*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you. You can read more about this in my Privacy Policy.
Thank you for supporting my site!

 
If you thought that my keto butter pecan ice cream or keto vanilla milkshake were delicious – you have to try this keto salted caramel ice cream with caramel chunks!

I thought after making about a dozen keto ice cream recipes this summer that I would have pretty much seen it all – but boy this ice cream blew my socks away.
It’s one of those recipes where you have to be careful not to eat the whole batch at once!

But even if you did, you’d probably still stay in ketosis as one scoop of this bad boy only had about 2.8 net carbs.
Sweeten up your summer with this sugar free low carb salted caramel ice cream!
 
Homemade Sugar Free Keto Salted Caramel Ice Cream
 

Homemade Sugar Free Keto Salted Caramel Ice Cream

 

KETO SALTED CARAMEL ICE CREAM INGREDIENTS:

This section is where I go a bit more in-depth about the ingredients you’ll need for this recipe. ☺️

(You can find the exact amounts needed on the recipe card that’s embedded below this section!)
 

  • heavy cream
  • eggs: one whole egg and two egg yolks
  • vanilla pod
  • sugar-free caramel syrup
    I used a sugar-free caramel syrup from a local brand here in Germany that’s sweetened with sucralose.
    Depending on what sweetener your sugar-free caramel syrup contains, you may need to adjust the amount!

    If you use sucralose (or Splenda) sweetened caramel syrup the amount will be fine, but if your sugar-free caramel syrup is sweetened with something else you may need to add a bit more or less of it.
    I’d suggest adding a bit less in the beginning and tasting the ice cream after a few hours.
    You can always add more if you’d like a stronger caramel taste! 🙂

  • brown erythritol:
    The malty flavor adds a huge deal to the “keto caramel” flavor and I highly recommend using brown erythritol in addititon to the powdered erythritol.

    I got my brown erythritol from a local brand in Germany and unfortunately, it’s not available in the US.

    I haven’t tried both of the following products myself but the reviews are very good so I feel confident in suggesting them to you:

    1. Golden Monk Fruit Sweetener
    (I really want to try monk fruit sweetener myself as I’ve read so much praise about it but it doesn’t ship to Germany! Hopefully, I can get my hands on it when I’m in the US this year.)

    2. Sukrin Gold Brown sugar substitute
    (This is pretty close to the product I used but it differs in the fact that this is a 1:1 replacement for sugar whereas the erythritol I used is only 70% as sweet as sugar.
    I adjusted the amounts you would have to use if you use a 1:1 replacement on the recipe card!)

  • powdered erythritol:

    Why do I love Erythritol so much?
    In my opinion, Erythritol is the best keto-friendly sweetener.
    – it doesn’t spike your blood sugar,
    – it’s completely safe and
    – has a very fresh & natural sweet taste.

    Because of its natural origin and natural production process (fermentation), I also consider erythritol to be paleo-friendly.

    You can use other keto-friendly sweeteners that won’t spike your blood sugar as well, but be aware that you may have to add more or less sweetener if you do so.

    Erythritol is about 70% as sweet as sugar whereas other keto-friendly sweeteners like monk fruit and stevia are much sweeter than sugar.
    Keep that ratio in mind when using a 1:1 sugar replacement.

  • flakey sea salt
  • melted butter
  • nut butter of your choice (I used this smooth sugar-free peanut butter)
  • vodka or gin
    Adding (low carb) booze like gin or vodka will improve the consictency of the ice cream.
    Booze that’s high in alcohol content has a very low freezing point and adding even very small amounts will lower the freezing point for your ice cream as well.

    Don’t worry if you think that it will kick you out of ketosis – like I already mentioned, you only need about 2-3 tsp for the whole recipe.
    This amount is so miniscule that it most certainly won’t affect your state of ketosis whatsoever.


  •  
    Homemade Sugar Free Keto Salted Caramel Ice Cream
     

    Homemade Sugar Free Keto Salted Caramel Ice Cream
     

    HOW TO MAKE KETO SALTED CARAMEL ICE CREAM:

     

    Category, , , , , , DifficultyBeginner

    This sugar free keto salted caramel ice cream will satisfy your ice cream cravings on the ketogenic diet with only 2.8g net carbs per scoop!

    Homemade Sugar Free Keto Salted Caramel Ice Cream

    Yields6 Servings
    Prep Time10 minsCook Time10 minsTotal Time4 hrs 20 mins

    Ingredients:
     1 cup heavy cream (250ml)
     2 egg yolks
     1 whole egg
     ½ vanilla pod
     3 tsp sugar-free caramel syrup (armount for sucralose sweetened syrup - see ingredient notes above this section for more info)
     2 tbsp (1oz/28g) pure brown erythritol or 1.5 tbsp (0.7oz/20g) Golden Monk Fruit Sweetener or 1:1 brown erythritol blend
     0.70 oz powdered erythritol (20g)
      tsp flakey sea salt
    "Caramel" Chunks:
     3 tbsp melted butter
     3 tbsp nut butter of your choice (I used smooth sugar-free peanut butter) (1.4oz/40g)
     3 tbsp (1.5oz/42g) pure brown erythritol or 2.5 tbsp (1.2oz/34g) Golden Monk Fruit Sweetener or 1:1 brown erythritol blend
     3 tsp sugar-free caramel syrup (amount for sucralose sweetened syrup - see ingredient notes above this section for more info)

    Instructions:
    1

    Add the heavy cream, vanilla pod, and flakey sea salt to a small non-sticking pot and set the heat to medium.
    Bring it to a boil.
    Keep stirring while the heavy cream begins to boil.

