Sugar Free Caramel Syrup
Keto Caramel Syrup
Serriously, this is the BEST Sugar Free Caramel Syrup! It is so easy to make at home. Rich and buttery, keto caramel using just 3 ingredients and only 1g net carbs per serving.
A homemade caramel syrup sugar free and perfect to use as a sauce for desserts, a syrup for shakes or a topping on desserts like our amazing New York Cheesecake, No Bake Keto Cheesecake or Protein Ice Cream.
Skip down to the recipe card to see the nutrition facts and exact measures of ingredients needed to make this sugar free caramel syrup recipe.
Keto Caramel Syrup is super easy to make at home. It is suitable for a low carb, keto friendly diet. It is both sugar-free and gluten free.
All you need are 3 ingredients
Cream – I use a thickened or heavy whipping cream rather than pure thin cream.
Butter – I just use regular salted butter.
Sweetener – I use allulose for this recipe. Its rich caramel color comes from using the right sweetener. Allulose is the ONLY keto sweetener that will caramelise and turn it into caramel. Other low carb sweeteners will recrystallise e.g. erythritol, monk fruit sweetener. Xylitol will make keto condensed milk which is great, but it will not caramelise.
What is Allulose?
Allulose is a naturally occurring sugar found in wheat, figs, raisins, maple syrup and molasses.
It is very close to the same level of sweetness and properties for baking and confectionary as regular sugar but without carbs. In its natural state, it is found in small quantities and is processed to resemble a regular-looking sweetener.
It is classed as a natural keto friendly sweetener and is not a sugar alcohol. Allulose is recognised by the FDA as a safe food. However, here in Australia and in some other countries has still not been approved by our food authorities.
I purchase allulose through iHerb as it is not available to me locally. I have used it in many recipes, but those have mostly had substitutions. Due to allulose’s ability to caramelise and not crystallise this recipe is suitable only with allulose as the low-carb sweetener.
How to make Sugar Free Caramel Syrup
Step 1. Add cream, butter, and allulose sweetener to a small saucepan over medium heat. Bring to a boil then turn down to a simmer.
Step 2. Cook, stirring occasionally, for 40-50 minutes until mixture has begun to thicken. Remove from the heat and leave to cool at room temperature for 30-45 minutes. Pour into a jar or bottle and transfer to the fridge. The caramel will thicken more upon chilling.
Sugar free caramel syrup can also be mad in the Thermomix. I have made this many times in the Thermomix and it is so easy. The syrup will still be quite runny when the timer is finished, but it will thicken when cooled. See the recipe card for tips using your Thermomix or similar thermal cooker.
How To Serve Sugar Free Caramel Syrup
You can make and flavour this keto syrup quite a few ways. I know a lot of our readers love Skinny Syrups and Torani Syrups for their coffee and desserts, or Monin Sugar Free Caramel Syrup. In my opinion, this is better as it less expensive and more versatile.
Thin out the caramel over gentle heat or with a little warm cream or water if you want a thinner syrup.
For copycat Starbucks frappucinos or shakes try adding spice or spice blends like our Pumpkin Spice Blend to make Keto Pumpkin Frappucinos.
Sugar free caramel syrup for coffee – mix as much as you like in coffee to sweeten.
Mix with nuts, seeds or popcorn (not low carb) for a delicious sugar free sweet topping.
Cheesecake – mix the whole batch with 500g of cream cheese for the ultimate sugar free caramel cheesecake. Yummo, now there is a great idea!
Sugar free caramel syrup for ice cream – Pour warm over ice cream for an amazing sugar free fudge sauce better than McDonalds.
Frequently Asked Questions
Erythritol will crystallise and go crunchy. Xylitol will make a syrup/sauce but the results are not a caramel but more thick creamy sauce.
I have kept mine up to 1 month in the fridge. In saying that it does depend on the temperature in the fridge and how often your fridge door is open (hello kiddos).
Some say yes, I say just keep it in the fridge. It can separate when taken back out of the freezer.
Sugar Free Caramel Syrup
- 450 g thickened or heavy cream
- 140 g allulose
- 70 g butter cubed
- Add the ingredients to a small saucepan over medium/high heat.
- Cook, stirring occasionally, for 40-50 minutes until mixture has begun to thicken. Cool and chill. The caramel syrup will continue to thicken with chilling time.
- Insert whisk attachment. Add ingredients to mixer; cook 60 min/100℃/speed 2/MC off/simmering basket in place on lid. Cool and chill. The caramel syrup will continue to thicken with chilling time.