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!
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…
Truly not much to this sugar free chocolate syrup recipe… here are all the details:
Milk – use whatever keto 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!
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!
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 avocado ice cream and get drizzling.
- Add it to your keto 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!
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 keto 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!
- 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.
As a SERIOUS chocoholic, I’ve created a handful of recipes I think you’re going to love…
Sugar Free Chocolate SyrupPrint Recipe Pin Recipe
- 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:
- 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: