“Necessity is the mother of invention.” Never has that statement been truer then when I’m in the kitchen scouring the web for a recipe, only to find one that has WAY too much sugar. That’s when I get creative and start putting together what I’ve learned about low sugar options that won’t compromise on taste, flavors that pair well, and consistency that is reminiscent with the real sugary deal!

For Thanksgiving I decided to bring my cheesecake, one of my most requested desserts. But I wanted to add a twist since several dinner guests had already had the plain, New York style original. I found several caramel recipes I like online, except for that ‘too much sugar’ component. So I went to work and came up with a delicious lower sugar caramel sauce that, I must say, is out of this world!


    • 1/4 cup Lakanto Monkfruit syrup
    • 1 T grass-fed butter (Kerrygold is our fav)
    • 1 can unsweetened, full-fat organic coconut milk
    • 2 tsp vanilla extract
    • pinch of salt



     In a saucepan combine syrup, coconut milk, and salt.


     Bring to a boil over medium-high heat, then reduce to medium-low and simmer around 40 minutes. Stir occasionally, and more often towards the end as it begins to thicken to keep it from burning.


    Add butter and cook for another 5 minutes staying with it and stirring frequently.


     Remove from heat, add vanilla, then move to a bowl to allow about 5 minutes of cooling.


    After cooling, stir vigorously to smooth it out.


     Pour or dip while warm of refrigerate and reheat as needed.

    *adapted from


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