Keto Caramel Syrup

Serriously, this is the BEST Sugar Free Caramel Syrup! It is so easy to make at home. Rich and buttery, keto caramel using just 3 ingredients and only 1g net carbs per serving.

A homemade caramel syrup sugar free and perfect to use as a sauce for desserts, a syrup for shakes or a topping on desserts like our amazing New York Cheesecake, No Bake Keto Cheesecake or Protein Ice Cream.

Related Recipes: Salted Caramel Keto Ice Cream Bars / Keto Caramel Nut Chew Bar

The Ingredients

Skip down to the recipe card to see the nutrition facts and exact measures of ingredients needed to make this sugar free caramel syrup recipe.

Keto Caramel Syrup is super easy to make at home. It is suitable for a low carb, keto friendly diet. It is both sugar-free and gluten free.

All you need are 3 ingredients

Cream – I use a thickened or heavy whipping cream rather than pure thin cream.

Butter – I just use regular salted butter.

Sweetener – I use allulose for this recipe. Its rich caramel color comes from using the right sweetener. Allulose is the ONLY keto sweetener that will caramelise and turn it into caramel. Other low carb sweeteners will recrystallise e.g. erythritol, monk fruit sweetener. Xylitol will make keto condensed milk which is great, but it will not caramelise.

What is Allulose?

Allulose is a naturally occurring sugar found in wheat, figs, raisins, maple syrup and molasses.

It is very close to the same level of sweetness and properties for baking and confectionary as regular sugar but without carbs. In its natural state, it is found in small quantities and is processed to resemble a regular-looking sweetener.

It is classed as a natural keto friendly sweetener and is not a sugar alcohol. Allulose is recognised by the FDA as a safe food. However, here in Australia and in some other countries has still not been approved by our food authorities.

I purchase allulose through iHerb as it is not available to me locally. I have used it in many recipes, but those have mostly had substitutions. Due to allulose’s ability to caramelise and not crystallise this recipe is suitable only with allulose as the low-carb sweetener.

Related Recipes: Keto Chocolate Ice Cream / Keto Frozen Yoghurt.

How to make Sugar Free Caramel Syrup

Step 1. Add cream, butter, and allulose sweetener to a small saucepan over medium heat. Bring to a boil then turn down to a simmer.

Step 2. Cook, stirring occasionally, for 40-50 minutes until mixture has begun to thicken. Remove from the heat and leave to cool at room temperature for 30-45 minutes. Pour into a jar or bottle and transfer to the fridge. The caramel will thicken more upon chilling.

Sugar free caramel syrup can also be mad in the Thermomix. I have made this many times in the Thermomix and it is so easy. The syrup will still be quite runny when the timer is finished, but it will thicken when cooled. See the recipe card for tips using your Thermomix or similar thermal cooker.

How To Serve Sugar Free Caramel Syrup

You can make and flavour this keto syrup quite a few ways. I know a lot of our readers love Skinny Syrups and Torani Syrups for their coffee and desserts, or Monin Sugar Free Caramel Syrup. In my opinion, this is better as it less expensive and more versatile.

Thin out the caramel over gentle heat or with a little warm cream or water if you want a thinner syrup.

For copycat Starbucks frappucinos or shakes try adding spice or spice blends like our Pumpkin Spice Blend to make Keto Pumpkin Frappucinos.

Sugar free caramel syrup for coffee – mix as much as you like in coffee to sweeten.

Mix with nuts, seeds or popcorn (not low carb) for a delicious sugar free sweet topping.

Cheesecake – mix the whole batch with 500g of cream cheese for the ultimate sugar free caramel cheesecake. Yummo, now there is a great idea!

Sugar free caramel syrup for ice cream – Pour warm over ice cream for an amazing sugar free fudge sauce better than McDonalds.

More Recipes To try

Here are just a few of my personal favourite keto dessert recipes and some of our most popular sweets on The Hub.

