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March 14, 2019

Sugar Free Chocolate Syrup – Keto Recipe

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Homemade chocolate syrup that’s sugar free and keto friendly – this stuff is pure chocolate bliss and it stays pourable! This easy keto chocolate sauce is the perfect dessert topper and takes only 15 minutes to make. Drizzle it over your favorite low carb ice cream, or stir into your favorite beverages for chocolate milk!

Sugar free chocolate syrup being poured over keto vanilla ice cream

I’m so excited for this recipe, I am doing that happy dance. If only you could see me now, gloating and giggling madly about my homemade sugar free chocolate syrup. It’s a Hershey’s copycat recipe that tastes like the real thing with no junk!

And best of all, it doesn’t harden or recrystallize. It really stays pourable and perfect for as long as it lasts. Which, with my kiddos around, isn’t very long. They loved it and I’ve made promises to them that I will make it any time they ask.

It’s crazy easy to make, too, and whips up in about 15 minutes flat, using only 5 ingredients. So I won’t mind making batch after batch after batch. As long as it keeps the kids happy, right?

Let’s be honest, it keeps mama pretty happy too.

Easy homemade chocolate syrup in a glass bottle

Keep in mind, this is not the same as my Low Carb Hot Fudge Sauce. That recipe is meant to be thick and fudgy, the sort of sauce that becomes almost chewy when it hits the cold ice cream. This keto chocolate syrup is cocoa bases, thinner and pourable. It really is like Hershey’s syrup, but a whole lot healthier!

Chocolate Syrup Inspiration

If it’s so easy to make, why hadn’t I tried before? Well, it all comes down to the different properties of low carb sweeteners. You know I love Swerve as my preferred sweetener for baking. But it just won’t work in a liquid application such as this. It re-crystallizes too much.

But lately I’ve been experimenting with other sweeteners such as allulose and Bocha Sweet. These are both very useful in their own right but they also have their limitations. I find that for baking, they have a tendency to make things too soft. I used half allulose in a cookie recipe a few weeks ago and they were very cake-y. Not the crisp chewy cookie I was going for!

Sugar Free chocolate syrup being poured into a glass of milk

And while Bocha Sweet has been a godsend, I tried it in meringues and they never EVER firmed up. They were like goo that we had to peel off the parchment paper.

What I’ve learned is that all low carb sweeteners have their advantages and disadvantages. What’s most important is to harness the advantages of one and play it off against the others. Sometimes that means mixing sweeteners to get the right consistency, and sometimes that means using one sweetener over another.

To create a true syrup that stays pourable, I knew I had to skip the Swerve, so I decided to try allulose. I found a good conventional recipe for copycat Hershey’s syrup and followed the method pretty closely, boiling the water, cocoa, and sweetener until it thickened.

And it worked perfectly!

Close up of keto ice cream with sugar free chocolate syrup

Tips for Sugar Free Chocolate Syrup

Use the right sweetener: This is of the utmost importance to the outcome of the recipe. You need a sweetener that thickens and doesn’t recrystallize. Your options include allulose, Bocha Sweet, or xylitol. Erythritol based sweeteners won’t work.I’ve noticed for a long time that the more you heat erythritol in a liquid application, the MORE it tends to recrystallize.

If you want to save money and find the allulose or Bocha Sweet too expensive, you can cut it with some erythritol but I wouldn’t do more than half. Both allulose and Bocha Sweet stay so soft and liquid, they may help offset the recrystallization, although it may still happen a bit.

Use good quality cocoa powder: Don’t use raw cacao powder. It’s very hard to get it to whisk into liquids and it’s more bitter same as a good Dutched cocoa powder. For this recipe, I used Rodelle Organic, but I also recommend Ghirardelli or Guittard.

Don’t forget the salt! Salt helps enhance and intensify chocolate flavors, so don’t skip it. Don’t skip the vanilla either.

Let it boil: After it’s all whisked together, let it come to a boil and cook undisturbed for a bit to thicken. You do need to watch it carefully, turning down the heat if it’s in danger of boiling over. It should begin to bubble very thickly as it gets close to being done.

Let it cool: It will continue to thicken as it sits. Then you can store it in the fridge or even on the counter for a few days. There isn’t anything in it that will spoil and ours was fine for a week. Any longer than that and I’d say keep it in the refrigerator. You may need to gently re-warm it to help it be pourable.

Chocolate milk and a low carb Sundae made with homemade sugar free chocolate syrup

How to Use Homemade Chocolate Syrup

It’s delicious drizzled over ice cream, cheesecake, or any kind of keto dessert! And it mixes in easily with milk, coffee and other beverages. It makes a spectacular mocha.

