Low Carb Caramel Sauce

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Recipe by Naomi Sherman



Words cannot describe how good this is.

Oh, hi there. Don’t mind me, I’m just over here eating this sauce with a spoon.

You guys know how much I love chocolate (it’s a problem, I know) but sometimes I want a little something different.

Sometimes I want rich, creamy caramel.

This sugar-free recipe is perfect for drizzling over your favourite vanilla ice cream, or dunking stuff in. 

Or, do what I do and add a sprinkle of sea salt.

Stop it, I’m drooling on my keyboard.



  • 80 grams of good quality butter

  • 160 grams of pouring cream

  • 10 grams of molasses (Yes, I’m aware that molasses contains sugar but the trace amount in each serving is negligible)

  • 25 grams of Sukrin Gold brown sugar substitute or sweetener of choice

  • 1 teaspoon of vanilla


  • Melt the butter, molasses and Sukrin Gold together in a saucepan over low heat. Once they have melted, cook for about 5 minutes, stirring to avoid burning, until it is a golden brown.
  • Add the cream and bring the mixture to just a boil.
  • Reduce the heat and simmer to thicken sauce, approx 10 minutes. Keep stirring every now to stick the sauce sticking.
  • When the sauce coats the back of a spoon nicely, it’s done. I like mine a little runny, but we all know that I’m a bit weird like that. Remove from the heat and whisk the vanilla in.
  • Store in the fridge. The sauce may harden when cold, but bring it back by sitting the bottle in boiling water or microwaving it on medium until it is runny again.