1. Chocolate Protein Brownies
2. Keto Custard Tart | Easy Custard Pie
3. Keto Cupcakes
4. Keto Chocolate Ice Cream – No Churn
5. Keto Egg Fast Shake – Salted Caramel

The Ingredients

Scroll to the bottom of this post for the quantity of each ingredient used in our keto zucchini bread with almond flour recipe.

More Low Carb Recipes

Looking for more healthy recipes or that are low in carbs? Here are just a few keto bread recipes that are some of our most popular gluten free bread recipes on The Hub.

• Keto Banana Bread
• Keto Pita Bread
• Low Carb Flatbread
• Keto Wraps

I love this simple stir fry sauce. It is incredibly tasty and still is keto friendly and low in carbs, just the way I like it. A delicious gluten free homemade Teriyaki sauce that is quick and easy to make.

Vegemite – Swap gluten free soy sauce or coconut aminos for Vegemite or leave it out completely.

Sweetener – I use Sukrin Gold as my brown sweetener. It adds a nice subtle sweetness to the salmon stir fry sauce.

Ginger – use fresh ginger or fresh ginger paste.

Rice Wine Vinegar – I use this for added acidity without a strong flavour.

How to Make an Easy Salmon Stir Fry

Step 1. Place sauce ingredients into a large bowl and whisk until combined. Set aside.

Step 2. Add 2 teaspoons of oil to a wok over high heat. Add half the salmon cubes and stir fry 1-2 minutes until seared. Remove from oil and transfer to a plate. Add leftover oil and repeat with remaining salmon. Set aside.

Step 3. Add sauce to wok over high heat and bring to a boil. Add capsicum and asparagus and stir fry 1-2 minutes. Return salmon to wok and add bok choy turn to coat in the sauce. Stir fry until the bok choy is “just” tender and the sauce has thickened. Serve with sliced green onions, red pepper flakes (or fresh chili), a smattering of sesame seeds and lime wedges to squeeze over.

Frequently Asked Questions

For more great keto dinners scroll through our website and bookmark your favorites. I am currently loving our Pork Knuckle German Style (Schweinshaxe), Tandoori Chicken Oven Baked, and Easy Zucchini Slice.

Keto Condensed Milk

Keto sweetened Condensed Milk is a very easy recipe and such a versatile ingredient that can be used in so many low carb desserts.

If you were anything like me, there was a fair bit of condensed milk consumption as a kid.  Straight from the can, or making it into caramel and boiling for 3 hours.  Haha!

This low carb condensed milk without sugar is a perfect replacement. To be honest you won’t even know the difference if you use the ingredients listed.

The Ingredients

Skip down to the recipe card to see the exact measures of ingredients needed to make your own sugar free sweetened condensed milk.

Keto Condensed Milk is super easy to make at home. It is suitable for a low carb, keto friendly diet. It is both sugar-free and gluten free.

All you need is 3 ingredients

Cream – I use a thickened or heavy whipping cream rather than pure thin cream.

Sweetener – I use xylitol. Allulose will caramelise and turn it into caramel. Other low carb sweeteners will recrystallise e.g. erythritol, monk fruit sweetener.

Butter – I just use regular salted butter.

How to make Sugar Free Condensed Milk

Step 1. Add the cream, butter, and sweetener to a small saucepan over medium heat. Bring to a boil then turn down to a simmer.

Step 2. Cook, stirring occasionally, for 40-50 minutes until mixture has begun to thicken. Cool and chill. The condensed milk will continue to thicken with chilling time.

More Recipes To try

Here are just a few of my personal favourite keto sweet recipes. I will add more recipes using low carb condensed milk just so you have a few up your sleeve.

You can find a few recipes using this recipe in our A Christmas Gathering eBook. Great recipes like Keto Baileys, Keto Rum Balls, and an amazing Keto Cheesecake with condensed milk.

