With all the upcoming holidays, you will be very glad to have this delicious Homemade Keto Vanilla Caramel Sauce ready for all your dessert needs. Only a handful of ingredients and about 10 minutes of time, you can create a delicious sauce ready to be used on any dessert for a special topping.
I LOVE quick and easy recipes!
I also love it when I recipe can be prepared and then stored in the fridge or freezer, ready for use at any given time.
And this is one such recipe!
Deliciously creamy Keto Vanilla Caramel Sauce is the easiest thing to make. Use it to top your favourite ice cream, bars or cake, this creamy treat is sure to not disappoint.
What ingredients do you need to make this Keto Vanilla Caramel Sauce?
- butter
- sweetener
- sugar-free maple syrup (I use Lakanto Maple Syrup)
- half and half
- salt
- xantham gum
- vanilla
- caramel extract (optional)
What sweeteners can you use to make this low carb vanilla sauce?
BochaSweet
- BochaSweet is a diabetic-friendly, zero-calorie sweetener that tastes like cane sugar
- has absolutely no bitter aftertaste
- 100% natural pentose derived from kabocha squash with minimal food processing
Allulose
- Allulose is a low-calorie sugar with the same clean, sweet taste you expect from sugar.
- it is one of many different sugars that exist in nature in very small quantities.
- it was initially identified from wheat and has since been found in certain fruits including jackfruit, figs and raisins
- it is not absorbed in the intestine, therefore, is considered zero-calorie and zero-carb
- it is about 70% as sweet as BochaSweet and regular sugar so you may need to adjust the quantity if you substitute
Can I use erythritol or stevia-based sweetener instead?
I think you could probably use any sweetener but the taste and texture will be altered after the sauce cools. Erythritol will crystallize and stevia may leave a slight aftertaste.
I have NOT tried either of these types of sweeteners so if you do, please let me know how it turns out and I will update my post!
*If you want to know more about the different types of sweeteners, check out my A Guide to Keto Sweeteners post*
How do you make this delicious sugar-free Keto Caramel Vanilla Sauce?
- In a small saucepan, combine the butter, BochaSweet and the maple syrup.
- Heat on medium heat, stirring frequently to make sure the mixture does not burn.
- Once the mixture begins to boil, whisk constantly for about 5 minutes.
- Remove mixture from heat and whisk in half and half.
- Add in xantham and whisk.
- Add in salt and return the saucepan to the stovetop
- Bring to a boil and allow to boil for 1 minute.
- Remove from heat and add in vanilla and caramel extract.
- Allow mixture to cool.
How do you store this low carb Caramel Vanilla Sauce?
The Caramel Vanilla Sauce must be stored in the fridge. Place it in an airtight container and it should last for at least 1 month. It will thicken even further in the fridge so simply place it in the microwave for 10 seconds to liquify it.
You can also place it in the freezer for up to 3 months.
You could drizzle this Keto Caramel Vanilla Sauce on the following desserts:
Apple Custard Tart (Gluten-Free, Keto)
Keto Strawberry Almond Frangipane
Apple Cinnamon Crumb Bread (Gluten-Free, Keto, Healthy)
Keto Caramel Vanilla Sauce
With all the upcoming holidays, you will be very glad to have this delicious Keto Vanilla Caramel Sauce ready for all your dessert needs. Only a handful of ingredients and about 10 minutes of time, you can create a delicious sauce ready to be used on any dessert for a special topping.
- Total Time: 15 minutes
- Yield: 1 ¼ cups 1x
Ingredients
- ½ cup butter, unsalted
- ½ cup BochaSweet
- 2 tbsp sugar-free Maple Syrup (I used Lakanto Maple Syrup)
- ½ cup half and half
- ¼ tsp xantham gum
- ¼ tsp salt
- 1 tsp vanilla
- ⅛ tsp caramel extract
Instructions
- In a small saucepan, combine the butter, bocha sweet and the maple syrup. Heat on medium heat, stirring frequently to make sure the mixture does not burn. Once the mixture begins to boil, whisk constantly for about 5 minutes.
- Remove mixture from heat and whisk in half and half. Add in xantham and whisk. Add in salt and return saucepan to the oven. Bring to a boil and allow to boil for 1 minute. Remove from heat and add in vanilla and caramel extract.
- Allow mixture to cool. Store in the fridge for 1 month or in the freezer for up to 3 months.
- Prep Time: 5
- Cook Time: 10
- Category: Dessert
- Method: Stove-top
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 tbsp
- Calories: 48
- Fat: 5.2 g
Leave a Reply