Sugar Free Caramel Syrup & Sauce (Keto!) - Wholesome Yum (2024)

Amazing!!!! That’s all I can say! Thanks. I’ve made other ways but this way is better and doesn’t burn quick! Thanks so much!

MAYA this receipt was great for filling cored holes in muffins. Please tell me in making a receipt for soft chewy caramel receipt calls for 2 c granulated sugar to sub. would 2 c of besti be equal trade off? OR do you have a soft chewy receipt?

• Wholesome Yum D

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  August 10, 2023Reply

  Hi Kenneth, I do not currently have a recipe for chewy caramels.

I have made this 3 times. The first time, it came out the right color, but when it cooled it became pretty solid. Not “sauce” at all. The next two times it was thinner, but it has NEVER come out caramel colored. It’s always light. The only thing I am doing differently is I am using Swerve Brown instead of the Besti. Could that be the issue? I love caramel and this has the taste, but it does not have the correct texture.

• Wholesome Yum D

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  March 5, 2024Reply

  Hi Dian, I highly suggest trying Besti Brown to get the best results.

Delicious!!!!!!! I recently had to give up sugar and very restricted on carbohydrates due to a pretty extreme health issue. I have tried a store-bought sugar-free caramel sauce in the past, so it was a little bit leery, but this recipe delivers. I do not feel deprived. Quite the opposite in this sauce is very satisfying.

Mine didn’t brown like yours did, it was more creamy colored. Never re-browned once the cream was added. Still 5 stars because the flavor was amazing!! I’ll try browning the sugar and butter a bit more before adding the cream next time. I think I was to concerned about burning it.

This caramel sauce is delicious! Buttery, rich, flavorful it is a mouthful of yum! Thank you so much for sharing!

Wowza!! This has to be the BEST recipe of anything that I’ve tried since going low carb! I dip choyote squash in it, and yummo!! Its like I’m dipping apples in caramel! This is a game changer for all the recipes I’m trying to convert to low carb.

Best recipe for caramel, easy to follow. Came out perfect! Thanks

Adding that I personally liked it better without the vanilla.

I don’t usually comment on recipes, BUT this recipe blew me away. There’s nothing I hate more than a fake tasting sugar free syrup or sauce. This is top notch. And will be delicious in my morning coffee!!! Absolutely amazing. Thank you for this recipe and for helping me find Besti!

I was craving a sweet so I made this- absolutely Loved it!!! I had bought all the ingredients in the recipe so will always keep them on hand for when I am wanting caramel.

This caramel recipe sounds divine. I am making this tomorrow and will post a review. All of your recipes are stellar. Thank you for sharing.

Hello! I made this and it seemed to be going great. Then at the very end, the butter began to separate in the pan and even more so while it was cooling. It was impossible to drain out the butter and also didn’t taste great. I’m wondering if maybe I cooked it too long? I didn’t exactly keep track of time (was more going by color), but I probably went over the suggested 7-10 mins. I’m absolutely not suspecting this is a recipe fault because this is how caramel is made! And everyone else say it was amazing. Just wondering how I went wrong 😅

• Wholesome Yum D

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  March 3, 2023Reply

  Hi Kaycee, If the heat is too high, your sauce will split. Sometimes, you can bring it back together in a blender if this happens.

I wouldn’t call it “gooey”, but it sure is goody!

I made a double batch of this so I could keep some in the fridge for use later. Don’t recall how long I’ve had it in my fridge but tonight when I used it it smelled kind of fishy. Does this mean it’s not safe to eat even though it did taste ok?

• Wholesome Yum D

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  January 23, 2023Reply

  Hi Laurie, I can’t say for sure but if you are questioning it I wouldn’t use it.

Wonderful sauce with great flavor! But this isn’t caramel – its butterscotch. The number one distinction between the two is starting with a brown sweetener as caramel starts with a white that goes brown by cooking. The second hallmark is having as much or more butter than sweetener. The third is the necessary inclusion of dairy. I’m so glad allulose was added to the cadre of alternative sweeteners a couple of years ago; its behavior is so like sucrose under many circ*mstances. As butterscotch, this recipe can get away with less vanilla and more salt, to taste. I just made some to add to my homemade keto ice cream for an old fashioned butterscotch ripple that hasn’t been available in grocery stores for decades and will be fabulous on newfangled pumpkin pie ice cream. Fabulous!

