Sugar Free Chocolate Syrup
Servings 12 Servings
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!
- 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:
Calories: 11kcal | Carbohydrates: 3g | Protein: 0g | Fat: 0g | Cholesterol: 0mg | Fiber: 1g | Sugar: 0g | Net Carbs: 2g
Delicious recipe from Lindsey Hyland // www.thelittlepine.com