We did find that for something that wasn’t already sweetened, such milk or coffee, you needed to add a bit of additional sweetener to your taste. I don’t want to change the amount of sweetener in the actual recipe, since it was plenty sweet when drizzled over ice cream.

My youngest went wild for this and she loved making chocolate almond milk. We simply added a few drops of liquid stevia to get the sweetness right for her. She also tried it drizzled over a keto biscuit but that wasn’t hugely successful. Hey, I give her props for trying!

What will you do with your sugar free chocolate syrup?

My Favorite Easy Keto Chocolate Recipes

Coconut Milk Pudding

Keto No Bake Chocolate Cheesecake

Sugar-Free Chocolate Chips

Easy Keto Peanut Butter Cups

Chocolate Covered Pecans

4.95 from 35 votes
Close up of keto ice cream with sugar free chocolate syrup
Print
Sugar Free Chocolate Syrup
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Homemade chocolate syrup that's sugar free and keto friendly - this stuff is pure chocolate bliss and it stays pourable! An easy keto chocolate sauce that's perfect dessert topper and takes only 15 minutes to make.

Course: Dessert
Cuisine: American
Keyword: homemade chocolate syrup, sugar free chocolate syrup
Servings: 12 servings
Calories: 15 kcal
Ingredients
  • 1 cup water
  • 3/4 cup allulose (see recipes notes for substitutions)
  • 2/3 cup good quality cocoa powder (I like Rodelle)
  • 1/8 tsp salt
  • 1 tsp vanilla extract
US Customary - Metric
Instructions
  1. In a large saucepan over medium heat, whisk together water, sweetener, cocoa powder, and salt. Continue to whisk until well combined.

  2. Bring to a boil and let cook, not stirring, for 4 to 5 minutes, until it's thickened. Watch it carefully so it doesn't boil over. It will bubble very thickly when it's ready.

  3. Remove from heat and add vanilla. Whisk to combine. Let cool half an hour before transferring to a jar or bottle. 

  4. Pour over ice cream or stir into your favorite low carb milk. If adding to milk, you may need to add a bit more sweetener to taste. 

Recipe Notes

You need a sweetener that thickens and doesn't recrystallize. Your options include allulose, Bocha Sweet, or xylitol. Erythritol based sweeteners won't work.I've noticed for a long time that the more you heat erythritol in a liquid application, the MORE it tends to recrystallize.

If you want to save money and find the allulose or Bocha Sweet too expensive, you can cut it with some erythritol but I wouldn't do more than half. Both allulose and Bocha Sweet stay so soft and liquid, they may help offset the recrystallization, although it may still happen a bit.

Nutrition Facts
Sugar Free Chocolate Syrup
Amount Per Serving (2 tablespoons)
Calories 15 Calories from Fat 5
% Daily Value*
Fat 0.6g1%
Carbohydrates 2.8g1%
Fiber 1.8g7%
Protein 0.9g2%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Dairy Free, Low Carb, Other Desserts Tagged With: cocoa powder

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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    Recipe Rating




  1. Joy Tomlinson says

    March 14, 2019 at 7:08 am

    I am so excited to have chocolate milk. I had the thought to try it over a biscuit too right before I read about your daughter’s attempt. Do you think that you might develop a chocolate gravy recipe for her/us for our biscuits? 😊 Also, do I substitute Bocha Sweet for the same amount as the allulose? Thank you Carolyn for this recipe and for all of your wonderfully delicious recipes! I really appreciate all the work you do for your followers!! Have a great day!

    Reply
    • Kat says

      January 18, 2020 at 4:08 pm

      Just use about 1/4 tsp of xanthan gum if youre using erythritol. Works perfectly.

      Reply
  2. Lori Kaumans says

    March 14, 2019 at 8:54 am

    Oh man, I can’t wait to try this! A glass of chocolate almond milk sounds so good!

    Reply
    • Karla says

      January 30, 2020 at 7:38 am

      Most disgusting thing I’ve ever eaten. Actually didn’t really eat it had to throw it out!!! Yuck!!! Took a long time to get the taste out of my mouth!! I highly recommend not wasting your time making this. Worst Keto recipe I’ve tried so far. I wish people would leave real opinions for these keto recipes but they don’t.

      Reply
      • Carolyn says

        January 30, 2020 at 8:50 am

        Wow! For one thing, if it was that distasteful to you, it’s probably a sweetener issue. You may find some of them bitter to your palate but everyone tastes these things differently, so it’s not a problem with the recipe.

        But suggesting that the comments or reviews are real? Seriously?

