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Home / Recipes / Keto Sauces

Sugar Free Chocolate Syrup Recipe (Keto, Low-Carb)

By Lisa MarcAurele · Jan 20, 2023 · 66 Comments

4.3K shares
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keto low carb chocolate syrup sauce
sugar free chocolate syrup pinterest image
low-carb keto chocolate syrup sauce

Need a low-carb sugar free chocolate syrup recipe to use for making keto chocolate milk and ice cream sundaes? There's no need to buy one. It’s super easy to make your own!

Article Index
  • Recipe Ingredients
  • Recipe Quick Tips
  • Recipe Instructions
  • Serving Suggestions
  • Common Recipe FAQs
  • Related recipes
  • Recipe

Lately, I’ve been craving a lot of chocolate. In particular, a chocolaty alternative to almond milk. Then it dawned on me that I just need to make a sugar-free chocolate sauce to add to a cold glass of milk.

When I first went low-carb, I used to buy sugar free chocolate syrup. The brand I used was Walden Farms zero carb chocolate syrup. These days, there are better sugarless options like Lakanto sugar-free chocolate syrup. and Hershey's sugar free syrup.

Eventually, I stopped buying commercially prepared products that contain artificial sweeteners. Unfortunately, Walden Farms uses sucralose as the added sweetener in their syrup which isn't natural like monk fruit extract.

Hershey's sugar free syrup also adds sucralose as well as artificial flavor and some other questionable ingredients like sodium acid sulfate, potassium sorbate, acesulfame potassium, zinc sulfate, and sodium benzoate. That's why I came up with this sugar-free recipe!

Recipe Ingredients

You only need a few ingredients to get the iconic flavor of Hershey without those artificial ingredients. Here's what you need to make your own homemade chocolate syrup.

Cocoa powder

Regular unsweetened cocoa powder is what I use to provide a natural flavor. If you need a more rich and genuine chocolate flavor, you can melt in a little low-carb dark chocolate or stevia sweetened chocolate.

If you don't want to follow my dark chocolate recipe, you can always buy it from Good Chocolate instead.

Sweetener

Although you only need one keto-friendly sweetener, I often use concentrated vanilla stevia liquid and mix it with a powdered erythritol or allulose sweetener. What you use to sweeten the syrup is really up to your own personal taste and preference. If you don't use a vanilla liquid sweetener, you should add in a half teaspoon or so of vanilla extract.

Salt

Just a pinch of salt goes a long way in enhancing the chocolate flavor so don't leave it out!

Note: The full list of ingredients and all the exact amounts used to make this homemade sugar free syrup are available in the printable recipe card at the bottom.

Recipe Quick Tips

  • Add a thickener. You can thicken up the syrup by adding in a little xanthan gum or guar gum. However, cooking the mixture with some melted chocolate will thicken it without having to add any low-carb thickener.
  • Check the carb count on the cocoa. Some unsweetened cocoa powders have less carbs than others. Be sure to check the labels before buying to make sure you choose one with the lowest carb count.
  • Use a whisk. I find that a whisk helps blend the cocoa powder into the liquid best. I also like to use a mix of sweeteners.

Recipe Instructions

You should be able to whip this chocolate syrup up within 10 or 15 minutes. Once you gather all your ingredients it’s just dumping it into a saucepan, whisking it up, and cooking it up a bit.

1. Combine the ingredients

Whisk together all of the ingredients in a small pot until they are well combined.

cocoa and sweeteners in pot

2. Cook it

Bring the mixture to a boil over medium heat. Then reduce the heat and simmer on low for about five to ten minutes.

Once the mixture has thickened, remove it from the heat and stir in the vanilla liquid sweetener or a little vanilla extract.

bubbling sugar free chocolate sauce

Serving Suggestions

The delicious taste of chocolate syrup can be used in so many ways! Add a chocolate drizzle to your midday coffee for a little sweetness and classic mocha flavor.

It blends well with unsweetened almond milk or coconut milk for a keto chocolate milk or hot cocoa. It's also a great way to add a little chocolate flavor to all your favorite drinks.

Use it as a tasty topping for low carb ice cream to make a chocolate sundae. I had some low-carb strawberry ice cream in the freezer that I made several weeks ago and it went perfect over that too.

It's great for adding extra goodness to keto treats. Just pour a chocolate drizzle of the syrup over the top of your favorite desserts.

