This Keto Salted Caramel Sauce is the definition of KETOLICIOUS. It’s deliciously sweet with notes of browned butter, perfectly salty to cut through the sweetness, gooey, extra smooth, and tastes like A DREAM. It only takes 5-7 minutes to make, it stores and reheats to the same consistency as when it was fresh, so you can enjoy it ON REPEAT.
A Tablespoon of this sauce is LESS THAN .25 g net carbs! Use it to upgrade any and ALL of your low carb desserts (OR breakfasts!), at nearly a 0 carb cost.????
I’m not quite sure why, but I’m addicted to salted caramel. Maybe it’s that sweet saltiness coupled with the smoooth gooey texture? I do love salt, and boy do I love caramel. Maybe it’s how versatile it is? It’s a sauce, so you can literally PUT IT ON ANYTHING and EVERYTHING!!! I mean, I even considered slathering it on top of my dinner last night. Did you ever see the movie ELF? When Buddy is eating spaghetti for dinner doused with M & M’s and maple syrup? YA, that was pretty much me – last night (minus the carbs) as I caught myself wondering what it would be like to try salted caramel on my pork chops ????.
???? Caramel in the morning, caramel in the evening ….caramel AT SUPPER TIME……????
Once I finally perfected this keto salted caramel recipe, I found myself daydreaming constantly about recipe to use it in next! So far, I’ve made Keto Salted Caramel Cheesecake Blondie Bars with it, keto salted caramel macarons (still needs perfecting so it’s not posted yet). I put it on brownies, ice cream, on my pancakes, and in my keto N’Oatmeal (ahhh this is SO good). I made keto salted caramel sugar cookies (these are going to be posted next week). I made a Keto Apple Dutch Baby with this salted caramel drizzled on top (this recipe also coming SOON). Every SINGLE TIME I add this to a recipe, I finish the dish sitting there licking my lips, wanting more, and wondering how on earth I’m ever going to be able to stop myself from eating ALL of it at once. It’s THAT GOOD.
Anything you can dream up, you can do, now that you have the PERFECT SALTED CARAMEL recipe. 🙂
The key to the incredible texture of this keto salted caramel sauce is in the sweetener. There are ONLY two options of sweetener you can use it get the same results – Allulose or Xylitol. These two sweeteners are the only low carb sweeteners that don’t crystallize or get chunky when they cool. I prefer Allulose over xylitol though, simply because xylitol is not safe for dogs to ingest. I have two 75 LB huskies who track every crumb I drop on the floor, lick every plate off the table once I so much as turn around, vacuum our floor up daily for us, and kindly lick every dirty dish as I put it in the dishwasher.
Can you make it with Erythritol or Monkfruit? Sure. You can. I used to make it with erythritol before I discovered the magical gooeyness of allulose and xylitol in my sauce recipes. But the sauce wasn’t PERFECT until I used allulose. Don’t get me wrong- it still tasted freaking UHmazing, but it was best when it was hot because the consistency changed from creamy and smooth when hot to crystallized and chunky as it cooled. SO, you certainly can make it with those sweeteners, just be aware of the texture difference!
I’ll be sharing MANY more recipes utilizing this recipe, so be prepared for the keto caramel craze here on Fat Kitchen 🙂 If you have any ideas for what I should make next with it, post a comment below the recipe with your keto idea and I will happily begin creating! As I’ve stated, I’m addicted to this keto salted caramel, so ALL IDEAS HAPPILY WELCOMED!!!Print
Finally a keto friendly, SMOOTH Salted Caramel Sauce! It’s deliciously sweet with notes of browned butter, perfectly salty to cut through the sweetness, gooey, extra smooth, and tastes like A DREAM. It only takes 5-7 minutes to make and it stores and reheats to the same consistency as when it was fresh, so you can enjoy it ON REPEAT. Net Carbs are LESS THAN .25 g net per tablespoon- a practically 0 carb cost addition. Use it to upgrade any and ALL of your low carb desserts (OR breakfasts!).
1.) Place butter and sweetener in a saucepan or nonstick skillet over medium heat. Whisk continuously and vigorously (use your arm muscles!) until the butter is melted and the sugar is completely whisked into it. It should like a creamy smooth sauce and take about 1 minute of whisking/melting to look smooth. If the butter is still seperated from the sugar then you need to keep whisking vigorously.
2.) Once the sauce is smoothly combined, allow it to simmer, bubble and brown gently while whisking every 15-30 seconds until it turns a golden color (should be about 2-3 shades lighter than the caramel in my pictures!) This should take 2 minutes (give or take a bit). Careful not to let it turn fully brown (that means its burnt). It should be starting to bubble up and be golden in color. If it’s not bubbling, you might need to turn up the heat a bit!
3.) Once it looks like a light golden shade of brownish and is bubbling, then quickly add the heavy cream, and keep on whisking (LIKE CRAZY WHISKING)! The sauce should bubble up a TON. Let it cook for another 30 seconds -1 minute until it looks like a super bubbly, gooey underneath caramel sauce consistency then remove from heat. Keep in mind it will harden up a bit and thicken as it cools, so take off the heat when the consistency is still a little runnier than you are aiming for in your final product.
4.)Stir in vanilla extract and salt. Taste and add more salt if desired.
5.) Let caramel sauce cool for 5-10 on the counter before using. If you’re using it in another recipe, the best time to use this sauce is after it has cooled slightly – sometime between 5-30 minutes after (depending on thickness you’re aiming for).
6.) You need to store this caramel sauce (or any recipe using this caramel sauce) in the refrigerator. Once it has cooled in the fridge, you can easily heat it up in the microwave to get it back to the SAME consistency as when it was fresh. Just reheat it for 10-15 seconds, then remove and stir very well. Then place it back into the microwave and Heat it for another 10 -15 more seconds, remove and stir, and continue these intervals until it’s your desired reheated consistency. Usually it takes me two rounds of 15 seconds to reheat to the consistency I prefer – gooey enough to drizzle but thick enough to stay in place on whatever treat I’m adding it to.
Net Carbs = 2.52 G Per serving (entire batch)- this comes out to less than .25 g net carbs per tablespoon!
*Sugar alcohols from erythritol are not counted in total net carbs, since they don’t affect blood sugar (they’re 0 net carbs)!
Carb counts vary based on the brands of each item used. My calculations are for the brands listed/suggested.
- Category: sauce
- Method: stovetop
- Serving Size: Entire Recipe (yield a little less than a cup)
- Calories: 708 kcals
- Fat: 77 g
- Carbohydrates: 2.52 g net carbs
Keywords: sauce, dessert