Make delicious Keto caramel sauce at home using this caramel sauce recipe (sweetener: Allulose). With this recipe there are no fibers, no added sugars, and it’s a zero net carb treat. Real ingredients are what makes this caramel sauce different. And… it tastes like a Werther’s Original candy! You’re really going to love it.
Diabetic Friendly Caramel Sauce Recipe
In order to truly qualify as a diabetic friendly, sweet treat… we have to guarantee no blood sugar spikes. The reason we can do this is two fold: we know ingredients and we go to great lengths to test blood sugar reactions.
How do we know ingredients so well? We own an operate a diabetic friendly and Keto approved food company and bakery. We have hundreds of customers on a regular basis purchasing our products and reporting back to us their results.
We also go to great lengths testing via continuous glucose monitor. We test activity levels, individual ingredients, products, whole foods, and recommendations. You can learn more about it via these two articles:
I wore a CGM and tested the US Government’s Recommendations (here’s what I learned)
Testing blood sugar via CGM is a great way to see what foods impact you and how you can take steps to improve your health.
5 Simple Ingredients Needed
When you look at store bought options that are massed produced you’ll notice most (if not all) are made with fibers, water, and flavorings. That’s gross and you really shouldn’t be consuming mass produced, low quality products (even if they say they’re “Keto”).
For this recipe (and how we make it at our bakery), you’ll need the following:
Allulose is a relatively new alternative sweetener. Allulose tastes just like sugar but doesn’t raise blood sugar (even a little). It’s growing in popularity and we’ve written an extensive article illustrating everything you need to know about Allulose.
Unsalted Butter
Butter is a staple in a healthy diet. There have been attempts to discredit the benefits of butter but they always fall flat and without causation evidence. If you believe you should avoid butter, why?
Heavy Cream
Find a high quality heavy cream with no carrageenan. Brands we prefer include: Horizon Organic or Organic Valley are good options when selecting a high quality heavy cream. Best bet: A local dairy where you can buy direct.
Why would you want to avoid Carrageenan? It’s a food additive that’s used as an emulsifying agent. Carrageenanmay cause cause bloating, inflammation, and digestive problems.
Vanilla
Pick a flavor of vanilla you love. I prefer Mexican vanilla, it’s stronger and has a slight floral taste to it. I typically purchase my Mexican vanilla from a local spice shop.
Salt
We prefer Redmond Salt for all home recipes and recipes made at our bakery. It’s a very trustworthy brand, it’s local to the US, and there’s no concerns for micro-plastics (like many other brands of salt on the market today).
How to Make Keto Caramel
In a medium, heavy-bottom saucepan, melt the allulose completely over medium-high heat, stirring occasionally.
Add in the ingredients
When it starts to boil, add in the butter, cream, vanilla, and salt. The mixture will bubble up quickly but then calm back down.
Bring mixture back to a boil until it reaches 230°F. Remove from heat and let the bubbling stop and the caramel sauce defoam before pouring into a 12oz glass jar (do NOT use plastic, it will melt).
To avoid natural separation as much as possible, place a metal emersion blender in the pot and blend for one minute.
In a medium, heavy-bottom saucepan, melt the allulose completely over medium-high heat, stirring occasionally.
When it starts to boil, add in the butter, cream, vanilla, and salt. The mixture will bubble up quickly but then calm back down.
Bring mixture back to a boil until it reaches 230°F. Remove from heat and let the bubbling stop and the caramel sauce defoam before pouring into a 12oz glass jar (do NOT use plastic, it will melt).
Store in the fridge for up to 6 months.
Natural separation will occur, just stir before use.
It's one of the few low-carb sweeteners that actually browns and caramelizes – because it is derived from sugar! It's just as easy to make caramel sauce or chews with allulose compared to using sugar. No aftertaste, and no stomach troubles, and no blood sugar spikes.
In fact, allulose has been shown to moderately improve blood sugar and insulin regulation in people with and without diabetes ( 4 ). As such, it's perfectly suitable for the keto diet, as well as those seeking to manage diabetes or lose weight.
Furthermore, unlike natural sweeteners such as stevia and monk fruit, Swerve is ideal for baking, as it caramelizes and holds its shape like sugar. Swerve Sweetener is a sugar substitute that has zero calories and does not raise your blood sugar. It's made from natural ingredients and can be used for baking.
To achieve perfectly caramelized foods with monk fruit sweetener, be sure to use a high-quality product and follow these tips: Use a heavy-bottomed pan to ensure even heating and prevent burning. Add a small amount of liquid like water or cream to the pan to help dissolve the sweetener and initiate the browning process.
In addition, some research shows that allulose may promote the growth of certain bacteria associated with poor effects on gut health. In either case, allulose could cause GI symptoms of discomfort, gas or bloating similar to those with other sugar substitutes. Moderation is always the key.
Splenda Allulose Sweeteners freeze well and have a similar melting point as other sugars resulting in a good mouthfeel for frozen products like ice cream and ice pops.
Allulose has a similar taste to table sugar, but doesn't impact blood sugar levels, making it a smart choice for those with diabetes. Sucrose has a glycemic index of 65, while allulose has a glycemic index of zero. This means that allulose has no effect on blood sugar.
Summary: Allulose is a rare sugar with the same chemical formula as fructose. Because your body does not metabolize it, allulose does not seem to raise blood sugar or insulin levels and provides minimal calories.
Unlike options containing sugar alcohols (like erythritol), monk fruit sugar with allulose and pure allulose can dissolve, brown, and caramelize like sugar. And of course, they taste and bake like sugar, too.
Caramelization: Allulose caramelizes and browns at a lower temperature than table sugar. Jude suggests baking at a lower temperature for a longer time and highly advises not baking any higher than 300˚F.
For the sweeteners, I've experiment with three: erythritol, xylitol, and allulose. You need a sweetener that will caramelize. Xylitol is the best at caramelizing, followed by allulose, and erythritol, which isn't going to brown quite as well.
Can I get caramelization effects if I use a Splenda® Baking Blend product? Yes. The sugar in Splenda Baking Blend products allows for caramelization effects, which means that baked goods will have the familiar golden-brown color.
The FDA states that allulose is “generally recognized as safe” (GRAS). “Basically, they know that small amounts aren't going to do any harm to people if they consume it,” DiMarino says.
Yes, Whole Earth Allulose Baking Blend is is heat stable and can be used in a variety of recipes in place of sugar. It measures 1-to-1 with sugar, so can easily be swapped with sugar in most recipes.
Our R&D team found that baking with allulose helps with taste, texture, and color. It not only tastes and bakes like sugar, but it also has a great browning effect. Our R&D teammate, Charlie Hall, weighs in on why baking with allulose is an optimal ingredient to utilize when replacing or reducing sugar.
If consumed in large quantities, allulose may cause some stomach discomfort, including gassiness, bloating and queasiness. That's true of most other artificial sweeteners, too.
Introduction: My name is The Hon. Margery Christiansen, I am a bright, adorable, precious, inexpensive, gorgeous, comfortable, happy person who loves writing and wants to share my knowledge and understanding with you.
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