil (or other vegan ingredients)? If so, was it successful? I am not “vegan” but have to watch my cholesterol.
Wholesome Yum D
0Hi Candice, I have not done that but if you try let me know your results!
Wholesome Yum M
0Hi Judith, Yes, you can dip apples in this recipe. Keep in mind that it will not harden to a solid at room temperature like traditional caramel, it will remain soft. Store your caramel apple in the fridge and it will harden some, but will still have a chewy consistency. I hope this helps!
Julie
0Hi, is it possible to can this caramel sauce? Thanks!
Wholesome Yum M
0Hi Julie, No, I don’t recommend canning this recipe.
Julie
0Hi, I’m Diabetic and I have a weakness when it comes to caramel popcorn. Can this caramel sauce be used for caramel popcorn?
Wholesome Yum M
0Hi Julie, This caramel sauce doesn’t harden like it would on traditional popcorn. It will remain soft and sticky. You could probably drizzle it over individual servings and enjoy it right away, but I don’t recommend making a full batch and attempting to save for later. I hope this helps!
Brenda Campagna
0This is scrumptious! I have recently become obsessed with caramel in my coffee so decided to try my hand at this recipe. It turned out amazing. I think I am going to try a version of it more like cinnamon dolce as well. I think that would be easily adapted from this sauce.
Carol Jo Quick
0Can it be made with stevia? How much sodium is in it?
Wholesome Yum M
0Hi Carol, Sorry this recipe cannot be made with stevia. Feel free to enter the recipe into an online recipe calculator to get an accurate sodium count.
Tamny
0Hi. I made this caramel sauce as a mason jar ice cream topping. My problem is that when I heated it in the micro and spooned over the ice cream my caramel turned to clumps of what I can only describe as sweetened butter…like eating butter from the stick. I have no idea what I’ve done wrong but I must say that it still tasted good but has awful texture.
Thanks for the reply and I look forward to more of your recipes! I have tried MANY and you never disappoint.
Wholesome Yum M
0Hi Tamny, How did you reheat your caramel sauce? If possible you will want to reheat on LOW power in 10 second intervals. The microwave can shock your caramel, which would cause it to become clumpy or possibly separate.
Lyn
0Try reheating in a double boiler or in a bowl over simmering water. It is like cheese sauce that separates when reheated to fast
Emma
0Absolutely the best sauce ever and it’s super easy to make.
Tonya Frye
0I must say this is really good! I did try it first with monkfruit erythritol brown sugar substitute. You were right. It did not turn out. I used my besti powdered sugar substitute and put caramel extract instead of the vanilla. Amazing the difference it made. One thing I will add. I tried to reheat it on the stove on the lowest heat I have. It did separate. However, I found out that if you just tilt it under running hot water and stir vigorously it softens right up.
Elizabeth Archer
0WHAT!! I can have caramel sauce again thanks to your sweetener! YES!!
Ana Maria Pino
0Tried to make this after a long day and unfortunately the recipe doesn’t warn about potential separation and keeping the temp very low. Super disappointed.
Wholesome Yum M
0Hi Ana, Sorry this recipe didn’t turn out as expected. You can try whisking it at a low heat to try to bring it back together or warming and blending in a blender. The recipe card does specify using low heat, as you don’t want to burn the butter or scald the cream.
KJ
0Hi, I’m a fiend for the Starbucks version of Iced Caramel Macchiatos and make really good ones at home with vanilla syrup and hershey’s caramel sauce. I’ve got the sugar free vanilla syrup down, but the sugar-free version of Hershey’s has eluded me. I tried this recipe using Monkfruit erythritol since that’s all I have, and…IDK. The color was ok, but it’s got a really greasy mouthfeel and the flavor was just meh. Definitely nothing like the Hershey’s Caramel sauce I’m trying to re-create. Any suggestions? Will Allulose make that much difference?
Wholesome Yum M
0Hi KJ, Yes, using allulose will give you a much better result. Allulose can caramelize, so you will get those familiar caramel flavors you are looking for. It also gives a nicer consistency for your sauce.
KJ
0My allulose arrived today 🙂 I’m giving the recipe another go tonight! Thanks!!!
KJ
0VERDICT: Success!!! This stuff tastes so much like the Hershey’s caramel syrup I’ve been missing. Thank you!!!!
Lee Kessler
0I added whiskey to the mix for a cheese cake I was making. deliciously amazing.
