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This easy microwave salted caramel sauce is sugar-free and low carb and made in under 5 minutes!
The beauty about any recipe that can be easily made in the microwave is the ability to skip a few extra minutes in front of a stove. In this case it would normally take between 20-30 minutes of stirring over a low heat to get this creamy caramel sauce texture. This recipe takes less than 5 minutes!
Now don't get me wrong, I love making recipes and some recipes truly need hours to develop the best flavors. I'm not opposed to taking time with any recipe when it requires it. But some recipes can be just as good without the traditional length of time it usually takes.
I'm a busy mom of 3 and it's Christmas time, I want the most bang for my buck so to speak for my time spent in the kitchen. Between Christmas shopping, homeschooling my kids, cooking constantly just to feed my family every day and blog work, I need some recipes to be fast! This caramel sauce is one of them! I've got a bunch of ideas for holiday treats using this luscious sauce so that's why I'm sharing this quickie method. You won't be disappointed!
The other fabulous thing about this recipe is that everything gets poured together at once in a a mason jar, cooked in the jar and stored in the jar!
Less steps and less to clean up !
If you're opposed to using a microwave directions are below for the traditional cooking method.
Don't be fooled into thinking you did something wrong when your caramel sauce is finished and it looks like this! This recipe was about an hour after it was completed in the microwave. A deep amber color is what you are looking for so I knew it was perfect, and even the consistency was good, but I knew as it cooled it would change it color and it did as you can see from the rest of the photos which we taken the following day after it was made. It also thickened even more which is fantastic.
Brenda's Notes:
- There are natural sugars in the heavy cream that is why there is 1 gram in the nutrition info below. Sukrin fiber syrup is sugar free.
- At this time I have not made any other substitutions for replacing the Sukrin fiber syrup.
- I have another recipe for a Low Sugar Salted Caramel sauce which does not use the microwave.
- TO MAKE ON STOVE: Melt the butter and Sukrin syrup in a pot over low heat. Once melted, stir in remaining ingredients and bring to a boil. Simmer for 15-30 minutes or until it starts to thicken and turn amber in color.
- All microwaves are different in strength, be sure to place a plate or bowl under the mason jar in case of any spilling over.
- Store this in the refrigerator then warm slightly when serving, maybe just 30 seconds to a minute in the microwave.
- Sukrin Fiber Gold Syrup
- UPDATE: I ran out of the Sukrin Syrup so I used the Sukrin Fiber Clear syrup (4 ounces) and 2 ounces of the Sukrin Gold (brown sugar sub) and it worked just as good!
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Sugar-Free Microwave Salted Caramel Sauce
Prep Time1 minute min
Cook Time4 minutes mins
Total Time5 minutes mins
Servings: 24 tablespoons
Calories: 35kcal
Author: Brenda Bennett | Sugar-Free Mom
Ingredients
- 4 tablespoon butter
- 6 ounces Sukrin Fiber Gold Syrup
- 3 ounces heavy cream
- ½ teaspoon coarse sea salt
- 1 teaspoon vanilla extract
Instructions
Place everything except sea salt and vanilla extract in a 16 ounce or larger mason jar.
Microwave 1 minute. Stir.
Microwave 1 minute. Stir well.
Microwave 1 more minute, don't stir, let it sit for 2 minutes.
Check the color and consistency. If it still looks too loose and thin, microwave 1 more minute.
Mine was perfect at 4 minutes.
Stir in the seas salt and vanilla extract.
Allow to cool completely on counter.
As it cools it will change in color and thicken.
Keep refrigerated.
Nutrition
Serving: 1tablespoon | Calories: 35kcal | Carbohydrates: 8g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 65mg | Fiber: 7g | Sugar: 1g | Vitamin A: 59IU | Calcium: 1mg
Tried this recipe?Mention @sugarfreemom and tag #sugarfreemom, I'd love to see your dish!
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
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Reader Interactions
Comments
Vee
How long does the caramel sauce last in the refrigator?
Reply
Theresa
Brenda, do I absolutely need to use a mason jar? I don’t have any around. Can I use a very large coffee mug?
Reply
Brenda
I'd use a very large bowl instead of a mug, I think it would spill over.
Marian
I make this wonderful recipe for a Brandy Cream Liqueur, and will try replacing the dulce de leche, which is full of sugar, with this sauce. I make it every Christmas. Far better than the commercial varieties.
300g dulce de leche
1 tablespoon instant coffee dissolved in 1 tablespoon boiling water
1 teaspoon vanilla extract
300 ml brandy (or whiskey)
284 ml and 142 ml pots of single cream
Spoon the dulce de leche into a bowl, then beat in the coffee, vanilla and brandy until smooth. Stir in both pots of cream until well mixed. Pour into 1 large or several smaller sterilized bottles. This will keep in the fridge for 2 weeks. Drink in liqueur glasses or serve over ice.Reply
Yvonne
I made this sauce; didn't thicken up as it should have. But OMG it is AMAZING! Thank you so much for sharing.
Reply
Carrie Mills
How can you give a nutritional value of 1 carb when the syrup you use has 30 carbs in a 2 tablespoon serving and you are used 6 ounces? Very deceiving to a diabetic that can have a very dangerous sugar high!! I was thrilled to read you recipe until I saw the carb amount in the syrup!! You need to revise your recipe! NOT LOW CARB!
Reply
Brenda
There are 24 tablespoons or (12 ounces) in this entire recipe. 1 tablespoon has 1 net carb.
Michelle
Hi Brenda,
thank you for all you do! I'm sorry to keep asking about substitutions, but I have Yakon syrup and swerve brown...could I use these in place of the sukrin?
thank youReply
Brenda
Maybe try just 1/4 cup Yacon syrup and the rest Swerve brown. Sorry without testing it myself I'm guessing.
