Need a low carb sugar free chocolate syrup recipe to use for making chocolate milk and as an ice cream topping? It’s super easy to make your own.
Lately, I’ve been craving a lot of chocolate. In particular, chocolate milk. Then it dawned on me that I’ve never made my own homemade chocolate syrup.
When I first went sugar free, I used to buy sugar free chocolate syrup. The one brand that I used to use was the Walden Farms zero carb chocolate syrup.
However, I stopped buying commercially prepared products that contain artificial ingredients. Unfortunately, Walden Farms uses sucralose in their syrup which doesn’t appeal to me because I made the decision to only use natural products a few years ago.
You only need a few ingredients for this easy sugar free chocolate syrup recipe. And, I’m sure it turns out to be much cheaper to make it at home.
It’s really just a mix of cocoa sweetened water. You could thicken it up if you want to with xanthan or guar gum, but I don’t think thickeners add much.
Cooking the mixture does thicken it a bit without having to add any low carb thickener. I try to make things as simple as possible and stay away from adding extra fiber or carbs when I can.
Some unsweetened cocoa powders have less carbs than others. So, you can check the labels before buying to make sure you choose one with the lowest carb count.
You should look for cocoa powder that has more fiber which reduces the effective net carbs. I like to buy the one with the lowest net carb count because every little bit helps. If you want to be conservative, you can always choose the one with the lowest total carb count.
You should be able to whip this chocolate syrup up within 10 or 15 minutes. One you gather all your ingredients it’s just dumping it into a saucepan, whisking it up, and cooking it up a bit.
I find that a whisk helps blend the cocoa powder into the liquid best. I also like to use a mix of sweeteners.
To lower overall carbs, I often use concentrated stevia liquid and mix it with a powdered erythritol or inulin sweetener. The choice of sweeteners is really up to your own personal taste and preference.
You can use this sugar free chocolate syrup recipe just like any commercially prepared chocolate sauce. It blends well with low carb almond or coconut milk.
It’s also great to pour over 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.
I’ll be sharing a special recipe either this week or next that used some of this homemade low carb chocolate syrup in it. Now that it’s cold, I may need to come up with a recipe that uses this syrup to make sugar free hot chocolate.
It’s so easy to make this low carb chocolate sauce. I’ll have to keep a jar in the refrigerator all the time! And, it’s perfect for making a low carb no bake banana split cake cheesecake.
Sugar Free Chocolate Syrup Recipe
★ FOLLOW ME ON FACEBOOK, PINTEREST, AND INSTAGRAM FOR MORE EASY KETO RECIPES.
Sugar Free Chocolate Syrup Recipe
Recipe Video (Click on Image to Play)
Ingredients
- 1 cup water
- ½ cup cocoa powder
- ⅓ cup allulose or powdered erthritol
- ⅛ teaspoon sea salt
- 1 teaspoon vanilla stevia drops
Instructions
- Combine water, cocoa powder, sweetener, and salt in medium pot.
- Bring mixture to a boil, then reduce heat.
- Simmer on low for 5-10 minutes. Mixture should thicken up a bit. Remove from heat and stir in vanilla stevia.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
FREE EMAIL SERIES
My Top 5 Secrets to Master Keto!
Note 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.
Unauthorized use of this material without written permission from Lisa MarcAurele 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.
Cristien Camp
Fantastic! Sugar free chocolate syrup is so hard to find in the store. This recipe is delicious and spot on! Thank you!
Mike
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
Lisa MarcAurele
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.
David P
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.
Tawn
Can you add heavy whipping cream to this to make it more like a milk chocolate sauce?
Lisa MarcAurele
You could try adding in a little bit.
Candace
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.
Cristina
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?
Lisa MarcAurele
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
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
Would powdering the erythritol (blender or food processor) or using powdered erythritol solve the crystallizing problem?
Lisa MarcAurele
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.
Brenda Gutierrez
Good afternoon, do you recommend refrigerating the prepared syrup or room temp storage?
Lisa MarcAurele
It should be kept in the refrigerator.
Margaret Freeman
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.