The best things in life are simple - like this 2 ingredient sugar free caramel sauce. Vegan and delicious, it can be used in candy or as a topping for ice cream, cakes, pancakes or waffles.
There is beauty in simplicity. Think of the clean lines in Scandinavian design. There's no fluff, no frills, no sofa cushions with an attitude larger than yours. The Scandis are the masters of creating an atmosphere that's grown-up and hygge (the infamous Danish trend word that describes anything cosy, charming or special) at the same time. Theirs is a simplicity that oozes friendliness and warmth.
There is calmness and infinite style in simplicity. Take the Japanese tea ceremony, a celebration of the sacred in everyday life. Every movement is deliberate, thoughtful, meaningful, perfection, like a graceful dance. If you have ever had the pleasure of experiencing a tea ceremony, you'll know it's as calming as meditation. Unless you're a child maybe, in which case it's probably more like... I'll let you finish that sentence.
And last but not least, simplicity is all about easy. I love easy. Who doesn't?
Easy means no struggle. No hassle. No annoyances. Easy is fun! It's gratification without having to fight for it. How wonderful is that?
Now, I do see there's an argument for how much more proud/happy/on top of the world you feel when you've worked hard for something and succeeded. That you truly DESERVED whatever it was that you strived for and you EARNED it. That's what my parents told me and that's what I tell my own children.
Here's the secret no parent will ever tell you.
When something is easy, it feels just as good. Because at the heart of easiness lies being CLEVER.
This 2 ingredient sugar free caramel sauce is the simplest, cleverest thing I have made in a while.
It is beauty, perfection and EASY rolled into one. That's pure joy.
2 ingredients, friends! If a recipe contains only one ingredient, I'm not sure you can call it cooking. Unless it's an egg maybe.
Let's dive into the nitty-gritty details here. Classic caramel sauce is made with butter, cream and sugar. There are many good low carb versions of caramel sauce online which just replace the sugar with natural sweeteners such as erythritol, xylitol or stevia.
My interest got piqued when I heard from a vegan friend of mine that you can make caramel with coconut milk and agave or maple syrup.
And the idea for 2 ingredient sugar free caramel sauce was born.
I have been playing around with a new product by Sukrin (at least new in the UK) - their fibre syrup. I normally do not go on about a specific product, but this syrup tastes good and has been approved by my daughter, who can sniff out "diet foods" like nobody else I know. It is made with a beneficial prebiotic plant fibre called isomalto-oligosaccharide.
To make the caramel sauce, all you need to do is grab yourself a can of good quality coconut milk (not the milk you can buy in the 1 litre tetra packs - it's got to be a can so you get a higher fat content) and add 4 tablespoon of syrup per 1 US measuring cup of coconut milk. I used a 400ml can, to which I added 7 tablespoon of syrup.
Then you let it bubble away happily on the stove until it has reduced by half and turned into a wonderfully sticky, thick caramel sauce. That's it!
The uses for my 2 ingredient sugar free caramel sauce are many:
- You can make homemade candy (watch that space, coming right at ya next week)
- pour it over cakes
- spoon over pancakes such as these almond cream cheese pancakes
- enjoy with waffles
- add some pumpkin spice and boom, it's a Christmas sauce.
In terms of simplicity, this sauce is a total winner. No, hang on. You're the winner. Because you get low carb and sugar free (which equals clever), delicious and EASY in one spoon of happiness. Perfection.
Update October 2019: if you are diabetic, use the Sukrin fibre syrup with caution. Since posting this recipe in 2017, Sukrin have updated their website with the following statement:
"Experience has shown that Fibre Syrup can be digested differently from person to person. For many people, the majority of Fibre Syrup acts like fibre in the body, while for some people it appears that a portion of the fibre can cause the blood sugar to rise. We therefore recommend people with diabetes to be careful when using Fibre Syrup, and expect an impact on blood sugar levels. The blood sugar rise should be lower than for regular syrup and sugar, but may be higher than what one would expect from a product with such a low sugar and high fibre content. Unfortunately, we don’t have sufficient documentation to give an exact GI value yet."
I will experiment with different low carb syrups based on erythritol and report back to you once I've come up with a good alternative that is 100% safe for diabetics.
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2 Ingredient Sugar Free Caramel Sauce (Low Carb, Vegan)from Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- 400 g / ca 1 ⅔ cup can of full fat coconut milk
- 90 ml / 7 tbsp Sukrin Fibre Syrup
- Put coconut milk and fibre syrup into a small non stick pan and bring to the boil.
- Reduce the heat and let it reduce to half the amount, stirring frequently. This takes around 20-30 minutes.
- Pour your thickened syrup into an airtight container and let it cool down.
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We don't have fiber syrup, could I replace it with coconut syrup?
I have not tried it, but it would probably work. Of course, the nutrition would change.
