With just four ingredients, you can make sugar free caramel syrup. This no-sugar recipe is delicious to drizzle on ice cream for sundaes, pancakes, waffles, or desserts. It’s fast and easy to make.
There are a lot of sugar alternatives on the market, but this sugar free caramel syrup recipe calls for one that you may not be familiar with. Allulose is a natural “rare sugar” that is found in small quantities in figs, jackfruit, raisins, and maple syrup.
It is a monosaccharide that does not have an impact on blood glucose levels, yet it tastes like regular sugar. Allulose reacts and works the same as sugar when you bake it or use it for cooking. It also has about a tenth the calories of regular sugar.
This recipe calls for a monk fruit and allulose blend, but you can use straight allulose if you prefer.
Sugar Free Caramel Syrup
Table of Contents
Making toppings at home means you don’t have to rely on store-bought toppings which often contain lots of preservatives and chemicals. Use these step-by-step directions to make sugar free caramel syrup. It should take just 5 minutes to prep and 10 minutes on the stovetop.
- ⅓ cup unsalted butter – If you like the salted caramel flavor, then use salted butter
- 3 tablespoons monk fruit and allulose blend – Or you can use just allulose. Golden erythritol is another option.
- ⅔ cup heavy whipping cream – Choose heavy whipping cream that’s palm oil free. It shouldn’t contain mono- & diglycerides or polysorbate 80.
- 1 teaspoon pure vanilla extract – Choose pure extract and not imitation.
How to Make Sugar Free Caramel Syrup
- In a medium to large saucepan, combine the butter and sweetener over low heat, allowing the butter to melt.
Once the butter has melted completely, cook on low for 3 or 4 minutes, stirring occasionally, until the mixture turns golden brown. Be careful not to scorch or burn it.
Increase heat to medium. Slowly incorporate the cream into the mixture. Continue stirring until the sauce begins to bubble.
Reduce the heat and allow the sauce to simmer for 7 to 10 minutes. Be sure to stir occasionally so that it thickens. You will see the caramel color deepen. When the sauce is thick enough that it will coat the back of a spoon, it is done.
Remove from the heat and add the vanilla extract. Whisk to combine.
Serve warm. Cover and refrigerate to store, then rewarm to use.
This recipe makes 12 tablespoons of caramel syrup.
Choosing a Sugar Free Replacement Ingredient
Remember that all sugar free alternatives are not equal. Some are laboratory-made artificial sweeteners while others are natural. That’s why if you make sugar free syrups yourself, you will have the ability to choose the sweetener.
While they all will be sugar free and can help with weight control and for people with diabetes, there are some concerns as well. Moderation is key.
Is there sugar free caramel syrup?
There are several brands of sugar free caramel syrup. Smucker’s sells it. However, it is very simple to make at home. When making homemade caramel syrup that’s sugar free, it will also contain less preservatives.
Does sugar free caramel syrup have carbs?
Most sugar free caramel syrup recipes do not contain net carbs. The sweetener ingredients do not contain calories.
What is in sugar free caramel syrup?
Different sugar free caramel syrup recipes and premade products in stores contain different sugar free sweeteners. This recipe uses Allulose which is sweet like sugar, without the net carbohydrates and calories.
Is there a sugar free caramel syrup taste good?
This sugar free caramel syrup recipe makes delicious, buttery and rich-tasting treat. It is perfect for a sugar free dessert topping. You can also mix it into beverages.
Sugar Free Caramel Recipe
Truly, this recipe rivals Smuckers Sugar Free Caramel. Make your own sugar free caramel sauce at home.
Store-bought caramel sundae syrup and caramel sauce often contain high fructose corn syrup as well as corn syrup and sugar. That’s a lot of sugar! Plus they contain other chemicals.
Since figuring out my son has a palm oil allergy and palm oil intolerance, I started making everything from scratch. While I don’t often make this sugar-free caramel for him, I have made it before for myself and my husband as we are watching our sugar intake.
You can use this caramel sauce on ice cream without palm oil, apples, and other palm oil free desserts. It’s great to add to make caramel chocolate milkshakes and even peanut butter milkshakes for a flavor change-up. Drizzle caramel sauce on buttermilk cake.
Really, when looking for low-sugar, or low calorie options, there are lots of choices. Check out my recipes for sugar free peanut butter cookies and sugar free syrup.
If you love making toppings, check out my strawberry compote and recipe for peanut butter sauce.
In conclusion, this recipe for sugar free caramel syrup provides a sweet treat that is both healthy and flavorful. Allulose does not raise blood glucose levels, so it can be used to create diabetic friendly desserts.
I am very excited to share this recipe with you. The finished product did not taste like sugar free or healthy food. It tasted like caramel candy.
I hope you enjoyed learning how to make this new sugar-free, low calorie, and keto-friendly recipe. I really think you will love it!
Did you make this sugar free caramel syrup recipe? If so, let me know in the Comments what you served it on. Low sugar and sugar free alternatives make eating desserts even better for what we save on calories.
Sugar Free Caramel Syrup
- ⅓ cup butter
- 3 tablespoons monk fruit and allulose blend or just allulose – golden erythritol is another option
- ⅔ cup heavy whipping cream
- 1 teaspoon pure vanilla extract
- In a medium saucepan, combine butter and no-calorie sweetener over low heat until the butter melts.
- When butter is completely melted, cook on low for 3 - 4 minutes. Stir occasionally, until it turns golden brown. Do not to scorch or burn the mixture.
- Increase heat to medium. Slowly incorporate the cream. Continue to stir until the sauce bubbles.
- Reduce heat and simmer for 7 - 10 minutes. Stir occasionally. You want the color of the caramel sauce to deepen. When the caramel syrup is thick enough that it will coat the back of a spoon, it is done.
- Remove from heat. Whisk in the vanilla extract.
- Serve warm. Cover and refrigerate to store. Rewarm to use.