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Sugar 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.
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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
By
My 10-minute sugar free caramel syrup and sauce is gooey, sweet, and tastes like the real deal. Perfect for coffee and desserts!
Instructions
[ See step photos See my tips ]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 make it? Leave a review or tag me @wholesomeyum on Instagram!
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!
398 Comments
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!