        Reply
        • Linda says

          May 21, 2020 at 12:03 pm

          Great answer to a very rude comment! Why would reviewers lie about liking a recipe? Makes no sense!

          Reply
        • Cynthia Mann says

          July 25, 2020 at 11:25 am

          5 stars
          I have made this twice now, with theist being a double batch! The hard part is not sitting and eating it with a spoon. It is a fabulous recipe. Everyone has different tastes, especially with non-sugar sweeteners, but that is hardly a reflection of the quality of the recipe or the reviews. I tell you what, if I am supposed to be a shill I need a pay raise! 😉

          Reply
          • Cynthia Mann says

            July 25, 2020 at 11:26 am

            5 stars
            Oops! Theist= the last lol

      • Rhea98 says

        February 5, 2020 at 3:21 pm

        I understand tastes vary, but this is really good. I actually use Xylitol (160 g), 6 drops of liquid sucralose, and 1/16 tsp ofpowdered stevia extract. I don’t even use a “Good quality” cocoa–just regular Hersheys. My husband is the sugar fiend, but he loves this stuff. I’m trying to wean him off the sugar (again). He’s T2D so he needs to watch it. On the other hand, I will say that eating this on the low carb/lower calorie (keto) vanilla ice cream I make satisfies his sweet tooth. Eating sugar just makes him want more. Note, please: This IS a real opinion for this recipe. It is, though, only my opinion.

        Reply
        • Carolyn says

          February 5, 2020 at 6:47 pm

          Thanks, Rhea. I do agree!

          Reply
          • Jennifer says

            April 11, 2020 at 6:30 pm

            5 stars
            I thought it was honestly delicious over ice cream. My only thought is that the allulose I have is not as sweet as sugar. Maybe that left it too bitter for Karla? Goodness!

      • Erica B says

        February 24, 2020 at 9:59 pm

        My comments and opinions from last year were 100% real. 🙂 I have to say, the quality of one’s cocoa powder makes a big difference here. I used a cheap cocoa powder for one batch, and it was absolutely unpalatable. All the rest using (Rodelle dutch-processed cocoa, if I remember correctly) were truly delicious.

        Reply
        • Erica B says

          February 24, 2020 at 10:00 pm

          I’m back to make more, now, actually. For real. 😄

          Reply
          • Lisa says

            September 28, 2020 at 3:54 pm

            5 stars
            How do you stop it from sticking to the bottom of the pot if you do not stir it while boiling? The bottom of my pot was hard as a rock! Thank you.

          • Carolyn says

            September 28, 2020 at 4:06 pm

            You need lower heat and a better pan! It shouldn’t stick in a good pan.

      • Rebecca Jaxon says

        April 6, 2020 at 3:46 pm

        5 stars
        Yeah wow. We just made it yesterday and my daughter and I fought over licking out the pan. I just had some on some ice cream, and had to rush back here to post about it. It’s a wonderful texture, even after sitting in the refrigerator for a day. And my daughter used it in her low carb latte this morning, and thought it was very good.

        I don’t know why you don’t like it, but I agree, it may be your overly sensitive to whatever sweetener you used. But yeah, you don’t have to accuse everyone else here of lying.

        I used pure allulose, that I had ordered online a while back and then lost in the back of my pantry. Now I have a really good use for this allulose.

        Reply
        • Carolyn says

          April 6, 2020 at 4:32 pm

          Thanks, Rebecca!

          Reply
      • Kathy says

        August 6, 2020 at 9:11 pm

        A jump to recipe would be MUCH appreciated!
        I absolutely love ALL your recipes!

        Reply
      • Rachel says

        September 29, 2020 at 4:18 pm

        Seriously, you must be somewhat challenged when it comes to cooking. You probably used packets of sweet n’ low instead of this woman’s recommendations. I’ve made this twice now- once with Bochasweet (amazing) and once with Xylitol (very good). Ok somebody give me a pay check now, thanks.

        Reply
      • Deborah says

        November 16, 2020 at 6:33 pm

        5 stars
        BEST and Easiest recipe ever! I made it for hubby to drizzle over his birthday cheesecake and the leftovers are perfect for hot chocolate cravings! I usually use fairlife milk and heavy cream heated and add this to taste. No complaints from my family. I hate chocolate since my last pregnancy, except when it is not over bitter and more milky tasting…No complaints Carolyn thanks for making a keto lifestyle easier to do! P.S. My go to cheesecake is your NY cheesecake recipe. I get so many compliments from it, and it is seriously the easiest thing to make as long as everything is at room temp.

        Reply
        • Carolyn says

          November 16, 2020 at 6:52 pm

          So great to hear!

