Sugar Free Chocolate Syrup Easy

This sugar free chocolate syrup is so rich and smooth, you won’t believe it is low carb! Made with just 3 ingredients, it’s perfect to amp up all your favorite keto desserts! 
Growing up, one of my favorite desserts was ice cream sundaes. There was something special about the combination of ice cream, chocolate syrup, and sometimes some crushed nuts. Granted, it wasn’t really the ice cream itself that stood out, but the rich and smooth chocolate sauce poured all over it.

Growing up, one of my favorite desserts was ice cream sundaes. There was something special about the combination of ice cream, chocolate syrup, and sometimes some crushed nuts. Granted, it wasn’t really the ice cream itself that stood out, but the rich and smooth chocolate sauce poured all over it.

In my household, my mom would make her own chocolate syrup. We never had any of the bottled stuff and because of that, it tasted so much better. As it wasn’t the healthiest of treats, it wasn’t something we enjoyed regularly but when we did, it would essentially be a chocolate syrup with a side of ice cream.

Tips to make the best sugar free chocolate sauce

• Don’t fret if the syrup seems very thin- it continues to thicken as it cools down. 
• For a richer chocolate flavor, you can use dark or black cocoa powder. Again, make sure it is of the unsweetened kind. 
• If you use a glass jar or bottle, be sure to sterilize them carefully prior to adding the syrup to them. 

Storing and freezing keto chocolate sauce

• To store: Chocolate sauce can be stored in the refrigerator, in a sealed jar or container. It will keep well for up to 2 weeks. Remove the sauce from the refrigerator 15 minutes before using it. 
• To freeze: Place leftover chocolate sauce in a shallow container and store it in the freezer for up to 6 months. 

This sugar free chocolate syrup is thick and smooth, and needs just 3 ingredients! Low in carbs and perfect for all the desserts!

Ingredients 

• ▢1/2 cup cocoa powder
• ▢1 cup granulated sweetener of choice I used allulose
• ▢1/8 teaspoon salt
• ▢1/2 cup water room temperature
• ▢1 teaspoon vanilla extract

Instructions 

1-In a small bowl, whisk together the cocoa powder, sweetener, and salt. Add it to a small saucepan and add the water and whisk once more.

2-Place the saucepan over medium heat. Once it begins to boil, reduce to low heat. Let the sauce simmer for 1-2 minutes, stirring regularly.

3-Remove the saucepan from the heat and whisk in the vanilla extract. Let the syrup cool completely, before transferring it to a shallow container or jar and refrigerating it for at least an hour, to thicken.

4-TO STORE: Chocolate sauce can be stored in the refrigerator, in a sealed jar or container. It will keep well for up to 2 weeks. Remove the sauce from the refrigerator 15 minutes before using it. 

5-TO FREEZE: Place leftover chocolate sauce in a shallow container and store it in the freezer for up to 6 months.

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