Sugar-Free Dulce de Leche – Creamy, Keto, and Ridiculously Easy

I used to think making dulce de leche without sugar was a fantasy. But after testing every low-carb workaround (yes, even baking the faux condensed milk for 2 hours in a water bath), this stovetop version with allulose is the winner—rich, golden, and spreadably thick with zero gritty texture.

If you’ve missed that deep caramel flavor on keto, this one’s your go-to. No condensed milk base, no weird separation, and best of all? You don’t have to babysit the oven.

💡 The Secret Behind This Low-Carb Win

• Allulose is the magic here—it browns and caramelizes like sugar. Erythritol won’t cut it alone.
• Heavy cream gives the richness and body. No thickeners needed.
• Swerve Brown adds that molasses-y depth and makes the flavor pop.
• Simmered down to the perfect thick, spoonable texture that firms up in the fridge (just like the real deal).

🧾 What I Used (And Why It Worked)

• Heavy whipping cream (1½ cups) – Rich and full-fat, gives body and thickness. Must be dairy!
• Allulose (⅓ cup) – Key for true caramelization without recrystallization.
• Swerve Brown (3 tbsp) – Boosts color and depth. Optional but adds major flavor.

👀 Note: Allulose is essential. Subbing in erythritol will give you a gritty, underwhelming sauce.

⚠️ What Went Sideways (And Why)

What Went Wrong	Why It Happens	How to Fix It
Gritty texture	Used erythritol or xylitol only	Stick with allulose or a blend with it
Sauce separated	Heat too high or not whisked enough	Keep it at a simmer and stir often
Too runny when cooled	Didn’t reduce enough	Reduce by at least ⅓ in volume
Too thick/hard in fridge	Reduced too far or no lid during cooling	Warm gently to loosen it back up

👩‍🍳 How to Make It (Step-by-Step)

1. In a medium saucepan, whisk together cream, allulose, and Swerve Brown over medium heat.
2. Bring to a strong boil, then reduce to a simmer.
3. Continue simmering for 45 minutes, whisking frequently.
4. The sauce should thicken and reduce to about 1 cup.
5. Remove from heat and let cool in the pan. It will continue to thicken as it cools.
6. Store in a glass jar in the fridge. Reheat gently to make it pourable again.

🧠 Keto Tricks From My Kitchen

• I always use a nonstick saucepan—reduces sticking and scorching.
• For even caramelization, don’t walk away. Whisk every few minutes once it starts to bubble.
• I double the batch and freeze half in a silicone mold—makes it easy to defrost small portions.

🧊 Freezing + Reheating Without Ruining It

• Fridge: Keeps up to 7 days if stored airtight.
• Freezer: Freeze in small jars or silicone molds. Defrost overnight in the fridge or gently warm on the stove.
• To reheat: Heat in a saucepan over low or microwave in short bursts, stirring between each.

❓ Real Keto Questions, Real Answers

Can I use coconut cream instead of heavy cream?
You can for a dairy-free version—but the result will taste more coconut caramel than classic dulce.

Will this kick me out of ketosis?
Not unless you overdo it. With only 1.3g net carbs per 2 tbsp, it fits easily into most keto plans.

Why allulose and not just erythritol?
Only allulose browns and reduces like sugar—erythritol stays grainy and won’t give you real caramel texture.

🧮 Nutrition Facts (Per Serving – 2 Tbsp)

Nutrient	Amount
Calories	158 kcal
Total Fat	15.7 g
Saturated Fat	10.4 g
Protein	0.9 g
Total Carbs	1.3 g
Fiber	0 g
Net Carbs	1.3 g
Sugar	1 g (from cream)
Sugar Alcohols	3.6 g (erythritol only — not counted toward net carbs)

Check out More Recipes:

• Sugar-Free Hot Fudge Sauce – Thick, Rich, and Keto-Friendly
• Sugar-Free Caramel Sauce – Rich, Silky, and Shockingly Zero Guilt
• Sugar-Free Apple sauce – Clean, Simple, and Surprisingly Versatile