Teresa Gonzales
Can I use blue agave sugar for the topping?
Reply
Brenda
I've not used that so I'm not sure how much sweeter it is compared to the Sukrin which is sugar free.
{atti
Hi Brenda,
Could I use Swerve brown sugar with the clear Sukrin syrup?Thanks,
PattiReply
Brenda
I've not tried it with that. Other options would be a sugar free maple syrup.
Review Reader
This was a very disappointing bust for me! My sauce boiled over half way through the third minute (I used a 16 oz mason jar [one I bought specifically for this recipe] and a 1000 watt microwave). So not only do I not have the sauce I need, but I have a huge sticky mess in my microwave. I wish the tip to put a plate under the jar were included in the print out version of the recipe (who has time to read a whole web page when following a recipe?) I considered putting a plate under the jar after the second minute, but I felt I could trust it wouldn't boil over as long as I used the 16 oz mason jar since it was specifically suggested to use that size container in the recipe. I followed the instructions exactly. My sauce is very, very runny, dark brown, and quite gritty.
It is, of course, disappointing to have wasted my investment on so many unusual ingredients that I don't have any other use for (ingredients for this recipe and many additional unusual ingredients for your Samoa pie recipe that lead me to this recipe in the first place)... but what is more disappointing is that now I don't have a low-carb pies for my family on Father's Day tomorrow (there are several on keto diets). 🙁
Reply
Brenda
Well first off I am very sorry you had trouble with the recipe and I do hope you were able to have some of the sauce for the pie. You don't need to read the whole post, but pretty much every recipe I have on my site has "Brenda's Notes" written write above it. I have a 1000 watt microwave and used a 16 ounce jar, but with any microwave recipe it's always best to keep a watchful eye. Maybe just 30 second intervals would have worked best for your microwave. As far as the dark brown color and it being runny, you can see that very picture above and I mentioned under it, that it takes one hour for it to thicken and turn the color of the caramel sauce you see in my pics.
jap
I used the sukrin gold brown sugar and it turns out gritty. taste is still good but cannot get out the grit.I didn't have the syrup.
Reply
Hannah
Hi, will this recipe be fine with just the clear syrup? The other one is malted so therefore not gf and I'd have a displeased gut.
Reply
Gina Huff
Any ideas for a gluten-free replacement for the syrup? Thanks.
Reply
Donna King
BRENDA, do you know where to buy sugar substitute for powdered sugar?
Reply
Brenda
I buy through iherb.com. I use the Brand Swerve for confectioners sugar. My discount code is YAJ035.
Brenda
Reply
katie
where can you buy the Sukrin Fiber Gold Syrup? Ive never seen it before.
Reply
Brenda
I've only seen it online, click the link in the recipe to purchase.
Carol
I just wanted to pass along that I only had regular fiber syrup, so I added two Tbsp of Sukrin Gold brown sugar to the mix and it was awesome! I think next time I'll add another tbsp...there WILL be a next time! Thanks for this easy recipe!
Reply
Stephany Samaha
Hello,
Can't we use stevia liquid or powder instead of this gold syrup??
Thank you,
RegardsReply
Brenda
No neither will work to get the texture of caramel.
Naomi LaRue
Will a regular SF syrup work?
Jo
I had the Sukrin Fiber Gold but no heavy cream and I thought....I'm just gonna wing this!
I made a smaller amount in a mini saucepan over the stove....just eyeballed the syrup and added a glop of butter and a little half and half. And the tiniest dab of cocoa butter. Just let it boil until it thickened. Oh my....that is the best caramel I've ever had! Seriously...Yum....and it doesn't make me feel all yucky and make my heart race like sugary stuff does.
Reply
Lucy
Mine made a huge mess, boiled over in me in the second heating, too bad I lost expensive ingredients
Reply
Brenda
I'm so sorry that happened. What size mason jar did you use? What is the wattage of your microwave?
April
Mine too and i used a huge mason jar.
Brenda
I just made it again twice in a 16 ounce jar and it didn't spill over at all.
Terri Hastings
"Let me see how it is."
Reply
Kimberly S.
LOVE YOUR WEBSITE AND BOOK!!!!!!!!!!
Since I am lactose intolerant, I have to adapt recipes. When it comes to cream cheese, I'm seriously out of luck as to what to use. Any thoughts?
Reply
Diane Gill
Kite Hill makes an almond cream cheese. It is delicious but expensive.
Pam
Dry Measure Equivalents
4 tablespoons 1/4 cup 2 ounces
5 1/3 tablespoons 1/3 cup 2.6 ounces
8 tablespoons 1/2 cup 4 ounces
12 tablespoons 3/4 cup 6 ounces
32 tablespoons 2 cups 16 ouncesHere is a link to some handy conversion tables: http://www.expat.ru/s_cooking_conversion.php
Reply
Lynn Dalby
Hello Brenda.
Sorry to bother you, I love the sound of your Salted Caramel Sauce but I can not get Sukrin Fiber Gold Syrup here in the UK, could I use Sukrin Gold Natural Sweetener or if not could you suggest an alternative please. Thank you very much.
Best wishes
Reply
Brenda
I would use the same amount.
Jo
I got similar results - perhaps more like a butterscotch sauce- using Joseph's Sugar Free Maple Syrup (simmered over the stove, letting it bubble gently until thickened - I did not try and microwave)
Brenda
You can buy in the UK directly from http://www.sukrin.co.uk/fibre-syrup-gold
Sammye Grymes
Brenda,
Can you create a Raisin sauce? I want to have ham for Christmas and I would like to have a raisin sauce for it.
thanks and I love your recipes and website!Reply