I also use this sugar free chocolate sauce in my no bake banana split cake cheesecake.

pouring low-carb chocolate syrup sauce over ice cream

Common Recipe FAQs

Before getting to the full recipe and instructions, I wanted to answer a few of the questions I often get asked about the recipe.

Is Hershey's sugar free chocolate syrup keto?

Not all sugarless syrups are keto-friendly. Stay away from ones with sugar alcohols and hard to pronounce ingredients. Since Hershey's syrup uses preservatives and artificial ingredients, it's not the best choice for a keto diet.

How many carbs in sugar free chocolate syrup?

My homemade syrup has just one gram of net carb for a one tablespoon serving. It's almost impossible to to find a true chocolate syrup without carbs because cocoa and chocolate are not carb-free.

What is the best sugar free chocolate syrup to buy?

If you don't want to make your own syrup, my top choice is Lakanto chocolate syrup because it has zero net carbs and is made with quality ingredients like erythritol and monk fruit extract.

Is stevia keto friendly?

Yes! Pure stevia has zero carbs and no calories! You can read more about it in my post about this common question: Is stevia keto friendly?

Related recipes

If you liked this recipe, you should try these other sugar-free syrups as well! They are all delicious and perfectly sweet, all without the carbs.

  • Keto Maple Syrup has that classic maple flavor making this a perfect substitute for your pancake breakfast!
  • Sugar-Free Cinnamon Dolce Syrup is a flavorful addition to seasonal drinks, coffee, or drizzling over pancakes and waffles.
  • Low Carb Blueberry Syrup is a bright and fruity syrup. It would be delicious on top of pancakes or waffles!
  • Sugar-Free Caramel Sauce Recipe is sweet and rich, all without the carbs and added sugar.
  • Easy Sugar-Free Hot Fudge Sauce has the classic chocolate flavor and is a rich and sweet low-carb topping for ice cream.
keto chocolate syrup over ice cream

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Recipe

keto chocolate syrup sauce recipe

Sugar Free Chocolate Syrup Recipe

4.73 from 22 votes
Need a low carb sugar free chocolate syrup to make chocolate milk and use as an ice cream topping? It's super easy to make your own with this easy recipe.
Prep Time:1 minute min
Cook Time:10 minutes mins
Total Time:11 minutes mins
Course: Condiment
Cuisine: American
Print Pin Review Recipe Save Recipe View Collections
Servings: 9
Calories: 11

Video

Ingredients

  • 1 cup water
  • ½ cup cocoa powder
  • ⅓ cup allulose or powdered erthritol
  • ⅛ teaspoon sea salt
  • 1 teaspoon vanilla stevia drops see note
US Customary - Metric

Instructions

  • Combine water, cocoa powder, sweetener, and salt in medium pot.
    cocoa and sweeteners in pot
  • Bring mixture to a boil, then reduce heat.
    bubbling sugar free chocolate sauce
  • Simmer on low for 5-10 minutes. Mixture should thicken up a bit. Remove from heat and stir in vanilla stevia.
    sauce consistency when done

Notes

The stevia can be replaced with another sweetener with about half teaspoon of vanilla extract.
You can thicken up the syrup by adding in a little xanthan gum or guar gum. However, cooking the mixture with some melted chocolate will thicken it without having to add any low-carb thickener.
Some unsweetened cocoa powders have less carbs than others. Be sure to check the labels before buying to make sure you choose one with the lowest carb count.
A whisk helps blend the cocoa powder into the liquid best. 
Great as a chocolate sauce to top ice cream or syrup for keto chocolate milk.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Serving: 1tablespoon | Calories: 11 | Carbohydrates: 2.6g | Protein: 0.9g | Fat: 0.6g | Sodium: 29mg | Potassium: 120mg | Fiber: 1.4g | Calcium: 10mg | Iron: 0.7mg

Additional Info

Net Carbs: 1.2 g | % Carbs: 34.8 % | % Protein: 26.1 % | % Fat: 39.1 % | SmartPoints: 0
Values
Array
(
    [serving_size] => 1
    [calories] => 11
    [carbohydrates] => 2.6
    [protein] => 0.9
    [fat] => 0.6
    [sodium] => 29
    [potassium] => 120
    [fiber] => 1.4
    [calcium] => 10
    [iron] => 0.7
    [serving_unit] => tbsp
)

Notes on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Copyright

© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

First published on October 13, 2015. Updated on December 26, 2021, with new photos and additional recipe information.

