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Sugar free chocolate syrup in a spoonfull
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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



  • 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.


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!  


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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