I live in Queensland Australia and enjoying your recipes. BUT some ingredients I'm unable to find over here, or I have no idea what they are!!!!! Is nut butter our peanut butter
Also we can not ship any form of sugar into Aus. So can I use honey instead of the sugar you advertise for those yummy sweets, I'd really like to try them.
Thank you from sunny North Queensland
Hello Sheila, you can order allulose or Lakanto monk fruit via luckyvitamin.com - they ship to Australia. Sukrin, which makes the syrup I used in this recipe, is also available in Australia via their own website. Nut butter is a general term for butter made from nuts. I always specify which nut butter I use - peanut butter, almond butter etc. You can buy more specialist nut butters in health food stores or make them at home. It's just nuts blended in a high speed blender until it turns into a butter.
You can always use honey instead of syrups or any type of sugar in place of the sweeteners. But of course, this changes the nutrition of the recipe.
How this helps! If you have any more questions, just ask 🙂
Is there a diabetic alternative?
Hi Janet, if you don't want to use a fibre syrup I recommend that you make my keto caramel sauce.
I just got some Allulose syrup. I bet you could use that and have no adverse reaction. Not being very much of a sweet lover, I'd probably start out with less then add in small increments to taste. Just a thought.
Yes, that sounds like a good idea.
Do you think you could put this in the middle of your milk chocolate recipe?
Both look lovely but haven’t tried making either yet.
Yes, that would be delicious!
Hello, im wondering if other types of milk will work. For example, plant based milk or almond milk?
No, because the coconut milk I'm using contains a lot of fat. You can use dairy cream instead of the coconut milk.
Thank you for your recipes. Can you use stevia instead of the syrup? And will reduce fat coconut milk do the job instead of full fat coconut milk?
Hi Martha, it's important that you use a full fat coconut milk - the reduced fat milk simply consists more water which makes it more liquid. However, you can use another sweetener, even granulated ones. I have another Keto Caramel Sauce recipe you may want to check out.
If you use allulose or a powdered substitute, how much would you use?
I have a recipe for keto caramel that uses allulose!
Can you use monkfruit sweetener?
Yes, although you will have a bit of re-crystallisation as the sauce cools.
Quick question. Could you use e.d. Smith syrup as an alternative? Would it achieve the same flavour as the original recipe?
Hi Stephen, I don't know the Smith syrup. But any fibre syrup will work in this recipe.
I love your recipes so much. I am in South Africa and I can't find the fibre syrup anywhere, also can't find allulose. Please le me know if you have an alternative recipe for caramel using Erythritol Xylotol or even Stevia liquid sweetener.
Of course1 You can make this keto caramel with powdered erythritol or xylitol. I've made it with powdered erythritol many times.
Hi Katrin would rice syrup be suitable to use as the sweetener for that caramel recipe?
Yes, rice syrup is quite sticky so it would work. It does have a lot of carbs though.
Can you use lakanto maple syrup for the Suriname syrup?
I haven't tried it yet. It is more watery than the fibre syrup, so maybe you'd need to cook the caramel for longer to get the same consistency. I have tried it with allulose and powdered erythritol though and that also works well.
For the fibre syrup..which one? Gold? Caramel? You don't specify. Thanks.
I used Sukrin Fiber syrup gold.
Question on the diabetic front. My T1D son's dietician dissuades use of any of the *itols bc they have been proven to cause gastric distress in a decent portion of the population, us included. I know it is fairly new to the market, a bit pricey, and less known. But have you ever tried allulose? It has blown my mind in every attempt so far.
Hi Sandy, I have actually posted a keto caramel using allulose recently, because I know that many people prefer not to use fibre syrups. It is delicious and I can recommend that you try it. Allulose is tricky to find in the UK (and Europe) at the moment, it was available online for a little while but then they stopped carrying it. I still have a bag though 🙂 But I know it's readily available in the US.
I know your comment was from back in June 2020, but Allulose can also cause gastric distress in some people. I am one of those unfortunately. I bought 2 bags from 2 different companies to try out thinking that this new sweetener sounded perfect. Now I am stuck with 2 partially used bags and a lot of wasted money. I guess every sweetener can affect different people differently. I have been experimenting with bocha sweet. But that is incredibly expensive. It is supposed to have the same qualities of the Allulose.
Made this for the second time today, as my blood sugar shot up last time,
I tried it, about 4 months ago.
Only had a small amount, & my blood sugar hit the roof again Sadly I won't be able to have this again.
I Love your site, & was wondering if you could think of another recipe, as simple as this,
as it's a shame not to be able to eat this ! Thanks anyway, & stay safe out there .
Hi Marion, I have just published another keto caramel recipe that uses allulose. It's a fairly new sweetener and the benefit is that it does not re-crystallise like erythritol.