          Reply
  3. Daniel K Duprey says

    March 14, 2019 at 9:05 am

    Looking forward to trying your recipe! And many thanks to you (and other bloggers) for experimenting with how different sugar substitutes may be used. For example, it was a Godsend when I found a recipe for candied pecans that was made by boiling erythritol to the hard crack stage. Yumm.

    Reply
    • Carolyn says

      March 15, 2019 at 7:57 am

      Glad to hear it, let me know what you think about the syrup!

      Reply
  4. Erica B says

    March 14, 2019 at 12:02 pm

    Carolyn, I really like the itemized explanations about preferred ingredients and procedures that you’ve been adding to your posts lately! I appreciate the added detail. Thank you for the recipe too.

    Reply
  5. Brenda Mersch says

    March 14, 2019 at 6:33 pm

    Will stevia work?

    Reply
    • Carolyn says

      March 15, 2019 at 7:41 am

      No not even a little. Sorry but it doesn’t have the power to thicken a syrup.

      Reply
  6. Mike Street says

    March 15, 2019 at 6:40 am

    Do you think stevia would enhance our detract from the recipe?

    Reply
    • Carolyn says

      March 15, 2019 at 7:38 am

      You mean in addition to the rest of the sweetener? if you want your sweeter it should be fine but stevia can be a little bitter when mixed with chocolate.

      Reply
  7. kelly says

    March 15, 2019 at 6:49 am

    Could you use Monk fruit sweetner?

    Reply
    • Carolyn says

      March 15, 2019 at 7:37 am

      If you mean Lakanto, then no. It’s mostly erythritol.

      Reply
  8. Becki's Whole Life says

    March 15, 2019 at 10:09 am

    Oooh – I will have to try this! I have been wanting a chocolate syrup to pour over cheesecake!

    Reply
  9. Erica B says

    March 16, 2019 at 2:05 am

    5 stars
    Thank you, Carolyn! As soon as I saw the recipe, I knew I had to make it for my husband, the chocolate fanatic. We just tried it, and he declared it better than any chocolate syrup on the market. He wants to try it on ice cream next. I used allulose, and the syrup is thick, sticky, and pleasantly sweet on its own. We did add a couple drops of liquid monkfruit/stevia blend to our milk glasses.

    If anyone is wondering about alternative sweeteners, I think Carolyn’s comments and notes in the post are meant to convey that ONLY allulose or BochaSweet will work in this recipe. Sweeteners impact texture as well as flavor, and no other sweeteners—liquid, granulated, or powdered—will create the correct texture and consistency.

    Reply
    • Carolyn says

      March 16, 2019 at 9:11 am

      Thanks, Erica and yes, you nailed it. The only sweeteners are the ones I mentioned but people have a bit of hard time understanding that.

      Reply
      • Mirian says

        March 17, 2019 at 10:15 am

        Carolyn I really Love all your recipes Thank you for sharing them with all of us. You are a generous person. God bless you for that! …. where do you buy the Allulose or BochaSweet ?

        Reply
        • Carolyn says

          March 17, 2019 at 12:09 pm

          I just get mine online at Amazon.

          Reply
        • Annette Mahoney says

          March 17, 2019 at 6:07 pm

          5 stars
          I buy bocha sweet direct from them

          Reply
      • Carla says

        January 10, 2021 at 3:54 pm

        5 stars
        I don’t think that “people have a hard time understanding that”, but people have different dietary requirements. I love the taste of allulose, but for me it gives me strong diarrhea and I cannot have it, unfortunately.. Bocha sweet, which is a pentose (5-carbon ring sugar) is metabolized and can raise blood sugar by 20 points. Plus it can also cause GI distress. So, in my case, I stick with my own blend homemade sweetner made with erythritol, xilitol & monk fruit. Xylitol alone also raises insulin level (around 2/3 as sugar), so I always “dilute” it in erythritol.
        I use “my blend” in my homemade ice cream and in this recipe. It works great in both, but I do add a teaspoon of brandy to prevent crystallization.

        Reply
        • Carolyn says

          January 10, 2021 at 4:20 pm

          I do actually think that some people have a hard time understanding that. People would do well to read my primer on Keto Sweeteners to understand that “monk fruit” usually means a monk fruit blend with erythritol and so you need to understand the properties of erythritol.

          Additionally, BochaSweet never raises my blood sugar. Another tough to understand thing is that these sweeteners affect us all very individually so there’s no one-size-fits-all (with a few notable exceptions… maltitol isn’t good for anyone!).

