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Wow, Mother’s Day weekend flew right by. We ended up celebrating on Saturday – brunch with my parents and my husband’s. We usually do it at our house, but this year decided to go out since it was easier than hosting with a two-week-old baby. We loved the place we picked, but I have to admit that I was a little bummed that I didn’t get an excuse to make my low carb cheesecake again. I’ve been looking forward to trying it with my new sugar-free caramel sauce recipe.
Reading: how to make sugar free caramel sauce
Last time I made the cheesecake, I served it with a raspberry sauce. Sugar-free caramel sauce was next on the list to try!
Since I didn’t get the chance to make it for Mother’s Day, I think I’ll be doing it for Father’s Day instead. By then, we should have our routine down enough to host. I really enjoy cooking for special occasions, so it will be a nice change of pace. And, everyone loves caramel sauce, right?
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If you don’t know how to make sugar-free caramel sauce yet, you’ll be pleasantly surprised at how easy it is. You only need four ingredients! And, it takes only ten to fifteen minutes.
For the most part, making keto low carb caramel sauce is the same as traditional caramel sauce. You need butter, cream, sweetener and vanilla extract. Browning the butter first brings out the caramel flavor. I opted to do this together with the sweetener, since that also accomplishes the same thing. Adding the vanilla extract last, after removing from heat, ensures that it maintains its potency.
You can store this low carb caramel sauce in the refrigerator. I’ve made a double batch before and had it last for weeks that way without a problem. It will solidify in the fridge, so you’ll want to reheat it before serving. The best way to do this is on the stove over low heat, stirring frequently.
It’s important that the temperature rises gradually when you reheat the sugar-free caramel sauce. Otherwise, you run the risk of “shocking” it, leading to separation of the oils. If you start to notice this happening, sometimes you can recover the caramel sauce by pureeing it in a blender until it emulsifies and becomes smooth again.
I’m so glad that refrigerating and reheating works, because it means I can always have a delicious, gooey caramel sauce on hand and ready to go. And when I don’t, knowing that I can whip it up in just ten minutes is awesome.
- Large Saucepan – This cookware set includes a large saucepan that works great for making this low carb caramel sauce.
- Whisk – You will need a whisk when you add the vanilla extract to the caramel sauce. This one is the perfect choice.