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.
Aaaah, simplicity.
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 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.
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)
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.
Ingredients
- 400 g / ca 1 ⅔ cup can of full fat coconut milk
- 90 ml / 7 tbsp Sukrin Fibre Syrup
Instructions
- 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.
Notes
Nutrition
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karen says
Because I love most of your recipes I did want to try this. Sooooo disappointing that it is not only not Keto but really bad for diabetics. I am thinking that it wouldnt hurt to add a disclaimer at least for diabetics. but, thank you. Looks good as usual.
Katrin says
Hi Karen, this is a recipe I did quite a while ago and I think you are right, I will add some info about the syrup which has emerged in the meantime. It's definitely not a Keto recipe, but not all my recipes are. I'm following a low carb diet but am not actively trying to stay in ketosis. Lots of my recipes (and many things I eat) are Keto though. 🙂
Deborah says
I bought a bottle of this looking forward to all the great recipes I was going to make with it, then saw a very troubling video testing blood sugar responses to a wide range of sugar replacements. The video was done by Highfalutin' Low Carb. on YouTube.
While he found no increase in blood sugar from most sugar substitutes, the sole exception was the Sukrin fiber syrup. It spike his blood sugar WAY up, even higher then pure table sugar.
I wish this wasn't so, but the fact is it just is not a viable low carb product....it will knock you out of ketosis, will mess up your weight loss, and will have all the bad side effects (like hunger) of glucose.
So sorry to be the bearer of bad news.
Katrin says
Hi Deborah, thank you for the comment. I have seen the video. However, do keep in mind that everyone will have a different reaction to different sweeteners. I am not trying to be in ketosis, but I have personally not have any problems with the syrup.
Laurel says
Try using allulose. It browns like sugar. I've been making jam with it.
Katrin Nürnberger says
I've been testing allulose and will actually be posting a caramel recipe with it soon! 🙂
Roxana Lopez says
That is not the only video I've seen showing this. KetoConnect also did blood glucose tests with sweeteners. Sukrin Fiber Syrup was found to raise their blood sugar. I got a blood glucose meter myself after seeing these videos, and tested my reaction with my own recipes that use Sukrin Fiber Syrup. Blood sugar spike! I won't use it anymore. BUT there's a good substitute: ChocZero Vanilla Syrup.
Katrin says
Thanks Roxana, I'll check it out 🙂
Margo says
Is there any GF substitute for Sukrin Fibre Syrup?
Katrin says
The only other sugar free syrup I have tried so far is the sugar free maple syrup by Lakanto. It's more liquid than the Sukrin syrup, so you'll need longer to reduce it, but it is gluten free.
Roxana Loopez says
ChocZero makes a vanilla syrup that will substitute well in most recipes.
Jeanette says
Hi Katrin:
Brit living in the US. Tried this recipe and whilst it tasted great, it did not have the consistency; it was rather thin.
I used the Sukrin Fiber Syrup, but wondered if it was the coconut milk. Any brands you can recommend? I really want that thick consistency, as shown in your photo.
Katrin says
Hi Jeanette, I normally use the Biona coconut milk. But I have made this recipe with another brand, not sure any more what the name was. Next time, just use the firm part of the can, so there's less liquid to evaporate. Then you should definitely end up with a caramel looking like the one in the images!
Robyn Filiaga says
The notes above mentioned that a caramel candy would be forthcoming. I am looking to make the thicker candy version that I can wrap in wax paper and give as gifts for Christmas. Did that ever happen? I don't have access to the syrup you mentioned, but my area has a pure maple syrup butter that I was thinking to try. With the thicker consistency, I wondered if it might be better for the candy version. Thanks.
Katrin says
Hello Robyn, so sorry fo the late answer. I never got around to making candy, so thank you for the reminder. If you want to give it a go, you could try simply reducing the liquid further without burning the mixture. This is what I had in mind. Eventually, you'd be left with candy. You could also start off with coconut butter instead of coconut cream and probably save yourselves a lot of time as coconut butter is firmer to start with. Let me know if you give it a go! I'd love to hear how it turned out.
Renie says
As a diabetic I have to be very careful about all forms of sugar.
