3-Ingredient Keto Caramel Sauce
Sugar-free caramel sauce that's every bit as delectable and luxurious as the traditional, with 0g net carbs per serving!
Yield: servings
Equipment
- Small saucepan
- whisk or mixing spoon
Ingredients
- ¼ cup unsalted butter
- ⅓ cup Brown Swerve or allulose, see Notes
- ½ cup heavy cream at room temperature
Instructions
- Heat small saucepan over low heat. When pan is warm, add butter and let melt, swirling pan occasionally to coat bottom of pan with butter.
- Once butter is melted, add Brown Swerve. Whisk well and cook 3 to 4 minutes, until sweetener has completely dissolved. Whisk often to prevent sweetener from sticking or burning.
- Remove saucepan from heat. Add heavy cream to saucepan and stir to incorporate, then return saucepan to heat. Increase temperature under saucepan to medium-high.
- Bring liquid to boil, then immediately reduce heat under saucepan to low. Cook 10 to 12 minutes, whisking frequently, until caramel sauce is thick enough to coat whisk or back of spoon without running or dripping off.
- Serve caramel sauce immediately, or transfer caramel to glass jar with airtight lid and refrigerate until ready to serve. If refrigerating sauce, remove from refrigerator and bring to room temperature before serving, or slowly reheat in microwave or on stovetop over very low heat, stirring frequently to prevent separation.
Notes
- If the caramel sauce separates while on the stove, your heat was likely too high. Remove the saucepan from the stove, let it cool slightly, then whisk it vigorously to reincorporate the ingredients.
- Sweetener: If you don't like or don't have Brown Swerve, allulose is the next best option for this recipe. You're welcome to use any keto brown sugar alternative you like best, though. Keep in mind that they do not all substitute at a 1:1 ratio, so you may need to use more or less than ⅓ cup depending on the sweetener you choose. Also, each sweetener behaves differently, so your results will vary depending on the sweetener you use.
- Texture: Brown Swerve is erythritol-based, so it can give the caramel sauce a gritty texture as it cools, since erythritol crystallizes. The grittiness should lessen when the caramel sauce is warm. To avoid that texture altogether, use allulose instead of Brown Swerve.
- Leftovers: Store any leftover caramel sauce in an airtight container in the refrigerator. Caramel sauce will keep up to 2 weeks if stored properly.
- Reheating: The sauce will solidify in the fridge. To use the caramel after refrigerating, set it out early enough that it can come to room temperature before serving. Alternately, heat it in the microwave in 10-second bursts at 50% power, stirring frequently to avoid separation. You can also reheat the caramel on the stovetop over very low heat, stirring constantly to avoid separation.
- Salted Caramel (Optional): For salted caramel, add ½ teaspoon salt or sea salt to the caramel sauce while it's on the stove. Stir well to fully incorporate the salt, then carefully taste the sauce and add more salt if desired.
Nutrition
Serving Size: 1serving | Calories: 101cal | Protein: 0.5g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 5mg | Potassium: 16mg | Total Carbs: 8g | Sugar: 0.4g | Erythritol: 8g | Vitamin A: 396IU | Vitamin C: 0.1mg | Calcium: 12mg | Iron: 0.02mg