Vivianne
0Hi. The caramel isn’t thickening, and there was way to much butter to sugar/Heavy whipping cream ratio. Is there something I did wrong?
Wholesome Yum M
0Hi Vivianne, The proportions in the recipe are correct. Once the butter and sweetener browns, you can add the cream. Bring your caramel up to a boil, then let simmer. It will thicken as it simmers. The time may vary depending on how thick your heavy cream is, and most importantly, depending on the size of your pan. If it didn’t darken or thicken, it needed more time, and a larger pan helps quicken the process.
Liz
0Can’t wait to try this
Rani
0I made a Keto chocolate cake for my birthday and wanted to pour caramel syrup over it with just a tad of whipped cream. I made your recipe and it was FANTASTIC!!! My only problem was attempting to reheat it the next day. I did as you said and slowly warmed it up but it separated anyway. Same thing happened with my second attempt. Now I that I will just make just enough to finish that day.
Tracy
0I first made this recipe with Truvia granules for a neighborhood cookie exchange as we have some people that are watching their carb intake. Flavor was good but it was not very caramel-y and it never got that good caramel color. I chocked it up to the fact that it’s simply not sugar and sugar is what ‘caramelizes’ in any brown-food goodness – they are two different things. I actually found the allulose sweetener at a local grocery store and decided to give it a whirl as my favorite neighbor, a Keto guy, is having a big birthday. Much to my surprise, IT WORKED! Great color and consistency, I did not have heavy cream on hand so my test batch was with half & half. I suspect the fully leaded version would be virtually impossible to distinguish from ‘real’ caramel. THanks so much for the recipe and helping me bring smiles to my cul-de-sac 🙂
Madeline Mcgowan
0I would like to try this recipe but cannot have dairy, could i use coconut cream? Thank You, M Mcgowan
Wholesome Yum M
0Hi Madeline, Yes you can use coconut cream in the recipe. Enjoy!
Missy
0Hello. So i made this with Monkfruit Erythritol and it was good until after you swallowed and then it became so sweet with an odd taste that you couldn’t continue eating.
is the alloluse powdered and should i have used a powdered sweetener?
Wholesome Yum M
0Hi Missy, You may be someone who is sensitive to erythritol and the cooling effect it can have. Allulose-based sweeteners do not cause this issue, and also makes a much nicer gooey caramel sauce. I recommend Besti Powdered Monk Fruit Allulose Blend for this recipe.
Francy
0I really love this caramel! I made it twice using powreded erytrit. It’s fantastic. Thank you Maya
patricia
0I have to be dairy free. Do you think a vegan butter would work?
Wholesome Yum M
0Hi Patricia, I have not tested this recipe with vegan butter, so I cannot guarantee the results, but I think it should work.
Amnon Freund
0what is the equivalent of 1/3 cup butter in Oz or grams?
Wholesome Yum M
0Hi Amnon, It’s 2.6 fluid oz.
Gayle
0If I wanted to make this into a soft caramel candy, do I just cook it longer?
Wholesome Yum M
0Hi Gayle, You’ll need a candy thermometer and a mold to help you with this, but yes. Ideally, you will want your caramel to hit soft ball stage and then they can be poured into a mold and cooled. Enjoy!
Hilary
0SO. Delicious. This is easily one of the best caramels I’ve enjoyed, and I’m including sugary ones in that. I added a pinch of salt. I want to play with other flavors, too, like malt and maybe even banana.
Natalia
0Can I substitute the heavy cream with coconut cream? I am dairy free and keto and I’ve already found dairy free butter that cooks and tastes exactly like butter but I am wondering. Can I use coconut cream for this caramel recipe and pecan pie recipe?
Wholesome Yum M
0Hi Natalia, Yes, coconut cream should work fine in the recipe in place of the heavy cream. Enjoy!
CONNIE AILEY
0Hey I’m excited to make this but my butter is UNsalted. Will that work?
Anna
0I had really been missing a drizzle of caramel on my keto coffee, and was craving apple peels (lower net carbs bc of the fiber) and didn’t want to buy a million products. This was perfection!! I used an allulose/erythritol blend (that happened to have a pinch of xanthan gum in the blend) and it turned out amazing. Exactly like the real thing. Thank you
Wholesome Yum M
0Hi Connie, Yes, just add a pinch of salt (or two, adjust to taste) to your caramel.