          Reply
        • Susan says

          February 8, 2021 at 1:50 am

          5 stars
          Carla, thank you so much for doing the research on sugars. I really appreciate it.

          Reply
  10. Kate says

    March 16, 2019 at 12:53 pm

    I bet this would work great for a chocolate egg cream – syrup, hwc and seltzer. How about coming up with a recipe for vanilla syrup? Thanks.

    Reply
    • Melissa says

      October 18, 2020 at 9:30 am

      I am making this syrup for egg creams also. Perfect light dessert and counts as water for the win!

      Reply
  11. Sherri Cook says

    March 17, 2019 at 12:42 pm

    Awesome sauce! I made Salted Carmel,Chocloate Chunk Ice Cream yesterday, and this recipe was on my in box today. Of course I had to make it! Heavenly recipes-so good.

    Reply
    • Carolyn says

      March 18, 2019 at 7:42 am

      So glad you liked it!

      Reply
  12. Patty in CO says

    March 17, 2019 at 11:55 pm

    Carolyn…you did say we could use zylitol as a sweetener. Does it measure the same as Allulose?

    Reply
    • Carolyn says

      March 18, 2019 at 7:33 am

      It should!

      Reply
  13. Julie Blanner says

    March 18, 2019 at 12:38 pm

    5 stars
    Now I have an excuse to eat a chocolate sundae! Love how easy it is and that it’s Keto as well.

    Reply
  14. Stephanie says

    March 18, 2019 at 1:09 pm

    Such a delicious recipe and super easy to make. Thanks!

    Reply
  15. Becky Hardin says

    March 18, 2019 at 1:52 pm

    5 stars
    Oh yumminess!!! Love some chocolate syrup!!

    Reply
  16. Heather says

    March 18, 2019 at 2:31 pm

    5 stars
    Can’t wait to try this recipe! I love chocolate syrup!

    Reply
  17. Eden says

    March 18, 2019 at 4:01 pm

    5 stars
    So good! Thank you for this wonderful option of making it sugar free!

    Reply
  18. Erica B says

    March 21, 2019 at 3:07 pm

    I made more syrup last night and decided to try cutting the allulose with erythritol as mentioned in the post. I used approximately half allulose and half So Nourished erythritol/monk fruit blend. I also added a few drops of concentrated stevia/monk fruit at the end. It worked well! The flavor is just as pleasant as with 100% allulose, and there’s no crystalization after 12 hours in the refrigerator. The consistency is perfect; it’s a little thinner than my first batch, which I had cooked too long. The first one never really boiled, and I didn’t realize when it was done. The second one did bubble thickly when ready. I think I slightly prefer the darker flavor of the longer-cooked syrup, but both are great. This recipe is very forgiving! Thanks again, Carolyn.

    Reply
    • Carolyn says

      March 21, 2019 at 4:24 pm

      This is great info, Erica, thank you! I will do my own next time with half Swerve and half allulose because… $$$!

      Reply
      • Erica B says

        March 22, 2019 at 10:04 pm

        Glad to help. Forgot to mention that my erythritol was powdered. Over 24 hours, and still no crystallization!

        Reply
  19. L.S. says

    March 22, 2019 at 4:12 pm

    Sorry, I’m a bit confused. Can I use swerve as the sweetener?

    Thanks!

    Reply
    • Carolyn says

      March 22, 2019 at 6:09 pm

      No, you can’t. I thought I was pretty clear here. It will re-crystallize too much. The most you can use is half Swerve, and half Allulose or bocha Sweet.

      Reply
  20. Michelle says

    March 24, 2019 at 9:21 am

    5 stars
    My was a little thin. Is there a way to make it a bit thicker?

    Reply
    • Erica B says

      March 25, 2019 at 1:11 pm

      Hi Michelle, I’m obviously not Carolyn, but I’ve made the recipe twice. The longer you let it cook, the thicker it gets.

      Reply
  21. Allison G says

    March 25, 2019 at 8:19 pm

    5 stars
    Tus sauce is to die for! I used Alluose and worked out perfectly! I buy that Hershey sauce and that stuff is disgusting IMO. Now we have a new favorite chocolate sauce in the house. I made your chocolate slow cooker cake and drizzled it all over I am happy I made a double batch. One question I have is about storage. Can it stay out for a few days or does it need to be refrigerated?

    Reply
    • Carolyn says

      March 27, 2019 at 6:50 am

      Glad you liked it, Allison. Mine was okay on the counter for a few days.

