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Sugar Free Caramel | How to make Keto Caramel

Keto or sugar free caramel can be made in a multitude of ways and if you had noticed I do make a lot of it. Maybe it has to do with the fact that my all-time favourite sweet as a kid would have been a caramel tart or anything that had caramel in it for that matter.
Prep Time5 minutes
Cook Time22 minutes
Total Time27 minutes
Course: Keto dessert
Cuisine: Australian Keto
Recipe Category: Low Carb
Servings: 48 serves
Calories: 38kcal
Author: Megan Ellam

Ingredients

  • 110 g sugar free nut butter (1/2 cup) I use roasted peanut butter
  • 110 g Sukrin Gold sweetener (1/2 cup)
  • 100 g sweetener of choice(1/2 cup) I use Sukrin:1
  • 80 g Sukrin Gold Fibre Syrup (0.4 cup)
  • 2 teaspoons vanilla extract
  • 120 g butter (1/2 cup) cubed
  • 50 g whey protein isolate (0.45 cup) I use Isopure
  • 2 pinches salt flakes
  • 100 g thickened or heavy cream (0.4 cup)

Instructions

CONVENTIONAL METHOD

  • Add all ingredients to saucepan and cook over medium heat until thickened. Keep an eye on it and whisk regularly.

THERMOMIX® METHOD

  • Add all ingredients to Thermomix® and cook 22 minutes/90℃/speed 3. Caramel will continue to thicken after cooking.
  • Use in any recipe you wish. Swirl through ice cream, add to a tart or slice.

Video

Notes

Use in any recipe you wish.
Swirl through ice cream, add to a tart or slice.
Caramel can be stored in the fridge up to 7 days. Alternatively, freeze it.
For possible substitutions please read the blog post or watch the video for more tips.

Nutrition

Serving: 1serve (2 tbsp) | Calories: 38kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 35mg | Potassium: 18mg | Fiber: 0g | Sugar: 0g | Vitamin A: 95IU | Calcium: 4mg | Iron: 0.1mg | Net Carbs: 1g