The best things in life are simple – like this 2 ingredient sugar free caramel sauce. Low carb, vegan and delicious, it can be used in candy or as a topping for ice cream, cakes, pancakes or waffles.
Find the recipe card with ingredients and instructions at the bottom of the page. Don’t miss the extra tips in the post!
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. Quick disclosure here: Sukrin sent it to me to try, but I am not getting paid for promoting it in any way. 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 tbsp of syrup per 1 US measuring cup of coconut milk. I used a 400ml can, to which I added 7 tbsp 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.
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Yields 15 tbsp
30 minCook Time
30 minTotal Time
5 based on 6 review(s)
- 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.
I calculated 1 serving as 1 tbsp To my readers in the US, use 4 tbsp of syrup per 1 cup of coconut milk