Be excited, my friends. This keto chocolate sauce is sugar-free, dairy free (and vegan) and takes only a few minutes to make! Homemade chocolate sauce is the way to go, and this keto version means that chocolate-y goodness drizzled on anything you wish is entirely possible without loads of sugar.
I developed this recipe along with my keto brownie mug cake (will share that one this week!) because I wanted an ultra easy, fudge-y, chocolate dessert that didn’t require a lot of effort (or even bake time!). And this chocolate syrup is so good.
Use this keto chocolate sauce on your favorite keto ice cream, in your coffee (or on top of a slice of coffee cheesecake), drizzled on this keto chocolate chia mousse, keto cinnamon muffins or over this banana almond butter smoothie. So many options. Must make more…
This keto chocolate syrup is:
- gluten-free and grain-free
- dairy free and vegan
- sweetened with granulated allulose (or a monk fruit sweetener blend) so it’s diabetic-friendly, keto, and sugar-free
- kid-friendly (no one will even know this is keto!)
let’s make keto chocolate sauce
This keto chocolate sauce requires less than 10 ingredients and only 10 minutes to make! It’s rich and chocolate-y and not overly-sweet.
You will need:
- Dutch process cocoa powder (this results in the most smooth keto chocolate syrup in both flavor and texture)
- granulated allulose (you can also use granulated monk fruit sweetener but the erythritol tends to crystalize a bit)
- coconut cream
This sugar-free chocolate syrup recipe is made in a few simple steps (it really could not get any easier!):
- Combine the dry ingredients. In a saucepan, whisk together the cocoa powder, granulated sweetener, and salt to break up an clumps.
- Add the liquid. Pour the water, coconut cream and vanilla into the pan and whisk to combine. Heat the mixture over medium-medium/high heat for about 5 minutes or until it comes to a low boil. Make sure to stir it often.
- Simmer. Reduce the heat to low and simmer for about 5 more minutes, stirring frequently.
- Serve or cool. If you want a warm chocolate sauce, go ahead and use it however you like at this point. If not, pour the chocolate sauce into a heat-proof glass jar and allow it to cool before storing in the refrigerator. It will thicken slightly as it cools.
keto chocolate syrup recipe notes
I’ve made this keto chocolate sauce several times and have a few tips to share for the best results:
- You can substitute the sweetener with your sweetener of choice. I prefer allulose because it dissolves nicely when heated. However, if you want to use a granulated monk fruit sweetener or erythritol, reduce the sweetener amount to 1/3 cup + 1 tablespoon since it’s sweeter than allulose. If using a granulated sweetener blend with erythritol, it will leave the syrup a tiny bit grainy, but it’s still tasty and works pretty well.
- Coconut cream can be substituted whipping cream if you don’t need this sauce to be dairy free/vegan.
- Don’t skip the salt! Salt and chocolate work well together. Use just a pinch here and the sauce won’t taste salty.
I hope you love this simple and sugar-free chocolate syrup recipe! It’s a sweet, versatile treat that is rich and decadent, and best of all, it won’t spike your blood sugar.
If you try it, I’d love to hear what you think! Feel free to leave a comment or star review below. 🙂 Enjoy!
you might also love…
- An easy keto brownies recipe with a perfectly fudge-y texture
- Almond flour pancakes with blueberry sauce (or skip the blueberries and reach fro this chocolate sauce instead!)
- Keto no-bake chocolate cookies, a no-fuss, blend-then-freeze-cookie.
*This post contains Amazon affiliate links. I earn a small commission (at no extra cost to you) when you purchase something from one of those links. I will always recommend brands and products that I use and love. Thank you for supporting Stem and Spoon! -Abby
- 1/4 cup Dutch-process cocoa powder
- 1/2 cup granulated allulose* (see notes for using granulated monk fruit sweetener)
- pinch of salt
- 1/3 cup water
- 1/2 tsp vanilla
- 2 tbsp coconut cream
- In a small saucepan, whisk together the cocoa powder, granulated allulose and salt, breaking up any clumps.
- Place the pan over medium heat and pour in the water, coconut cream and vanilla. Mix to combine the wet and dry ingredients.
- Heat the sauce for about 5 minutes, or until it comes to a boil. Make sure to stir it often. Once it boils, immediately turn the heat to low.
- Simmer the sauce on low for about 5 more minutes, stirring frequently.
- Remove from heat and allow the sauce to cool for a couple of minutes before using, or transfer it to a heat-proof glass jar and let it cool completely before placing the lid on it. The sauce will thicken slightly as it cools. Store in the refrigerator for up to 1 month.
If using granulated monk fruit sweetener instead of allulose, reduce the amount of sweetener to 1/3 cup + 1 tbsp since it is sweeter than allulose. You can substitute granulated monk fruit sweetener but since it doesn't dissolve quite as well as allulose, the syrup will have a small amount of grittiness to it.
Whipping cream can be substituted equally for coconut cream if you do not need this sauce to be vegan/dairy-free.
Dutch-process cocoa powder dissolves better and has more of a rich, smooth chocolate flavor than natural cocoa powder.