Make delicious Keto caramel sauce at home using this caramel sauce recipe (sweetener: Allulose). With this recipe there are no fibers, no added sugars, and it’s a zero net carb treat. Real ingredients are what makes this caramel sauce different. And… it tastes like a Werther’s Original candy! You’re really going to love it.
Diabetic Friendly Caramel Sauce Recipe
In order to truly qualify as a diabetic friendly, sweet treat… we have to guarantee no blood sugar spikes. The reason we can do this is two fold: we know ingredients and we go to great lengths to test blood sugar reactions.
How do we know ingredients so well? We own an operate a diabetic friendly and Keto approved food company and bakery. We have hundreds of customers on a regular basis purchasing our products and reporting back to us their results.
We also go to great lengths testing via continuous glucose monitor. We test activity levels, individual ingredients, products, whole foods, and recommendations. You can learn more about it via these two articles:
- I wore a CGM and tested the US Government’s Recommendations (here’s what I learned)
Testing blood sugar via CGM is a great way to see what foods impact you and how you can take steps to improve your health.
5 Simple Ingredients Needed
When you look at store bought options that are massed produced you’ll notice most (if not all) are made with fibers, water, and flavorings. That’s gross and you really shouldn’t be consuming mass produced, low quality products (even if they say they’re “Keto”).
For this recipe (and how we make it at our bakery), you’ll need the following:
Allulose
Allulose is a relatively new alternative sweetener. Allulose tastes just like sugar but doesn’t raise blood sugar (even a little). It’s growing in popularity and we’ve written an extensive article illustrating everything you need to know about Allulose.
Unsalted Butter
Butter is a staple in a healthy diet. There have been attempts to discredit the benefits of butter but they always fall flat and without causation evidence. If you believe you should avoid butter, why?
Heavy Cream
Find a high quality heavy cream with no carrageenan. Brands we prefer include: Horizon Organic or Organic Valley are good options when selecting a high quality heavy cream. Best bet: A local dairy where you can buy direct.
Why would you want to avoid Carrageenan? It’s a food additive that’s used as an emulsifying agent. Carrageenanmay cause cause bloating, inflammation, and digestive problems.
Vanilla
Pick a flavor of vanilla you love. I prefer Mexican vanilla, it’s stronger and has a slight floral taste to it. I typically purchase my Mexican vanilla from a local spice shop.
Salt
We prefer Redmond Salt for all home recipes and recipes made at our bakery. It’s a very trustworthy brand, it’s local to the US, and there’s no concerns for micro-plastics (like many other brands of salt on the market today).
How to Make Keto Caramel
In a medium, heavy-bottom saucepan, melt the allulose completely over medium-high heat, stirring occasionally.
Add in the ingredients
When it starts to boil, add in the butter, cream, vanilla, and salt. The mixture will bubble up quickly but then calm back down.
Get the Temperature Just Right
Bring mixture back to a boil until it reaches 230°F. Remove from heat and let the bubbling stop and the caramel sauce defoam before pouring into a 12oz glass jar (do NOT use plastic, it will melt).
To avoid natural separation as much as possible, place a metal emersion blender in the pot and blend for one minute.
Storage
Store in the fridge for up to 6 months.
Keto Salted Caramel Sauce
Yield: 9 oz
Prep Time: 5 minutes
Cook Time: 20 minutes
Cooling Time: 1 hour
Total Time: 1 hour 25 minutes
Ingredients
- 3/4 cup Cardnl Allulose
- 1 Tbsp Unsalted Butter
- 7 Tbsp Heavy Cream
- 3/4 tsp Vanilla
- 1/2 tsp Salt
Instructions
- In a medium, heavy-bottom saucepan, melt the allulose completely over medium-high heat, stirring occasionally.
- When it starts to boil, add in the butter, cream, vanilla, and salt. The mixture will bubble up quickly but then calm back down.
- Bring mixture back to a boil until it reaches 230°F. Remove from heat and let the bubbling stop and the caramel sauce defoam before pouring into a 12oz glass jar (do NOT use plastic, it will melt).
- Store in the fridge for up to 6 months.
- Natural separation will occur, just stir before use.
Nutrition Information
Yield 22Serving Size 1 Tbsp
Amount Per ServingCalories 25Total Fat 2gCarbohydrates 7gNet Carbohydrates 0gFiber 0gSugar Alcohols 7gProtein 0g
