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!
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.
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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.
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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.