      Reply
  22. Julie Buck says

    March 27, 2019 at 11:25 am

    Thank you, this sounds perfect to serve with my chocolate bread and banana pudding this weekend … excited to try this recipe 🤗

    Reply
  23. Jennifer says

    March 31, 2019 at 8:48 am

    5 stars
    Carolyn!!!!!!!! You are the Keto master. This is the absolute best sauce I’ve ever made. EVER. 100% worth buying allulose just for this sauce.
    I boiled mine for 5 mins exactly and it is pretty thick. But it stirs into almond milk like a dream!! It is the perfect dupe for original Hershey’s.
    Thank you for this recipe!!

    Reply
    • Carolyn says

      March 31, 2019 at 10:06 am

      So glad to hear it!

      Reply
  24. Kathy Charest says

    April 29, 2019 at 8:51 pm

    5 stars
    I made this tonight… oh man it’s SO good! I may have had a few too many “tastes” of it as it was cooling, but I truly couldn’t help myself. 😉 made it for sundaes with vanilla ice cream. I’m thankful for this recipe as I would much rather use water than HWC (as for the fudge sauce), just to save money. It was plenty thick enough for me. 🙂
    I wish I’d read the comments about using half swerve and half bocha sweet before I made it though… it was hard to measure out 3/4 cup of that stuff, lol (cha-ching! $$$)… next time. 😉

    Reply
  25. Shirley says

    May 5, 2019 at 12:17 pm

    This is super cool. I am going to try this out real soon, but I would like to understand the shelf life of the syrup.

    Reply
    • Carolyn says

      May 5, 2019 at 4:28 pm

      Because there is no dairy or any such thing, It’s fine at room temp for about 4 or 5 days. After that, refrigerate.

      Reply
  26. Liz says

    June 16, 2019 at 8:35 pm

    5 stars
    Absolutely fantastic. Used it as a side for a Keto vanilla pound cake. I used confectioners swerve only as the sweetener and it was thick and delicious. No crystallization or grittiness!

    Reply
  27. Cynthia Robinson says

    July 22, 2019 at 4:30 pm

    5 stars
    THIS is a KEEPER!!!
    SO AMAZED at how quickly it thickened. Once I added the salt & vanilla… BOOM… Taste buds were doing a HAPPY DANCE! 💃

    Reply
    • Carolyn says

      July 22, 2019 at 4:33 pm

      Glad to hear it!

      Reply
  28. Elizabeth says

    August 22, 2019 at 11:20 pm

    5 stars
    I made this chocolate syrup tonight-fantastic! Delicious and so, so easy!! Thank you so much for the recipe!!

    Reply
    • Carolyn says

      August 23, 2019 at 5:30 pm

      So glad you liked it!

      Reply
  29. Lauren says

    September 11, 2019 at 12:45 pm

    I was wondering if you can use coconut palm sugar as a substitute? I dont have access to the sugars you mention (unless i want to buy bulk on amazon, or pay $6 shipping) and I figure a sugar with nutrients and a low glycemic index is better than using sugar.

    Reply
    • Carolyn says

      September 12, 2019 at 7:01 am

      I have no idea but you should have some fun experimenting!

      Reply
  30. Misty says

    October 26, 2019 at 11:18 am

    5 stars
    Totally worth the 15 minutes! So easy to make and so much better in quality and taste than Hershey’s sugar free chocolate syrup. Perfect for the cold brew keto coffee smoothies I make. Can’t wait to try it on a keto cheesecake. Yum!

    Reply
    • Carolyn says

      October 26, 2019 at 12:59 pm

      Yay!

      Reply
  31. Tam says

    January 16, 2020 at 12:41 pm

    Thank you, can’t wait to try this. Does this need refrigerated after it cools down? Or can it stay in pantry?

    Reply
    • Carolyn says

      January 16, 2020 at 4:55 pm

      I left mine on the counter for several days. I’d refrigerate if you think it will be around longer than about 5.

      Reply
  32. Kathleen Sutherland says

    January 28, 2020 at 7:24 pm

    4 stars
    This turned out awfully thick, especially now that it’s refrigerated. I used a highly Dutched cocoa powder (Hershey’s Special Dark Cocoa); perhaps that made it too thick? But I was able to thin it down with some water, even after completion. Again, perhaps from the extra dark cocoa powder I used, it’s really not sweet enough for my taste. But thank you anyway for the recipe. With a little tinkering, I’ll be able to get it right.

    Reply
    • Carolyn says

      January 28, 2020 at 8:44 pm

      No, it should not be awfully thick. I don’t refrigerate mine (because it only lasts about 4 days) and it is always pourable. I suspect your choice of cocoa powder is part of the issue. I use Dutch process too but Hershey’s dark is quite dark and yes, that’s probably the issue here.