Grace
0can you reheat this in the microwave? I want to make Carmel apples dip for a school project
Wholesome Yum M
0Hi Grace, I haven’t personally tested this, but you may be able to reheat at 10 second intervals in a microwave on LOW power. The high powder will shock it. Depending on when you are bringing this into school, you may want to consider storing it in a warmed thermos.
judy walters
0Sounds easy, quick, and delicious. Thank you
Emily Cortez
0This sauce is dangerously good!!! I could’ve ate the whole thing. I made “apple” crisp and I thought it would be so good with some caramel sauce drizzled over it. I was right!!! Thank you for another wonderful, easy recipe.
Barbara Barker
0I did like it very well, good taste. Mine never did turn brown only a little once I added the vanilla. Could you tell me what I might have done wrong? Thanks.
Wholesome Yum M
0Hi Barbara, Did you make this recipe with Besti Monk Fruit Allulose? Allulose will caramelize as it cooks, so perhaps it needed to brown with the butter longer before adding cream.
Karen
0Hi. I want to make a caramel sauce for the keto cheesecake I made. I’m planning to do it today. But I have no heavy cream. I do, however, have sour cream, cream cheese, almond milk, and xanthum gum. Could I use either the sour cream, cream, or a combo of the almond milk and xanthan gum? If so, which would you recommend? Also, All I have for sweetener is Swerve confectioners. Will that work as well as a granulated sweetener?
Wholesome Yum M
0Hi Karen, A powdered sweetener is best for this recipe if you don’t have allulose. I do highly recommend you give Besti Monk Fruit Allulose or pure Wholesome Yum Allulose a try, as it is able to caramelize and give your sauce the buttery brown flavors you are looking for. I have not tested this, but almond milk may work in this recipe, but I cannot guarantee the results. If you decide to try it, I would consider increasing the amount of butter so it has a creamier consistency. Please let us know how it turns out!
Rachel Hirota
0I also used Brown Swerve and it turned out fantastic! This is as good as any caramel sauce I have ever bought or made in my pre-keto days! I was amazed at how delicious this is! Thank you for the great recipe!
Karen
0Thank you. So much! I hapoened to find some evaporated milk in my cabinet at the last minute. I used 1/2 cup for 1 batch. It came out soooooo good! It was a little too buttery flavored, so I added 2 more tbsp evaporated milk to counter it and it was perfect. It tasted like salted caramel. (The butter was salted). The color was lighter, but the taste and texture was amazing! It was silky and creamy. I did put it in the fridge amd took it out when I was ready for my dluce of cheesecake. The cheesecake was frozen do I let it sit on the counter for about an hour. By the time I was ready to eat it, I did not want to wait to reheat the caramel, so I spread it on top of the slice kind of lijkea glaze. Omg! It’s a good thing I made 2 natches of the caramel. It have it in a small mason jar. Now I have 2 topoings I can make gor my cheesecake…my go-to blyeberry dauce and this caramel sauce. I will invest in some Swerve brown confectioners or the brown allulose for future batches. I’m just nervous about trying new sweeteners. I’ve wasted alot of expensive ingredients when recipes turned out horrible until I started using Swerve.. How does allulose compare to Swerve as far as taste?
Maya | Wholesome Yum
0Hi Karen, Thank you for sharing your experience!
My Besti Brown Monk Fruit Allulose Blend is coming this fall 2020. You can sign up for the newsletter at wholesomeyumfoods.com to be notified when it’s available. In my opinion it’s far superior to brown swerve, as it doesn’t have erythritol and dissolves a lot better, does not crystallize, and does not have a cooling effect or aftertaste no matter how much you use. 🙂 You can read about the differences between the sweeteners in my keto sweetener guide.
EMan1981
0So good! I subbed the monkfruit for 2 TBS of brown sugar Swerve. I make a protein coffee drink with a Nescafe instant coffee pack (melted w/a little water), a chocolate premier protein shake, about 2 TBS of heavy cream and now I will add a little of this caramel to it. Add some ice and voila!
Karen
0Maya – I made this tonight, and my hubby and I had it on your homemade keto vanilla ice cream. OMG, this takes the ice cream to a new level. This is by far our favorite keto treat ever! Thank you for this awesome recipe!!
Jackie
0I made two batches first batch used 3T. of brown sugar swerve second batch 2T. of brown sugar swerve, I like it less sweet. This is so good and cant wait to try it on my ice cream & cheesecake.