    ☝︎ It's easier to do this in a non-sticking pot and on medium-high heat instead of high heat.
    Both will help to avoid burning the heavy cream.

     

    2

    In a separate bowl, whisk the eggs and the powdered erythritol until you get a foamy, pale yellow-colored mixture.

    ☝︎ The bowl should be big enough to hold both the egg mixture and the heavy cream mixture.
     

    3

    Place the big bowl with the egg mixture on top of a pot that's filled with water.
    This will be our self-made double boiler for this time being.
     

    4

    Bring the water in the pot to a boil and start to drizzle in the heavy cream-mix into the egg mixture.
    All of the heavy cream-mix is going to be added into the bowl with the egg mixture.
     

    5

    Keep stirring constantly for approx. 5-7 minutes until the mixture thickens up.

    ☝︎ The mixture is thick enough once you can dip a metal spoon in the mix and the backside of the spoon remains covered.
    (It should look like a thin layer covering a spoon - if it rather looks like something reminding you of a spiderweb - keep stirring for a bit longer.)

     

    6

    Let the mixture cool down and chill it in the fridge for at least 30 minutes.
     

    7

    Add the sugar-free caramel syrup to the cooled down ice cream mixture - adding it to the hot mixture might cause unwanted reactions depending on what sweetener is the base of your sugar-free caramel syrup.
    You'll be on the safe side if you add it into the cooled mix.
     

    With Ice Cream Maker:
    8

    Follow the specific instructions of your personal ice cream maker.
     

    9

    (Optional) Mix the ingredients for the "caramel chunks" and add it into the ice cream once it's almost frozen.
    Give the ice cream a good stir and add it back into your ice cream maker for about 20 minutes or more, depending on the ice cream maker.
     

    10

    Enjoy!
     

    Without Ice Cream Maker:
    11

    (Optional): Add 2-3 tsp of vodka or gin.

    This will lower the freezing point and improve the consistency of your ice cream.
     

    12

    Place the bowl in your freezer.
     

    13

    Stir the mixture every 60 minutes for the first two hours and every 30 minutes afterward.
     

    14

    (Optional) Prepare the "caramel chunks":
    Mix the ingredients for the "caramel chunks" and add it into the ice cream once it's almost frozen (after about 4 hours).
    Give the ice cream a good stir.
     

    15

    I've found that the ice cream has the best consistency after approx. 5 hours in the freezer.
    So if you start in the morning you should be able to enjoy your keto salted caramel ice cream with small "caramel chunks" in the afternoon.

    BUT:
    You can also store the ice cream for a while in your freezer and achieve a similar consistency by taking out the ice cream approx. 15-25 minutes before you plan on enjoying it.
    Don't worry if it's rock solid when you take it out of the freezer, that's normal and the consistency will be great once the 15-25 min are over!
     

    16

    Enjoy!
     

    Storage:
    17

    Fill your ice cream into a suitable container.
    I recommend consuming the ice cream within 1-2 weeks.
    Our ice cream doesn't contain any preservatives, that's why it isn't as durable as store-bought ice cream.
    (It probably won't last long anyway because it's so delicious!)
     
     

    *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
    Thank you for supporting my site!

    **(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)

    Nutrition Facts

    Serving Size 1 scoop of ice cream

    Servings 6


    Amount Per Serving
    Calories 275
    % Daily Value *
    Total Fat 27.8g43%
    Total Carbohydrate 2.8g1%
    Dietary Fiber 0g
    Protein 4.5g9%

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    Ingredients

    Ingredients:
     1 cup heavy cream (250ml)
     2 egg yolks
     1 whole egg
     ½ vanilla pod
     3 tsp sugar-free caramel syrup (armount for sucralose sweetened syrup - see ingredient notes above this section for more info)
     2 tbsp (1oz/28g) pure brown erythritol or 1.5 tbsp (0.7oz/20g) Golden Monk Fruit Sweetener or 1:1 brown erythritol blend
     0.70 oz powdered erythritol (20g)
      tsp flakey sea salt
    "Caramel" Chunks:
     3 tbsp melted butter
     3 tbsp nut butter of your choice (I used smooth sugar-free peanut butter) (1.4oz/40g)
     3 tbsp (1.5oz/42g) pure brown erythritol or 2.5 tbsp (1.2oz/34g) Golden Monk Fruit Sweetener or 1:1 brown erythritol blend
     3 tsp sugar-free caramel syrup (amount for sucralose sweetened syrup - see ingredient notes above this section for more info)

    Directions

    Instructions:
    1

    Add the heavy cream, vanilla pod, and flakey sea salt to a small non-sticking pot and set the heat to medium.
    Bring it to a boil.
    Keep stirring while the heavy cream begins to boil.

