This paleo, vegan caramel sauce is refined sugar-free, can be made keto. The texture is thick and velvety rich. It’s so easy to make and only requires 4 ingredients.
Once you taste this healthier vegan caramel sauce recipe you’ll never want to go back!
I don’t think I’ve ever met anyone who doesn’t like caramel. It is Tom’s favorite of all times.
I pretty much love caramel-flavored anything.
The good news is that I’ve found the perfect combination to satisfy all of your caramel cravings using healthy and whole-food ingredients!
This vegan caramel sauce is as sweet, sticky, and decadent as any other caramel sauce you’ve ever tried.
Is Keto Caramel Sauce Healthy?
Unlike the traditional caramel sauce that is loaded with refined sugar, butter, and heavy cream, this healthy version is made with coconut cream, coconut sugar, and coconut oil.
These ingredients are all naturally vegan, paleo, gluten, and dairy-free. Additionally, they are easy to find in the grocery store.
In order to make keto caramel sauce, you could easily use Keto-friendly sugar instead of coconut sugar in this recipe.
This homemade caramel sauce recipe is certainly a great alternative healthy option for a treat for our sweet tooth.
Ingredients Needed to Make Vegan Caramel Sauce
Healthy caramel sauce is not as intimidating as it seems!
All you need are 4 main ingredients for this easy recipe, and one of them is even optional.
For this recipe you will need:
- Canned coconut cream
- Coconut sugar
- Coconut oil
- Sea salt
- Arrowroot flour (optional, helps with thickening) *
Note: The caramel sauce will thicken even more once it has cooled down or been refrigerated, but if you prefer a thicker consistency immediately, you can incorporate the arrowroot flour in the mix (add before heating).
How to Make Vegan Caramel Sauce
Traditional caramel sauce is usually made by mixing lots of sugar with liquid, letting the sugar dissolve and allowing it to bubble (which is often where it can burn), and then adding in cream, butter, and vanilla.
My paleo caramel sauce, the healthy version, is virtually fail-proof and just as good as the traditional version.
You can be the judge ;).
No fancy tools needed for this one.
All you need is a small pot or saucepan and in roughly 30 – 40 minutes you have drool-worthy paleo & vegan caramel sauce.
So simple, you’re going to absolutely love it!
First, add coconut cream, coconut sugar and salt to a small pot or sauce pan.
Second, bring to a boil, then reduce heat to simmer and whisk until there are no clumps left.
Allow ingredients to simmer for 30-40 minutes.
Continue to whisk consistently to mask sure the heat distributes evenly, until the caramel becomes a dark amber color.
Lastly, turn off the heat and whisk in the coconut oil.
The caramel sauce will thicken as it cools. Refrigerate overnight for an even thicker consistency.
How to Serve healthy Caramel Sauce
Is there anything you can’t put caramel sauce on?
Some of my favorite ways to eat this amazing caramel sauce is:
- Used as a dip for apples, pears, grapes, or pretzels
- Drizzled over your favorite ice-cream, pancakes, cheesecake, or over fruit “nachos”
- Added to coffee, hot chocolate, or cider
- Mixed in oatmeal, yogurt, or chia seed pudding
It can also be used as an ingredient in countless recipes:
- My caramel apple crisp recipe
- Salted caramel brownies
- Salted Caramel Cookies
- Use as Frosting
This possibilities are endless!
How to Store vegan Caramel Sauce
Store any leftover caramel sauce sealed in a container for 2 weeks.
You can freeze it too!
I recommend pouring the caramel sauce on a parchment paper-lined 9×5 loaf pan and allowing the caramel to freeze.
Then, cut the caramel into squares and transfer into a ziplock bag or airtight container and place back in to the freezer.
Bonus: it makes for the perfect little caramel candy treats. (Note: they will melt in room temperature)
What’s your favorite way to use caramel? Leave a comment below!
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- 1 cup canned coconut cream
- 1/2 cup coconut sugar *
- 1/4 cup coconut oil
- 1/2 tsp sea salt
- 1/2 tbsp arrowroot flour (optional) **
- First, add coconut cream, coconut sugar, salt and arrowroot flour (if using any) to a small pot or saucepan.
- Bring to a boil, then reduce heat to simmer and whisk until there are no clumps left.
- Allow ingredients to simmer for 30-40 minutes.
- Continue to whisk consistently to mask sure the heat distributes evenly until the caramel becomes a dark amber color.
- Turn off the heat and whisk in the coconut oil.
- The caramel sauce will thicken even more as it cools. Refrigerate overnight for an even thicker consistency.
*To make Keto Caramel Sauce, use Keto-Friendly sugar.
** The caramel sauce will thicken even more once it has cooled down or been refrigerated, but if you prefer a thicker consistency immediately, you can incorporate the arrowroot flour in the mix (add before heating).
Nutrition Facts below is calculated based on coconut sugar.
Disclosure: Some of the links in this post are affiliate links. This does not result in any extra cost for you, but it does mean that I make a commission if you click through and make a purchase.
Amount Per Serving: Calories: 241Total Fat: 13gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 159mgCarbohydrates: 27gFiber: 0gSugar: 26gProtein: 0g
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.