Vegan Caramel Sauce Coconut Milk (keto)

Ingredients for Vegan caramel Sauce:

• 456 grams coconut milk (2 cups)
• 120 grams Sunkrin Fiber Syrup ( 8 tablespoons)

How to Make Vegan Caramel Sauce?

1. In a medium size non stick sauce pan add the coconut milk and sunkrin fiber syrup and stir them together.
2. Cook the two ingredients on medium heat until the mixture begins to boil.
3. Reduce the heat to low and continue to cook until mixtures thickens and reduces to half stirring occasionally about 40-45 minutes.
4. Transfer the vegan caramel sauce into a glass jar and let it cool.

How To Store Vegan Caramel Sauce?

You can store the vegan caramel sauce in an air tight container or jar. It will keep at room temperature for up to 2 weeks. You can refrigerate your caramel sauce but it will harden. You will have to leave it a room temperature for at least an hour before using it.

Vegan Caramel Sauce Coconut Milk (keto)

Simple and easy to make vegan caramel sauce coconut milk recipe that is keto friendly and low in calories taste absolutely delicious. This vegan friendly caramel sauce recipe can be used for dipping sliced apples and fruits or simply spread and smear it on your keto friendly pancakes or cookies.

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Course Keto, Sauces and Condiments, Vegan

Cuisine American

Servings 38 Tablespoons (15g)

Calories 45 kcal

Ingredients

  

• 456 grams coconut milk 2 cups
• 120 grams Sunkrin Fiber Syrup 8 tablespoons

Instructions

 

• In a medium size non stick sauce pan add the coconut milk and sunkrin fiber syrup and stir them together.
• Cook the two ingredients on medium heat until the mixture begins to boil.
• Reduce the heat to low and continue to cook until mixtures thickens and reduces to half stirring occasionally about 40-45 minutes.
• Transfer the vegan caramel sauce into a glass jar and let it cool.

Notes

Serving size for this vegan caramel sauce is based on 1 tablespoon. 

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