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My sugar free chocolate syrup is rich and smooth, perfect for all your favorite low-carb desserts. Made with just 3 main ingredients, it’s spoonable and addictive!
Need more sugar-free syrups? Try my sugar-free caramel syrup, keto maple syrup, and keto simple syrup next.
It’s important to have a few staples in your sugar-free diet. And yes, I consider chocolate syrup a staple.
I used to swear by Hershey’s sugar-free chocolate syrup, but now that I know how to make it from scratch, I’ll never go back.
Table of Contents
Why I love this recipe
- Made with 4 wholesome ingredients. And zero artificial flavor, sugar, thickeners, or sodium benzoate (whatever that is).
- Versatile. Drizzle it over keto ice cream, keto pancakes, or a keto milkshake. There are no wrong answers!
- The perfect texture. It’s thick and smooth yet pourable like any good chocolate syrup should be.
- Have it whenever you need it. Once it’s made, you can store your chocolate syrup for up to two weeks–not that it’s ever lasted that long in my house!
Ingredients needed
- Sweetener. I prefer allulose because it doesn’t crystalize and won’t leave the sauce gritty. If you don’t have either, use sucralose or keto powdered sugar. The only sweetener I don’t recommend is stevia, which I tested and found to be quite bitter.
- Cocoa powder. I used sifted unsweetened cocoa powder. Avoid using raw cocoa powder as it can be VERY bitter.
- Salt. A pinch to balance the sweetness.
- Water. Use tap or chilled water. I also tested this with unsweetened almond milk, and I actually preferred the consistency of it with water.
- Vanilla extract. Essential for the overall flavor.
How to make sugar-free chocolate syrup
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Combine ingredients. In a small bowl, whisk together the cocoa powder, sweetener, and salt. Add the mixture to a saucepan with the water and whisk to combine.
Step 2- Boil. Place the pan over medium heat. Once it’s boiling, reduce to low heat and simmer for 1-2 minutes, stirring regularly.
Step 3- Chill. Remove the syrup from the heat and whisk in the vanilla. Let it cool completely, then transfer it to a shallow jar and refrigerate for an hour to thicken.
Arman’s recipe tips
- If your chocolate sauce is too thin, don’t worry. It’ll continue to thicken as it cools down.
- That said, if you want it EXTRA thick, add 1 teaspoon of xanthan gum.
- Enhance the chocolate flavor. Use dark or black cocoa powder and add a pinch more sweetener.
- Use a good quality cocoa powder. Trust me, it makes all the difference!
Storage instructions
To store: Homemade chocolate syrup is not shelf-stable. It should be stored in an airtight container in the refrigerator for up to two weeks. Let it sit at room temperature for 15 minutes before using.
To freeze: Place the leftover syrup in a shallow container and freeze it for up to six months.
Recipes to use keto chocolate syrup
Sugar Free Chocolate Syrup
Ingredients
- 1/2 cup cocoa powder
- 1 cup allulose
- 1/8 teaspoon salt
- 1/2 cup water room temperature
- 1 teaspoon vanilla extract
Instructions
- In a small bowl, whisk together the cocoa powder, allulose, and salt. Add it to a small saucepan, add the water, and whisk once more.
- Place the saucepan over medium heat. Once it begins to boil, reduce to low heat. Let the sauce simmer for 1-2 minutes, stirring regularly.
- Remove the saucepan from the heat and whisk in the vanilla extract. Let the syrup cool completely, before transferring it to a shallow container or jar and refrigerating it for at least an hour, to thicken.
Notes
Nutrition
Originally published July 2021, updated and republished August 2024
Please excuse the unnecessary additional letters. I should’ve proofread before sending!
Made it yesterday! It’s delicious! I was very skeptical because of too much sweetener but it’s really worth it. I added 6g of instant coffee powder and vanilla extract and pinch of salt. Thank you for this recipe, it’s really a keeper!
Better than the junk you get at the store! So rich and creamy 🙂
I was searching for I r a low-carb chocolate glaze recipe when I came across this recipe. I’m wanting to drizzle it on strawberry scones and am wondering if the consistency of this would work or would be too thick. I would very much appreciate you advising me. Thank you!
Hi,
This recipe is exquisite. I usually double the recipe and add 2 extra heaping tablespoons for a more bittersweet taste. After it cools I either eat it straight out of the container or make a cafe mocha. Since the sauce is so deep in flavor I only need to use 1.5 tablespoons of syrup for my mocha.
Best homemade chocolate syrup ever! Way better than any store bought! I love being able to make it sugar free with allulose. Thank you so very much for sharing this recipe!
I have made this but did not have allulose at the time. I have some liquid allulose and need to know how much of that to use instead of the powder. If you could let me know I would very much appreciate it. Thanks Vicky
Thick and delicious. I cut the allulose and increased the cocoa slightly as I found it a little too sweet. I used 1/2 natural and 1/2 Dutch cocoa for a deep rich flavor.
I must remind myself that restraint is still needed. While it has way fewer calories than chocolate sauce made with sugar, it’s not calorie free.
This tastes almost exactly like Hersheys Syrup! Don’t judge it while it’s warm on the stove. Chilling makes all the difference.
This syrup is such a tasty addition to sugar free ice cream! And when I want it more like hot fudge I just add a teaspoon or so of ground chia seeds as it cooks. Thickens it up nicely. Thanks so much for elevating my sugar-free diet!
Made this today. Love it. Will replace my store bought. Many uses. Thanks
Made this this afternoon. It’s delicious!!! I was craving hot cocoa, and this really hit the spot! Thank you, for this recipe, it saved me from caving in, and buying the Hershey’s syrup, and I don’t like the “sugar free” alternative, which you need a chemistry degree, to decipher!
I made this for my mocha coffee. I was looking for a sugar free option to using store bought cocoa mix. I’m staying away from corn syrups and other additives as much as I can. I only added an extra cup of water so it’s not too thick for measuring and stirring into my decaf. 🙃
oh my god!! This was so good.. I just bought a bag of allulose and this was teh first recipe I tried. So so so so worth teh extra cost … the sauce was AMAZING! I made the mistake of dipping my finger in to try some and could barely resist drinking the lot! Thank you so much… allulose definitely makes a HUGE difference as I have tried making sauces with monkfruit, sucrose, stevia, erythritol, but this is by far the best. So excited to try out on more recipes 🙂
This seems simple. Was looking into how to make sf simple syrup and find this one as well. Vanilla only balances the chocolate flavor so it’s not noticeable. Only if you add it to plain simple syrups will you notice it.
Making this right now for the 3rd time in a month! My midwife recommended that I have chocolate milk on hand as a post-birth re-energizing drink (fats, protein, sugar) for my home birth and I wanted to have a version healthier than what I could find at the store. I can’t remember the last time I had chocolate milk (probably at least 15 years ago), so this was such a treat!! I was on a liquid chocolate milk diet for at least 3 days. I also used it to make mocha lattes by just adding warmed milk and espresso. So good!!
I use coffee to enhance chocolate flavor all the time. I use instant coffee for the syrup since I can’t stand vanilla.
Just thinking about the possibility of using brewed or espresso coffee instead of water. Would it intensify the chocolaty flavor or spoil it? Feedback welcome. Cheers & Stay Safe Y’all!
Hi Manny! I haven’t tried- I don’t see why not- I’d do half water and half coffee, just so it won’t have any possible coffee flavor 🙂