Here is my low carb sugar-free caramel sauce recipe!

Pretty much every recipe on my site is special ingredient free, NSI. One of the reasons I do this is so anyone can come to my blog and start cooking like this. This recipe does use something that I can’t get in my small town. I used allulose sweetener in the caramel recipe. This sweetener doesn’t get grainy after it’s cooled in products like this.

This recipe isn’t complicated, I promise.

It’s very easy to make, it just has a few steps. It honestly just looks complicated. This recipe comes together in about 10 minutes! Make sure you have your ingredients out and use a large pan. I used a large skillet. The reason for this is so the mixtures get as much surface area as possible, all the time. This helps give a more even cooking the whole time.

Use this sugar-free caramel sauce wherever it sounds good

Use this on top of ice cream, in your coffee, on top of cake, or make this caramel chocolate fudge poke cake.

Honestly, this caramel is so good, I ate some off the spoon. Just keeping it real. When it is cold, it thickens up nicely and is slightly stirrable. I heated it up in the microwave and it was pourable in about 20 seconds. In the caramel macchiato recipe pictured at the top, the caramel drizzled on the sides of the glass are really there for looks because the drink is cold and the caramel firms up some when it’s cold. But it worked perfectly in the caramel macchiato recipe. If you make it, let me know how you used it, even if you just eat it off a spoon.

This recipe uses Brown Swerve

And allulose. Allulose is a zero calorie sweetener that doesn’t crystalize and really behaves more like regular sugar

Here is what I purchased off of Amzaon. You might find a better deal than this now. When I bought it, it was a great deal. Make sure you check reviews.

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Easy and Delicious Sugar-free Caramel Sauce

Jennifer Overstreet

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Ingredients

1/4 C Butter

1 T Brown Swerve
1/3 C Allulose
1/4 C Heavy Cream

1/2 t Vanilla

Instructions

In a large skillet, over low to medium low heat, melt your butter. When it is starting to change color, add the brown swerve.
Do not allow the butter to get too dark. Mix and then pour the butter and swerve mix into a small container. I used a measuring cup. I removed as much of the butter/swerve mixture as possible.

Sprinkle the allulose over the skillet.
Basically you are melting the allulose and wanting it to turn golden.
This is the color you are looking for.

Whisk until combined. Add the heavy cream. It will bubble.
You want the color to get nice and golden, it won't take long at all. Add the vanilla and pour into a small glass container.
This makes about half or so of a jelly jar.