Sugar Free Chocolate Syrup

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Food 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?

First off, the recipe name is a convenient combination of the world’s tastiest words. It only take 10 minutes to make. It’s delicious on every sort of breakfast and dessert imaginable. And it’s low carb, keto, and sugar free chocolate syrup!

So grab your whisk and a sauce pan, and let’s stir some of these low carb shopping list item together into your new favorite sauce: sugar free chocolate syrup!

Carbs in Chocolate Syrup

In 2 tablespoons of store bought chocolate syrup, there are a whopping 25.4 grams of carbs and 19.4 grams of sugar! Which is a crazy amount, especially compared to this best tasting sugar free chocolate syrup recipe!

If you’re curious, skip to the bottom and check out the nutritional information for this sugar free chocolate syrup.

Why Make This Sugar Free Chocolate Syrup Recipe

I know what you’re thinking, why not grab some walden farms sugar free chocolate syrup instead of making it — which you can do, but here’s why I don’t:

• This sugar free chocolate syrup recipe takes 10 minutes to throw together
  
• This recipe is tastier. (most important factor!)
• Store bought sugar free chocolate syrup is crazy expensive!
• You probably already have all the low carb foods you need to throw this recipe together
• This recipe contains way less filler ingredients than any sugar free chocolate syrup walmart sells — and uses erythritol instead of aspartame as a sweetener.

Not to mention, the hershey’s sugar free chocolate syrup review on Amazon is 4 star (much lower on other sites). And I have to say, this sugar free chocolate syrup recipe deserves nothing less than 5 stars! Although I may be a bit biased 🙂

How Do I Make Sugar Free Chocolate Syrup

Making sugar free chocolate syrup is ridiculously easy — all you need is a saucepan, whisk, a handful of ingredients and you’re good to go! Here are a few notes, variations and swaps I’d like to point out:

Low Carb Milks

Use whatever low carb milks you have on hand. I went with almond milk as I wanted the flavor in this sugar free chocolate syrup to come from the cocoa and sweetener. I notice a lot of low carb chocolate syrup recipes use heavy cream, but after testing this, I couldn’t find any benefit in consistency or flavor, so why not save the calories?

Low Carb Sweeteners

Use whatever not-so-low-carb or low carb sweetener you’d like to make this sugar free chocolate syrup. I use erythritol, my keto sweetener of choice. It’s a sugar alcohol extracted from corn, with a similar mouthfeel to regular sugar and a delightful flavor!

Cocoa Powder

Most bakers are extremely particular about the type of cocoa powder they use — and for good reason! Here’s what you should know:

There are two main types of cocoa powder: dutch process and regular cocoa powder. Cocoa powder on its own is rather acidic, which can lead to bitter tasting baked goods — while dutch process has been soaked in a solution that neutralizes the bitterness.  

For this reason, bakers often prefer the taste and outcome of dutch process in their recipes. For this specific sugar free chocolate recipe, use whatever you have — but if you find it to be bitter, you may want to swap your cocoa powder.

I used the Trader Joe’s Unsweetened Cocoa Powder, which is a regular cocoa powder, and didn’t find the sugar free chocolate syrup to be bitter in anyway.

Sugar Free Chocolate Syrup Additions and 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 palette you’re going for! In order to keep the liquid to solid ratio on point, I suggest doing this with herbs and spices. Think of how many delicious sugar free chocolate syrup variations you can create for the holidays!

• Mint
• Pumpkin Pie Spice
• Cinnamon + Nutmeg
• Lavender
• Orange Peel / Extract

Sugar Free Syrup Uses

When you have a container full of sugar free syrup, it’s incredible how creative you can get with your low carb recipes:

As far as desserts go, I love adding a swirl in my low carb shakes, pouring it over sugar free ice cream, or shaking it into keto chocolate milk. How about getting creative with non-dessert recipes? Like sugar free chocolate syrup for coffee, adding some to a low carb bread recipe, tossing a dollop into your low carb greek yogurt bowl.

Did I miss your favorite way to enjoy sugar free chocolate syrup? Let me know in the comments below!

Sugar Free Chocolate Syrup Recipe

There you have it friends! Your very own, easy to throw together, incredibly tasty, sugar free chocolate syrup keto recipe. I can’t wait to hear what you think, and how you get creative with it — let me know in the comments below, enjoy!

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Sugar Free Chocolate Syrup

Discover how rich, creamy, chocolatey and delicious this sugar free chocolate syrup recipe will make everything in your low carb kitchen taste! From stevia desserts to breakfast — everything tastes better with chocolate!

Prep Time5 mins

Total Time5 mins

Servings: 12 Servings

Author: Lindsey

Ingredients

• 1/2 Cup Cocoa Powder
• 1 Cup Low Carb Milk unsweetened, I use almond milk
• 1 Cup Erythritol
• 1/8 Teaspoon Salt
• 1/4 Teaspoon Vanilla Extract

US Customary - Metric

Instructions

• Add low carb milk and cocoa powder to a small saucepan.
• Heat, and whisk ingredients together.
• Add erythritol, and whisk until combined.
• Slowly bring syrup to a boil for 3 minutes — watching carefully as you do because the syrup can boil too hard and spill over the edges.
• Remove from heat, and stir in the vanilla and salt.
• Allow it to cool, pour into a jar and store in the fridge.

Notes

NUTRITIONAL INFORMATION: The number of servings will vary depending on how much you reduce the syrup. For most accurate nutritional info, I suggest dividing the recipe into 12 servings. I was able to make around 24 Tablespoons from 1 batch of this chocolate syrup — so 1 serving of my batch would equal 2 Tablespoons.

 

Dutch process cocoa will be less bitter than regular cocoa powder!

 

To cut some carbs: Add less sweetener. Also be sure to check the nutritional label on your low carb milks, some are higher in carbs than others.

 

Sugar alcohols have a tendency to recrystallize back together, creating little white dots in your product once it's cooled. To get rid of these, try reheating 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!  

Nutrition

Calories: 11kcal | Carbohydrates: 3g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 52mg | Potassium: 54mg | Fiber: 1g | Sugar: 0g | Calcium: 30mg | Iron: 0.5mg

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