Paleo Caramel Sauce (GF)

paleo-caramel-sauce-perchancetocook-8Rich buttery caramel sauce made without butter? Or sugar? And that is non-processed? I didn’t think it was possible, but it is!

All you need is maple syrup, coconut cream, coconut oil, salt and vanilla. It is so easy and simple, and so multi-purpose, that there is no reason not to make this!paleo-caramel-sauce-perchancetocook-4This recipe started off as an experiment. I had never made caramel sauce before, let alone attempt to make it Paleo, so I was really excited when this sauce was so easy to make.

paleo-caramel-sauce-perchancetocook-6I was even more excited when it tasted so authentically delicious! A buttery, sweet, rich, creamy caramel… yum yum yum! There really is nothing like the flavor and texture of a rich creamy caramel sauce.

paleo-caramel-sauce-perchancetocookAll you need to do is whisk the ingredients together in a pan over low heat on the stove. Eventually, the mixture will thicken up and turn into caramel. Simple enough.

paleo-caramel-sauce-perchancetocook-5You’ll know it is ready when the caramel thickens enough to cover the back of a spoon.

paleo-caramel-sauce-perchancetocook.-1After eating a few spoonfuls (I couldn’t resist), I immediately thought of all of the wonderful uses for this delicious caramel. As a dipping sauce for apples, bananas, or any fruit… on top of brownies, crumble, cupcakes, cake, ice cream… this sauce changes everything!

paleo-caramel-sauce-perchancetocook-3Note: if you are doubling the recipe, it will take more time to turn into caramel. I have found it takes me over 30 minutes.

Caramel Update: In case you were needing some ideas on how to use this Paleo Caramel Sauce, here are some recipes that I loved using this sauce for.

Paleo German Chocolate Cake
Paleo German Chocolate Cake
Easy Caramel Caffe Latte (paleo, GF, dairy-free)
Easy Caramel Caffe Latte (paleo, GF, dairy-free)
Caramel Apple Banana Bread (paleo, GF)
Caramel Apple Banana Bread (paleo, GF)
Cinnamon Cookie Caramel Apple Cobbler (paleo, GF)
Cinnamon Cookie Caramel Apple Cobbler (paleo, GF)



5.0 from 4 reviews
Paleo Caramel Sauce
Cook time
Total time
  • ½ cup maple syrup
  • ½ cup coconut cream
  • ¼ cup coconut oil, melted
  • pinch of salt
  • 1 tsp vanilla
  1. Put the maple syrup, coconut cream, coconut oil, salt, and vanilla in a pan and whisk well.
  2. Set the stovetop heat to high until the mixture starts to boil and then immediately set it to low- low-medium heat.
  3. Whisk the mixture for the next 20 minutes or so. At the beginning, you can let the mixture sit and thicken, whisking it from time to time. As the mixture thickens, start to whisk the mixture more often. Towards the end, you'll be whisking the mixture non-stop.
  4. Once the mixture is thick enough to cover the back of a spoon, turn off the heat.
  5. I let the mixture cook for 22 minutes.
  6. Then pour the sauce into a bowl or container and let cool OR let it cool in the pan and pour into a container or bowl after.
  7. This recipe yields ½- 3/4 cup of caramel sauce, depending on how long you cook it and how much the liquid dissolves. (this all depends on how thick you want the caramel to be)
This recipe was shared on the AIP recipe roundtable.                Recipe-Roundtable-Badge

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22 thoughts on “Paleo Caramel Sauce (GF)

    1. I have a few recipes that were done in advance :) But I’m thinking I’ll have to get back to cooking soon!

    1. You could use butter instead of coconut butter. I would check your local grocery store though, in the health section and maybe even in the Asian section. If that doesn’t work or definitely sells it :)

  1. Thank you so much for this recipe. My father, who loves caramel, was shocked when I told him that it wasn’t store-bought. Very high praise, coming from him.

  2. I’m completely confused…in reading your recipe, I see it calls for coconut cream. Yet, someone asked about where to purchase coconut butter…what is used in your Caramel Sauce recipe…coconut cream or coconut butter?

    Thank you!! ~Sharon

    1. Sorry for the confusion! This recipe calls for coconut cream and coconut oil. I think a prior comment meant to say coconut oil and called it coconut butter. I’ve heard both terms/words get confused often. I just checked the coconut oil in the pantry to make sure I was referring to it by the proper name! haha I hope this helps! :)

    1. Yes, you could use coconut milk if it’s from a can (it tends to be thicker that way). Just make sure there are no preservatives in there, otherwise the taste gets affected. :)

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