Sugar Free Chocolate Syrup

My sugar free chocolate syrup is rich and smooth, perfect for all your favorite low-carb desserts. Made with just 3 ingredients, it’s spoonable and addictive!

Course Dessert

Cuisine American

Prep Time 10

Total Time 10

Servings servings

Calories 9kcal

Author Arman Liew

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

Serving size is 3 tablespoons.

TO STORE: Chocolate sauce can be stored in the refrigerator, in a sealed jar or container. It will keep well for up to 2 weeks. Remove the sauce from the refrigerator 15 minutes before using it.

TO FREEZE: Place leftover chocolate sauce in a shallow container and store it in the freezer for up to 6 months.

Nutrition