1. Keto Pecan Pie Bars
2. Low Carb Lemon Curd Teacake
3. Keto Protein Bars
4. Sugar Free Pavlova
5. Creamy Whole Egg Vanilla Protein Ice Cream

What is Schweinshaxe

Schweinshaxe – also known as Bavarian or German Pork Knuckle is my pork-porn coming to life! Haha!

This roasted knuckle of pork with crispy skin and gravy is often found in beer halls and pubs across Germany and Austria. It is also a firm favourite for us Australians too.

This crispy pork knuckle recipe is a revamp of my original recipe published back in 2017. It is an awesome keto-friendly simple dinner. We all love a recipe that takes only a few minutes to prepare, right?

Related Recipe Sweet and Sour Pork / Country Style Boneless Pork Ribs

The Ingredients

Scroll to the bottom of this post for the quantity of each ingredient used in our low carb recipe for German Pork Knuckle.

Pork knuckle – also known as pork hock or ham hock. I ordered mine from the local butcher. At only $7kg it was super cheap. While I have seen some in the local supermarkets, it is always worth asking your butcher for them. Make sure you ask for the pig knuckle, not cured (you don’t want ham hocks).

Spices – I use a traditional combination of caraway seeds, fennel seeds, mustard seeds and juniper berries. All the spices except juniper berries are readily available in the supermarket. If you are a gin lover you will know the distinct pine and peppery flavour of juniper. You can leave it out but is well worth sourcing some online or at good markets.

Pork Knuckle Gravy

Most roast pork knuckle recipes are served with German beer gravy. Following a low carb, sugar-free lifestyle I wanted to not use dark beer.

If you would prefer to make a beer / bier gravy, then just swap out the Vegemite and 1 cup of stock and use a 375ml bottle of your favourite German dark beer, or Bighead Lager for a low carb version.

While not added to this gravy, you can also add 1-2 tablespoons of tomato paste and a tablespoon of American yellow mustard. Sounds weird but tastes awesome in gravy. It also is perfect for keto gravy.

Collagen helps to thicken the gravy. You can leave it out if you prefer or you can substitute 1 teaspoon of gelatin powder.

As an additional low-carb gravy thickener, I have used xanthan gum or glucomannan powder. If you prefer, you can just use cornstarch or tapioca powder.

HOT TIP: When making keto gravy if you have over-thickened or it is slimy, just add more liquid and whisk. It really is simple to thin it with extra chicken or beef stock or just water.

Step 1. Place juniper berries, salt flakes, pepper, caraway seeds, mustard seeds, and fennel seeds in a mortar and crush with a pestle. (Alternatively, pulse in a food processor or blender). Transfer to a small bowl

Step 2. Score pork knuckle with a sharp knife or prick all over with knife. Rub with spices and one tablespoon of oil. Place onto a plate and chill uncovered overnight (image below).

Step 3. Add all gravy ingredients except collagen and xanthan gum to a roasting pan. Position a wire rack over the top and place the pork knuckle into position. Leave to rest while the oven preheats. PREHEAT oven to 150°C fan/170°C static (325°F).

Step 4. Roast the pork knuckle for 3 hours or until it is tender. (You can gently pull a bit of the meat at the base of the knuckle to check). Remove from the oven. Turn oven up to 240°C fan/ 260°C static (500°F). Place pork onto a lined baking tray. Brush with extra oil or vinegar and bake for a further 30-40 minutes or until golden and crisp.

Step 5. Strain gravy. Add collagen and xanthan gum (or glucomannan powder). Cook, whisking, until thickened. Strain again if needed.

Step 6. Serve the roasted schweinshaxe with your favourite mash. I have served it with cauliflower mash. I find it also pairs really well with chimichurri and gremolata.

In the recipe card below, I have given an alternative cooking method. You can cook German pork knuckle in a Thermomix or thermal cooker. Steaming pork knuckles makes it really tender and renders fat. Bake in a very hot oven afterwards helps to crisp the pig skin into the crispiest pork crackle.