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
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