This is a delicious and simple recipe that I use for pouring over my Paleo Ginger Puddings or simply mixing into coconut yogurt or drizzling over homemade ice cream.  It is seriously good and so easy to make. I use a combination of golden Erythritol by Sukrin and Sweet Freedom to keep the sugar and carb content down. You could simply remove the sweet freedom and just use all erythritol for a keto friendly option. Get some good quality coconut milk and scoop out the top creamy part for use in this recipe. The remaining water you can use in smoothies or drinks.  For another twist try adding a spoonful of nut butter to the recipe – this is perfect for creating a richer sauce. You can keep the sauce in the fridge for 2-3 days if needed and then reheat to serve. It will also freeze well for up to 3 months.

Low Carb Caramel Sauce

Difficulty – Easy

Time – 5 minutes cooking

Serves 6

What’s good about it?

Erythritol is a natural sweetener.  It contains almost no calories yet has 70% of the sweetness of sugar.  It also doesn’t raise blood sugar or insulin levels making it ideal for low carb / low sugar diets



  1. First mix the arrowroot or xanthum gum with a little water to form a thick paste.
  2. Place all the ingredients in a saucepan.
  3. Gradually heat whisking well to avoid any lumps
  4. Bring to a gentle simmer and stir constantly until the mixture begins to thicken – this should take 4-5 minutes
  5. Serve warm

Arrowroot is a great paleo thickener. Use it to thicken sweet and savoury sauces. Other good options include tapioca flour and cornflour. You can also use less xanthum gum for the same effect.

30g butter or coconut oil

6tbsp erythritol ( I used the golden one from Sukrin)

2tbsp Sweet freedom, optional

150g coconut cream (use the top from a can of coconut milk)

1/2 tsp arrowroot or 1/4 tsp xanthum gum

pinch of sea salt.