Sugar Free Caramel Sauce
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This sugar-free caramel sauce is rich and creamy, perfect for drizzling over your favorite desserts or stirring into your morning coffee. You’ll love how simple it is, and it’s sure to become your go-to caramel recipe!
Why Use Allulose instead of other Sweeteners
I use allulose in this recipe because it delivers the smooth, velvety texture you want in a caramel sauce without the issues you often get with other sugar-free sweeteners. Unlike some alternatives, allulose doesn’t crystallize when it cools, so your caramel sauce stays perfectly creamy even after it sits. This makes it ideal for recipes like this, where you want that rich, pourable consistency every time. Allulose has a taste and texture similar to sugar but no carbs or calories. This makes it an excellent option for low-carb and sugar-free cooking!
Here are 10 delicious ways to use this decadent sugar-free caramel sauce
- Drizzle over ice cream or brownies for a rich, sweet topping
- Stir into your coffee or lattes for a caramel-flavored pick-me-up
- Top pancakes, waffles, or French toast for a breakfast treat
- Use as a dip for fresh fruits like apple slices and strawberries
- Mix into plain yogurt or oatmeal for added sweetness
- Swirl into cheesecake batter or top baked cheesecake for a caramel twist
- Add a spoonful to smoothies for extra flavor
- Stir into hot chocolate for a cozy, caramel-flavored drink
- Use as a filling for crepes or between cake layers
- Drizzle over popcorn for a sweet-and-salty snack
Ingredients
- ¼ cup salted butter cubed
- ½ cup granular allulose
- 1 cup heavy whipping cream
- ½ teaspoon pure vanilla extract
- pinch of salt
Instructions
- Melt the butter in a medium-sized heavy-bottomed saucepan over medium heat. Stir in the allulose and bring to a low simmer. While gently whisking, slowly pour in the cream. Continue cooking, stirring constantly, until the caramel starts to thicken and turn golden brown.
- Remove the caramel from the heat and stir in the vanilla and salt.
- Allow to cool for 10 minutes before transferring to a heat-proof container with a lid. The caramel will continue to thicken as it cools. Do not cover the container until the caramel sauce has completely cooled.
Notes
Nutrition
Disclaimer: Nutritional information is included as a courtesy and is calculated to the best of my ability, using my preferred brands. I recommend calculation your own macros, as they can widely vary depending on the brands of ingredients you use.
Author: Natasha Newton (Natasha's Southern Flavor)
Natasha is the founder of Natasha’s Southern Flavor. She has a passion for sharing delicious family friendly low-carb recipes that are easy to make and use readily accessible ingredients. Natasha has published three bestselling cookbooks. Her books and recipes have been featured by CNET, Delish, Mindbodygreen, Parade and Women’s Health. She enjoys traveling and spending time with her husband, two adult children, and three furbabies.
Read more about Natasha here.