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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
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.
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!