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    Home » Special Diets » Low Carb Recipes » Sugar Free Caramel Sauce

    Sugar Free Caramel Sauce

    December 21, 2017 by Ashley 12 Comments

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    Sugar-free Low Carb Caramel Sauce - My PCOS Kitchen - A delicious sugar-free low carb caramel sauce that does not crystallize or separate when cooled! Can be reheated easily and tastes great on cheesecake or donuts #caramel #lowcarb #keto #sugarfree #dessert #lchf #ketogenic

    Forget sugar, try this amazing, thick and creamy Sugar Free Caramel! Can easily be topped over any dessert of choice.

    Sugar Free Caramel Sauce - My PCOS Kitchen - Spoon drizzle of caramel sauce that's completely sugar-free.

    The challenges of a Keto Caramel

    I've been wanting to make a Sugar Free Caramel sauce for a little while now, but never actually attempted making one that was sugar-free!  This sauce proved to be an interesting challenge as I learned a couple of things along the way.

    For a caramel sauce, you would usually brown some butter with some sugar and add cream at the end, but for a low carb version it's a little bit trickier.  There are many recipes from other low carb bloggers that have made low carb caramel sauce, but most of them always use either a real sugar to stabilize it, or a high GI sugar alcochol (which I don't have nor do they sell in Japan).

    I wanted to avoid using any sugars other than erythritol, stevia or monk fruit as those three are the only sweeteners I allow myself to eat.

    Sugar Free Caramel Sauce - My PCOS Kitchen - Creamy caramel sauce that is low carb and sugar-free.

    Another problem I encountered while making the keto caramel was that it was nice and creamy in the beginning, but as soon as it cooled into a glass jar or anything else, the oil and sugar would separate and the caramel would therefore be broken.

    Most low carb caramel sauces say to be served immediately as they don't reheat very well.  My goal for my sugar free caramel sauce was to make it so that:  (1) it wouldn't separate, and (2) it would reheat well.

    Sugar Free Caramel Sauce - My PCOS Kitchen - Caramel sauce drizzling from a white spoon into a glass jar.

    I ended up with a nice and creamy keto caramel sauce the first try, but as soon as it cooled down in a glass jar, the oil and sugar separated.  When that happened, I put it back in the pot to heat it up again hoping that stirring would make it stick together again.  It did, but to some extent.

    Then I remembered a recipe for Matcha Chocolate that I uploaded on my Japanese blog last year and here this year. where the oil and cream separated so I fixed that by adding some cashew butter and it became a nice and creamy fudge.

    I decided to try and add cashew butter to the caramel to see if it would stick together again.  HAHA.  Wrong idea.  It did the total complete opposite and became this sort of granulated sugar! So PSA, do not add nut butter to this caramel sauce lol.

    Broken Caramel Sauce - Sugar Free Caramel Attempt

    Finally, a successful Caramel Sauce with Lakanto

    I thought about what else I could do so that it would stick together even when cooled.  My second try finally worked.  I used an erythritol and monkfruit liquid sweetener from Lakanto to act as a substitute for real sugar and upped the amount of cream in there.  It finally did the trick!

    Sugar Free Caramel Sauce - My PCOS Kitchen - Leftover sugar-free caramel sauce in a glass jar.

    For the sugar free caramel, I used homemade powdered erythritol instead of granulated because I find powdered one doesn't crystallize as much when cooled, which is why in my Sugar-free Cranberry Sauce I made for Thanksgiving I used the powdered version instead of the granulated one.

    The lakanto sweetener I used is slowly getting popular in the United States.  It's originally from Japan so we have the liquid and granulated sweeteners everywhere at the grocery store.  The liquid I used is actually clear in colour, but it has the exact same ingredients as the maple-flavoured one from the American Lakanto.

    It's a sweetener made from erythritol (sugar alcohol) and monk fruit (a natural fruit extract with 0 carbs and a 0 glycemic index) and it's actually one of my favourite sugar replacement, but since it can be quite pricey to use and buy, I prefer to use plain no-brand erythritol and stevia in most of my recipes.