On the bottle of Sukrin Fiber Syrup Gold on sale in Germany it says it is calorie reduced with no added sugar. It also states that it is a source of glucose. It therefore isn't sugar-free. Is it possible that this is a different product to yours?
Katrin says
I think it is the same product. The fibre syrup is low in carbs because of the added fibre and it tastes good. I don't need to measure my blood sugar levels, so I never have. However, if your health demands that you must be 100% careful with yours, it may be better to stick to an erythritol-based product. I have just made a caramel sauce for my pumpkin cheesecake which you may want to check out.
Renie says
Thank you. I'll use that recipe instead.
Martha MARCHAND says
Hello I'm trying to get ready to have a fall party and I'm looking to make sugar free caramel apples would this recipe work for that
Katrin says
This sauce stays sticky, so I don't think it's ideal. I can't think of a way to recreate a glossy crispy coating right now that's sugar free - I'll let you know if I come up with something!
Matt says
I have tried this for the second time today and have failed twice. On both occasions the sauce just hasn’t thickened.....what am I doing wrong??!! I love caramel sauce and since I’ve found out I’m type 2 diabetic I have had to stay away from it!!
HELP!
Katrin says
Hi Matt, can I ask you which syrup you are using? I have only made the recipe with the Sukrin Fibre syrup. As it contains plenty of added fibre, it may behave differently from other syrups and have a more thickening effect. However, as the liquid evaporates from the coconut/syrup mix, your sauce should definitely be thicker than when you start. Maybe you did not give it enough time?
Matt says
I used Sukrin Fibre syrup and gave it plenty of time....about 40mins in the end but it ended up darker or colour than yours (probably too high heat) and not as thick.
I’ll give it another go soon!!
Katrin says
Hi Matt, another thought - next time, use only the thick part of the coconut milk, not the liquid. That way you've got to get it nice and caramel-ly.
Mandi says
Hello. I tried reading thru mostof the comments to getmy question answered, but I couldn't find one. Do you think regular sugar free syrup would work for this? If so, the same amount? Thanks
Katrin says
Hi Mandi, I'm always happy to answer 🙂 The fibre syrup has a thicker consistency than other sugar free syrups. But in the end it's about reducing the liquid enough until you have a caramel. It might take longer if your syrup is more liquid and you might end up with less caramel, but in the end you should get there. If you try it, let me know how much you reduced it by to get the same result. I'd be very interested to know!
Gilliana says
Looks fab Can you use Agarve syrup? How do you store and what’s the shelf life?
Katrin says
Hi, agave would probably work too, but then the sauce would not be sugar ree any more because agave is REALLY high in fructose, which will make your blood sugar spike. I stored it in the fridge and took it out to warm up before using. but I think it would be fine on the counter for a few days
Kitty says
the comments on the Sukrin page say that this is not low carb but reacts like eating regular syrup for diabetics. can you give me a measurement to use Erithritol or Xylitol or super sweet or Pyure? I have Pyure and Xylitol available to me now.
Katrin says
Hi Kitty, I'd try the same amount of erythritol or xylitol and give it a taste. Maybe you'll need to add a bit more, see how you go. If you have xanthan gum, add a pinch as well to thicken it. The fibre syrup helps to thicken it, so using the xanthan would help to get the right texture. You could add some vanilla extract too.
Kitty says
thank you. I'll try that
Yara says
I just made this sauce, it is truly delicious! I dare to say it's even better than the regular sugary one. Thank you so much for the recipe!
Katrin says
You are welcome Yara, thank you for trying it. And I absolutely agree... 🙂
Maryam says
HI! I clicked on the fibre syrup link and it shows me the sukrin icing which is a powdered sugar sub ? Is this possible ? Or is it really a syrup?
Thanks
Katrin says
Hi Maryam, I just checked both Amazon links which both sent me to the Sukrin Fibre Syrup. How odd! Here is the link again.
Corri says
looks great! But can't find Sukrin syrup in Canada...guess I will just have to plan a US trip
Cindy says
Order it from Low Carb Grocery. That's where I get it.
Amy Letzkus says
could you do this with Heavy cream instead of the coconut cream? I can't have anything coconut
Katrin says
I'm sure that would work, too!
Tammy says
Now I'm really confused, is the recipe supposed to be cream instead of milk?