    ☝︎ It's easier to do this in a non-sticking pot and on medium-high heat instead of high heat.
    Both will help to avoid burning the heavy cream.

     

    2

    In a separate bowl, whisk the eggs and the powdered erythritol until you get a foamy, pale yellow-colored mixture.

    ☝︎ The bowl should be big enough to hold both the egg mixture and the heavy cream mixture.
     

    3

    Place the big bowl with the egg mixture on top of a pot that's filled with water.
    This will be our self-made double boiler for this time being.
     

    4

    Bring the water in the pot to a boil and start to drizzle in the heavy cream-mix into the egg mixture.
    All of the heavy cream-mix is going to be added into the bowl with the egg mixture.
     

    5

    Keep stirring constantly for approx. 5-7 minutes until the mixture thickens up.

    ☝︎ The mixture is thick enough once you can dip a metal spoon in the mix and the backside of the spoon remains covered.
    (It should look like a thin layer covering a spoon - if it rather looks like something reminding you of a spiderweb - keep stirring for a bit longer.)

     

    6

    Let the mixture cool down and chill it in the fridge for at least 30 minutes.
     

    7

    Add the sugar-free caramel syrup to the cooled down ice cream mixture - adding it to the hot mixture might cause unwanted reactions depending on what sweetener is the base of your sugar-free caramel syrup.
    You'll be on the safe side if you add it into the cooled mix.
     

    With Ice Cream Maker:
    8

    Follow the specific instructions of your personal ice cream maker.
     

    9

    (Optional) Mix the ingredients for the "caramel chunks" and add it into the ice cream once it's almost frozen.
    Give the ice cream a good stir and add it back into your ice cream maker for about 20 minutes or more, depending on the ice cream maker.
     

    10

    Enjoy!
     

    Without Ice Cream Maker:
    11

    (Optional): Add 2-3 tsp of vodka or gin.

    This will lower the freezing point and improve the consistency of your ice cream.
     

    12

    Place the bowl in your freezer.
     

    13

    Stir the mixture every 60 minutes for the first two hours and every 30 minutes afterward.
     

    14

    (Optional) Prepare the "caramel chunks":
    Mix the ingredients for the "caramel chunks" and add it into the ice cream once it's almost frozen (after about 4 hours).
    Give the ice cream a good stir.
     

    15

    I've found that the ice cream has the best consistency after approx. 5 hours in the freezer.
    So if you start in the morning you should be able to enjoy your keto salted caramel ice cream with small "caramel chunks" in the afternoon.

    BUT:
    You can also store the ice cream for a while in your freezer and achieve a similar consistency by taking out the ice cream approx. 15-25 minutes before you plan on enjoying it.
    Don't worry if it's rock solid when you take it out of the freezer, that's normal and the consistency will be great once the 15-25 min are over!
     

    16

    Enjoy!
     

    Storage:
    17

    Fill your ice cream into a suitable container.
    I recommend consuming the ice cream within 1-2 weeks.
    Our ice cream doesn't contain any preservatives, that's why it isn't as durable as store-bought ice cream.
    (It probably won't last long anyway because it's so delicious!)
     
     

    *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
    Thank you for supporting my site!

    **(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)

    Homemade Sugar Free Keto Salted Caramel Ice Cream

     

    Q: How do you include Erythritol in your calculations?

    A: The short answer is: I don’t, and I can tell you why.

    
Erythritol is a sugar alcohol which your body can’t digest.
    If you ingest it, it won’t spike your blood sugar & it won’t release insulin (which is a good thing if you want to stay in ketosis).

    It passes through our system basically “untouched”.
    Because of this, you can subtract the carbs from erythritol completely, which is what I always do. 

     

    OTHER DELICIOUS KETO TREATS:

     
    Eager for more delicious keto treats? I’ve got you covered! Check out these posts too:
     

  • Velvety No Bake Keto Brownie Bites
  • Healthy No Bake Ferrero Rocher Keto Fat Bombs
  • Keto Coconut Almond Fat Bombs (Homemade Raffaello Coconut Balls)
  • Healthy No Bake Keto Snickers Bars
  • The Easiest Keto Peanut Butter Cookies Ever
  • Healthy No Bake Keto Coconut Bars (Homemade Mounds Bars/ Bounty Bars)
  • Chocolate Keto Mug Cake With Peanut Butter Core
  •  

     

     
    Homemade Sugar Free Keto Salted Caramel Ice Cream
     
     

    Hello there!
    I’m Uliana, the creator of hungryforinspiration.com.
    The Low Carb/ Keto Lifestyle is my passion and I’m so happy that I can share my journey with you!
    Click here, to learn more about me.

    More like this:

    Easy Homemade Keto Coconut Ice Cream

    Easy Homemade Keto Coconut Ice Cream

    These keto peanut butter and chocolate swirl cookies are absolutely perfect for anyone on the ketogenic diet with only 2.5g net carbs! Ready in 20 min!
    Scroll Up