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.
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.