Caramel Sauce

Turtle Poke Cake
Turtle Poke Cake

Caramel Sauce

Recipes   Icings + Frostings    
  • 6 tbsp butter
  • 9 tbsp Swerve, Granular
  • 1 tbsp molasses
  • ¾ cup heavy cream
  • ½ tsp xanthan gum
  • ¼ tsp sea salt
  • 3 tbsp water
  1. In a medium saucepan over medium heat, combine the butter, Swerve, and molasses. Bring to a boil and cook 3 to 5 minutes (be careful not to burn it). Remove from heat and add the cream. Mixture will bubble vigorously.
  2. Sprinkle the surface with xanthan gum and whisk in quickly to combine. Add the salt and whisk in. Return the mixture to heat and boil 1 more minute. Let cool to lukewarm and stir in the water until well combined.
  3. Drizzle over cake or other desired foods.
Nutrition Facts

Serving Size 16 servings

Servings 1 serving

Calories 80
Total Fat 8g
Total Saturated Fat 5g
Cholesterol 25mg
Sodium 35mg
Total Carbs 8g
Dietary Fiber 0g
Sugars 1g
Swerve 7g
Protein 0g
Net Carbs: 1g


  • Amy

    I was wondering what the molasses brings to this recipe? is it for texture? or flavor? is it really needed?

    • Swerve

      Hey there! It's really there for both. Helps provide a rich, deep caramelized flavor, and also helps create a thick texture. You can leave it out if you prefer not to use it, but the flavor will be a bit different! Hope this helps!

  • Elizabeth

    Will this recipe harden up when left to cool or refrigerated for a caramel apple?

    • Swerve

      Hi Elizabeth! Unfortunately, we tried this once and the caramel did not dry fast enough. The best solution would be to slice the apples and drizzle on top. Hope that helps!

  • Pearl

    Semi followed this recipe. Changed made were the substitution of heavy cream for evaporated milk because it's all I had, and replaced 1T of water with bourbon. Awesome recipe! It's buttery, sweet but not too sweet, and my version with bourbon is good. Could have probably added more for a kick. The x-gum really thickens it, but works if you want a caramel to drizzle. I'll probably try this recipe again with less x-gum. Thanks!

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