Crazy for caramel? Let us show you How To Make Sugar-Free Caramel Sauce!
When I was pregnant with my daughter, I really tried my best to take good care of myself. I stayed active but also took plenty of naps, practiced yoga, and ate well. Thankfully, I didn’t have many strange cravings, but I did develop a food quirk that has stayed with me to this day—my absolute adoration of all things caramel. Back then, if I gave in to temptation and bought a jar of thick, buttery caramel sauce, you better believe I’d polish it off with a spoon in one sitting. If something was caramel-flavored, it definitely wasn’t safe around me! Caramel coffees, caramel popcorn, salted caramel ice cream, caramel fudge, caramel brownies—I loved it all. What I didn’t love so much, however, was the sugar rush that came after satisfying my cravings. Not a good thing!
Luckily, recipes like this one let me indulge without suffering the consequences. This lusciously gooey caramel sauce is the stuff of sweet dreams. Not only is it made with allulose and sugar-free, but it can also be used in myriad ways. Just goes to show that with a little culinary creativity, there’s no need for deprivation!
One sauce, many uses
When I mentioned that there are many ways to use this sauce, I wasn’t kidding. Yes, it’s so good you can easily devour it with a spoon, but it’s also perfect as a topping, dip, or in baking recipes.
Personally, I love it drizzled over ice cream with a scattering of toasted, chopped hazelnuts or macadamia nuts. It’s also an excellent topping for a slice of pound cake, toasted muffins, cheesecakes, panna cotta, and breakfast favorites like pancakes or waffles. You can even swirl it into your banana bread or brownie recipes. Sometimes, I stir it into my morning coffee!
This decadent sugar-free caramel sauce is also great as a dip with sliced fruit like apples or strawberries.
Here’s a tip: Add a touch of sea salt to the sauce. The combination of sweet and salty makes it even more irresistible!
How do I store leftovers?
Store leftover sauce in an airtight container in the fridge for up to 2 weeks. Bear in mind, though, that the sauce will thicken when chilled. To loosen it, simply pop it in the microwave in 15-second intervals. You can also freeze the sauce in a freezer-safe container for up to 3 months. The texture may be slightly affected. Thaw in the fridge overnight.
Similar recipes to try
Sauces, whether sweet or savory, can add a special touch to a dish. This Keto Cranberry Sauce Recipe is one to keep in mind during the holidays, though it’s also lovely on buttered toast. Is fried fish on the menu tonight? Don’t forget to whip up this cool and creamy Greek Yogurt Tartar Sauce. For your stir-fries or grilled meats, this Sugar-Free Teriyaki Sauce is a must.
How To Make Sugar-Free Caramel Sauce
Ingredients
- 3 1/2 tablespoons unsalted butter
- 8 tablespoons allulose
- 1/2 cup heavy cream
Instructions
- In a saucepan, melt the butter and allulose over a very low heat.
- Stir continuously until the butter begins to bubble and smell nutty. This will take about 5 minutes.
- Let the mixture cook for an additional 3 minutes, while stirring continuously.
- Keep stirring and slowly pour in the cream. Continue stirring until the mixture reduces. This takes about 4 minutes. The sauce should be thick enough to coat the back of a spoon.
- Once the sauce has reached the right consistency, transfer it to a jar and let it cool until ready to use.
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