This KETO Caramel Sauce is the REAL DEAL!
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- Опубликовано: 26 июл 2024
- This sugar free caramel sauce is ooey and gooey and it stays pourable! Best of all, it tastes just like real caramel sauce. This is the only keto caramel sauce recipe you will ever need.
Full Printable Recipe for Keto Caramel Sauce: alldayidreamaboutfood.com/the...
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HELPFUL RESOURCES:
• Guide to Keto Sweeteners: alldayidreamaboutfood.com/bes...
• The Ultimate Guide to Keto Baking: amzn.to/2n0XQWf
• Recipe Index: alldayidreamaboutfood.com/rec...
► PRODUCTS USED:
Swerve Brown: amzn.to/3yFDaE3
BochaSweet: amzn.to/3z3bjiQ
Allulose: amzn.to/3z38fD9
Disclaimer: product links may include affiliate links.
CHAPTERS:
0:00 Intro
0:33 What keto sweeteners work best
0:50 Use a heavy duty saucepan
1:01 Bring the butter and sweeteners to a boil
1:41 Remove from heat and add the cream
2:00 Thicken with xanthan gum and add salt
2:30 Return to heat
2:53 Finished keto caramel sauce and taste test 
Хобби
Oh those salted caramel butter bars are out of this world! By far the BEST keto chef. Thank you Carolyn!
Thank you!
Omg, I just saw the recipe yesterday. Came here to get the caramel recipe. Can’t wait to try them. I’m a HUGE fan of the original salted caramel butter bars.
I made this (and your caramel butter bars) today! SO DELICIOUS!! I didn’t have granular or powdered Allulose, though. So, I used 2 Tbsp original liquid Allulose and 2 Tbsp caramel liquid Allulose, and kept all the other ingredients the same, and it worked perfectly! And (speaking as a caramel LOVER) I can honestly say, it really does taste just like real caramel! Thank you, thank you, THANK YOU!!! 🙏 ❤
Wonderful stuff, thank you Carolyn
I FINALLY made a batch of your caramel sauce today. It’s magnificent!
Yes, I'm a fan and yes, it's a favorite, for sure 😉. With that said, with this video, I learned a few more things with the visual. I'm almost sure I have some in the freezer but I will definitely be playing back this video when I make it again, in the near future, lol. Thanks again, Carolyn 🤗
Awesome ! Thank you ! Can’t wait to try this ! 💐
Hope you like it!
Looks great!!! Is there a video of the salted caramel butter bars?
Not yet! Even as I posted this today, I thought... I need to do a video for those!
@@AllDayIDreamAboutFood Ahh ok.. I will be waiting for that one.
Yes please 💜
Looks fantastic!!!
*Looks like a really yummy caramel sauce. Thank you for sharing* 😊
Thank you so much for this recipe, Carolyn!!!! Yesterday I made homemade keto butter pecan ice cream, which of course, wouldn't be complete without caramel sauce.🍦🍨🍮. DELISH!!!❤❤❤
Glad you enjoyed it!
Love your recipes and your fun attitude! 💕
I love your videos and your recipes! I’m glad I’m not the only one that talks to my ingredients…😉. Thanks for sharing your goodies and inspiring us to eat healthier and well!!
Haha... both the butter and the cat were making too much noise!
What a great video. Simple recipe and can use in some many things. Wonder how it would go with some flan
New subscriber here and the best keto channel gets right to the point and no nonsense talking!!
Oh this is fantastic! Ty
Glad you like it!
It’s so good. Thanks
Looks great. I will have to try this
Hope you enjoy!
Excellent video and recipe as always CK, preparing for Thanksgiving and this a staple 🙌🏼
Thanks so much!
You have the best recipes ever! And only thing equal to great caramel sauce is fudge sauce lol!
Carolyn, THANK YOU 🙏
You are so welcome!
