Easy Sugar-Free Caramel Sauce

This caramel recipe is adapted slightly from a Betty Crocker caramel recipe, and it is the most [erfect caramel sauce I have ever had, either high or low-carb. I hope you give it a try! It is super-simple to make. Let me know how you use your sugar-free caramel sauce!

I have recipes for the two kinds of sweeteners at the links, or feel free to use your favorite!

I also want to add that I love this recipe because you don’t need to mess with a candy thermometer. Just watch, stir, and expect greatness.


Sugar-Free Caramel Sauce

1/4 cup brown sugar equivalent in a substitute (recipe)
1/4 cup white sugar equivalent in a substitute (recipe)
1/8  cup (2 Tbsp) butter
1/4 cup water
1 mixed egg yolk
1/2 tsp vanilla extract

In a medium saucepan over medium heat, combine all caramel ingredients. Boil for 1 minute, stirring constantly, and then remove from heat. Let cool. Pour the mixture to cover the top of cheesecake (you may save some for drizzling if desired).  Refrigerate for at least an hour before adding the apple topping.

Allow the caramel sauce to set overnight in the refrigerator to thicken. Store in the refrigerator.

YIELD: Roughly 1 cup of caramel, or 8, 2-Tbsp servings

NOTE: Sucralose adds 6 calories and 10.8 carbohydrates to the entire recipe. Deduct these values if using a different sugar replacement.

NUTRITION INFORMATION PER SERVING: Calories: 38, Carbohydrates: 1.5  grams, Fiber: 0 grams, Net Carbohydrates: 1.5 grams, Protein: .4 grams, Fat: 3.4 grams

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  2. This may be low carb, but the artificial sweeteners are more unhealthy than sugar.

    • Hi, Diane! I will have to disagree with you in this instance, but I definitely support your right to believe that it’s not right for you. For me, regular sugar would knock me out, cause cravings, acne and a massive blood sugar drop. And, because this recipe uses ingredients people want to use, any sweeteners can be subbed in for mine, including palm sugar, honey, and stevia. It’s definitely a “your mileage may vary” recipe.

    • Jaime, I am thankful for your wonderful recipes! As far as the comment made by an earlier writer, ‘artificial sweeteners are more unhealthy than sugar’, I am diabetic & thankful for the artificial sweeteners! Sugar would be eventual suicide for me! I am a long time ‘Low-Carber’ and believe me, that & artificial sweeteners have saved my life!! Thanks again & keep up the great work!

      • It goes to show we need to use what works for each of us in our own circumstances. Changes can always be made later.

        Maybe someday if my blood sugar stabilizes enough… We’ll see! For now (for me), it’s sugar alcohols and some natural sweeteners, and some sucralose.

    • I just have to say well done, as a health professional in the UK I have been promoting no refined sugar diets for some years now. As for the comment that sweeteners are worse than sugar people need to check their facts! Most sugar ‘substitutes’ these days are just as natural as sugar as they are from plants, just like sugar. Substitute is not the same as artificial! Stevia, erythritol and the other sugar alcohols are from plants and totally natural only without the insulin responses of sugar.
      I found your post whilst looking for sugar free recipies, thanks again and keep up the good work 🙂

  3. This is definitely heaven sent!

    So are YOU, Jamie!

    Wonderful! You teach us so much!


  4. Diana Ament says

    Once again Jamie, you are a genius!!!!

  5. Hi there,
    Do you think this would work for a caramel macchiato?

  6. How do you keep egg from scrambling as you bring up temp on caramel mixture?

  7. Hey Jamie,
    What are your thoughts on how much sea salt to add to this batch for salted caramel deliciousness?

  8. Would this recipe solidify enough for caramel corn?

  9. Would this work with Agave Syrup and molasses?

  10. Diane,
    This is a great recipe for diabetics or anybody who is looking to be healthy! and it IS DEFINITELY healthier than using real sugar! But to say “artificial sweeteners are more unhealthy” is wrong. You should check your research before you state that. “But according to the National Cancer Institute and other health agencies, there’s no sound scientific evidence that any of the artificial sweeteners approved for use in the U.S. cause cancer or other serious health problems. And numerous research studies confirm that artificial sweeteners are generally safe in limited quantities, even for pregnant women.” – http://www.mayoclinic.org/healthy-living/nutrition-and-healthy-eating/in-depth/artificial-sweeteners/art-20046936.

    Thank you for this recipe! 🙂

  11. I’m a type 1 diabetic for 36 years. I had to use the pink pkt at first…now there are so many artificial sweeteners that I have to thank. I consume a lot of it and has caused no complications. I have no choice. For the artificial sweetner haters…you’d have a change of mind if you couldn’t have sugar anymore. I loved this recipe! Thank you…


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