We use affiliate links. If you purchase something using one of these links, we may receive compensation or commission.
Homemade Low Carb Gluten Free Chocolate Syrup Recipe
Indulge in a low carb gluten free delight with this decadent chocolate sauce made with my Homemade Low Carb Gluten Free Chocolate Syrup Recipe!
Imagine the velvety goodness of a sugar free homemade chocolate sauce to swirl in your coffee, or top of a scoop of classic vanilla ice cream!
If you’re a chocolate lover looking for a guilt-free, low-carb treat, you’re in for a delightful surprise!
It is one of my favorite toppings for desserts to top and bake with and flavor cold drinks too!
I will show you how to make a homemade chocolate sauce recipe that is not only sugar free but also gluten-free.
Why settle for grocery store options filled with high fructose corn syrup when you can create your own syrup at home?
Homemade recipes are a great way for you to control the ingredients, ensuring a healthier treat without high-fructose corn syrup or sugar.
With simple ingredients and an easy process, you can create your very own rich and luscious homemade syrup like hershey’s syrup, to use in your creations including hot chocolate!
So grab your favorite mug and let’s explore the world of heavenly chocolate delights using the best chocolate syrup recipe!
What you will need to make this rich chocolate syrup recipe
- Hot Water
- Unsweetened Cocoa Powder
- Allulose (or other keto sweetener)
- Stevia
- Vanilla Extract
- Sea Salt
Let’s get to making this simple recipe of delicious chocolate syrup!
This recipe for Homemade Low Carb Gluten Free Chocolate Syrup is very simple and after you see how easy it is you will be making large quantities!
Now in a small saucepan over medium heat, you will combine water, preferred sweetener such as allulose or monkfruit, stevia, pinch of salt and vanilla extract.
Now whisk up all of the ingredients well until there are no cocoa lumps left.
You may choose to only add in a little bit of water at first, whisk cocoa well, then add the rest of the water.
This will help to prevent a mess that may happen if all the water is in the saucepan.
Bring this to a boil at first until the sweetener has dissolved and you no longer see it in the water.
Keep watch over it though as it will boil over very easily.
Once I see it come to a boil, I stir it down and then turn the heat to low for it to simmer for 10 minutes.
Now to test that your syrup is ready to remove from the heat, you need to see if it will thickly cover the back of a spoon like this.
If it does, you know your syrup is ready.
if it doesn’t, then return it to the heat and simmer a couple of minutes longer.
Let it cool a little before adding to a glass jar that can withstand heat, like a canning jar.
Then let it completely cool overnight in the fridge before using it.
It will thicken up considerably and turn into the thickness you want in a chocolate syrup.
It will keep in a glass jar or glass bottle up to 3 months.
If you used allulose as your sweetener, then it will stay liquid.
If you chose to use monkfruit or erythritol, it may crystalize over time.
If this happens, gently re-warm the syrup until the crystals have dissolved, then return to the fridge to cool.
What are the ways I can use this rich sugar-free chocolate syrup?
Elevate Your Coffee Game:
- Turn your morning coffee into a luxurious experience by stirring in a shot of chocolate syrup. The best way to get it mixed into your coffee, like at coffee shops, is to swirl it in a thin stream around the inside of the mug before you add in your hot coffee.
- Indulge in a caffè mocha when you create a mocha syrup from this recipe! Just replace the 1 cup water asked for with a cup of coffee! This will delight any coffee lover as it inhances the coffee’s flavor even more.
- Consider putting your shots of espresso into the bottom of the mug with a tablespoon of the chocolate syrup. Mix up with a tiny whisk or hand mixer before adding any heavy cream or foam. It sure beats having to mix up powdered dark cocoa powder in your drink which never seems to dissolve!
The Art of Hot Chocolate
- Say goodbye to store-bought hot chocolate mixes and embrace the joy of homemade hot chocolate using your creation from this homemade chocolate syrup recipe! Simply stir your homemade chocolate sauce into warm whole milk for a creamy, decadent treat.
- You could also make up a tall glass of chocolate milk then warm it up.
A Dip of Delight
- Transform your favorite desserts into a delectable delight by using your homemade chocolate sauce as a dipping sauce.
