How to Make Sugar Free Caramel Sauce

4.8 from 5 votes

A sugar free caramel sauce alternative for dips, desserts and more.

Prep Time10 mins

Total Time10 mins

Butter unsalted preferred- 1 stick.
Granular sugar alternative- 1/3rd cup + 1 tablespoon. See post for granular sugar alternatives.
Brown Sugar Alternative- 2 tablespoons equivalent to brown sugar. See post for details and learn more about sugar alternatives here.
Heavy Cream- 1/2 cup. A substitute for this can be to use 3 parts milk to 1 part butter. While a thicker cream will help the consistency and rich taste of this using a milk will yield a less fat intensive result. Read about using Greek Yogurt here. If using milk add 1/4 teaspoon of xanthan gum to help thicken the sauce.
Salt- pinch.
Vanilla Extract- 1 teaspoon helps with the taste.
Water- 2 tablespoons additional as needed.

Preheat a saucepan on medium heat. I like to spray mine with nonstick before I start just to help with the clean up process later on.
Add the butter to the saucepan and when it is somewhat melted, add the sugar alternatives (both the granular and the brown alternatives). Stir while this mixture blends together as you do not want it to burn. When it begins to show bubbles (about 4-5 minutes), remove this from the heat.
Whisk in the heavy cream and then xanthan gum and the salt.
Return the saucepan to the medium heat and when it begins to bubble again, remove it from the heat and stir in the vanilla extract.
Allow this to cool before serving

See post for details about ingredients and substitutes.

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