Description
A silky, low-carb caramel that pours, spreads, or spooned straight from the jar—ready fast and perfect for drizzling over desserts, coffee, or pancakes.
Ingredients
Scale
- 4 oz (1 stick) unsalted butter
- 1 cup keto sweetener blend (see notes for swaps)
- ¾ cup heavy cream, divided (use full-fat for best texture)
- ½ teaspoon pure vanilla extract
- ¼–½ teaspoon fine sea salt, adjusted to taste
Instructions
- Set a medium saucepan over medium (or medium-low on hot electric ranges). Add the butter, the sweetener, and ½ cup of the cream. Whisk constantly so the sweetener dissolves evenly.
- Once the mixture is smooth, keep the heat steady and let it cook, stirring regularly until the color deepens to a rich amber-gold and the aroma turns toasty — this can take about 10–15 minutes. Watch it closely; high heat speeds things up but risks burning.
- Remove the pan from the heat as soon as you reach that deep color. Immediately pour in the remaining ¼ cup heavy cream and the vanilla, whisking until the sauce smooths out and becomes glossy.
- Stir in ¼ teaspoon sea salt, taste, and add up to ½ teaspoon if you prefer a more pronounced salty contrast. Let the caramel sit on the counter about 10 minutes to cool slightly before using.
Bold tip: Cook slowly and stir often — patience prevents scorching and yields a deeper caramel flavor.
Notes
- Quick uses
- Drizzle on keto pancakes or waffles.
- Swirl into coffee for a sugar-free caramel macchiato.
- Spoon over low-carb ice cream or use as a frosting add-in.
- Chill briefly and cut into little caramel candies.
- Storage & reheating
- Refrigerator: Transfer to an airtight jar and chill up to 2 weeks. Sauce will thicken when cold.
- Freezer: Freeze in a sealed container for up to 3 months; thaw overnight in the fridge.
- To reheat: Warm short bursts in the microwave (15–30 seconds), stirring between bursts, or warm gently on the stovetop. If the texture becomes grainy, blend briefly to re-emulsify.
- Bold tip: Label jars with the date so you always know freshness.
- Make-ahead & portioning
- Make a double batch and freeze tablespoon portions in an ice cube tray for single-serve drizzles. Pop a cube in the microwave for 10–15 seconds and you’ve got sauce instantly.
- Stove & technique notes
- On gas use medium heat; on electric start medium-low. Rushing with high heat often causes separation or a burnt flavor.
- Use a heavy-bottomed pan for the most even heat distribution.
- If the sauce looks grainy after cooling, warm it gently and whisk or blend to smooth it out.
- Sweetener guidance
- This recipe works best with sweeteners that brown and stay smooth. The original creator uses a blend (xylitol + erythritol + stevia) that’s about 2× as sweet as sugar. If you use Swerve or Lakanto (monk fruit), use 1.5× the amount called for to match sweetness. FYI: allulose can produce an especially smooth, non-gritty result if you have it.
- Troubleshooting
- Burned/bitter taste: You cooked too hot or too long. Start over and lower the heat.
- Sauce separated: Heat was too aggressive — warm gently, whisk, and if needed add a splash of cream and blend.
- Too thick: Stir in a tablespoon of warm cream until you reach your desired pourability.
- Too thin: Simmer gently, stirring, until it reduces slightly.
- Final note
- This keto caramel nails that buttery, toffee-like flavor without added sugar. Adjust the salt and sweetener to your preference, and remember: slow heat + steady stirring = incredible caramel. Yum.
Nutrition
- Serving Size: 3tbsp (approx.)
- Calories: 177.8
- Sugar: 0.7g
- Sodium: 969.2mg
- Fat: 19.5g
- Saturated Fat: 12.4g
- Trans Fat: 0.5g
- Carbohydrates: 0.7g
- Protein: 0.8g
- Cholesterol: 55.5mg