A Keto Caramel drizzle is one of those sweet memories from my childhood. Ask me for a topping over some ice cream or a flavor of cupcake and I would pick caramel every time.
The ooey gooey sweetness of caramel is one of those treats that can just amp up a dessert with even just a spoonful.
Speaking of spoonfuls…this caramel is excellent just using a spoon, too!
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There are no substitutions on this recipe. I’ve tried keto caramel with many other low carb sweeteners. Allulose is the only one that works with this recipe.
Keto baking can be slightly tricky. Believe me when I say that I have tossed many keto baking experiments in the garbage.
Please take heed when I say that Allulose is special and not to be confused with other low carb sweeteners.
Allulose does NOT harden like other sweeteners. It’s great for recipes that are soft like caramel, Lemon Curd and my Keto Pecan Pie. When used it in cookies I always use half allulose and half erythritol.
Only 2 ingredients
For this Keto Caramel recipe there are only two ingredients…and time.
I use a large flat bottom sauce pan to make this recipe. The more surface for heat works for this recipe. My pan is at least 10″ in diameter. I would suggest a large skillet.
Chilling and Freezing
Here’s a little trick…
Keto Caramel is super sticky. The first time I made Keto Caramel Pecan Bars I thought it was a flop because I couldn’t get it out of the pan. I was distraught because I knew the dessert tasted good.
Usually when I’m in a recipe development quandary I stick whatever it is in the freezer until I can figure out what to do.
Luckily, if used sparingly and once the caramel is frozen in the Keto Pecan Bars or the Keto Turtles the parchment paper will peel off the dessert.
So Many Uses
Once the Keto Caramel is made and chilled I use it for…
- Keto Turtle Candies
- Caramel Pecan Bars..Keto of course
- Caramel Chocolate Tart..yes, yes it’s low carb
- Just a drizzle over plain greek yogurt
When using the Keto Caramel as a drizzle over yogurt or a dessert it is best to store in an airtight jar in the fridge for up to a month.
If you are using this recipe as an add in to another recipe then it is best to freeze the caramel. When you freeze the caramel the consistency is still chewable and not as sticky.
Pin this idea for later!
21 day Keto & Fasting Jump Start Coaching Program
If you’re new to low carb and fasting and need someone like me to hold you accountable I have a one on one program. The Kellie Kitchen Accountability Coaching Program…for details click here.
I’ll teach you how to eat delicious food like this recipe for Keto Caramel and still lose weight, look great and feel AMAZING.
However, if you’re a “Do It Yourself” kind of person I have created a workbook to take you through the 21 day Jump Start Journey.
- 3 cups cream
- 1 cup Allulose no substitutions
- Whisk together cream and Allulose over high heat in a wide bottom heavy pan. Bring cream to a boil and then turn to medium or medium high heat.
- Continue stirring cream and allulose mixture periodically while at a rapid simmer for 35-40 minutes.
- Remove from heat when caramel is a dark amber color. Cool before storing in airtight container in fridge for up to a month.
- *Keto Caramel will thicken as it cools.
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible. While we do use a standard web-based nutrition calculator, we make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
To calculate Net Carb count with sugar alcohols, we simply subtract grams of sugar alcohols (including glycerin), as well as fiber, from total grams of carbs.