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.
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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.
Why This Recipe Works
This sugar free caramel sauce recipe 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.
The Key Ingredient
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.
Instructions
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 tablespoons of syrup per 1 US measuring cup of coconut milk. I used a 400ml can, to which I added 7 tablespoons 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!
Uses
- You can make homemade candy (watch that space, coming right at ya next week)
- pour it over cakes
- spoon over pancakes such as almond cream cheese pancakes or almond flour banana pancakes
- enjoy with keto 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.
Disclaimer
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 enjoy the flavor of this caramel recipe and still make it (in 2023). I also have a keto caramel sauce on my website that uses allulose instead of a fibre syrup.
More Sugar Free Sauces
- Sugar Free Strawberry Sauce15 Minutes
- Keto Caramel Sauce10 Minutes
- Sugar Free Applesauce (Unsweetened)25 Minutes
- Blueberry Cream Cheese20 Minutes
Tried this recipe? Give it a star rating below!
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Recipe
2 Ingredient Sugar Free Caramel Sauce (Low Carb, Vegan)
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.
Matt
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
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
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
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
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
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
This tastes fab. Can you also use agave syrup? How do you store and what’s the shelf life?
Katrin
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
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
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
thank you. I'll try that
Yara
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
You are welcome Yara, thank you for trying it. And I absolutely agree... 🙂
Maryam
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
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
looks great! But can't find Sukrin syrup in Canada...guess I will just have to plan a US trip
Cindy
Order it from Low Carb Grocery. That's where I get it.
Amy Letzkus
could you do this with Heavy cream instead of the coconut cream? I can't have anything coconut
Katrin
I'm sure that would work, too!
Tammy
Now I'm really confused, is the recipe supposed to be cream instead of milk?
Katrin
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
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
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
Does this have to be refrigerated ? Cant wait to try this this!
Katrin
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
Can you taste coconut? Not fond of coconut, but this recipe sounds wonderful.
Katrin
I found that you actually don't taste the coconut - it really has a strong caramel taste. Hope you'll give it a go!