Sugar-Free Caramel: Keto-Friendly Indulgence?

Sugar-free caramel sauce is a delicious treat for those on a keto diet. It is ooey, gooey, and stays pourable. The sauce is made with butter, a sweetener, and heavy cream. The key to making the perfect keto caramel sauce is to cook it slowly and not to overheat it. This sauce is perfect for dipping keto fruits, drizzling over ice cream, or even enjoying straight from the spoon.

Sugar-free caramel sauce can be made in 15 minutes

Sugar-Free Caramel Sauce in 15 Minutes

This sugar-free and keto-friendly caramel sauce is truly unbelievable! In just 15 minutes, you'll end up with a luscious sauce that's shockingly close to the original in both taste and texture. No thickener is required!

Ingredients:

• 56g grass-fed butter (salted or unsalted)
• 1/4-1/2 cup allulose or xylitol
• 118ml heavy whipping cream
• 1/4-3/4 teaspoon kosher salt, to taste
• 1 teaspoon blackstrap molasses (optional)

Method:

• Add butter to a small saucepan over medium/low heat and simmer, stirring occasionally, until fully browned (about 5 minutes).
• Add in the sweetener, heavy cream, and salt (lower amount), stirring until fully combined.
• Add in the molasses (optional), and stir briefly until just combined.
• Simmer over very low heat for 15 minutes (do not stir!), taste for seasoning, and pour into a glass container of your choice.

Your caramel should be sticky and thick but still pourable. Use warm, or allow to cool completely and refrigerate for up to a week. The caramel will thicken in the fridge, so bring it back to room temperature or heat it up with a little cream (or almond milk) to thin it out.

Note: If your caramel splits (too high a temperature is usually the culprit), you might still be able to save it. Remove it from the heat, allow the mixture to cool down for about 5 minutes, bring it back to the stovetop over low heat, and gently whisk in a tablespoon of water until it comes back together (this should happen almost instantly).

Tips:

• I love salted caramel, and using salted butter adds an incredible depth that you simply don't get by just adding salt. Just be sure to taste for seasoning, as you may not need to add more salt (this varies from brand to brand).
• If you're in the UK, treacle is not the same as blackstrap molasses.
• Allulose and xylitol work equally well and result in a luscious and sticky keto caramel with no thickener required.
• Erythritol tends to crystallize once cool, but doing about 1/2 erythritol and 1/2 of allulose or xylitol seemed to keep it smooth all the way through.
• Traditional caramel uses about 1 cup of sugar, but 1/3 cup of sweetener for keto palates is more than enough. As allulose is 30% less sweet than sugar (and xylitol), 1/2 cup will do (but you can probably do with just 1/3 cup for a lightly sweetened caramel). With xylitol, 1/4 and 1/3 cup both work great (it just depends on how sweet you like it and what you're using it for).

The sauce tastes just like the real thing

The process of making this keto caramel involves slowly heating the sweetener with heavy cream and butter, which gives it a luxuriously smooth and creamy texture. This step is crucial as it allows the flavors to develop and intensify, creating that distinctive caramelized taste. A pinch of salt enhances the other ingredients and adds a depth of flavor, while a small amount of xanthan gum helps to thicken the sauce and give it a glossy, syrupy consistency.

The result is a versatile sugar-free caramel sauce that can be drizzled over keto-friendly desserts, added to coffee, or even used as a dip for fruit. It is also incredibly simple to make, with most of the time being hands-off while the sauce slowly cooks. This means that anyone can easily create a delicious, authentic-tasting caramel sauce that fits within the keto diet. The sauce's versatility also means that it can be adapted to personal preferences, such as adding a touch more sweetener or a splash of vanilla extract to further enhance the caramelized flavor.

The key to achieving an authentic taste is in the cooking process and the balance of ingredients. By slowly heating the sweetener, you can bring out a more complex, deep flavor that mimics that of caramelized sugar. The addition of butter and cream adds richness and a silky mouthfeel, further enhancing the overall taste experience. This careful replication of traditional caramel ensures that the sauce tastes just like the real thing, satisfying any sweet tooth while adhering to the restrictions of a keto diet. This sugar-free caramel is a testament to the creativity and ingenuity of keto cooking.

It can be used in a variety of desserts

Sugar-free caramel can be used in a variety of desserts. It can be used as a dip for keto-friendly fruits, cookies, and churros. It can also be used as a topping for classic desserts like cheesecakes, lava cakes, and apple pie. Sugar-free caramel can be used to transform keto cinnamon rolls, coconut yogurt, and French toast into a special treat. It can be drizzled over ice cream or stirred into hot drinks like hot chocolate and bulletproof coffee. Sugar-free caramel can also be used to make chocolate-covered caramels, caramel-filled chocolates, and caramel-chocolate clusters.

It can be stored in the refrigerator for a week

Sugar-free caramel sauce can be stored in the refrigerator for up to a week. The sauce will thicken and harden slightly in the fridge, but it will still be fresh and ready to use. To restore its original texture and consistency, simply warm the sauce by heating it up with a little heavy cream or almond milk.

To extend the shelf life of your sugar-free caramel sauce, proper storage is essential. Here are some tips to ensure your sauce remains fresh and safe to consume:

• Use airtight containers: Store the sauce in airtight containers, such as glass jars with tight-fitting lids or plastic containers with secure seals. This prevents exposure to air, moisture, and contaminants, which can affect the quality and safety of the sauce.
• Maintain temperature: Keep the sauce refrigerated at all times, ideally at or below 40°F (4°C). Fluctuations in temperature can promote the growth of bacteria and spoilage.
• Practice good hygiene: Always use clean utensils and containers to prevent the introduction of bacteria.
• Check for spoilage: Before using stored caramel sauce, inspect it for any signs of spoilage, such as discoloration, mould, or changes in texture. If in doubt, it's best to discard the sauce and make a fresh batch.

By following these simple storage guidelines, you can enjoy your sugar-free caramel sauce for up to a week, maintaining its delicious taste and quality.

It can be frozen for up to 3 months

Sugar-free caramel sauce can be frozen for up to three months. It is important to note that the trick to freezing caramel sauce is proper storage. Caramel sauce does well in a glass container in the fridge; however, this is not the case for freezing. To freeze your sugar-free caramel sauce, you should store it in an airtight plastic storage container. When you are ready to use your frozen caramel sauce, simply remove it from the freezer and allow it to thaw at room temperature.

Frequently asked questions