For All Keto Dessert Lovers!
I’m a firm believer in enjoying the foods you love. If you’ve got a soft spot for desserts like I do, it’s fun to adapt them to your healthier lifestyle. Even on a low carb diet, your choices for dessert are endless if you’ve got the right tools and some creativity! You can still indulge while being completely keto.
Some of my baking must-haves include
- erythritol – a sugar alcohol naturally derived from plant sources, it is 70% as sweet as sugar and is 0 carb! It also doesn’t cause an insulin spike, which is important for hormone balance and weight loss.
- almond flour – made of 100% ground up almonds, it takes the place of regular flour, though not as good at rising. Still, it has about 10% of the carbs as regular flour, so it works for us!
- coconut oil – a keto must-have. Full of medium chain triglycerides (MCTs) which are an excellent source for fuel for our bodies.
A combination of these plus butter, eggs, cocoa powder, vanilla and a few other already keto-friendly ingredients can result in some amazing treats!
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Low Carb Caramel
One thing I never thought I’d be enjoying when on a keto diet is caramel! Caramel is essentially cooked sugar which is definitely not keto-approved- no white sugar allowed! And while I had erythritol doing all my low carb sweetening for me, I wasn’t sure if it could give me the same caramel results as table sugar. But it did!
The low carb caramel turned out so tasty! The flavor, it turns out comes mostly from the butter and how golden brown you let it turn. The deeper brown, the richer the flavor of the caramel. Careful, though, don’t let it get too brown, it’ll taste a little burned. So excited to use this low carb caramel on low carb ice cream or my favorite keto lava cake!
To take this caramel to the next level, consider adding an optional pump or two of Torani Sugar-free Caramel Syrup! It’ll sweeten and add caramel flavor without adding any carbs.
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- Melt the butter in a small pan and let it cook until golden brown. This will give the caramel deeper flavor.
- Pour in heavy cream and stir until combined. Lower the heat and simmer for a minute.
- Add in sweetener of choice, we used erythritol. Let that dissolve for a minute. Add a pinch of salt as well. If you’d like to make salted caramel, add more salt.
- Let it cook until you see it getting thicker and stickier.
- If you see your butter and cream are separating, you can pour the mixture into a Nutribullet and blend to help them combine.
- Pour the caramel into a container, preferably glass, and continue to stir while it cools and thickens more to ensure your sauce is not two layered.
- To use right away, pour over your dessert of choice! You may also refrigerate the caramel for later use, but it will harden and will need to be soften to be pourable/dippable.
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our desserts to learn to make more delicious and healthy meals!
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
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Hi…I am so Glad to find a keto caramel recipe …I see from other reviewers the possibility of making caramels with it as well as drizzling it on desserts. So do you think the cooked caramel can be spread and cooled in a tray to to be cut/ broken into pieces like brittle or toffee for adding to cupcake batter or no bake cheese cake topping? Thanks
I think that should work since this caramel hardens pretty well. I’m not sure if it’ll snap or be shiny like normal caramel, but you can give it a try!
Hi…. I tried it today and it’s more like a sweetened brown butter in taste and texture after cooling in the fridge. Is that normal? We found it a tad less sweet and adding 2 drops of Stevia brought some bitterness. What sort of changes in cooking and texture can I expect if I increase the erythritol to 2 tsp to up the sweetness level. Thank you for your time.
I think you can increase the amount without any changes to the recipes. Perhaps just a bit more time to dissolve the erythritol. Though, I have not tried this!
So I am thinking this might work in making a pecan caramel nougat egg ?
I was having a tough time getting mine to thicken, and the butter/cream were separating, so I added a pinch of xanthan gum. Definitely did the trick!
Just made this with xylitol, yummm! I can barely wait for it to cool before scoffing it! I just made some ice cream and am waiting for it to freeze so I can pour it on the ice cream. It’ll be delicious in a Starbucks style caramel frappuccino!
Thank you so much!
I made it with swerve the first time and it turned out really good. The only thing with swerve is the cooling effect it has. So the second time I made it with truvia the stevia/honey blend that is really low carb and no after taste. I only used 1 tsp of it and it turned out perfect! I let it cool a little and put some on my low carb ice cream! Delicious! Also plan on making iced coffee with caramel drizzle.
Sounds great! I know I miss those caramel drizzled coffees at Starbucks 🙂
Could this be made using monk fruit sweetener? I don’t really like the aftertaste of erythritol.
I’m not sure! We’ve never worked with monk fruit sweetener. Hopefully someone with experience with it can answer.
my caramel sauce split once i put cream on melted butter, any suggestion ?
I would suggest not heating the butter to a very high temperature and pouring in the cream slowing, whisking constantly. If you see it separating a bit in the fridge, just give it a stir every so often. Hope that helps!
I made this the first time and it hardened in the fridge…love it!!!! I make my own sugar free chocolate so decided tt would be a great filling. I always set my chocolate by placing it in the freezer so I did this. To my dismay the caramel didn’t harden at all and I ended up with a sloppy mess. Also is it normal for the butter to have dark brown specks that kind of separate from the oil? I never noticed this first time round and my caramel was light in color. Please tell me what did I do wrong??
You made it once and it worked, but the second time not so much? I’m not sure why you have brown specks, maybe the erythritol crystallized and some parts burned? I would try again but use a gentler heat and continuing to stir throughout. I hope that helps!
When I make it I get the flecks too, I believe it is the browned salt in the butter (because I’m a rebel and used salted butter).
Will these freeze or harden like candy if put into molds?
What is the best way to reheated I can’t get it out the glass jar? Bowl over a pan of hot water, or something else?
We leave the glass jar in a bowl of warm water! You can also microwave it for a few seconds at a time until it starts to soften, stirring between each round.
Thanks I did the warm water in a bowl thing, this is lovely
It will harden you say? So could this recipe, as made, be poured into a short pan and then refrigerated and cut into actual caramel candies??? I’m drooling here!
You could definitely do that! Ours hardened in our container so we needed to soften it to work with it. But we’ve used it hard as well, like placing a chunk into a chocolate mug cake. While cooking the caramel melts and you get a caramel lava cake 😀
Looks amazing, hoping to make today to coat low carb bounty bar bites, then to be coated in low carb chocolate – low carb food porn??
Can you kindly provide measurements in metric please?
How would you suggest reheating to make it pourable again? saucepan is best, or could I pop it in the microwave? I have missed caramel SO MUCH. Thank you!!
Saucepan is a good idea! Just stir it very often and don’t heat it too much as it may separate a bit.
Could this be mixed through a cheesecake?
Hmm, I would let it cool to the point where it’s thick enough to not be mixed in fully, but swirled into the batter. You can also probably use a caramel extract to achieve similar results for much less work. You can also add it as a top layer after the cheesecake has cooled, or use it as a drizzle.
Would this work with Xylitol instead of Erythritol?
Yes! Any sugar alcohol will work, just make sure the conversion is right. Some are sweeter than others!
Could you use 100% pure stevia powder?
Probably not, Felicia. To use pure stevia, you’d have to use very little and you’d lose a lot of bulk. Erythritol also caramelizes just a bit like sugar, while stevia does not. However, with the browned butter taste, you could get something similar to a toffee so I’m sure if you try, you’ll end up with something tasty!
Vicky do you use granulated xylitol or powdered? I don’t like Swerves ‘cool’ after taste.
I use both, both prefer the powdered. You can use a swerve and a bit of stevia – they each help counteract their cooling/bitter tastes. Hope that helps!
This is amazing! Just wish it was dairy free.
You might could use full fat coconut milk instead of heavy cream to make it dairy free.