4-Ingredient Homemade Caramel Sauce
ChefAimee AristotelousDifficultyBeginnerThis low-carb caramel sauce is so rich and thick that you won't believe it's keto! Swirl it into your keto brownies, drizzle it on your keto ice cream, or use it as a topping for your keto apple pie.
Servings 16
Serving size 2 tbsp.
Net Carbs
- Amount Per Serving
- Calories 75
- % Daily Value *
- Total Fat 8g11%
- Protein 0.5g
- Total Carbohydrate 0.5g1%
- Dietary Fiber 0g
- Total Sugars 0.5g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Directions
Add all ingredients to a medium saucepan and place over high heat. Bring the mixture to a boil, while stirring regularly. Reduce the heat to medium-low and let it simmer (while stirring) until glossy, thick, and golden brown.
Remove from the heat and let cool. The caramel can be stored in an airtight container in the refrigerator for up to 1 month. Let the caramel sit at room temperature for 30 minutes before using.
Ingredients
Directions
Directions
Add all ingredients to a medium saucepan and place over high heat. Bring the mixture to a boil, while stirring regularly. Reduce the heat to medium-low and let it simmer (while stirring) until glossy, thick, and golden brown.
Remove from the heat and let cool. The caramel can be stored in an airtight container in the refrigerator for up to 1 month. Let the caramel sit at room temperature for 30 minutes before using.
Notes
Can you substitute the allulose with monk fruit or erithritol?
Hi Robert–yes, you can!