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Low Carb Salted Caramel Sauce

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1.2Kshares

Ahhh…all of the sweet and salty flavor plus the silky and smooth consistency of traditional caramel sauce without all the carbs!

Low Carb Caramel Sauce

That low carb caramel goodness is what this recipe is all about. Since regular caramel sauce (even homemade versions) is made up of, like, 99.9% sugar or corn syrup, it is obviously off plan for my low glycemic, Trim Healthy Mama lifestyle. So my caramel loving sweet tooth had to find an alternative.

My favorite real food caramel sauce unfortunately is made with honey. Honey is definitely a way better choice than sugar or corn syrup and it’s definitely something I plan on indulging in upon occasion once I begin weight maintenance mode. However, since I’m currently in weight loss mode, I need a healthy, leaner alternative.

Low Carb Caramel Sauce

Enter: this recipe. This caramel sauce recipe is made using erythritol or, my favorite, Brown Just Like Sugar (this is a chicory root sweetener made to taste like brown sugar). And the result is that much sought after buttery, sweet, rich, salty, and sweet tooth pleasing sauce that I gladly indulge in…on plan!

Low Carb Salted Caramel Sauce

5 from 3 votes
This low carb caramel sauce has all of the sweet and salty flavor plus the silky and smooth consistency of traditional caramel sauce without the carbs!
PIN RECIPE SAVE RECIPE GO TO RECIPE BOX PRINT RECIPE
Diets
Fuel Source
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Condiment • Dessert
Cuisine American
Servings 8 servings
Calories 151

Ingredients
 
 

  • ½ cup unsalted butter
  • ½ cup heavy cream
  • 4 tablespoons erythritol or xylitol
  • ¼ teaspoon mineral salt
  • ½ teaspoon pure vanilla extract or 1 inch vanilla bean
  • ½ teaspoon caramel flavoring, optional (gives it a stronger caramel flavor)
  • ¼ teaspoon glucomannan or xanthan gum, optional
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Instructions
 

  • Melt the butter in a small saucepan over medium-high heat until frothy and golden brown, stirring frequently.
  • Add the cream, sweetener, and salt then, while stirring constantly, bring the mixture to a boil. Continue to boil until it thickens (should happen quickly).
  • Remove from the heat. Stir in the flavorings and glucomannan.
  • Serve fresh and warm. Thickens more as it cools and especially after being refrigerated. If you refrigerate, re-warm it over medium heat.

Nutrition

Serving: 1servingCalories: 151kcalFat: 17g

Nutrition & Diet Disclaimer


Want more?Check out my filterable Recipe Index!

Low Carb Caramel Sauce

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1.2Kshares

Tagged With: caramel, caramel sauce, dessert, Fatabulous, ice cream, keto, ketogenic, low carb, low glycemic, sweet, THM, Trim Healthy Mama, Trim Healthy Man

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Comments

  1. Elizabeth says

    at

    I didn’t have erythritol or brown just like sugar so used xylitol instead and caramel essence for the caramel flavour. I added extra gluconamin as I didn’t think it was going to thicken. It solidified and turned into the most delicious salted caramel fudge when it cooled. What a happy accident!

    Reply
    • TJ says

      at

      Hi, Elizabeth. That sounds awesome!

      Reply
  2. Molly says

    at

    I’ve just started my THM journey and I’m so glad I found this recipe. I used gentle sweet and it turned out amazing. Thank you!

    Reply
    • TJ says

      at

      That’s awesome, Molly! You’re welcome. 🙂

      Reply
  3. Kim says

    at

    Oh, my! This is fabulous. I subbed in coconut cream (happened to be what I had on hand) and used the sauce to top a THM pecan/chocolate chip cheesecake for my daughter’s birthday. Georgeous in look and delicously buttery in taste. Thank you so much!

    Reply
    • TJ says

      at

      You’re welcome, Kim! Happy you liked it. 😀

      Reply

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