Keto Harvest Spice Caramel Sauce 🍮✨

There’s something magical about fall—the crisp air, the rustle of leaves, and the comforting flavors of cinnamon, nutmeg, and clove. Our Keto Harvest Spice Caramel Sauce captures all that cozy autumn warmth in a luscious, sugar-free caramel you can drizzle, swirl, or spoon onto just about anything. Made with Keystone Pantry Allulose, this sauce delivers the smooth, golden richness of traditional caramel without the carbs.

Whether you’re elevating your morning coffee, topping off a cheesecake, or serving it warm over roasted pears, this sauce is your new fall essential.

Ingredients & Their Purpose

• 1 cup Keystone Pantry Allulose – The star sweetener. Allulose browns and caramelizes like sugar, giving you that authentic caramel texture and taste without crystallization or carbs.

• ½ cup heavy cream – Adds richness and a silky-smooth body.

• 6 tbsp unsalted butter – Deepens the flavor and creates a glossy finish.

• 1 tsp vanilla extract – Enhances the caramel’s warmth.

• 1 tsp ground cinnamon – Brings cozy spice.

• ¼ tsp nutmeg – Adds a nutty, earthy note.

• ¼ tsp ground ginger – For gentle warmth and balance.

• ⅛ tsp ground clove – A little goes a long way, rounding out the spice profile.

• Pinch of salt – Heightens flavor and balances sweetness.

Instructions

1. Start the caramel base
   In a heavy-bottomed saucepan over medium heat, add the allulose. Stir occasionally until it melts and begins to caramelize into a golden amber color (about 6–8 minutes).

2. Add butter
   Stir in the butter, one tablespoon at a time, until fully melted and combined.

3. Incorporate cream
   Slowly pour in the heavy cream, whisking continuously. The mixture will bubble—keep stirring until smooth.

4. Spice it up
   Reduce heat to low. Stir in cinnamon, nutmeg, ginger, clove, vanilla, and a pinch of salt. Simmer 2–3 minutes until the sauce is thick and glossy.

5. Cool & store
   Remove from heat and let cool slightly before transferring to a glass jar. The sauce will thicken as it cools. Store in the refrigerator for up to 2 weeks; warm gently before serving.

Delicious Ways to Use It 🍯

• Drizzle over keto cheesecake for a fall twist

• Stir into coffee or lattes as a sugar-free seasonal creamer

• Pour over roasted nuts or seeds for a quick candied snack

• Top low-carb ice cream with a warm harvest drizzle

• Swirl into fat bombs or fudge for added richness

• Glaze roasted fall vegetables like pumpkin, squash, or carrots

Nutrition Facts (per tablespoon, approx.)

*Allulose is a rare natural sugar that isn’t metabolized by the body, so it doesn’t count toward net carbs.

FAQ ❓

Q: Will this sauce crystallize in the fridge?
A: Not with allulose! Unlike erythritol, it stays smooth and creamy after chilling. Just warm it slightly before use.

Q: Can I make this dairy-free?
A: Yes! Swap heavy cream for full-fat coconut cream and use a vegan butter alternative. The flavors will lean slightly tropical, but still cozy.

Q: Can I freeze it?
A: Absolutely. Store in an airtight container and thaw in the fridge overnight before gently reheating.

Q: Can I adjust the spice blend?
A: Definitely. Love cardamom? Add a pinch. Prefer milder flavor? Reduce the clove. This recipe is flexible.

Q: How thick is it?
A: It cools into a pourable, syrup-like sauce. For a thicker caramel (like for candy filling), simmer an extra 2–3 minutes.