I used BochaSweet granulated brown sweetener and also some plain granulated allulose for the white sweetener, as I didn't have any erythritol in the house at that moment. Also added a small drizzle of blackstrap molasses to darken the color a little more. I'm not sure that little bit of molasses is enough to kick you out of ketosis (seriously, it was definitely not more than 1/4 tsp.!), but just be aware that it *might*. Anyway, I put the finished caramel in a squeeze bottle in my fridge, and it does stay soft and pourable, even when it's cold. My husband absolutely HATES anything that tastes like it contains non-sucrose sweetener... I gave him a taste of this on a spoon after it cooled down, and he thinks it's *delicious.* And so do I! :-)))
Fabulous! And that minuscule amount of molasses is unlikely to do anything. 1 tbsp of molasses has 15g of carbs, so 1 teaspoon has 5g. 1/4 teaspoon would be 1.25g. Divide that by the number of servings... you get the idea! ;)
Excellent, thanks!
You're welcome!
I made this sauce, and it was freaking good! I added it to my keto Snickers ice cream bars and to my keto magnum bars it was almost authentic to the store ice creams. Thank you for this easy, simple to follow recipe .
I love love your recipes thank you
Just made this and it is the best Thank you
Thanks!!!
Only had 1/2and1/2 on hand so, crossing my fingers, I increased the butter by 1 Tbl (to compensate for less fat in the 1/2and1/2) and continued on with your recipe. Turned out fine!
*** I found the recipe on her website!👏🏼👏🏼 Just click on the link she provided.
I agree I would love the salted bar recipe, I have the every day ketogenic kitchen and the keto baking cookbooks and it’s not in either one of those! Great cookbooks, both of them. I highly recommend you get them.
Carolyn thank you for sharing this recipe. I had two failed attempts with sweeteners with cranberry sauce two years in a row. First time I used monk fruit that crystalized 😳 second used swerve and orange extract another recipe 🤢 Now that I have alluose, I think for sauces like cranberries and caramel sauce it doesn't crystalize when it cools. I will be trying your recipe Thanks again ❤️🙂
Yes, it helps cranberry sauce too!
Ooohhhh wow delicioso 😋😋😋 Gracias 😊☺️😍💝
This is good in a little hot coffee. Stir to blend and add ice...then more coffee if desired. Great!
Put it on top of my brownies....DELICIOUS!
DEFINITELY going to keep this in the fridge
Sounds great!
Thank you
Can’t wait to make this to use on those salted caramel bars!
fabulous! Can you tell me how to store this and how long it will last? thank you!
Thank you so much Carolyn. Since I no longer go to Dairy Queen for for Caramel Sunday. Now, thanks to you with this recipe.I no longer for Dairy Queen. Thanks my fellow Canadian.
Really yummy😋
What is allulose or BochaSweet?
I don’t think it’s available in Canada. What could I use in its place?
Does this work good for coffee syrup? And do you store it in the Fridge?🤔
Will this work to make caramel pop corn ?
I’m so bummed because that kinds of sweeteners are not yet sold in Europe… do you think it would taste as good with Munk fruit or erythritol ? Thank you 😊
Same goes for Canada 😞
Would love to make so many of your foods but unfortunately now live in Romania and can't get any of the ingredients
I have some Swerve brown and white, can I use the Swerve white instead of allulose?
I tried this recipe and it didn't go well.😢 Afterwards, I saw some other videos that don't use the
X gum so I will try my next batch without that. Thanks for sharing.
Please post the ingredient list too :)
What do you recommend if I want to go non-dairy?
Not sure what I did wrong but mine came about chemically tasting. Could the brand of allulose make a difference?
Awwwwww, a kitty. Can we meet him? 😻😻😻
Can you clarify what the swerve brown is made up of please? We don’t get swerve here in Australia. There are other brown sugar free options however I’m always afraid of recrystallising which is very frustrating. Thankyou for your yummy recipes👏
“Brown Swerve is zero calories, non-glycemic, and contains no molasses or sugar! The ingredients include Erythritol, prebiotic oligosaccharides, vegetable glycerin, fruit juice concentrate (for color), and natural flavors. And it is so amazingly similar to Brown Sugar, it's no wonder it took us two years to perfect.”
You can use Wholeearth brown sugar replacement available in coles and woolies. It’s basically similar to swerve brown 😊 it contains molasses too and looks like packed brown sugar!
and you could add it to your coffee!