    Sugar Free Cheesecake with Sugar Free Caramel - My PCOS Kitchen - Caramel drizzle off the wall of a cheesecake.

    This keto caramel sauce was used in my latest Low Carb Caramel Cheesecake recipe and I topped with some pecans for it to be a sort of Pecan Pie Cheesecake.  When the low carb caramel cools, it sort of becomes like a fudge consistency so I'm thinking that will be great for donut icing!

    Sugar Free Low Carb Caramel Sauce - My PCOS Kitchen - Spoon drizzle of caramel sauce that's completely sugar-free.
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    5 from 3 votes

    Sugar Free Caramel Sauce

    A delicious creamy low carb caramel sauce that is completely sugar-free!
    Course Dessert
    Cuisine American, Canadian
    Keyword caramel, caramel sauce, healthy caramel, lakanto, sugar free caramel
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Servings 1 cup
    NET Carbs 6.05g
    calories 1056kcal
    Protein 4.2g
    Fat 113.14g
    Cook Ashley

    Ingredients

    • 60 ml (0.24 cups) water
    • 60 ml (0.26 cups) butter
    • 6 tbsp (6 tbsp) powdered erythritol
    • 2 tbsp (2 tbsp) lakanto maple-flavoured sugar-free syrup
    • 180 ml (0.76 cups) heavy cream
    • ¼ tsp (¼ tsp) xanthan gum

    Instructions

    • Read all of the instructions before making this sauce and have all of the ingredients ready on hand!
    • In a non-stick small pot, add the water, powdered erythritol, and lakanto syrup.  Put on medium heat and simmer until the water starts to boil.  I use a gas burner, so my heat was definitely higher.  
    • Add the butter and start whisking with a whisk, still on medium heat, for a good 6-10 minutes until the liquid starts to become brown.  First the butter will bubble like crazy and after a good 5 minutes, it will stop bubbling.  Then it will start to smoke and then within 1 minute, the butter will brown.  The butter NEEDS TO BROWN, this is the "burning" process for caramel.  If it doesn't brown, your caramel will not work, so keep on heating, even turn up the heat if you have to, until it starts to smoke and the burn/change colour.  Once the color changes, turn off the heat immediately and pour the cream in.
    • Once your pour the cream in, the pot will bubble like crazy, just make sure you continue to stir.  The caramel will be very light in colour.  Sprinkle in the xanthan gum, turn the heat back on to medium-high, and continue whisking vigorously for a good 1-3 minutes.  The sauce will start to thicken even more and get more brown in colour.  
    • Once the sauce is the desired thickness and colour, turn off the heat.
    • The caramel sauce is then ready to be poured onto any dessert, dipped in or spread on toast! 
    • Add the caramel sauce to a jar if you'll be using it for later and put it in the fridge to cool.  It will completely solidify like hard fudge in the fridge.
    • If you want to reheat it, do NOT microwave it as you'll break it. Instead warm it up in a double boiler with hot water at the bottom and the sauce in a bowl over.  Slowly stir until the sauce kind of gets soft and that you can crush it with a fork.  Then turn off the heat, and start whisking it and it'll eventually soften again!

    WATCH THE RECIPE VIDEO (must disable adblocker)

    Notes

    The recipe for the Low Carb Caramel Cheesecake is here!
    Tried this recipe?Mention @mypcoskitchen or tag #mypcoskitchen!
    Follow me for more Low Carb Recipes!Mention @MyPCOSKitchen so that I can see all of your goodies!!
    Nutrition Facts
    Sugar Free Caramel Sauce
    Amount Per Serving (1 cup)
    Calories 1056 Calories from Fat 1018
    % Daily Value*
    Fat 113.14g174%
    Saturated Fat 70.94g443%
    Polyunsaturated Fat 4.21g
    Monounsaturated Fat 31.31g
    Cholesterol 370mg123%
    Sodium 150mg7%
    Potassium 150mg4%
    Carbohydrates 17.65g6%
    Fiber 11.6g48%
    Sugar 0.23g0%
    Protein 4.2g8%
    NET CARBS 6.05g12%
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).

