This Vegan, Paleo, & Keto Chocolate Syrup is the perfect sweet topping to your favorite dessert and only takes about 10 minutes to make. Drizzle it over your favorite low-carb ice cream, use it to make keto chocolate milk, serve with berries, or even eat it straight from the spoon!
I can't even begin to tell you how excited my kids are about this recipe!
They've been using it to make chocolate milk, milkshakes, and eating it with berries and low-carb ice cream non-stop.
They are truly in chocolate syrup bliss!
And I'm happy because not only is it suuuuppper easy to make, but it's low-carb with no junk ingredients!
Also, it stays pourable, doesn't crystallize, and is just as good (I would argue better!) than the Hershey's Syrup we all know and love.
The sweetener
For the sweetener, I recommend using allulose or an allulose monk fruit blend. Xylitol will probably work too, but I haven't tested it.
I don't recommend using an erythritol-based sweetener because it will cause the sauce to crystallize and be grainy.
Keep in mind that allulose is only 70% as sweet as other sweeteners. So if you use xylitol or an allulose blend you may need to reduce the sweetener by a few tablespoons.
*Note-As a special gift to my readers, I've teamed up with BESTI to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.
Easy instructions
In a medium-sized saucepan, combine some water, cocoa powder, sweetener, and sea salt.
Bring to a boil. Then, lower the heat to a light simmer and simmer, untouched, 4 to 5 minutes.
Remove from heat and stir in some pure vanilla.
Enjoy in non-dairy milk, over low-carb ice cream, with berries, or however your heart desires!
💭 Frequently asked questions
Homemade keto chocolate syrup can be stored 2 to 3 months in a sealed container in the refrigerator.
Chocolate sauce is usually made with cream instead of water and is typically thicker than chocolate syrup.
We love to add it to unsweetened almond milk to make chocolate milk, drizzled over low-carb ice cream, or mixed with low-carb ice cream to make a milkshake. It's also great with berries, or just eaten off a spoon!
Yes, you can! Simply reduce the water to ½ cup and replace the sweetener with 6 Tbsp. coconut palm sugar and 6 Tbsp. honey. Taste and add more sweetener as needed.
Typically, one cup of cow's milk contains 12 net carbs - which is way too many to be keto-friendly! Because of this, I recommend unsweetened almond, coconut, or cashew milk. All of these non-dairy milks have around 2 net carbs or less per cup.
Chocolate milk
To make chocolate milk, simply stir in 1 to 2 Tbsp of the chocolate syrup into a glass non-dairy milk.
Then, taste and add more allulose as needed. I typically need to add 1 to 2 more teaspoons.
Looking for more chocolate recipes?
I think you'll love my Dairy-Free Low-Carb Hot Chocolate Mix and Easy Vegan Chocolate Pudding!
Or I think you might also love this Paleo Strawberry Almond Milk from Perchance To Cook - it looks really yummy too!
If you’ve tried this Keto Chocolate Syrup or any other recipe on the blog please let me know in the comments below!
Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, or E-Mail to see more delicious food and find out what I’ve been up to!
📖 Recipe
Keto Chocolate Syrup
Ingredients
- 1 Cup Water
- ½ Cup Cocoa Powder
- ¾ Cup + 2 Tbsp Allulose - or to taste, see notes below
- ⅛ tsp. Sea Salt
- 1 tsp. Pure Vanilla
Instructions
- In a medium-sized saucepan, combine the water, cocoa powder, allulose, and sea salt.
- Bring to a boil. Then, reduce the heat and lighlty simmer, untouched, 4 to 5 minutes.
- Remove from heat and stir in the pure vanilla.
- Cool and store in a sealed container in the fridge for 2 to 3 months.
Video
Notes
- For the nutrition information, I did not include the allulose in the carbs since it does not affect blood sugar or kick you out of ketosis. However, if you add the carbs from the allulose, there are 12 carbs and 11 net carbs per serving.
- For the sweetener, I recommend using allulose or an allulose monk fruit blend. Xylitol will probably work too, but I haven't tested it. I don't recommend using an erythritol-based sweetener because it will cause the sauce to crystallize and be grainy.
- Keep in mind that allulose is only 70% as sweet as other sweeteners. So if you use xylitol or an allulose blend you may need to reduce the sweetener by a few tablespoons.
- As a special gift to my readers, I've teamed up with BESTI to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.
- For chocolate milk, stir in 1 to 2 Tbsp of the syrup into a glass of non-dairy milk. Taste and add more sweetener as needed. We usually add 1 to 2 more tsp. of allulose.
- For Paleo, simply reduce the water to ½ cup and replace the sweetener with 6 Tbsp. coconut palm sugar and 6 Tbsp. honey. Taste and add more sweetener as needed.
Nutrition
Nutritional information is approximate and may vary.
Looking for more information on the keto diet? Check out these resources:
Did you make this recipe? Let me know!