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    Home » Dairy Free » Sugar Free Chocolate Syrup – Keto Recipe

    Published: Mar 14, 2019 · Modified: Apr 12, 2020 by Carolyn

    Sugar Free Chocolate Syrup – Keto Recipe

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    5.3K shares
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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

    Close up of keto ice cream with sugar free chocolate syrup

    Sugar Free Chocolate Syrup

    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.
    4.95 from 39 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: homemade chocolate syrup, sugar free chocolate syrup
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 12 servings
    Calories: 15kcal

    Ingredients

    • 1 cup water
    • ¾ cup allulose (see recipes notes for substitutions)
    • ⅔ cup good quality cocoa powder (I like Rodelle)
    • ⅛ teaspoon salt
    • 1 teaspoon vanilla extract
    US Customary - Metric

    Instructions

    • In a large saucepan over medium heat, whisk together water, sweetener, cocoa powder, and salt. Continue to whisk until well combined.
    • 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.
    • Remove from heat and add vanilla. Whisk to combine. Let cool half an hour before transferring to a jar or bottle. 
    • 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. 

    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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    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. Kathy says

      April 09, 2022 at 9:38 am

      Carolyn how do you store this chocolate syrup and how long will it last? Thanks!

      Reply
      • Carolyn says

        April 09, 2022 at 10:14 am

        On the counter is fine for a week, as it has nothing in it that goes bad.

        Reply
    2. Rose Rolo says

      February 11, 2022 at 2:42 pm

      5 stars
      This sauce is AMAZING! I just made it for the third time. Even though I have a great very heavy sauce pan, my stove is old, electric and unpredictable. The first time I made it I needed a chocolate fix in the worst way and didn’t want to burn it so I stirred it with a small whisk almost the whole time it boiled and it turned out fantastic. I know with real sugar stirring can cause crystallizing but I figured I would give it a shot with Allulose since it doesn’t really do that. I’ve done that both times since and it’s perfect every time. I’m bringing it to my sister tonight as a gift – it’s THAT GOOD!

      Reply
    3. Leslee says

      August 27, 2021 at 3:14 pm

      5 stars
      I loved it. I did use half & half instead of water. I watched very closely and didn’t have a burning problem. I’ve made this twice now. Really good, very strong chocolate flavor.

      Reply
    4. Brandy S. says

      August 04, 2021 at 11:51 am

      5 stars
      This Sugar-free chocolate syrup recipe is DELICIOUS!! So glad I came across it. It’s very rich and decadent, I cannot believe it! I used Trader Joe’s cocoa powder which is a good one, rich and chocolately.. I wish they included the calories and fat because it probably adds up. I guess I can figure that out myself.

      Reply
      • Carolyn says

        August 04, 2021 at 12:25 pm

        The recipe includes calories in the nutritional card, at the top. There’s negligible fat so it’s not included.

        Reply
    5. Carol Williams says

      July 24, 2021 at 4:57 pm

      When letting it cook, without stirring, it stuck to the pan a bit. Was my heat too high? Once it came to a boil I turned it down to medium. Thanks

      Reply
      • Carolyn says

        July 24, 2021 at 6:08 pm

        Your pan may not be heavy duty enough, and may have conducted too much heat.

        Reply
    6. Marzi says

      July 18, 2021 at 9:26 am

      Hi
      Thanks for the recipe.
      Do you think it works if I boil cocoa poweder and date syrup?

      Reply
      • Carolyn says

        July 18, 2021 at 10:36 am

        No idea, sorry. I don’t use date syrup.

        Reply
    7. Jim says

      May 08, 2021 at 2:53 pm

      5 stars
      Very easy to make, and seeing the smile on my son’s face was well worth the effort!

      Reply
    8. 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
    9. Susan says

      February 08, 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
    10. 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
    11. 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
    12. 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
    13. Steve says

      December 09, 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
    14. 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
    15. 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
        • Lynne says

          July 28, 2021 at 8:33 pm

          I use Stevia for all keto recipes, coffee, etc.

          Reply
          • Carolyn says

            July 28, 2021 at 8:41 pm

            Well it won’t work in this recipe.

            Reply
    16. Donna R Held says

      October 13, 2020 at 8:06 pm

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

      Reply
    17. 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
    18. 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
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