     

    All text, pictures & videos are copyright protected © by Mira Richard-Fioramore for My PCOS Kitchen.

     

    Shares are very much appreciated, just make sure to share a link and not a screenshot.

     

    Copy/pasting full recipe text to websites and social media is prohibited. Excerpts, single photos, and links may be used, provided that full and clear credit is given to www.mypcoskitchen.com with appropriate link back to the original content.

     

    « Gluten Free Chicken Nuggets
    Sugar Free Cheesecake with Caramel »
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    Ashley

    Food Blogger | Beating PCOS through diet and lifestyle | Healthy Food Enthusiast | Amateur Photographer | Animal Lover | Based in Virginia

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    Reader Interactions

    Comments

    1. Mary

      September 19, 2019 at 12:18 pm

      Have you tried this in coffee? I am thinking that if I put a teaspoon size dots on wax paper THEN cool it I could just take one out and drop in coffee cup....

      Reply
    2. Gina Casoli

      March 26, 2019 at 6:48 pm

      Could I substitute the lakanto maple syrup for the regular syrup? Do you think it would effect the flavor?

      Reply
      • Mira

        March 27, 2019 at 5:51 am

        Which regular syrup are you talking about?

        Reply
    3. Suzanne

      March 26, 2019 at 5:34 pm

      Oh my goodness. This looks AMAZING!!

      Reply
    4. M.R.S. Pilgrim

      October 23, 2018 at 2:25 am

      5 stars
      When I made this today, I was given warm memories of candy boiling on the stove...
      I have tried many low carb and sugar free caramel sauce recipes, only to be dissapointed. The others didn't even taste much like TRUE caramel, but this one really does. I Will be making it again for Halloween! 😉
      Thank you Mira!

      Reply
    5. Gigi

      August 20, 2018 at 9:40 pm

      what happened to the video of the SUGAR FREE CHEESECAKE WITH CARAMEL? I wanted to see the "wrapping" you mentioned in the directions before putting in the bain marie. The recipe sounds delish, but I sure want to make sure of what I am doing. 🙂

      Reply
      • Mira

        August 22, 2018 at 9:38 pm

        Hi Gigi, I believe you have to disable your adblocker to see the videos. They won't show up while it's on.

        Reply
    6. Faye

      February 12, 2018 at 1:12 am

      5 stars
      This cheese cake is really good. Did not add the carmel sauce be ause it was already sweet enough. Thanks

      I also made tbe skillet rolls

      Reply
      • Mira

        February 12, 2018 at 3:45 am

        Thank you so much!! I really appreciate it 🙂

        Reply
    7. Petra

      February 04, 2018 at 11:36 pm

      I just made the low carb ke to biscuits. I took time to whisk all of the dry ingredients. The biscuits had a strong baking powder taste. Any thoughts on where I went wrong? Thanks!

      Reply
      • Mira

        February 04, 2018 at 11:56 pm

        Are you sure you used baking powder and not baking soda? Baking powder doesn't usually taste like anything, but baking soda does a lot!

        Reply
    8. Hélène Nicole

      January 29, 2018 at 1:00 am

      5 stars
      Thanks for all your efforts. I know how many times you try before you succeed!
      Success is not an overnight thing so you deserve all the stars!

      Reply

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    Hi, I'm Ashley

    Ashley is a self-taught home cook, originally from Montreal, Canada, that was diagnosed with PCOS (Polycystic Ovarian Syndrome) as a teenager.

    She was able to alleviate all of her PCOS symptoms by going on a culinary journey to heal herself. By eating gluten-free, sugar-free, low-carb and keto meals. Now, all of her PCOS symptoms all disappeared. Read More…

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    A self-taught home cook, originally from Montreal, Canada, that was diagnosed with PCOS (Polycystic Ovarian Syndrome) as a teenager. Realizing the only way to thrive with PCOS was to change her lifestyle, Ashley decided to go on a culinary journey to heal herself.

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