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Reader Interactions

Comments

  1. Malorie Edie

    May 04, 2025 at 5:18 pm

    Can I use lakanto sugar free powdered monkfruit sweetener with erythritol?

    Reply
  2. Cat

    November 13, 2023 at 12:02 pm

    5 stars
    Love this chocolate sauce! After making it per the recipe a million times, I had the idea to add a square of 100% baking chocolate to thicken it up just a bit, and to make it more of a dark chocolate. I use it on keto ice cream, to make mocha lattes, mix it into yogurt, pour it on keto cheesecake, on keto pancakes with a dollop of peanut butter, mix it into keto noatmeal...basically I use it on a daily basis. 😊 Since it contains no butter or cream, it holds up in the fridge for 2+ weeks, the first serving just as good as the last. I usually wash out the last dregs with a bit of hot coffee, wash the bottle and cap, and make a fresh batch immediately. If you use Primal Kitchen salad dressings, they are the perfect size for a full recipe of this sauce. Just wash them really well (and remove the liner from the caps so there's no smell/taste transfer from the salad dressing) once they're empty.

    Reply
  3. Judy

    February 03, 2023 at 6:08 pm

    I'm anxious to try this. I bought the Hershey sugar free and it was awful.

    Reply
  4. Raylene

    October 04, 2022 at 7:30 pm

    Hi Lisa, I only have xylitol in my pantry (plus liquid vanilla stevia and vanilla extract). Can I substitute xylitol for the allulose please?

    Reply
  5. Lisa

    August 22, 2022 at 9:52 pm

    5 stars
    I’ve made a lot of different sugar free chocolate syrups and this is the best recipe I have found! It’s really good!

    Reply
  6. Sloane

    April 23, 2022 at 7:32 pm

    5 stars
    Seriously, this is one of the better recipes for choco syrup. It worked amazingly.

    Reply
    • Karen Nennstiel

      November 23, 2024 at 4:34 pm

      Wouldn't you need to add more sweetener if you added unsweetened chocolate?

      Reply
  7. Cristien Camp

    August 01, 2021 at 5:02 pm

    5 stars
    Fantastic! Sugar free chocolate syrup is so hard to find in the store. This recipe is delicious and spot on! Thank you!

    Reply
  8. Mike

    May 17, 2021 at 3:49 pm

    I went straight to the recipe and used your PRINT icon to print the recipe. At the bottom of that page it says not to copy anything there without permission. I must have missed something somewhere. MK

    Reply
    • Lisa MarcAurele

      May 17, 2021 at 4:19 pm

      When it says not to copy, it means not to copy and paste then publish again online or in a publication without permission. Printing the recipe for personal use is allowed without permission.

      Reply
  9. David P

    November 04, 2020 at 10:56 am

    5 stars
    This is really yummy chocolate syrup. It has no coconut oil fat as some others do. I added just a little more erthritol sweetener for my taste. Glad I found this one.

    Reply
  10. Tawn

    December 14, 2019 at 8:52 am

    Can you add heavy whipping cream to this to make it more like a milk chocolate sauce?

    Reply
    • Lisa MarcAurele

      December 14, 2019 at 12:13 pm

      You could try adding in a little bit.

      Reply
  11. Candace

    June 09, 2019 at 2:59 pm

    4 stars
    I made the recipe following instructions exactly the first time and the taste was so bitter I threw out the whole batch.. I knew it was the addition of the vanilla stevia drops.. in my experience stevia leaves a bad aftertaste when used with chocolate. I made another batch leaving out the stevia, upping the erythritol to 1 cup, and using 1/4 t vanilla extract.. it came out to exactly what I was looking for! I use this in my iced coffee and it's what I've been missing on keto. Thank you.

    Reply
    • Cristina

      February 08, 2020 at 6:10 pm

      Did the erythritol crystallize after some time? I was looking at other recipes and they said erythritol crystallizes but I'm hoping it will still work because I only have erythritol and vanilla extract on hand. If it did, what did you do to fix it?

      Reply
      • Lisa MarcAurele

        February 08, 2020 at 8:39 pm

        The erythritol tends to crystalize in this recipe. I find using non-erythritol sweeteners give the best results. Otherwise, you have to really limit how much erythritol you use.

