This recipe makes a low-carb caramel sauce that is perfect to drizzle over ice cream or add to any dessert. Yes, it tastes like the real thing, looks like the real thing and is gooey like the real thing, but it works for people on a low-carb, ketogenic, diabetic, Banting or Atkins diet.
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This low-carb caramel sauce is everything a caramel sauce should be–sweet, sticky, syrupy, buttery goodness. It’s perfect to drizzle over all kinds of treats, but quite frankly, for me, this caramel doesn’t need to be combined with anything–I could just sit down with a bowl of it and eat it with a spoon. Then again, who needs a spoon!
Autumn is all about caramel. I see recipes with caramel everywhere. I love caramel combined with the flavors of pumpkin, apples and nuts. Did I mention coffee and chocolate? Yum! I have been craving caramel for a few months now–dreaming about it actually. This craving has made creating a low carb caramel sauce recipe a priority for me.
While it was a priority, making a low-carb caramel sauce I love wasn’t easy. Erythritol just doesn’t act the same way sugar does. It turns granular as it cools and that grainy texture just wasn’t what I was looking for in my caramel sauce. I tried various ways to stabilize it, like adding xanthin gum and molasses, but they just weren’t doing the job. Finally, I found this natural fiber syrup online and decided to try it out. It was a bit pricey, but the huge bottle will last a long time and I don’t use large amounts. This syrup helped stabilize the erythritol and greatly decreased the granulation problem. Best of all, it’s considered a natural ingredient and is a type of fiber that feeds good intestinal bacteria, so I’m not concerned about using it.
While this low-carb caramel sauce doesn’t get hard at room temperature, it does stiffen up in the refrigerator. Don’t worry. Heating it up a bit turns it back into gooey goodness.
I’m excited about using this caramel in future recipes! We will be putting some caramel containing recipes up soon. For now, try dribbling it over Harper’s vanilla ice cream for a special treat.
- In a 2 quart sauce-pan, add Vitafiber syrup, water, molasses and stevia erythritol sweetener. Heat over medium heat stirring constantly until sweetener is dissolved. Stop stirring and swirl pan intermittently. After mixture reaches a boil, boil for 3-4 minutes longer or until mixture becomes slightly darker golden brown. Do not burn.
- Turn heat to low and vigorously whisk in the butter. Be careful as mixture will bubble up.
- Slowly add cream while whisking. Turn heat to medium low and bring mixture back to a boil.
- Boil mixture, stirring constantly for about 2 to 3 minutes more. Remove from heat. Add vanilla extract and salt.
- Mixture will thicken on cooling.
- For salted caramel sauce, increase salt to taste. To return to syrupy consistency after refrigeration, gently heat.
- Yields 1 cup
- Serving size: 1 Tablespoon
- Calories: 55
- Fat: 6 grams
- Carbs: 1.3 grams
- Fiber: .7 grams
- Protein: .2 grams
- Net carbs: .6 grams