Sugar Free Caramel Recipe

275 · Oct 16, 2014 · 21 Comments

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Lately I’ve been craving caramel and all it’s tasty combinations like coffee, cheesecake and snickers. LOVE snickers, that’ll hopefully be another recipe down the line! I’ve tried a few of the sugar free brands that have caramel syrup and it just doesn’t do it for me. So I jumped into the kitchen and got going on my very own sugar free caramel recipe.

For those who haven’t made homemade caramel, it can be a bit intimidating, but it’s honestly not too hard. It only requires a good eye and some patience. The real secret to caramel, is all in the color before pouring in the cream.

It’s best if you watch out for that brown, amber-colored look while making sure it doesn’t go much further than that and burn.

MAKE IT AT HOME

Sweetener –Swerve Sweetener

3.66 from 29 votes

CourseDessert

Cook Time 10 minutes

Total Time 10 minutes

Author Andres Regalado

Ingredients

1/2cupwater
1/2cupbutter
2cupsgranulated sweetenerlike erythritol
1/2teaspoonvanilla or caramel extract
1cupheavy cream
saltto taste

Instructions

In a medium saucepan, add sweetener and water over medium-high heat whisking until sweetener is dissolved.
Once mixture reaches a boil, only whisk every so often and watch closely until it reaches brown, amber-color (~8-12 minutes). Once reaching desired color, immediately add butter and whisk until melted and then immediately remove from heat.
Slowly and carefully add in cream and whisk to combine until evenly combined.
Add extract and salt, to taste.
Transfer caramel to glass or heat-safe container until cooled. Once completely cool, store covered in refrigerator (sauce will thicken while cooling and refrigerating).

Recipe Notes

Serving size: 2 tablespoons (Total recipe makes about 16 servings or 2 cups)
Protein 0.38g, Cals 102, Fat 11.13g, Carbs 0.47g, Fiber 0.00g — NET CARBS: 0.47g

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Reader Interactions

Comments

Carmen says
October 16 at 1:57 pm
YEA this recipe makes me happy!
I am making a low carb sundae this weekend! 🙂
Reply
- Andres Regalado says
  October 16 at 6:38 pm
  Sounds delicious 🙂 hope you enjoy it!
  Reply
Becky says
December 14 at 10:16 pm
Would this get solid enough to cut into squares or does it stay liquid like a caramel sauce?
Reply
- Andres Regalado says
  December 15 at 10:49 pm
  I don’t believe it would as is but I think it could if you added some sort of thickener like xantham gum or possibly coconut flour.
  Reply
Megan says
January 12 at 8:01 pm
Andres- in the first step, when boiling the water and erythritol.. It smoked horribly. So much so that the entire house filled with haze. I used the NOW brand erythritol. I don’t remember this happening when making traditional caramel with granulated white sugar. Please advise.
Reply
- Assistant Becca says
  June 1 at 4:17 pm
  Megan, please forgive the delay in response to your question. Without being there to see what was happening, our first guess is that you were boiling the Erythritol at too high of a temperature. Next time, allow the sugar and water to come to a boil slowly over medium heat and see if that helps. If it looks like it’s browning too quickly in one spot, lift the pan off of the burner for a few seconds and gently swirl the contents of the pan, then put the pan back down on the heat.
  Reply
Luisa P. says
January 28 at 9:44 am

I was looking for a no sugar caramel and found your page. I’ve just made your recipe with added vitafiber powder and it was delicious!! I am quite impress with the taste.
See Also
100 Keto Slow Cooker Recipes for quick & healthy dinner - Hike n Dip
Reply
- Andres Regalado says
  January 30 at 3:42 pm
  It’s really great to hear you enjoyed the sugar free caramel recipe, Luisa. 🙂
  Reply
Tiffany says
February 3 at 10:32 pm
Could full-fat canned coconut milk be used instead of the cream?
Reply
- Andres Regalado says
  February 6 at 2:31 am
  I’m not sure because I haven’t tried it yet. But feel free to give it a try and report back, I’d love to know!
  Reply
Jo says
February 10 at 11:29 pm
Can’t wait to try this! If I use xylitol will it be grainy when cooled? I want to pour it over a cheesecake. Thanks
Reply
- Assistant Becca says
  May 14 at 11:13 am
  Jo, artificial sweeteners can react differently when cooked. Our recommendation is to use Erythritol. If you’re unable to use it, we can’t guarantee that you’ll have good results with the caramel, but we hope that you do!
  Reply
Kathy Jackson says
March 3 at 11:40 am

How long does this last when kept in the fridge? With heavy cream I know it has to be used within 7 days of opening so I’m wondering if it’s the same for this sauce? Thanks for this great recipe!
Reply
- Assistant Becca says
  April 5 at 12:47 am
  Hi Kathy. We apologize for the delay in responding. Your question went to our spam folder. The caramel should keep in the refrigerator for 7-10 days.
  Reply
Ina says
April 3 at 11:16 pm

