This Easy Low Carb Caramel is perfect for topping ice cream, cakes, granola, French Toast, or even your favorite sugar free iced coffee. With only four ingredients you’ll have a fantastic caramel that will take any dessert to the next level of amazing.
How Do You Make A Low Carb Caramel?
Making a low-carb caramel has never been easier. All you need is four ingredients, a good saucepan, 25 minutes, and a little bit of good old-fashion patience.
I’m so excited to finally put this caramel on the blog. I’ve been experimenting with it for a while and I think I’ve finally got it perfect enough to share and let you enjoy as well.
I hope you don’t let making caramel from scratch scare you off, because it is pretty simple and it is beyond A-M-A-Z-I-N-G! It is so easy that you only need four ingredients total to make this recipe.
Here’s What You’ll Need:
- Salted Butter
- Allulose Sweetener
- Heavy Whipping Cream
- Caramel or Vanilla Extract
Combining and cooking these ingredients together on the stovetop will result in the best sugar-free low-carb caramel you’ve ever had. Or at least I think so. If you’ve ever made a traditional caramel with white sugar then you’re ahead of the game because this works the same way.
If you’ve never made caramel, don’t worry, follow these instructions and peek at the tips and tricks in this post and you’re going to be an expert on low-carb caramel in no time.
I hope you all love it as much as my family does and that you can find a ton of ways to enjoy it around your table.
Do I have to Use Allulose To Make This Low Carb Caramel?
Since our family has been doing low carb for well over 12 years now I’ve tried many, many times to make a good caramel and I’ve had some close attempts but none of them ever really were what I had hoped for.
I’ve made full-sugar caramel a million times so I was determined that eventually, I’d find the right ingredients to make the perfect low-carb version. Besides, there really was only one ingredient holding me back from what I thought would work.
That was my sweetener. Most low-carb sweeteners, as we all know, do not perform the same way traditional cane sugar does. So that makes low-carb candies, baking, and things like caramel a bit more tricky.
Some of the sweeteners might taste really good but they don’t give that caramelization to the recipe that is much needed nor do they stay at a smooth consistency once they are chilled.
Typically the erythritol sweeteners I would use worked okay on the stove and tasted pretty good over low carb pancakes or desserts right off the stove, but when they cool down or chill for a few hours sadly they would crystalize again into a grainy mess.
I was thrilled when I found a low-carb sweetener option called Allulose. In my search for new sweeteners to improve my caramel sauce, I had read that Allulose was the perfect option to use in ice creams and sauces because when it is chilled or put into the freezer it doesn’t recrystallize.
Turns out the Allulose is the perfect sweetener for this caramel. It really does make such a smooth mouth feel in this recipe and no matter how long it is in refrigerators or freezers it holds its texture. Not one bit of recrystallization to be seen, which is amazing!
My son loves it because there is no cooling effect or “burn” that you often have with other low-carb sweeteners, which means he enjoys this caramel just as much as mom and dad. In fact, I had to tell him a few times to stay out of it so I could get some pictures for this post!
Allulose is not as sweet as sugar or other erythritol and stevia-based sweeteners so it takes more when using it in a recipe. That does make it a bit more expensive than the other sweeteners, but trust me if you are a fan of caramels or ice creams that don’t freeze solid then get some quick!
What Types of Things Can I Use the Low Carb Caramel For?
This caramel is so amazing just by its self but there are so many ways and recipes you can use it with. I have a few more new recipes using this caramel up my blogging sleeves so you’ll have to stay tuned for those.
But I do have my first recipe out using this amazing caramel so I hope you’ve check out my Caramel Pumpkin French Toast recipe. I feel bad for you if you haven’t because it is out of this world good!
But if you need some inspiration on how to use this caramel I’m glad to help. Here are a few of the ways that my family has enjoyed it already.
- Mix it in with your protein shakes for a wonderful caramel flavor.
- Make a frozen coffee drink and top with whip cream, then drizzle this caramel in the cup and over the top.
- Use the caramel as a syrup for low-carb pancakes, biscuits, or French Toast.
- Drizzle it over your favorite low-carb ice cream.
- Swirl it into your low-carb brownie batter and bake.
- Eat it straight from the spoon like everyone will want to do! Or is that just me?
Truth is that no matter how you use this caramel sauce it will make all your sweet dreams come true, and that’s a fact!
Tips and Trick for Making The Perfect Low Carb Caramel.
With just a few tips and tricks you’ll be able to make this perfectly smooth and delicious low carb caramel like a pro. The key to perfect caramel is patience and the right ingredients. With this recipe and these tips, you’ll have the best caramel each time you make it.
- Time management is important when making caramel. So gather and prep all your ingredients for this recipe before you begin making the caramel. This step will allow you to stay with the caramel in the critical moments of cooking.
- Stay near the stove for the duration of the cooking time. While there will be a period of time when you don’t have to stir the caramel you will want to be near it so it doesn’t boil over or burn.
- During the 15-16 minutes of boiling/simmering the caramel do not whisk or stir. Let the caramel slowly reduce on its own. The only time you want to stir or whisk is in the first portion of the recipe when you are combining ingredients.
- Don’t skimp on the heavy cream. If you try any other form of dairy you will not get the same results. The other dairy products have a great water content so they will not thicken the same and it may separate as it chills.
- Always use real butter because you want that nice rich flavor that the butter brings to this recipe. The browning of the butter is also what gives this Low Carb Carmel its dark rich color.
- Play with the extracts until you find the one you like. You can use vanilla or a good caramel extract to flavor this caramel. If you do use a caramel extract I recommend starting off with a little maybe 1/4 to 1/2 teaspoon so it doesn’t get to strong.
- For a thinner consistency such as a syrup use the caramel right after cooking after it has slightly cooled and thickened a bit. When you are ready to use it you could take it out of the fridge and warm it for a few seconds in the microwave.
- Add the butter and Allulose to a sauce pan and turn the heat on to medium high. Melt the two ingredients whisking them often.
- When both the butter and the Allulose have melted together turn the heat up to high and bring it to a boil whisking often. It is important you never leave the kitchen with this caramel.
- Once the caramel comes to a boil let it boil on high until it reaches a nice golden brown color. This usually take about 5 minutes or so.
- Next add the caramel or vanilla extract and whisk, then slowly pour in the heavy whipping cream whisking carefully as you do. The caramel will foam up a bit during this stage.
- After incorporating the heavy cream turn the heat down to a medium low (mine is a 4 on my electric stove top). Let the caramel boil for 16 minutes without stirring or whisking.
- While the caramel boils keep a close eye on it so that it does not boil over onto the stove. Don't be tempted to stir the caramel, it is best to let is cook so it can caramelize further and thicken.
- Lastly remove the finished caramel from the heat and let it cool 30 minutes in the pan off the heat. At the point it has cooled down enough transfer it to a bowl with a lid and place it in the refrigerator to chill. The longer it is left the thicker it will become.
Note on Nutrition: The Allulose that is in this recipe is 16 carbs, but since Allulose is a carb that doesn't metabolize I didn't count that in the carbs of this recipe. If you would like to count them then each tablespoon would be 1.5 total carbs.
Serving Size1 tablespoon
Amount Per Serving Calories 106Total Fat 11gTrans Fat 0gSodium 52mgCarbohydrates .50gNet Carbohydrates .50gFiber 0gSugar 1gProtein 0g
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!