Sugar Free Chocolate Syrup
Servings :12 Servings
Add milk and cocoa powder to a small saucepan over medium heat and whisk ingredients together.
Add erythritol and salt, and whisk to combine.
Slowly bring syrup to a boil for 3 minutes, whisking occasionally.
Remove from heat, and stir in the vanilla.
Allow it to cool, pour into a jar, and store your syrup in the fridge. Enjoy!
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.
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:
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
©Little Pine Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.