      • Cindy

        February 10, 2020 at 3:28 pm

        Hi. I just looked at another site for chocolate syrup that called for allulose sweetener; it supposedly does not crystalize after heating. I hope that helps.

      • Janae Bissinger

        September 03, 2021 at 8:18 pm

        Would powdering the erythritol (blender or food processor) or using powdered erythritol solve the crystallizing problem?

      • Lisa MarcAurele

        September 04, 2021 at 10:42 am

        It helps a little but from my own experience, I've still had the crystallization happen. It has to do with the amount used more than whether it's powdered or not.

  12. Brenda Gutierrez

    March 22, 2019 at 4:30 pm

    Good afternoon, do you recommend refrigerating the prepared syrup or room temp storage?

    Reply
    • Lisa MarcAurele

      March 23, 2019 at 7:02 am

      It should be kept in the refrigerator.

      Reply
      • Lexi

        February 17, 2023 at 3:03 pm

        YUM!!!!! Just made this for my low carb Iced Hazelnut Mochas and I am absolutely obsessed with the turn out! I am going to store in the fridge and hope that my sweetener doesn’t crystallize. I used powdered erythritol.

  13. Margaret Freeman

    March 17, 2019 at 8:09 pm

    5 stars
    Gorgeous, silky thick and rich. Thanks so much for this sauce! It will be very nice in hot cocoa and drizzled over ice cream. Love all your recipes.

    Reply
  14. Edgar Jones

    February 18, 2019 at 3:29 pm

    Wish I knew how to copy this syrup recipe because I’m out where I can’t and afraid I won’t be able to find it later. This sounds GREAT! Thanks!

    Reply
    • Lisa MarcAurele

      February 18, 2019 at 7:17 pm

      You could try a screenshot and save the image.

      Reply
  15. Kevin DeLorenze

    December 14, 2018 at 6:44 am

    5 stars
    Lisa, thank you so much. This chocolate sauce is delicious, I made a double batch, lol... it's so flavorful with no added preservatives. I was just using bakers chocolate in my coffee, now I have this yummiest sauce...

    Reply
    • Lisa MarcAurele

      December 14, 2018 at 7:05 am

      It's certainly a step up for your coffee! I like to drizzle it over whipped cream to top off coffee.

      Reply
  16. Jenny

    October 07, 2018 at 11:44 pm

    5 stars
    Hi and thanks for the recipe! How long would this keep in the fridge?

    Reply
    • Lisa

      October 08, 2018 at 4:39 am

      I've had it last for a couple weeks. Since there's no sugar or preservative, it's best to use quickly or freeze.

      Reply
  17. Patty

    September 16, 2018 at 2:12 pm

    Question please...

    I want to try making this and I only use natural sweeteners now too. My biggest issue with erythritol is I can't get used to that cooling minty flavor it gives everything. Some things it isn't as noticeable in, but others it ruins for me. Can I use stevia glycerite or powdered stevia or maybe some chocolate sweet drops to intensify the chocolate flavor in its place?

    Reply
    • Lisa

      September 18, 2018 at 7:31 am

      You should be able to do that in this recipe.

      Reply
  18. Cheryl

    September 03, 2018 at 11:05 pm

    Would this be good for coffee?

    Reply
    • Lisa

      September 04, 2018 at 5:55 am

      I've never put chocolate syrup in my coffee, but this would certainly work if you like that.

      Reply
  19. Wendy Heeg

    February 22, 2018 at 7:58 pm

    Can I use regular vanilla instead of the steviadrops ??

    Reply
    • Lisa

      February 23, 2018 at 4:48 am

      If you use unflavored sweetener, you should add in vanilla extract.

      Reply
  20. mary sue spilios

    February 22, 2018 at 4:41 pm

    I AM DIABETIC, TYPE 2 and have been taken off soda, I now am using club soda and adding flavor packs to it but could not find anything in chocolate that was sugar free. I'm going to try yours and see if it works. I love chocolate and giving the sweet candy bars and its taste is difficult. I hope it works.

    Reply
    • Patty

      September 16, 2018 at 1:51 pm

      If you're looking for chocolate flavoring for candy here's a really yummy sugar free chocolate sweetener you should try sometime.

