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Sugar Free Caramel Recipe

May 17, 2015


Heat the erythritol in a pan on low heat, mix coconut sugar and let it boil.

Add butter and heavy cream.

Add salt and let it cool


½ cup Erythritol

¼ cup coconut sugar

¼ cup butter

¼ cup heavy cream

a pinch of sea salt


More detailed directions (with pictures)

When heating up the caramel on low heat, stir regularly so that it does not burn.

Take a heavy pan, I did this in a non-stick pan with a wooden spatula.Add erythritol to it.

Let the erythritol melt on low heat.

Add the coconut sugar to it.

Keep on stirring the mix so that it melts, this will take less than a minute.

Add melted butter to the mix.

Keep on stirring for 2 minutes on low heat.

Add heavy cream to the mix.

Keep on stirring for 2 minutes on low heat.

If it’s not too thick you may keep on stirring on low heat, however the as the caramel cools, it will thicken.

Turn off the heat and add salt to the caramel.

Use the caramel sauce on freshly cut fruits or any way that you like.