Basic Caramel Sauce

Recipe by Mandy Pagano

Recipe originally published on on 2/4/20. It has been lightly edited for re-publication.


This delightful sauce is quick and pretty easy. It comes together in under 15 minutes, and is sufficiently thick and gooey: just like caramel sauce should be!

Notes: This will hold up for re-use in the fridge, but like most caramels, it tends to harden under refrigeration. As with most things, it's best when used immediately, but I did list instructions for reheating and reconstituting it if you do need to chill it for a while.

I tested exclusively with Swerve Brown as the sweetener, and because it is a little different than most brown sweeteners, it's the one I recommend because I know it works. If you'd like to try a different brown sweetener, feel free, but it may not turn out exactly the same.

If you cannot source a caramel flavored MCT powder, that’s OK. You can get the same flavor and fatty boost by using plain MCT powder and some caramel extract.

[tasty-recipe id="3522"]




Basic Caramel Sauce

  •  Author: Mandy Pagano
  •  Prep Time: 2 minutes
  •  Cook Time: 10 minutes
  •  Total Time: 12 minutes
  •  Yield: Approx 1/3 c sauce
  •  Method: Stovetop
  •  Cuisine: American
  •  Keywords: caramel-sauce, desserts, easy, holidays, quick


  • 1/2 c (4 fl oz/ 118 ml) heavy cream
  • 1/2 tbsp (1/4 oz/ 7 g) salted butter
  • 2 tbsp Swerve Brown, or brown sugar substitute
  • 1/2 tsp gelatin powder, plain (Knox brand is fine)
  • 1/4 tsp vanilla extract
  • 1/2 scoop (approx. 0.2 oz/ 5 g) caramel flavored MCT powder, OR plain MCT powder plus 1/2 tsp caramel extract


To make the sauce:

  1. In a small saucepan, heat the heavy cream over medium.
  2. Add the butter to melt, and the Swerve Brown, and whisk well.
  3. Bring the mixture to a simmer over medium, continuing to whisk well.
  4. Once at a simmer, begin sprinkling in the gelatin powder while whisking vigorously to dissolve into the mixture. It may bubble up a little, and that's ok.
  5. Continue to whisk and cook over medium until it thickens and turns a light golden brown. Because it will continue to cook a little from the residual heat once you pull it off the burner, look for it to be a good shade or two lighter than what you think of as typical for caramel sauce.
  6. Remove from the heat and stir in the vanilla (if adding caramel extract, stir it in now).
  7. Begin gradually sprinkling in the MCT  powder, whisking very well to dissolve completely into the mixture.
  8. Once it's completely smooth, cool slightly and serve as desired, or you may store it in a Mason jar in the refrigerator (see next set of instructions on reconstituting the sauce after refrigeration).

To reheat after refrigeration:

  1. Remove the lid from your jar and place the jar into the microwave.
  2. Heat on half power at 15 second intervals until it begins to liquefy.
  3. Let stand to cool 2-3 minutes.
  4. Once it's cooled and you can touch it without burning yourself, whisk it very vigorously in the jar with the tines of a fork. When you start whisking, it may look like it has separated a little. That's ok. With a little whisking it should come back together as a smooth sauce as it cools.
  5. When it's smooth, use as desired.


  • Serving Size: 1 tbsp
  • Calories: 83 cal
  • Fat: 8.6 g
  • Carbohydrates: 4.6 g
    • Fiber: 0 g
    • Sugar Alcohols: 4 g
    • Net Carbs [total carbs - (fiber + sugar alcohol)] : 0.6 g
  • Protein: 0.9 g

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