Description
A rich, creamy caramel sauce made without any added sugar, perfect for drizzling over desserts, coffee, or fruit while keeping it low-carb and guilt-free.
Ingredients
1/2 cup unsweetened heavy cream
1/4 cup unsalted butter
1/4 cup powdered erythritol (or preferred sugar substitute)
1 teaspoon vanilla extract
1/8 teaspoon salt
Instructions
- In a medium saucepan over medium heat, melt the butter completely.
- Add the powdered erythritol and stir continuously for 2 to 3 minutes until it dissolves and the mixture starts to thicken slightly.
- Slowly pour in the heavy cream while whisking constantly to combine everything smoothly.
- Bring the mixture to a gentle simmer and keep stirring for about 5 minutes until the sauce thickens to a caramel-like consistency.
- Remove from heat and stir in the vanilla extract and salt.
- Let the sauce cool slightly before using; it will thicken further as it cools. Store leftovers in the refrigerator and warm gently before serving.
Notes
Use powdered erythritol or other powdered sugar substitutes like monk fruit or stevia for best texture.
For a dairy-free version, substitute butter with coconut oil and heavy cream with full-fat coconut milk.
Store in an airtight container in the refrigerator for up to two weeks.
Warm gently before serving to restore smooth, pourable texture.
Optional: Add a pinch of cinnamon or a splash of bourbon for flavor variations.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 0g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0.5g
- Cholesterol: 35mg