      SWEETLEAF STEVIA STEVIA LIQ CHOC https://www.amazon.com/dp/B00H4HKNA4/ref=cm_sw_r_cp_apa_oFPNBbFJZKDY8

      Reply
  21. Preben

    January 22, 2018 at 8:17 am

    I'd take you more seriously if you kept your opinions on artificial ingredients out of it. A quick search for sucralose shows that it's been flagged as completely safe: http://www.efsa.europa.eu/en/efsajournal/pub/2076 (2011, 6 years ago!).

    "Research into sweeteners shows they are perfectly safe to eat or drink on a daily basis as part of a healthy diet."

    Reply
    • Lisa

      January 23, 2018 at 5:47 am

      Sucralose has been proven safe in many studies. I know people who have been using it for over 15 years. I just try to stick to natural based ingredients.

      Reply
    • Ravi

      August 22, 2018 at 10:35 pm

      You can take people seriously despite them having differing opinions and despite them showing their opinions. Sucralose is bad and the world is waking up to it. If you think it’s fine, use it as you want.

      Reply
    • Sharon

      August 22, 2018 at 10:48 pm

      5 stars
      Preben, good grief, the rudeness in you! "I'd take you more seriously if you kept your opinions...out of it". Lisa is too polite and too much of a lady to say what needs to be said to you, so I will. This is Lisa's page and she's sharing HER recipes here, without charge. She can say what she wants to say, no matter what her opinions are. Artificial sweeteners, regardless of what the giant chemical industry's paid "studies" say, are garbage for the body. You can put fake things into your body and hope they will somehow be properly metabolized if you want to, but you can't come to someone's website and tell them to keep their opinions to themselves. YOU keep yours to YOURSELF. Get your own website. And learn some manners.

      BTW, I give Lisa's delicious chocolate sauce 5 stars. I powdered my own erythritol and it worked out great.

      Reply
  22. Ann

    January 21, 2018 at 4:37 am

    5 stars
    Does the sweetener crystallize in the chocolate syrup once chilled in the refrigerator?

    Reply
    • Lisa

      January 21, 2018 at 5:29 am

      It may if you use erythritol. You could use all liquid sweetener or reduce the erythritol amount and replace with more liquid sweetener.

      Reply
  23. Lauren

    January 04, 2018 at 10:54 pm

    HI, can I use plain vanilla extract and Splenda? I've read a lot of recipes tonight and yours sounds best! Others use coconut oil and I avoid it due to high saturated fat content.

    Reply
    • Lisa

      January 05, 2018 at 7:34 am

      Yes. Splenda and extract works too. You'll just need to adjust the amount to taste.

      Reply
  24. Kim

    October 08, 2017 at 2:17 am

    4 stars
    How much is one serving (serving size)?

    Reply
    • Lisa

      October 08, 2017 at 5:45 am

      It's about 1 tablespoon.

      Reply
  25. Patty Rosen

    September 05, 2017 at 2:23 pm

    How many ounces/tablespoons is a serving, please.

    Reply
    • Lisa

      September 06, 2017 at 9:05 am

      It's about a tablespoon.

      Reply
  26. Melissa

    August 20, 2017 at 12:25 am

    5 stars
    Just made this chocalate syrup and it is awesome!!! Been on the keto diet for 3 weeks now and have been craving chocolate. This syrup is a diet saver. Lol

    Reply
    • Lisa

      August 20, 2017 at 4:40 am

      Glad it was able to help you stay on track and satisfy the craving!

      Reply
  27. April

    June 16, 2017 at 1:45 pm

    Can I just use regular vanilla 1/2 tea and 1/2 tea of liquid stevia or monk fruit?

    Reply
    • Lisa

      June 16, 2017 at 5:51 pm

      You'd still need 1 teaspoon of stevia drops or 2 teaspoons monk fruit along with the vanilla extract. I'd use 1/2 to 1 teaspoon vanilla with 1/2 teaspoon stevia drops and 1 teaspoon monk fruit.

      Reply
  28. Paula

    October 26, 2016 at 7:46 pm

    5 stars
    I suspect this might be good right off the spoon. Not that I would know. =)

    Reply
    • Lisa

      October 26, 2016 at 8:56 pm

      It is and I have been known to do just that!

      Reply
  29. Mary Kelly

    October 20, 2016 at 5:35 pm

    4 stars
    Hi Lisa, Does the low carb chocolate sauce have to be refrigerated? Thanks Mary

    Reply
    • Lisa

      October 21, 2016 at 5:47 am

      I do keep it in the refrigerator.