Is there a way to turn this into toffee? I’d love to be able to make a keto version of toffee…

• Wholesome Yum D

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  January 3, 2023Reply

  Hi Dottie, I have not tried that yet but let me know your results if you do.

• Lori M.

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  January 3, 2023Reply

  I’ve tried to make sesame brittle using allulose, and due to the nature of allulose staying soft, it came out a wonderful sesame toffee. There isn’t cream in toffee but the rest of the ingredients are or can be used, so you are right in that this recipe is close and a similar one should work for you. Search for keto, allulose, toffee and a bunch should come up for you in a browser! Yum.

Maya, have you heard of Bocha Sweet from the kabocha plant? I have been using it a lot, as there is no aftertaste. I also found (but don’t use a lot so far) Wondrose, which is Erythritol, soluble corn fiber, inulin and monkfruit. Then there is plain allulose, Bettersweet: monkfruit and erythritol. Swerve, which is erythritol. Monkfruit alone, and now Besti: monkfruit/allulose blend. I dislike plain monkfruit as, for me, it tastes exactly like stevia, too too sweet and bitter aftertaste.
Do you use Besti for all your recipes, or do you use different sweeteners and which do you like best overall….?

• Wholesome Yum D

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  December 15, 2022Reply

  Hi Carol, I will have to look into that sweetener. I only use Besti in my recipes because it tastes, measures and bakes just like real sugar. It also dissolves completely and never leaves a gritty feeling while having 0 net carbs.

Could I use coconut milk instead of heavy cream?

• Wholesome Yum D

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  November 29, 2022Reply

  Hi Jasmine, Yes, that will probably work if you use the full-fat thick kind from a can.

Maya, I’ve tried so many different caramel sauce/caramel candy recipes, & have been satisfied but not thrilled with any of them. I have yet to try using your “Besti” Brown blend, but I sure will be doing so now, after watching your video tutorial today. It’s so true that the right ingredients are critical to the finished product, & I think a great caramel really does require a specific “blend”. * Also really appreciate the photos you included here, in the step-by-step, printed recipe~ super helpful so people have a visual on what to look for along the way. =) Thank you so much!

Unfortunately I did not like the taste of it it just tasted like cream. I bake a lot and I found your directions to the t I just didn’t get a caramel taste out of it

This caramel sauce is so good! Please suggest best way to store. Countertop or refrigerator?

• Wholesome Yum D

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  November 7, 2022Reply

  Hi Teresa, Store the caramel sauce in the refrigerator.

Just made the caramel sauce and love it poured some warm over my keto pumpkin cream cheese filled muffin , so yummy!! Thanks for this recipe, satisfied my sweet tooth.

I have tried a few keto caramel recipes but this definitely the best

I love your recipes Maya! Aside from they’re healthy and easy to make, it always satisfies my family’s cravings just like this sugar free caramel syrup and sauce. Highly recommended!

No one even knew this was a sugar free sauce! Taste and texture was spot on.

Do you think an erythritol/monk fruit blend or 100%Stevia would work?

• Maya | Wholesome Yum

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  October 3, 2022Reply

  I don’t recommend erythritol-based sweeteners for sauces, as they will crystallize and not dissolve fully, resulting in a gritty texture. 100% stevia (not most brands of stevia, which usually contain either erythritol or maltodextrin) could work, but you’d likely have an aftertaste and it won’t caramelize the way Besti does.

This was quick, easy, and delicious I’ve used it in coffee, over keto cheesecake, And my new favorite keto treat that sounds crazy but could not be more delicious, keto cracker jacks using pork rines and pecans. Tastes amazing. I urge you to give it a try. I’m addicted. thanks for all recipes. Always good.

I have never made a carmel sauce before and all I had to cook in was a small electric frying pan…I am ecstatic to report it turned out remarkably good.