Allyssa Toyebo
0I’m making a keto cheesecake for a friend and was wondering if I could use this caramel sauce to make a caramel swirl in the cheesecake, before baking. Do you think that would work?
Wholesome Yum M
0Hi Allyssa, Yes that should work. Just be sure to marble to caramel in well.
Melissa
0Planning to make this to put on my keto cheesecake. If I make it ahead of time and refrigerate, should I heat it up before serving? And if so, can I do this multiple times as I use it?
Thanks! Loving these recipes!
Wholesome Yum M
0Hi Melissa, It depends on the sweetener you use. If you use allulose (as written in the recipe) you will get a nice soft caramel that can be served either warmed or cold. If you are using erythritol or an erythritol blend then I recommend only serving this warm, as it will granulate a bit as it chills in the fridge. You can reheat this multiple times if you need to, but be careful not to overheat or it can separate. Enjoy!
andrea
0Hello! Thanks for this recipe. You mentioned that this recipe was originally made with golden erythritol, but I thought that erythritol crystallizes when cool. Isn’t this right? Do you know if this might work with xylitol? or maybe 1/2 xylitol & 1/2 allulose? Thank you!
Wholesome Yum M
0Hi Andrea, You are correct. Erythritol will harden and crystalize as it cools. The way to fix this is to serve your caramel warmed. I don’t recommend using xylitol in this recipe, as is has a very strong cooling effect that won’t compliment the caramel flavors well. The best sweetener to use for caramel (soft, creamy caramel) is with allulose. I recommend either Besti Monk Fruit Allulose Blend or pure Wholesome Yum Allulose.
gina
0Making a batch of three for the Carmel pie. I’m past the 30 min mark, still not close to looking like Carmel. What did I do?
Wholesome Yum M
0Hi Gina, Be patient. When tripling the recipe, it will take longer to cook. You may want to try using a larger pan to help speed up the process.
Mona
0Will a liquid allulose work with this recipe?
Wholesome Yum M
0Hi Mona, Although I have not tested this recipe with liquid allulose, I don’t think it would work. The caramel would be too loose and not thicken. For best results, I suggest using granular or powdered Best Monk Fruit Allulose Blend.
Dawn
0Followed directions using Allulose and this recipe turned out perfect. This is a wonderful caramel sauce that is hard to stop eating. I would love to know how to make caramel candy using recipe similar to this.
Judy B
0I just made this the other day as I needed caramel sauce for some ice cream I was making. It turned out fantastic! It is so easy and turned out terrific! Thank you!
Heather
0Can I use just Monk fruit and not a blend?
Wholesome Yum M
0Hi Heather, Pure monk fruit powder will not work. The recipe needs the bulk from the sweetener to work.
Melissa Sanchez
0Hi! I just made some using powdered swerve since thats what I already have.. it looks and smells great, I haven’t tried it yet. A couple questions.. 1. Could the sweetener I used cause it to not get the caramel color? I cooked it longer at each step and it still never got very darkened. 2. How long can I store this caramel sauce, and do I refrigerate it? I’d like to try it in my coffee.
Thanks!
-Melissa
Wholesome Yum M
0Hi Melissa, Yes, the sweetener you used does not caramelize, so it will not have the same depth of flavor or coloring of traditional caramel. This caramel will keep for a couple of weeks in the fridge. It will solidify, but it can be warmed back to a liquid either on the stovetop or in a warm water bath. Enjoy!
Christina Best
0I’ve made this recipe several times. Very good. when it cools it comes out like a soft caramel candy. Yum! I make mine using swerve brown sugar.
Christy Gill
0I wanted to use swerve brown sugar too. Did you alter the recipe in any way?.
Christina Best
0Hi, I did not alter the recipe in any other way. I did an equal substitution. Worked out well for us. My kids loved the taste of it too.
Wholesome Yum M
0Hi Christy, If you would like to use a brown sweetener, then I suggest only replacing a small amount of the sweetener with the brown version. For this recipe, I think using 1 TBS of brown sweetener adds the right amount of caramelized flavors without overpowering the creamy and buttery flavors in the sauce.
Pat
0This is the best keto caramel sauce. Thank you so much. For how many days can I leave it outside the fridge?
Wholesome Yum M
0Hi Pat, This caramel sauce really keeps best in the fridge. If you’ve used it on cookies or a recipe that is stored at room temp, then it will be okay for a day or two.