This Keto Chocolate Syrup is the perfect sweet topping for 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 it 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 brand we all know and love.
❤️ Why You'll Love This Sugar-Free Chocolate Syrup: 1) It's quick and easy to make, only requiring 10 minutes and one saucepan. 2) Only uses 5 simple ingredients. 3) It Is perfect to make low-carb chocolate milk or drizzled over your favorite recipes. 4) Is naturally gluten-free, vegan, and dairy-free, and can be made Paleo.
And if you're looking for more keto chocolate recipes, I think you'll love this Low-Carb Hot Chocolate Mix and Keto Avocado Chocolate Pudding!
Or I think you might also love this Paleo Strawberry Almond Milk from Perchance To Cook and Keto Frosty from Real Balanced!
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.
Step #1: In a medium-sized saucepan, combine some water, cocoa powder, sweetener, and sea salt.
Step #2: Bring to a boil. Then, lower the heat to a light simmer and simmer, untouched, for 4 to 5 minutes.
Step #3: Remove from heat and stir in some pure vanilla.
- Add it to unsweetened almond milk to make chocolate milk (instructions below 👇)
- Drizzled over keto ice cream.
- Mixed with low-carb ice cream to make a milkshake.
- It's also great with berries, or just eaten off a spoon!
Homemade sugar-free chocolate syrup can be stored for 2 to 3 months in a sealed container in the refrigerator.
For Paleo: 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.
💭 Frequently asked questions
Chocolate sauce is usually made with cream instead of water and is typically thicker than chocolate syrup.
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.
Here are the easy instructions to make keto chocolate milk:
- Stir 1 to 2 tablespoon of the chocolate syrup into a glass of non-dairy milk.
- Taste and add more allulose as needed. I typically need to add 1 to 2 more teaspoons.
If you’ve tried this Keto Chocolate Syrup or any other recipe on the blog please let me know in the comments below 👇
Or if you're looking for more keto sauce recipes, be sure to check out this keto raspberry sauce and keto salted caramel sauce with allulose!
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Keto Chocolate Syrup
- 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
- 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.
Add Your Own 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 tablespoon 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.
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Meant to rate it a 5
So good, I really wanted a chocolate syrup for my mochas and And then I remembered I had a jar of Allulose that I didn’t know what to do with. I tried a similar recipe with erytholose and didn’t like it. This has the perfect pourability it is spot on. I added a few drops of liquid sucralose and it is perfect.
Cassidy Stauffer says
Thank you SO much!! I'm happy you liked it, this makes my day!