Katrin says
Hi Tammy, here in the UK you can buy coconut milk in a can/tin. When you put it in the fridge it separates into about 2/3 coconut cream and 1/3 liquid. This is what I used - the entire can. If you stir it, you have a thick liquid. So it has nothing to do with the coconut milk you buy in a tetra pak and would use as a milk replacement.
Natalie says
How would liquid stevia perform in this? I've found I love it, usually mixed with erythritol burn not in this instance since to would crystallize.
Katrin says
You could give it a try! My friend Sarah from My Montana Kitchen has a recipe for condensed milk where she literally boils cream and granulated sweetener until it thickens. It might take a bit longer to get the caramel consistency than with the syrup.
Laura says
Does this have to be refrigerated ? Cant wait to try this this!
Katrin says
If you want to keep it for longer, I'd definitely refrigerate it. It does harden in the fridge, so if yu want it nice and gooey, just take it out a while before using!
Marianne says
Can you taste coconut? Not fond of coconut, but this recipe sounds wonderful.
Katrin says
I found that you actually don't taste the coconut - it really has a strong caramel taste. Hope you'll give it a go!
Kiki says
Wow... This looks divine!!! Can I use xylitol implace of the skein fibre syrup? If yes how and quantity pls... Waiting for your response. Thanks
Katrin says
Hello Kiki, if you use xylitol instead, you probably have to use the sauce while it is still warm. I have observed that granulated xylitol and erythritol crystallises when it gets cold, so it might get a bit crunchy. You should try with the same amount of sweetness as in the recipe.
Margie says
Hi can you use the granulated sugar as the syrup is not available in Australia?
Katrin says
Hello Margie, you could try that, but it will probably re-crystallize a bit when the sauce cools down. There are low carb caramel recipes out there using swerve, for example. If you want to use a granulated sweetener, I'd definitely use the sauce while still warm.
Tracey thompson says
Oh my gosh I have both things! Making this today. And maybe some home made sf vanilla ice cream too!
Michael Romero says
You continuously inspire this ole gay boy. You are my hero.
Katrin says
Aaaaaaw, thank you Michael! If you make the sauce, give me your feedback!
Susie says
Hi Katrin. This looks really good. Where can it be found in the UK as the link you have is to Amazon.com. Thanks
Katrin says
Hello Susie, you can buy the syrup on Amazon UK here
Marcia says
This looks super! Can only use organic unfiltered honey as a sweetener. Do you know if that would work as well as the Sukrin Gold Fiber Syrup does? Thank you!
Katrin says
As honey has a similar consistency, it should work well too. I'm sure it would taste good as well.
Vicki Robinson says
You are a GENIUS! Might have mine over homemade sugar free vanilla ice cream - with a sprinkling of himalyan sea salt! Thank you!
Katrin says
Haha, thank you Vicki! Adding salt.... yes please! Love salted caramel!!!!
jillian says
I will try making with maple syrup as this product is not available in the usa. I looked at some of their products which seem to be made with erythritol...sadly this makes me ill, but many people here use swerve most happily. Still looks fab and hope will be good with the maple syrup. Certainly is easily made, that is a bonus!
Katrin says
Hi Jillian, it would work well with maple syrup, I'm sure. Interested... can you have xylitol?
Ashley says
Hi, sukrin is available in the US on Amazon!!! It is a great product!!! A little pricey, but worth it for special occasions;)
I can't wait to make this!!!
Fi says
Its only $8.99 on Netrition.com: half the amazon price!
Mariah Jones says
I imagine adding a bit of sea salt would be awesome. Love caramel - and love it even more when it's sugar free....
Katrin says
I'm sure sea salt would be great in this sauce. Though strictly speaking, then it would not be a 2 ingredient sauce any more... 🙂
Catherine J says
I'm all for easy and simple. Easy recipes are the best!
Katrin says
I couldn't agree more 🙂
Susan G says
Wow. These pics make my mouth water. Bring it on! I'm making it.
Katrin says
Sounds like a plan Susan!
Hannah says
I have not made caramel sauce since I was diagnosed a Type 2. Your recipe looks so easy and the sauce looks divine.
Jane S says
This looks A-MA-ZING! Can't wait to try!
Katrin says
Great! Drop me a line once you've got around to it.