You won't believe how delicious this Keto Salted Caramel Sauce is! Try it on top of your favorite low carb cakes, ice creams, or eat it by the spoonful - no judgment here!

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At the time I am writing this, I am also preparing for a holiday that is very near and dear to my heart...

National Cheesecake Day!

Cheesecake is my all-time favorite dessert and as far as I'm concerned, my Banana Bread Bottom Cheesecake is the best of the best. The recipe is great on its own, but topping it with caramel sauce really puts it over the top!

In the past, I've always just used store-bought, sugar-free caramel sauces. But let's face it, most of the store-bought sugar-free sauces have that nasty chemical aftertaste and the ingredients are definitely not aligned with healthy eating.

So, as I am preparing my cheesecake (for the holiday of course) I decided that there is really no reason why I can't try to make my own caramel sauce.

Surprisingly it was much easier then I expected!

I also discovered that the only thing better then regular Caramel sauce is caramel sauce that has been made with browned butter.

Browned butter is just butter that has been heated until slightly brown. It's easy to make and adds so much flavor to this sauce, but it can go from brown to black (AKA burnt) really quickly, so as soon as you notice a change in the color, remove it from the heat.

I found THIS article about making browned butter really helpful and it includes a video so you know exactly what to look for!

For the sweetener, you can use any variety of erythritol or regular sugar if low carb isn't your thing. I prefer to use a brown sugar substitute because it adds a little more flavor.

I've made this with both sukrin gold brown sugar substitute and Lakanto Monkfruit Golden. Both of these sweeteners are primarily erythritol and neither have any net carbs. They will both work perfectly in this recipe!

You can store this caramel sauce in the fridge. It will harden slightly and crystallize when it gets cool. But it gets smooth and creamy again when reheated.

The best way to reheat it is to put it in a saucepan and cook over low heat whisking constantly. It should only take a few minutes to become nice and creamy again.

The biggest trick to making this sauce is controlling the temperature. If you let the butter and sugar get hot or cold too fast then you're sauce will probably break -  which just means that the fat will separate from the solids.

It's important to heat, and cool it slowly and while stirring very frequently. Otherwise, the sauce may 'break' which just means that the fat will separate from the solids. If this happens, you can usually fix it by whisking briskly over low heat until it becomes creamy again.

Be sure to check out these other great recipes from This Mom's Menu:

• Keto Banana Bread Bottom Cheesecake
• Bourbon Balls | Keto, No Sugar Added
• Chocolate Chip Cookie Cheesecake Bars | Keto, Gluten Free

Did you make this recipe?

Don't forget to rate and review it below! Also, be sure to tag @thismomsmenu and hashtag it #thismomsmenu on Instagram!

📖 Recipe

Browned Butter Salted Caramel Sauce | Keto, Sugar Free

Sabra - This Mom's Menu

You won't believe how delicious this Keto Salted Caramel Sauce is! Try it on top of your favorite low carb cakes, ice creams or eat it by the spoonful - no judgement here!

4.80 from 5 reviewers

Cook ModePrevent your screen from going dark

Servings 15 servings

Cook Time 20 minutes mins

Ingredients

  

1x2x3x

• ½ cup salted butter
• ¼ cup Brown Sugar Substitute
• ¾ cup heavy whipping cream at room temp
• 1 teaspoon vanilla extract
• 1 teaspoon Pink Himalayan Salt flakes or to taste

Instructions

 

• Heat a thick bottomed pan over medium heat, add the butter whisking frequently. 
• Once the butter is melted it will foam up, then the foam should start to go away. Watch carefully as lightly browned specks begin to form at the bottom of the pan. 
  
• As soon as you notice the browned specks in the butter, remove from the heat and whisk in the sugar substitute. Continue whisking until the sugar substitute has completely melted. 
• Return to medium-low heat and slowly whisk in the heavy cream and vanilla. Bring to a low boil, whisking constantly
• Reduce heat to low and allow the mixture to simmer, whisking frequently, until it coats the back of a spoon. This will probably take about 10 minutes, but be sure to watch closely and stir frequently to prevent burning. 
• Once it has thickened, remove from the heat and allow it to cool slightly in the pan, continuing to whisk frequently until it reaches the desired serving temperature. At this time you can stir in the salt, or sprinkle it on top when serving.

Notes

Nutrition info for 1 serving (approximately 1 ½ tbsp) - 94 calories, 10g fat, 0g carbohydrates, 0g protein 

This nutrition information is only an estimate and will vary based upon yield and exact ingredients used. 

Be sure to read the entire post for tips, tricks, and help troubleshooting.

The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.

Nutrition

Calories: 94kcal

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