Description

This Sugar Free Caramel Sauce is a rich and creamy treat made without any sugar, perfect for those seeking a low-carb or diabetic-friendly dessert topping. Made with unsweetened heavy cream, unsalted butter, and powdered erythritol as a sugar substitute, this sauce offers the luscious flavor and texture of traditional caramel without the guilt. Easy to prepare on the stovetop in just 15 minutes, it’s ideal for drizzling over ice cream, pancakes, or as a sweet dip.

Ingredients

1/2 cup unsweetened heavy cream
1/4 cup unsalted butter
1/4 cup powdered erythritol (or preferred sugar substitute)
1 teaspoon vanilla extract
1/8 teaspoon salt

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Instructions

Melt the Butter: In a medium saucepan over medium heat, melt the unsalted butter completely, ensuring it does not brown or burn.
Dissolve Sweetener: Add the powdered erythritol to the melted butter and stir continuously for 2 to 3 minutes until the erythritol dissolves and the mixture begins to thicken slightly.
Add Heavy Cream: Slowly pour in the unsweetened heavy cream while whisking constantly to combine everything smoothly and prevent lumps.
Simmer Sauce: Bring the mixture to a gentle simmer and keep stirring for about 5 minutes until the sauce thickens to a caramel-like consistency.
Add Flavorings: Remove the saucepan from heat and stir in the vanilla extract and salt to enhance the flavor and balance the sweetness.
Cool and Store: Let the sauce cool slightly; it will continue to thicken as it cools. Store any leftovers in the refrigerator and warm gently before serving.

Notes

Use powdered erythritol for a smooth texture; granulated sweeteners may not dissolve as well.
Adjust sweetness by using more or less erythritol according to your preference.
Store sauce in an airtight container in the refrigerator for up to two weeks.
Warm sauce gently before use as it thickens when cold.
Can be used as a topping for keto desserts, pancakes, or as a dip.