      Reply
  30. Christopher LaFave

    May 23, 2016 at 11:09 pm

    Hey Lisa. I'm going to try this out pretty soon. I'm totally cool with adding the salt, especially when I'm doing keto, but it's just piqued my curiosity. Is it added just for taste, or is there more to it?

    Reply
    • Lisa

      May 24, 2016 at 8:18 am

      The salt is a flavor enhancer, but it also acts as a natural preservative.

      Reply
  31. Ron

    May 22, 2016 at 12:45 pm

    Hi again Lisa!

    I've been looking and using recipes from your wonderful site dated from about six years ago (and poss. earlier), coming up to the present.

    I like the Food Facts box in your newer postings. However, one very vital bit of information is missing for me as a diabetic: the sugar count.

    Why? The net carbs (as I see them calculated here and on most all other websites) is not correct for diabetics according to my doctors, since it is the simple deduction of all the fiber from the total carb count with no regard to the factoring of the sugars into the mix (which is what the body does). If the sugars continue to not be counted, the spikes for diabetics can become seemingly erratic instead of relatively predictable.

    So, if in the future you include the sugar values for us diabetics, we can figure out for ourselves the net diabetic carbs that apply to us (there seems no need to modify how "normals" like to figure the net carbs). For information, here is the formula given by Kaiser for figuring net carbs for diabetics:

    1. Double the sugar count (if there is any value in the sugar field)
    2. Subtract that doubled sugar number from the total fiber
    3. If the fiber has any number left (after step 2) that is above zero, subtract that from the total carbs
    4. This is the net carbs for diabetics since sugar cannot be ignored by diabetics (maybe others can, but not diabetics)

    Using the above formula on some recipes around the web that give (but don't use) sugar counts to figure the net carbs sometimes raises the net diabetic carbs so high that the recipe is not really effectively low carb anymore (rats!)!

    Please consider including the sugar count in future Food Facts tables so we diabetics can independently verify or "correct" the often much-too-low net carbs that is commonly favored in most low carb recipes (as they may be misleadingly low for sugar-sensitive diabetics, though certainly not intentionally).

    Don't change how you figure net cabs in the classic "but hopeful" way on your site, since how diabetics are told to figure it "conservatively" still seems a newer idea and is not in common use. Just please give us the sugar values and no longer omit sugar from the chart (that always caught my attention when I saw that sugar alone seemed omitted "since" sugar is never omitted in such charts in my experience).

    Lisa, you've given me such hope that my life doesn't have to be boring foodwise since I'm a diabetic; I just need new tricks and tools, and you continue to open that path of understanding and training for me. Thank you!

    Reply
    • Lisa

      May 22, 2016 at 2:02 pm

      If there are sugar carbs, I do enter it into the nutrition label on newer recipes. I'm in the process of converting all older recipes over, but it's taking some time.

      Reply
      • Ron

        May 22, 2016 at 5:44 pm

        Thank you Lisa. Even if sugar is zero, please do indicate that instead of leaving some of us diabetics wondering please. Sugar kills diabetics, but not normal folks; so please understand my (our) desire to see zero or a number instead of no information at all (it just causes worry when nothing is indicated, since we cannot afford to assume).

        And thanks for sharing the Calorie Counter. I do see it does not show zero when that applies and that instead it drops the whole category (like sugar) altogether instead of displaying zero. I think it is Calorie Counter who may be under-reporting here, not you Lisa! I just depend on you more than I think I should. I am deeply grateful for your enthusiastic sharing.

        Food Facts on food in stores always show zero when that applies, and if a vital category is instead missing, it should indeed provoke anxiety in those who may have a life-and-death relationship to that missing category. Thanks for understanding the need of this one fretful diabetic.

  32. becky nicolson

    May 22, 2016 at 2:41 am

    How long will this keep in the fridge

    Reply
    • Lisa

      May 22, 2016 at 9:57 am

      At least two weeks, possibly more.

      Reply
  33. Karen

    May 20, 2016 at 12:07 pm

    So do you prefer liquid sucralose or the stevia and powdered erythritol? Recent posts have confused me.

    Reply
    • Lisa

      May 20, 2016 at 12:09 pm

      I haven't used sucralose in years. I only use natural based sweeteners now.

      Reply
4.73 from 22 votes (7 ratings without comment)

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