Made this last night. Not sure what I did wrong, cooked it longer than suggested. The butter wanted to separate from the cream. Put it on ice cream & it becam.e really solid & more like eating a.chunk of butter.

• Maya | Wholesome Yum

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  April 13, 2022Reply

  Hi Laura, Sorry to hear you had issues with it. If it was separating, then it means the heat was too high, so that’s probably the first problem. Also, if you cooked it longer than suggested, this may have also reduced it too much and caused it to become too hard when cooled. It is pretty normal for caramel to firm up when it hits something very cold, like ice cream, but it shouldn’t become totally solid or like butter. Hope this helps!

• Joseph

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  April 17, 2022Reply

  
  “Not sure what I did wrong, cooked it longer than suggested”. There you go, you just explained what you did wrong. Maybe next time don’t complain to the recipe makers if you’re not following the recipe. lol. I tried the recipe and it turned out great

This caramel sauce is so easy and just delicious. No one believes it is carb and sugar free. Thank you very much for posting it.

Was really good. I put the sauce into heart shaped ice tray and kept it in the fridge for a nice little fat bomb!

Hello. I tried to make the caramel sauce to put on the cheesecake recipe you have also. The cheesecake came out really good. But I must have done something wrong with the caramel. It was very grainy. I used fruit monk with erythritol cuz it was all I could find in my little town. The sauce tasted really good honestly but it was just grainy. I’m sure I did something wrong and hoping someone could help me out. Thanks in advance!

• Wholesome Yum D

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  March 14, 2022Reply

  Hi Jeff, I don’t recommend using erythritol-based sweeteners for sauces, including caramel. Like you experienced, the result will be gritty. Try Besti sweetener instead — it will dissolve completely with no gritty texture, and won’t crystallize.

I added just a tiny bit of molasses to make butterscotch for keto butter beer At a Harry Potter party. No one knew it was sugar free and it was amazing. So good that I sent home the batch with our friends and made a new one for my house for coffee and butter beer the next day! Lol

• Carol L

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  December 14, 2022Reply

  
  Jessica, could you give the recipe for the butter beer? I have been trying for a few years to come up with a butter beer recipe I can drink that is low/no carb/ no sugar!!!
  Maya, thank you for the great recipe! I have looked up many of your sauce recipes as I’m finding that I really miss sauces on my food!

What a great caramel sauce! The texture and flavor was identical to traditional sugar based caramel. I’m thrilled with your recipe 😍
Thank you!

I’ve tried this twice now, exactly following the recipe, and it won’t thicken enough for the pie, even overnight in the fridge. The second time I simmered for 45 mins. It seemed like it was thickening. I used a large pan. How long should it boil in step 2? I’m not sure what’s going wrong.

• Wholesome Yum D

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  December 24, 2021Reply

  Hi Christine, What pie are you attempting to make… I have a recipe for Pecan Pie that you might want to check out.

When I see a recipe by Wholesome Yum, I KNOW it’s a good one. I make it with total confidence. Not that I needed it but this was a fantastic reminder! Good GAWDS this is amazing! Thank you!!

Can I use this on popcorn as caramel corn?

• Wholesome Yum D

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  December 1, 2021Reply

  Hi Deee, I have not attempted that, but if you try please let me know!

• Ellen

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  April 23, 2022Reply

  How about drizzled or tossed over pork rinds for a lower crb alternative to popcorn?

  • Wholesome Yum D

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    April 27, 2022Reply

    HI Ellen, I have never tried that but I think that would work. Let me know your results.

• Melissa

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  January 14, 2023Reply

  
  I’ve drizzled it over popcorn and it’s great!

This caramel sauce is very good. It’s such a surprise to see how low the sugar can be in caramel! (I’m not doing keto yet, just low carb.) And it’s so buttery! I just love the ratio of butter to lightly sweet! Have you ever tried cooking this to harder stages? I’m curious if this higher fat version can get to the harder stages?

• Wholesome Yum D

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  November 29, 2021Reply

  Hi Rachael, I have never tried that but it sounds like a great experiment. If you try it, let me know your results!