Can you cook this down or add more xanthan gum to make a toffee or a chewy caramel nugget?
if you want something like that, make sure you use allulose rather than BochaSweet. Then yes, boil it more in the second step, until it's really thickly bubbling. Pour into silicone molds and refrigerate.
Can I use something besides allulose?
Is there a way to make this recipe dairy free?
Can I use coconut cream or coconut full fat milk instead of heavy cream?
Is consuming allulose safe?
So yummy 🤤 but, I would have to eat it everyday all day long.
What about Caramel Apples?
Can you use this to make caramelized almonds?
It’s too soft, for caramelized onions you want some thing that ends up hard and crunchy. But I have a candy pecans recipe on my website that you might like.
Carolyn, I would like to purchase your dessert cookbook, is it sold anywhere else than Amazon. Is it sold at Barnes and Nobles
Sure is! www.barnesandnoble.com/w/easy-keto-desserts-carolyn-ketchum/1127396502?ean=9781628602920
How should it be stored?
It's good on the counter for a few days, and in the fridge for up to 10 days, as long as your ingredients were fresh. I've kept it even longer but for food safety reasons, I'd say don't go past 10.
Fabulous ❣️❣️❣️
at what temperature is the caramel thickens properly for this recipe?
You don't need a thermometer, just follow the instructions carefully. :)
Where have you been, Carolyn?
Busy! Summer is crazy... and it's always quieter on YT in the summer so it doesn't make sense to post every week. Videos see a lot fewer views. But glad to know you missed me!
Caroline, can I use ghee instead of butter? Thank you.
I haven't tried it with ghee... it will be a tasty experiment!
@@AllDayIDreamAboutFood Thanks!
I wonder if this can be tweaked for a caramel in flan....
Flan is a bit of a different process. alldayidreamaboutfood.com/coconut-flan/
I can't get alulose here in Spain, you think it would work with all eritritol or eritritol and xilitol?
Xylitol is your best bet for the second sweetener. All erythritol means it will re-crystallize but the two together should work.
@@AllDayIDreamAboutFood thanks so much for your answer! I try it asap! 🥰🥰🥰
Carmalita's are the best!
How does Bocha Sweet brown compare to Swerve brown in baking?
So I was surprised to discover that the main ingredient in BochaSweet Brown is erythritol! They aren't even using they're signature sweetener. Hmm.... I don't think it will have the same true brown sugar flavor as Swerve but I haven't tried it yet.
Does Boccha give tremendous gas on the tummy ? I read it did. I bought some but never used it.
How do I store it? Made another recipe and it solidified in the fridge. I want it to stay soft so I can use as a drizzle on top of cold coffee
Caramel sauce is always going to firm up in the fridge. But you can easily scoop a serving into a small ramekin and warm gently in the microwave to loosen it up. 10 seconds is plenty!
Could you use gelatine instead of the other thickener? It is off-putting fo rme.
Would BochaSweet brown work?
I haven't actually tried it yet... was wondering the same. They just sent me some to test out.
@@AllDayIDreamAboutFood very nice can't wait to see what you can do with it.
Does it matter if it’s unsalted butter?
Not at all! You're adding a bit of salt anyway.
non of these sweeteners we have in my country :( What about stevia, erythritol ar xylitol? Can I use one of those? Thank you
No.. surely not Xylitol.. it turn to water and burn
Is there a specific reason to use Bocha Sweet?
Yup! Please expand a video description and you will see links to some great information about keto sweeteners
@@AllDayIDreamAboutFood thank you. You’re always so good about responding to questions. 😁
How soon does it get grainy? Erythritol is known to crystalize. Is this to be stored in the fridge? When I used birch xylitol on its own it stayed strangely crystal clear and so my caramel just looked yellow from the butter I used when it was done and it did crystalize however in less than an hr on the counter. I see recipes including lemon juice and water to help create an invert sugar to prevent crystallization but xylitol and allulose isn't sucrose. How can I find out more on heating temps and chemistry for xylitol and allulose? Everything is sugar specific. Also I bought sage and Acacia honey that I will add in the end to prevent crystallization though I am aware that isn't exactly keto but it will only be a small amount and I really am determined to get my caramel to stay a caramel and not just convert to a gritty brown sugar after all that effort. The goal is vegan, sugar free caramel. I will be playing around will less coconut oil now so it doesn't create such an intense flavor. Well, I could just get one that is tasteless! And not all coconut cream tastes amazing and so of course I have to make another trip to the store and buy the best possible ingredients to get this just right.
