Vegan, Keto Caramel Sauce
This lusciously golden vegan caramel sauce brings smooth, rich sweetness to everything it touches. Made without dairy, this pourable dream is crafted from golden allulose and coconut cream, giving it that authentic caramel flavor and shine—without the blood sugar spike.Drizzle it generously over brownies, swirl it into mini cakes, dip crisp apples into its golden glow, or spoon it over a scoop of coconut-based ice cream. Its texture is silky, slow-pouring, and utterly addictive—a balanced blend of sweet and salty with a gentle buttery undertone from coconut oil or vegan butter.This sauce isn’t just a topping—it’s a moment of molten joy, a finishing touch that turns everyday treats into celebration-worthy indulgences.
Ingredients
- 1 cup Lankanto Golden allulose/monk fruit blend
- 2 tsp light non gmo corn syrup
- ¼ cup water
- ½ cup warm coconut cream
- 1 tbsp coconut oil or vegan butter
- 1 tsp sea salt or to taste
- Pinch cream of tartar
Instructions
- Combine allulose, corn syrup, and water in a heavy saucepan.
- Stir gently and brush down the sides with a wet pastry brush to prevent crystallization.
- Bring to a boil over medium-low heat (setting 4) until deep amber.
- At 240°F, carefully whisk in warm coconut cream.
- Cook to 250–260°F for thicker texture.
- Remove from heat, stir in coconut oil, salt, and cream of tartar.
- Let cool fully before refrigerating.