Salted Caramel Sauce
A glossy, pourable caramel made with allulose, which browns and thickens like real sugar. Spoon it over ice cream, cheesecake or brownies.
Nutrition per serving
2 tbsp- Net carbs
- 0.6g
- Calories
- 142kcal
- Protein
- 0.6g
- Fat
- 15g
- Total carbs
- 17 g
- Fiber
- 0 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Dairy-free (coconut): Coconut oil and coconut cream make a dairy-free caramel that is just as glossy, with a subtle coconut flavor.
- Cook the allulose in the coconut oil exactly as with butter, then whisk in the warm coconut cream. It sets a little firmer in the fridge, so warm it before serving.
Bourbon caramel: A couple of tablespoons of bourbon simmered into the sauce add warm oak and vanilla notes. Great over pecan pie bars.
- Off the heat, whisk in the bourbon after the cream, then simmer 2 minutes more to mellow the alcohol (some will remain). Finish with vanilla and salt.
- Also add
Estimated cost $4.45 for 6 servings ($0.74 each) · how we estimate
Instructions
-
Melt the butter in a light-colored saucepan over medium heat. Add the allulose and whisk until it dissolves and the mixture bubbles.
-
Cook, whisking often, for 3–5 minutes, until it turns a deep golden amber and smells like toffee. Watch closely — allulose browns faster than sugar and can go from amber to burnt in under a minute.
-
Take the pan off the heat and slowly pour in the warm cream, whisking constantly (it will bubble up and steam).
-
Return to low heat and simmer gently for 3–5 minutes, whisking, until the sauce coats the back of a spoon. Whisk in the vanilla and salt.
-
Cool for 10 minutes before using; it thickens considerably as it cools.
Tips for success
-
Only allulose works here. Erythritol will not caramelize and recrystallizes into a gritty sludge once cool. - Too thick once chilled? Warm it 10–15 seconds in the microwave or whisk in a spoonful of cream. Too thin? Simmer a couple of minutes longer.
- Drizzle over no-churn vanilla ice cream, cheesecake or fudgy brownies, or stir a spoonful into coffee.
Storage & meal prepMeal-prep friendly
- Keeps 7 days in the fridge
- Freezes up to 3 months
Reheat: Rewarm 10–15 seconds in the microwave, or gently in a small saucepan, stirring.
Prep tip: Store it in a small jar and warm only what you need; it firms up in the fridge.
Refrigerate in a jar up to 2 weeks. Rewarm gently before serving.
Variations
2 variations, each with its own ingredients and macrosDairy-free (coconut)
DietCoconut oil and coconut cream make a dairy-free caramel that is just as glossy, with a subtle coconut flavor.
- butter → coconut oil
- heavy cream → coconut cream
0.9 g net · 154 kcal · 0.7 g protein · 16 g fat · ≈$0.77 per serving (+0.3 g net carbs vs the original)
Bourbon caramel
FlavorA couple of tablespoons of bourbon simmered into the sauce add warm oak and vanilla notes. Great over pecan pie bars.
- + 2 tbsp bourbon
0.6 g net · 153 kcal · 0.6 g protein · 15 g fat · ≈$0.81 per serving (same net carbs as the original)
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