Did you ever come up with a perfected recipe? If so, please reply with instructions and share!
How long will it stay fresh in the fridge?
up to 10 days if your ingredients are fresh.
@@AllDayIDreamAboutFood Thanks so much
I like your channel. I’m in the UK - Cups? I don’t know that measurement. Cups are different sizes aren’t they? Would it be possible to give the amounts in grams and the temperature in centigrade as well as Fahrenheit as the UK and rest of Europe use Centigrade. You use gelatine in some recipes but many are viewers like me are vegetarian or vegan - is there a cruelty free vegetable option ? You use serve quite a lot. We don’t have that here. We have stevia as a sweetener here in a stevia/ inulin mixture. Is that the same stuff? As a diabetic and a vegetarian trying to stick to a keto diet it’s hard to find tasty things to eat that are simple and healthy. Your channel is very interesting.
I feel you on the difficulty of translating between volumetric and weighted measurements. I find myself Googling "how many grams in a cup" far too often, but it's often worth it
@@vanguardiris3232 Yes this takes so much time for different ingredients. I used to bake years ago and by the age of 7 or 8 made tastier scones and jam tarts than my mum. I was always fastidious with weighing lol.
@SonofEdnaWelthorpe, you could try agar-agar as your veg*n gelling ingredient. It is made from seaweed.
@@vanguardiris3232I Google grams to cups! Lol
One of these days I'll write it all down so I don't have to keep searching.😉
Did. You. Say. SALTED. CARAMEL. BUTTER. BARSSSSS!!!! 😮 💀
Thanks! Do you not stir it while boiling it the first time? May Jesus continue to bless you and your family
No need. It's not like making regular caramel. Thanks!
Kabocha is expensive, what I can substitute
Allulose works too.
@@AllDayIDreamAboutFood Thank You!
Net carbs?
All nutrition info is in the written recipe! 😀
❤😊
Darn it I can’t eat allulose gives me diarrhea
You do see that I give another option, right?
@@AllDayIDreamAboutFood no I did not. Sorry. Ty
@@AllDayIDreamAboutFood Sorry about the typos. I will speak to texting and that’s what I get every time a bunch of garbage. Anyway I’ll look at the options thank you
@@cyndimanka I do voice to text all the time. And it always messes it up!
You must lift weights! Great arms!
I always wonder why a blogger writes so much about a recipe before listing the ingredients and the directions.
And I always wonder why people complain about this when they are getting free recipes, and when there is a "Jump to Recipe" button right at the top of the post?
Hmmm, really? Seems to me that some bloggers seek to educate their blog readers and/or build a sense of community. If you are too time-strapped for that, or uninterested, it is nice to have the ability to "skip to recipe" (not offered universally but Carolyn does have that convenience option). You may not have time to read through the comments section (maybe only using it to vent your frustration or genuinely air your confusion looking for clarity - in which case, I hope you have been helped!) but they, too, can offer education (others' trials and tips with substitutions, how to use google for differences in international measurements, etc.) and community. I, for one, appreciate it! Thank you, CK and crew for your work (recipes, videos and keeping up with comments and all!). Blessings!
I asked another food blogger why she writes so much about her recipes and she replied "Because I like to write."@@rachaelbarr3735
Can I water bath can this?
I wouldn't can it unless you have a pressure canner. You need a certain amount of acidity to make sure water-bath canned goods don't spoil.
@@AllDayIDreamAboutFood I cook keto for one, so I freeze everything.
@@AllDayIDreamAboutFood I do have a pressure canner. What would the canning time and pressure be for this?
Would love to make so many of your foods but unfortunately now live in Romania and can't get any of the ingredients