Keto Chocolate Syrup (Recipe card)
This Keto Chocolate Syrup is sweet and rich, and it doesn't have any sugar. It goes well with coffee, cakes, and more. It's smooth, low in carbs, and tastes like rich chocolate without the sugar.
Ingredients
- Unsweetened Cocoa Powder: The primary component contributes to its robust chocolate flavor. For the best results use chocolate powder that is of excellent quality. You can use Dutch-processed chocolate instead for a fuller, stronger flavor.
- Allulose: Here’s how to create a syrup that remains intact as it cools down. Allulose breaks down completely making it feel soft. If erythritol and stevia are not available, you can use a mix of the two instead, but the taste may differ slightly.
- Water: The syrup serves as the foundation ensuring the correct consistency. To make the sauce thicker, add a little less water while it’s cooking.
- Vanilla Extract: It enhances the taste of the chocolate and adds more depth to its flavor. Feel free to try different oils like almond or hazelnut, to make it your own.
- Salt: A pinch of salt balances the sweetness intensifying the chocolate flavor and adding a subtle depth to the syrup.
Instructions
- Combine Cocoa Powder and Sweetener: In a medium saucepan, whisk together the cocoa powder and allulose until well blended.
- Add Water and Heat: Pour in the water and place the saucepan over medium heat. Stir constantly to ensure the mixture is smooth and lump-free.
- Simmer Until Thickened: Bring the mixture to a gentle simmer, allowing it to cook for 8-10 minutes. Stir frequently to prevent sticking and ensure even thickening.
- Bring the mixture to a gentle simmer, allowing it to cook for 8-10 minutes. Stir frequently to prevent sticking and ensure even thickening.
- Incorporate Vanilla and Salt: Remove the saucepan from heat and stir in the vanilla extract and a pinch of salt. For a more pronounced flavor, adjust the salt to taste.
- Cool and Store: Let the syrup cool for 10-15 minutes before transferring it to a jar. The syrup will thicken as it cools but remain pourable.
Video
Notes
- Sweetener Choice: Allulose is recommended for the smoothest texture. Other sweeteners may work but could cause crystallization.
- Consistency Control: Adjust the water quantity to make the syrup thicker or thinner, depending on your preference.
- Avoid Overheating: Keep the heat moderate to prevent the syrup from burning or separating.
- Double the Recipe: This syrup stores well, so making a larger batch can save time for future cravings.
- Reheating: If the syrup thickens too much in the fridge, reheat gently and stir to restore its pourable consistency.
- Refrigeration: Store in an airtight jar or container in the refrigerator for up to 2 weeks.
- Freezing: For longer storage, freeze the syrup in a sealed container for up to 3 months. Thaw overnight in the fridge before use.
- Reheating: Warm gently in the microwave or on the stovetop to regain its smooth, pourable texture.
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