      Reply
      • Kathleen Sutherland says

        March 6, 2020 at 11:11 am

        5 stars
        Hi Carolyn,

        Yes, I believe it was the super-Dutched cocao that made it too thick. I’ve made the recipe a few more times, using half Dutched and half natural cocoa (and allulose for the sweetener). Turns out great!

        I do keep it refrigerated, since it takes me about a week to use even just half the recipe, but it remains pourable.

        Reply
  33. Michelle Konarski says

    February 2, 2020 at 5:48 pm

    5 stars
    O
    M
    G
    I could eat this by the spoonful. It. Is. D E L I C I O U S!!!

    Reply
  34. Gil says

    March 10, 2020 at 8:36 am

    I’m looking forward to trying the recipe tonight! Would you share one more time the modification if using Xylitol?

    Reply
    • Carolyn says

      March 10, 2020 at 9:54 pm

      It should be the same without modification.

      Reply
  35. Kim Condas says

    March 28, 2020 at 6:07 pm

    My sauce burned on the bottom while it boiled. Suggestions?

    Reply
    • Carolyn says

      March 28, 2020 at 6:47 pm

      Sounds to me like you need a better pan. A good heavy duty pan would not cause this to burn. You could also turn down the heat to the point where it’s still bubbling actively but not totally boiling, and cook it longer.

      Reply
    • Andie says

      October 11, 2020 at 2:30 pm

      5 stars
      I know she says not to stir it, however mine was starting to scorch a little bit and I whisked it every few minutes when I noticed it. I didn’t hurt the syrup at all.

      Reply
      • Carolyn says

        October 11, 2020 at 5:40 pm

        Good to know, thanks!

        Reply
  36. Frank Hochman says

    April 17, 2020 at 7:22 pm

    Can I use splenda to make this sugar free chocolate syrup?

    Reply
    • Carolyn says

      April 17, 2020 at 9:58 pm

      Very very doubtful. It won’t thicken and become syrupy.

      Reply
  37. Carolyn says

    April 19, 2020 at 8:25 pm

    I have Splenda brown sugar mix – it’s sucralose and brown sugar and I think a little of the E one……Wondering if you know if that will work? I’m still learning on this low calorie baking thing and I’ve wasted way too many ingredients…LOL

    Reply
    • Carolyn says

      April 19, 2020 at 10:27 pm

      I have no idea, I don’t use any such thing. The sugar might help but the sucralose alone is a bad option for a syrup like this.

      Reply
  38. Margaret M says

    June 16, 2020 at 4:28 pm

    I tried this new sugar sub called PureCane in baking and WOW it is so good. So sweet. No aftertaste. Have you tried it?
    Tastes so much like sugar. It is Erythritol processed from the Sugar Cane plant.

    Reply
    • Carolyn says

      June 16, 2020 at 5:51 pm

      I honestly have no need of it, since I prefer Swerve and it gives me no aftertaste. But you won’t be able to use it in this recipe because if it’s erythritol, it will re-crystallize.

      Reply
  39. Kathy says

    June 17, 2020 at 12:29 pm

    My husband and I were SOOO disappointed when Starbucks discontinued their skinny mocha sauce last week … we’ve had a regular routine for years on Saturdays to get a keto mocha and do a crossword puzzle. I immediately started an online search for a keto friendly chocolate sauce. The 5 stars and great reviews on this one caught my eye so I made my first batch two days ago … after 4 mocha’s between my husband and I and two bowls of keto ice cream topped with this, we were out and wanting MORE! Today I made a double batch and ended up with smears all over my face, hands, arms etc from trying to get EVERY drop out of the pan. I even poured our coffee into the pan to not waste all the chocolate that was left on the edges after cooking! It’s crazy how good this is! Obviously my search for the perfect chocolate sauce is over because THIS IS IT! It you’ve made this and it’s not palpable, then you’re using the wrong ingredients … pay attention to the recipe details on what works and what doesn’t – especially with the cocoa!!! My husband and I are now excited about this change and starting a new routine!!

    Reply
    • Susan says

      February 8, 2021 at 2:09 am

      5 stars
      Your description of your experience with making this syrup made me smile.
      Thank you. 🙂

      Reply
  40. Lisa Lendermon says

    July 9, 2020 at 9:11 am

    I do not have powdered allulose but I do have liquid. Do you think that would work? I have been dying for a keto friendly chocloate syrup!

    Reply
    • Carolyn says

      July 9, 2020 at 4:46 pm

      I’ve never worked with the liquid one but I imagine it would work.

