Everything tastes better when chocolate is involved, and even better and less guilty when that chocolate is homemade sugar free chocolate syrup! I mean, what’s not to love?
This low carb chocolate syrup takes only 10 minutes to make, is a MAJOR upgrade to all of your low carb desserts (I’m looking at YOU low carb ice cream), and is low carb, keto, and sugar-free!
So grab your whisk and a saucepan, and let’s get mixing!
What I Love About This Sugar Free Chocolate Syrup Recipe
Here’s why this sugar free chocolate syrup is SO.MUCH.BETTER! than storebought…
- It takes less than 10 minutes to throw together
- It’s WAYYY tastier than storebought
- You probably already have everything you need to throw this together
- It contains NO filler ingredients — now read that storebought sugar free chocolate syrup label…
Recipe Notes
Truly not much to this sugar free chocolate syrup recipe… here are all the details:
Ingredient Notes
Milk – use whatever low carb milk you have on hand — unsweetened almond of coconut milk are your best bets.
If you decide to use heavy cream, you’ll want to be careful as to not curdle the cream (although it’s much less likely than curdling milk). I suggest keeping your ingredients at an aggressive simmer rather than a boil until they reduce to your liking.
Sweetener – my sugar free sweeteners of choice are Swerve or Lakanto — they’re both made from erythritol, but can be used as a 1:1 swap with traditional sugar. Plain erythritol is 70% as sweet as table sugar — keep this in mind if you’re using a different product and adjust as necessary.
Psst, check out my keto sweeteners guide for a conversion chart!
Cocoa Powder – I strongly suggest using dutch process here, as it’s soaked in a solution that neutralizes the bitterness of traditional cocoa powder.
Tools To Make
Making this syrup is ridiculously easy — all you need is a saucepan, whisk!
Storing Tips
Store your sugar free chocolate syrup in the fridge!
I also like to divide this recipe into smaller portions (we’re making quite a bit of chocolate syrup here!) and freeze them in individual baggies for easy to reheat chocolate syrup when you’re craving it!
Serving Recommendations
This low carb chocolate syrup tastes incredible on ALL.THE.THINGS. But to be more specific…
- As a drizzle over your favorite ice cream. Check out this low carb chocolate ice cream (double the chocolate!) or this avocado ice cream and get drizzling.
- Add it to your low carb milkshake
- Use it to make keto chocolate milk! By simply stirring a few tablespoons into a glass of milk.
- Drizzle over your favorite baked goods when they’re fresh out of the oven (Ok, now I’m drooling…). Low carb brownies, freshly baked low carb chocolate chip cookies, OH MY!
Recipe Variations
While writing this article, it dawned on me that this is the perfect recipe to get creative with! Image your very own sugar free chocolate syrup, based on the season or flavor you’re going for!
- Add extracts (remember, you’ll want to do this once you remove the syrup from heat) such as peppermint, orange, coconut, you name it!
- Turn this into a white chocolate syrup instead. Check out my sugar free white chocolate recipe and consider melting that into syrup. I haven’t tested this yet (brainstorming here!) but you’ll want to increase the amount of liquid in the recipe.
- Or dark chocolate — the same concept as above, check out my low carb dark chocolate recipe and get melting!
- Add peanut butter! Chocolate and PB, are a match made in heaven (hello chocolate peanut butter fat bombs). Try stirring in a few tablespoons, or testing our peanut flour.
More Low Carb Chocolate Recipes
As a SERIOUS chocoholic, I’ve created a handful of recipes I think you’re going to love…
- Low Carb Fudge
- Chocolate Fat Bombs
- Chocolate Chia Pudding
- Almond Flour Chocolate Chip Cookies
- Low Carb Hot Chocolate
Sugar Free Chocolate Syrup
Print Recipe Pin RecipeIngredients
- 1/2 Cup Cocoa Powder
- 1 Cup Low Carb Milk unsweetened, I use almond milk
- 3/4 Cup Swerve or Lakanto (see sweetener notes below) confectioners
- 1/8 Teaspoon Kosher Salt
- 1/4 Teaspoon Vanilla Extract
Instructions
- Add Low Carb milk (1 cup) and cocoa powder (1/2 cup) to a small saucepan over medium heat and whisk ingredients together.
- Add erythritol (3/4 cup) and salt (1/8 teaspoon) and whisk to combine.
- Slowly bring syrup to a boil for 3 minutes, whisking occasionally.
- Remove from heat, and stir in vanilla (1/4 teaspoon).
- Allow it to cool, pour into a jar, and store your syrup in the fridge. Enjoy!
Fans Also Made These Low Carb Recipes:
Lindsey's Tips
- Cocoa Powder. I much prefer dutch process cocoa powder in sweets, as it’s significantly less bitter than regular!
- Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
- Milk. I swap between unsweetened light almond or coconut milk.
- Storing. Sugar alcohols (erythritol in this recipe) will recrystallize and form white dots when they cool. To get rid of these, simply reheat your syrup.
- Nutritional information. The number of servings will vary depending on how much you reduce. For most accurate nutritional info, I suggest dividing the recipe into 12 servings. I was able to make around 24 Tablespoons from this recipe, so 1 serving would equal 2 Tablespoons:
Thanks for sharing with us this month!
Would this work with a dash/tsp. of concentrated stevia powder? Or is the erythritol needed for consistency?
Hi Monika! I haven’t tried this recipe with stevia powder, but since they have different consistencies and mouthfeel, I would stick with erythtritol. Hope you enjoy!
