Keto Caramel Sauce

Keto Caramel Sauce

  • Difficulty: medium
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  • 1 cup granulated allulose (no substitutions)
  • 1/3 cup water
  • 2 tsp’s fresh lemon juice (to avoid crystalization)
  • 1/3 cup heavy whipping cream
  • 2 tbsp unsalted butter
  • small pinch of salt


    1. Pour allulose into a clean saucepan, on medium high heat. Add water and lemon juice.⁣
    2. Stir w/ a wooden spoon just till allulose is completely dissolved. Avoid using a metal spoon because it’ll conduct heat and burn your caramel.⁣
    3. Don’t touch the saucepan until it begins turning color. Gently swirl the pot to evenly distribute the color. Do not stir.⁣
    4. Keep an eye on the sauce because as soon as it starts turning color, everything happens really quickly.⁣
    5. When the sauce reaches a rich amber color and starts to smell sweet with a hint of bitterness (348F if you’re using a candy thermometer) remove from heat.⁣
    6. Add heavy whipping cream slowly. Stir with wooden spoon.Careful because it will bubble up and get pretty high. ⁣
    7. Add in salt and butter and stir until incorporated.
    8. Allow caramel mixture to cool for about 5 minutes and pour in vanilla. Stir until combined.
    9. Transfer to a glass jar or glass storage container and allow sauce to cool completely.
  • Makes 1 cup

[nutrition-label id=3690]

keto caramel sauce-2

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