Awesome recipe. I made this a double batch. Like you said it took a bit longer but oh my god. The result is spectacular. I used granulated erythritol instead of the sweetener of your choice and it worked just fine. I also added in some salt to make it salted caramel but it didn’t blend in very well so should’ve added this at the beginning when melting the erythritol and butter.

• Fredrika

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  September 26, 2021Reply

  
  I also wanted to add that when it had cooled down in the fridge it went rock solid. I ended up reusing the batch a few times by melting it in a pan again on low heat. It will split completely because of the butter but just gradually add a bit more cream and whisk, add a bit more, whisk etc until it all comes back together. I ‘remelted’ the batch 3 times doing this because it turned out that the batch I made was too much.

  I made this again from scratch again and added the salt at the beginning. Incredible. I love this recipe more than normal caramel.

Hello.
Can I use this sauce for Caramel apples? I wan to do a healthier version for my daughter.

• Wholesome Yum M

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  September 19, 2021Reply

  Hi Judith, Yes, you can dip apples in this recipe. Keep in mind that it will not harden to a solid at room temperature like traditional caramel, it will remain soft. Store your caramel apple in the fridge and it will harden some, but will still have a chewy consistency. I hope this helps!

• Candice

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  May 24, 2022Reply

  Has anyone tried to make this “vegan” with ingredients like coconut cream and coconut oil (or other vegan ingredients)? If so, was it successful? I am not “vegan” but have to watch my cholesterol.

  • Wholesome Yum D

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    May 24, 2022Reply

    Hi Candice, I have not done that but if you try let me know your results!

Hi, is it possible to can this caramel sauce? Thanks!

• Wholesome Yum M

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  August 24, 2021Reply

  Hi Julie, No, I don’t recommend canning this recipe.

Hi, I’m Diabetic and I have a weakness when it comes to caramel popcorn. Can this caramel sauce be used for caramel popcorn?

• Wholesome Yum M

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  August 24, 2021Reply

  Hi Julie, This caramel sauce doesn’t harden like it would on traditional popcorn. It will remain soft and sticky. You could probably drizzle it over individual servings and enjoy it right away, but I don’t recommend making a full batch and attempting to save for later. I hope this helps!

This is scrumptious! I have recently become obsessed with caramel in my coffee so decided to try my hand at this recipe. It turned out amazing. I think I am going to try a version of it more like cinnamon dolce as well. I think that would be easily adapted from this sauce.

Can it be made with stevia? How much sodium is in it?

• Wholesome Yum M

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  July 21, 2021Reply

  Hi Carol, Sorry this recipe cannot be made with stevia. Feel free to enter the recipe into an online recipe calculator to get an accurate sodium count.

Hi. I made this caramel sauce as a mason jar ice cream topping. My problem is that when I heated it in the micro and spooned over the ice cream my caramel turned to clumps of what I can only describe as sweetened butter…like eating butter from the stick. I have no idea what I’ve done wrong but I must say that it still tasted good but has awful texture.
Thanks for the reply and I look forward to more of your recipes! I have tried MANY and you never disappoint.

• Wholesome Yum M

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  May 18, 2021Reply

  Hi Tamny, How did you reheat your caramel sauce? If possible you will want to reheat on LOW power in 10 second intervals. The microwave can shock your caramel, which would cause it to become clumpy or possibly separate.

  • Lyn

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    June 13, 2022Reply

    
    Try reheating in a double boiler or in a bowl over simmering water. It is like cheese sauce that separates when reheated to fast

Absolutely the best sauce ever and it’s super easy to make.

• Tonya Frye

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  February 9, 2023Reply

  
  I must say this is really good! I did try it first with monkfruit erythritol brown sugar substitute. You were right. It did not turn out. I used my besti powdered sugar substitute and put caramel extract instead of the vanilla. Amazing the difference it made. One thing I will add. I tried to reheat it on the stove on the lowest heat I have. It did separate. However, I found out that if you just tilt it under running hot water and stir vigorously it softens right up.