Homemade Sugar-Free Espresso Sauce

The cream makes this a very rich addition to any dessert. However, it’s great with vanilla ice cream. This sauce will keep for weeks without the cream.

Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 4


  • ¼ cup instant espresso powder
  • 1 Tbsp. cornstarch
  • ¼ cup Splenda No Calorie Sweetener
  • 1 cup cold water
  • ¼ cup heavy cream


  • Whisk espresso powder, cornstarch, Splenda, and water until smooth. Place in a saucepan and cook over medium heat, stirring until the sauce comes to a boil and thickens.
  • Let cool and add cream. Serve warm or cold.