This recipe looks sooo yummy! Is the nutrition values for this recipe for the whole thing? I think maybe I would only use a couple of tablespoons.
Thank you and thanks for sharing this recipe!
Hi Marie! Thanks for catching that, I just adjusted the recipe 🙂 Now the nutritional info has been adjusted for 12 servings! It’s super sweet so it doesn’t take much to make a big difference. Hope you enjoy!
If you are using almond milk as the base, how long can it stay in the refrigerator before going bad? One of the great things about the store bought stuff is the storage life.
Hi Bruce!? Very true, the shelf life on this isn’t as long as store bought, I prefer to not eat all those added preservatives. I try to eat it all within 3-4 days, and often end up freezing some for later use. Hope you enjoy!?
THANK YOU, THANK YOU, THANK YOU!!! I love this chocolate sauce and not just because it’s sugar free but also because it’s delicious. This will be a staple in our house.
Yay! I’m so happy to hear you enjoyed! 🙂 Thank you so much Judy! 🙂
I really like this chocolate sauce, but mine crystallizes almost immediately. Is there anything I can do to prevent that? Or am I maybe doing something wrong? I use it anyway, but have to heat it up each time to get it liquid. Thanks for sharing the recipe!
Hi Wendy! 🙂 What type of erythritol did you use? Sugar alcohols have a tendency to do this. Your best bet is to reheat the sauce before using it to “melt” the sugar alcohols, or try using Pyure Organic Stevia Blend, I’ve had great luck with this one recrystallizing less! 🙂
Thanks Lindsey, just ordered some!
Thank you! 🙂
Can I use swerve?
Yes Graciela 🙂 Enjoy! 🙂
It’s good for my coffee as others said. it’s gritty when it’s cold. I used pjure organic stevia blend. I was wondering if anyone tried the liquid. I used regular milk since i didnt have almond milk in hand so it was definitely a lil sweet too sweet with the added sugars from milk. Next time I’ll try it with almond milk. Luv it thank you☺
Hi Jayne! Yes sugar alcohols (erythritol) recrystallize when cold. Using confectioners erythritol will definitely help! I always reheat this before adding it in. So happy you enjoyed it!
Hello,
Could I sub the eythritol confectioners for monk fruit?
Thanks!
Hey Brianna! Totally! Although depending on the product you use, you may not be able to swap using a 1:1 ratio. On its own, Monk Fruit is extremely strong. If you purchased granular monk fruit (such as Lakanto, etc.) it probably has erythritol in it (just read the label on the back to see).
If the product you have says it can be used as a 1:1 swap with regular sugar, then you’re good to go ?
You can also check out my chart for keto sweetener conversions here: https://www.thelittlepine.com/keto-sweeteners/. Enjoy!
I have craved chocolate milk (with fewer calories) since the pandemic started. The first recipe I followed was great for about two days, then turned into a solid mass and it was a hassle to melt into a liquid. Your recipe worked nicely, but I ended up with more of a fudge/pudding consistency. But it mixed into milk and I loved it. My husband couldn’t get the taste, but it’s not really for him. I’d love to know how to make it thinner … I boiled it for the right amount of time, but after having made a friend some sugar free lemon curd, I’m gonna guess that erythritol … whether powdered or granulated … isn’t quite the same as sugar and thickens more quickly when heated. If you have any tips, I’d love them.
Hi Laurie! If you’d like this to be thinner, you can reduce the amount of time you boil the ingredients — boiling the ingredients allows the cocoa powder and erythritol to completely dissolve into the milk, but if you whisk them in enough, you may be able to skip this step. You can also test adding additional liquid. Hope this helps and you get the consistency you’re looking for!
Could i sub water for the milk so it lasts longer
Hi Fran! Yes, subbing in water shouldn’t be a problem! To extend the shelf life, I like to freeze small portions of this to reheat when I’m ready. Hope you enjoy ?
So delicious. I mixed a little into my keto chocolate ice cream and it added the perfect chocolately/sweetness it needed! I used swerve confectioners sugar.
Sounds so good!Thanks for sharing your tips Sylvia ?
So far so good. I didn’t have an Swerve, but I had actual granular Erythritol that I processed first with the cocoa power in my food processor. I also used my electric whisk beater as the mixture was boiling and it turned out well. I’ll see how it ends up after being in the fridge, but even if it crystallizes, I like the taste, so I’ll just heat back up if needed. Thanks for the recipe!
Yay! So happy you enjoyed Candice!
Hi Lindsey,
Thanks so much for the syrup recipe. I think it will be a welcome addition to the low carb/keto shakes I enjoy. I put them in the freezer for about 2+ hours. They are almost an ice ch cream consistency. I cut the tops off, grab a spoon and enjoy. Now I can ad a little topping.
Also, do you have any thoughts on green Pistachio salad (like ambrosia)that would be carb friendly?
Thanks so much,
Jackie
Thanks so much;
Hi Jackie! Ohh yum, that sounds amazing! It’s incredible what you can do with shakes/smoothies! I think of my morning smoothie as more of a milkshake too ?
I don’t have an ambrosia salad, but I do have a lot of the components for it… you can check out my low carb marshmallows here, and my sugar free whipped cream here. Hope you enjoy! Let me know what you work up!
You mention Lily’s chips. How would they sub into this recipe? I stocked up on the chips during a recent sale, and I’m looking to make mocha out of my coffee.
Hi Ann! Sorry, that note shouldn’t have been there. I’ve only tested this recipe using Cocoa Powder. If you try it with chocolate chips, let us know how it goes!