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homemade sugar free chocolate syrup dripping off a spoon

Sugar Free Chocolate Syrup

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Servings :12 Servings
Prep Time5 mins
Total Time5 mins



  • 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!

Lindsey's Tips

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
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