      Reply
    • Melanie says

      August 2, 2020 at 11:36 am

      I was going to ask this as well. Lisa, if you tried it could you report back how it worked?

      Reply
      • Andie says

        October 11, 2020 at 2:19 pm

        5 stars
        I used allulose syrup. I used the whole 11.5oz bottle (about a cup) though… I doubled the vanilla (I used alcohol free though) and the salt (I use Himalayan pink salt). It really thickens up – even more when it cools. I like my sweet, so I also added 1tsp Now brand Better Stevia. So good! If you rank spaced chocolate you can add cinnamon, tumeric and coconut oil; it’s what I did. Yum!

        Reply
  41. Angela says

    September 11, 2020 at 2:04 pm

    Made this but the problem that I had was the medium heat was too hot and it burned the syrup in that 4 minutes that it took to thicken. A waste. Next time I will turn it down once it starts to boil.

    Reply
    • Carolyn says

      September 12, 2020 at 7:58 am

      Sorry to hear it, but I think your pan is too thin and/or stove is too strong. Either way, do what works with your equipment.

      Reply
  42. Lynn says

    September 14, 2020 at 11:46 am

    5 stars
    Pouring over ice cream…that’s a gimme.
    Pouring over cheesecake…of course.
    Pouring into almond milk…a no-brainer.
    A chocolate martini…pure heaven.

    Reply
    • Andie says

      October 11, 2020 at 2:38 pm

      5 stars
      My inner child vwants to try it on keto pancakes…

      Reply
  43. Donna R Held says

    October 13, 2020 at 8:06 pm

    Wow most amazing tastes and so very easy. I used allulose

    Reply
  44. Frank says

    October 20, 2020 at 3:55 pm

    Can I use Splenda?

    Reply
    • Carolyn says

      October 20, 2020 at 5:56 pm

      Sorry, won’t work.

      Reply
  45. Linda A. says

    November 29, 2020 at 1:45 pm

    Why is the vanilla added after cooking and not with the rest of the ingredients?

    Reply
    • Carolyn says

      November 29, 2020 at 6:50 pm

      Because it can lose flavor when heated in with the rest.

      Reply
  46. Steve says

    December 9, 2020 at 6:37 pm

    5 stars
    I’ve made this twice now and it’s really good. This time I added 1/4 tsp cayenne powder which gave it a nice bit of heat without really changing the taste.

    Reply
  47. William says

    December 13, 2020 at 7:58 pm

    4 stars
    This is super easy to burn if you are not careful. I did the first time around. It resulted in burnt tasting syrup. I highly suggest bringing to a slow boil with lowest heat possible, then let the boil do its magic without stirring. Otherwise, it might burn and leave a bad taste in your mouth. Second time was a charm and turned out great!

    Reply
    • Carolyn says

      December 14, 2020 at 10:35 am

      Hi William… I think if it’s burning, it’s either a stove or a pan issue. Some electric stoves are not very exact (I have gas) so it’s hard to get the right temp. Also, if your pan isn’t heavy duty, it’s going to allow it to burn.

      Reply
    • Suzanne says

      January 19, 2021 at 11:20 pm

      William I just saw your comment about burning the syrup. I tried making the recipe yesterday and burned it. I wasn’t sure if I should have included the bringing to the boil in the 4-5 minutes cooking time. After reading your comment and the reply to your comment I will try a sturdier saucepan and lower heat (my stove is gas).

      Reply
  48. Suzanne Edmonds says

    January 19, 2021 at 11:15 pm

    Are you supposed to cook it for 4-5 minutes after the syrup boils or does the 4-5 minutes include bringing the syrup to boil? I tried the recipe yesterday but obviously made an error as I burned my syrup.

    Reply
    • Carolyn says

      January 20, 2021 at 10:34 pm

      Depends on your stove and pot… keep an eye on it!

      Reply
  49. grant says

    January 31, 2021 at 8:55 pm

    5 stars
    This turned out great, I added some instant espresso powder, freshly grated cinnaom and some cayenne to amp up the flavor a bit and give it more of a mexican chocolate profile.

    Excited to have this to cure my sweet tooth i get every once in a while for chocolate milk or to put ontop of rebel/keto pint ice cream

    Reply
  50. Susan says

    February 8, 2021 at 2:13 am

    5 stars
    Thank you so much for all the research and experimenting you did.
    You have saved us all countless hours of experimentation and a lot of money.
    Thank you.

    Reply
  51. Jo says

    February 24, 2021 at 4:17 pm

    5 stars
    Wow so good, but as with every recipe I changed.
    I used milk instead of water, used 3 tsps vanilla and added 2 tbsp of butter.

    Reply

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