Great to see and try some of your recipes. Well done! I agree,get into the kitchen,give it a try,and share your successes and failures. Love your work ! Thanks Ina
Reply
- Assistant Becca says
  April 5 at 12:12 am
  Thank you, Ina!
  Reply
Joanne says
April 12 at 12:46 pm
Hello,
Is the water/sweetener mixture supposed to change color? I waited for 20+ minutes and it only started smoking (oops).
Reply
- Andres Regalado says
  April 15 at 7:10 pm
  Yes it should darken into a light brownish caramel color. Your issue could have been caused by the brand of sweetener or temperature. Hope it works out better next time!
  Reply
Kaela says
June 10 at 1:24 pm
Hello!
I am new here 🙂 Is there another sweetener I can use? 5 carbs per teaspoon is WAY too high for my low carb diet. But I really want to make this!
Reply
- Assistant Becca says
  June 11 at 6:29 pm
  Hi Kaela,
  Actually, Erythritol is a low glycemic sugar substitute and as such, there are no carbs to count. It’s approved as a diabetic sugar substitute and the Atkins diet endorses it as well.
  Reply
- Assistant Becca says
  June 11 at 6:33 pm
  Also, if you look below the recipe, you’ll see the nutritional information that shows the net carbs to be 0.47, which is less than 1 gram.
  Reply

Sugar Free Caramel Recipe - The Low Carb Diet (2024)

FAQs

Does sugar free caramel have carbs? ›

Torani Sugar Free Caramel Sauce (30 ml) contains 19g total carbs, 14g net carbs, 2g fat, 0g protein, and 80 calories.

What is keto caramel made of? ›

Ingredients to make keto caramel

Heavy cream– Also known as double cream or thickened cream. Allulose– The KEY keto sweetener to use. Unlike monk fruit sweetener and erythritol, allulose mimics white sugar, which is so important to achieve the thick and glossy caramel.

Read The Full Story ›

What sugar free sweetener caramelizes? ›

Furthermore, unlike natural sweeteners such as stevia and monk fruit, Swerve is ideal for baking, as it caramelizes and holds its shape like sugar.

Discover More Details ›

How do you make caramel without burning sugar? ›

There are many things you can do to mitigate disaster: Choose a heavy-bottom pan; use a little water; even cheat by using a little corn syrup (read all of our best caramel tips here). All of these things will help, but there's only one secret that will help keep you from burning caramel—NEVER, EVER WALK AWAY.

Discover More Details ›

How many net carbs are in Smuckers sugar free caramel? ›

Smucker's Sugar-free Caramel Topping (2 tbsp) contains 24g total carbs, 11g net carbs, 0g fat, 0g protein, and 90 calories.

Know More ›

Does sugar-free still have carbs? ›

Just because food is labeled sugar-free doesn't mean it has no carbs. If you're trying to choose between standard products and sugar-free options, look at the food label. If the item labeled sugar-free has a lot fewer carbs, it might be the best choice.

What is sugar free caramel made of? ›

Maltodextrin, Water, Maltitol Syrup, Glycerin, Sorbitol, Nonfat Milk, Contains 2% Or Less Of: Modified Corn Starch, Artificial Flavor, Salt, Caramel Color, Potassium Sorbate (preservative), Sodium Citrate, Sodium Phosphate, Sucralose (non Nutritive Sweetener), Yellow 6, Red 40. Contains Milk Ingredients.

Is caramel full of sugar? ›

Wet caramel is made by combining sugar and a liquid and cooking them together, while dry caramel is made from just sugar, heated in a dry pan until it liquefies and browns.

What keto sweeteners caramelize? ›

But unlike these sugars, we can't process allulose, which means it has zero calories and zero net carbs. Allulose is newer and gaining popularity for its incredible ability to dissolve, brown, and caramelize just like sugar does.

Does stevia caramelize like sugar? ›

Since stevia does not caramelize like sugar, a little sugar is needed to develop browning. Sugar also helps with the crisp texture of many baked goods such as cookies. For yeast-raised baked goods, such as bread, stevia cannot be used as substitute for the small amount of sugar needed to activate the yeast.

Learn More ›

Which is better allulose or stevia? ›

Allulose leads to a much lower rise in blood sugar and insulin compared to sugar, while stevia doesn't raise blood sugar at all in those with blood sugar levels already in normal range.

Discover More ›

Why does my homemade caramel taste bitter? ›

If your caramel sauce is bitter, it could be that your sugar burned. Lower your heat and pay attention to the color of your sugar; it should be no darker than a medium tan.

Tell Me More ›

Is burnt sugar the same as caramel? ›

Similar to the making of caramel, burnt sugar is the caramelization of sugar to produce a very deep, rich, brown-colored syrup. It is used to flavor and color many dishes in the twin-island Republic of Trinidad and Tobago but is also a part of certain American recipes.

How many carbs are in sugar free caramel syrup? ›

Jordan's Skinny Syrups Sugar Free Caramel Syrup (30 ml) contains 0g total carbs, 0g net carbs, 0g fat, 0g protein, and 0 calories.

How does sugar-free candy still have carbs? ›

Sugar free candies are made with types of sugar alcohols. Sugar alcohols are not sugar so they don't count as sugar. Sugar alcohols are carbohydrates so they do count as carbs.

Do sugar-free syrups have carbs? ›

Sugar Free Syrup (1 cup) contains 118.1g total carbs, 110.9g net carbs, 0g fat, 1.9g protein, and 96 calories.

Keep Reading ›

Does sugar-free flavoring have carbs? ›

Contains 1g Net Carb, Zero Calories, and is Zero Glycemic:Perfect simple syrups for coffee, tea, tonics, and other sweet, sugar-free drinks. Same Great Taste and Multiple Flavors: Matches the sweetness of sugar, helping you fill your kitchen with a zero-calorie alternative to sugar.

Explore More ›

Sugar Free Caramel Recipe - The Low Carb Diet (2024)

MAKE IT AT HOME