- Try it with my KETO FRENCH TOAST STICKS recipe for a churro like breakfast! .
Creative Cold Coffee Drinks
- Don’t limit yourself to hot beverages! Experiment with cold coffee drinks by incorporating your homemade chocolate sauce into the inside of the glass when you use a squeeze bottle. If you do not have a squeeze bottle then you could always use a spoon.
- Whip up a refreshing blended iced coffee or create a chocolatey frappuccino for a cool and satisfying treat when you throw it all in a blender! Don’t forget to top with some whipped cream and a drizzle of more chocolate syrup!
Tips and Tricks for your Homemade Dark Chocolate Syrup
- Transfer your homemade chocolate sauce to an airtight container, such as a mason jar, for extended shelf life.
- Store it at room temperature up to 1 month to maintain its smooth consistency if you used erythritol.
- If you use monkfruit it will possibly crystallize after a prolonged storage time.If this happens the next time you reach for it, just gently warm it over low heat until dissolved.
- Get adventurous by experimenting with different flavors such as creating a white chocolate mocha with homemade white chocolate sauce. Or you can infuse your chocolate sauce with peppermint for a delightful peppermint mocha.
- Choose good quality ingredients, such as high-quality cocoa powder, for a richer and more satisfying chocolate flavor. Ones that are Dutch Cocoa are lighter in flavor than raw cacao powder.
- If you are wanting to skip the sugar free sweeteners, you can use natural sweeteners like coconut sugar, maple syrup or brown sugar.
- Make a double batch and use it to make my Keto Brownie Pudding Delight!
Creating your own homemade chocolate sauce with less sugar opens up a world of indulgence and creativity.
With simple ingredients, medium heat, and an easy recipe, you can craft a luscious chocolate sauce to enhance your favorite coffee drinks, desserts, and more.
The possibilities are endless, from hot chocolate to iced coffee, making each moment a celebration of flavors.
So why settle for store-bought when you can savor the bliss of your very own homemade chocolate sauce?
Homemade Low Carb Gluten Free Chocolate Syrup Recipe
Ingredients
- 1 cup Hot Water
- 1/2 cup Unsweetened Cocoa Powder
- 3/4 cup Allulose or other keto sweetener
- 1/2 tsp Stevia
- 1 tsp Vanilla Extract
- Pinch of Sea Salt
Instructions
- Now in a small saucepan over medium heat, you will combine water, preferred sweetener such as allulose or monkfruit, stevia, pinch of salt and vanilla extract.
- Now whisk up all of the ingredients well until there are no cocoa lumps left.
- You may choose to only add in a little bit of water at first, whisk cocoa well, then add the rest of the water.
- This will help to prevent a mess that may happen if all the water is in the saucepan.
- Bring this to a boil at first until the sweetener has dissolved and you no longer see it in the water.
- Keep watch over it though as it will boil over very easily.
- Once I see it come to a boil, I stir it down and then turn the heat to low for it to simmer for 10 minutes.
- Now to test that your syrup is ready to remove from the heat, you need to see if it will thickly cover the back of a spoon like this.
- If it does, you know your syrup is ready, if it doesn't, then return it to the heat and simmer a couple of minutes longer.
- Let it cool a little before adding to a glass jar that can withstand heat, like a canning jar.
- Then let it completely cool overnight in the fridge before using it.
- It will thicken up considerably and turn into the thickness you want in a chocolate syrup.
- It will keep in a glass jar or glass bottle up to 3 months.
- If you chose to use monkfruit or erythritol, it may crystalize over time.
- If this happens, gently re-warm the syrup until the crystals have dissolved, then return to the fridge to cool.
Unleash your inner barista, explore different flavors, and embark on a journey of deliciousness. Your taste buds will thank you!
Don’t forget to PIN the pinnable recipe card to your Pinterest board or print out the complete recipe card.
We are affiliates with various companies , including an Amazon Associate, and earn a small commission from these companies when you purchase through my affiliate links.
This is at no extra cost to you.
Thank you for supporting my site and also purchasing through these links to help me to create new keto recipes for you to try!
I love it when you leave a comment with your results.
We all have our own ideas and ways of making recipes so you may share some new things I have not thought of!
Come follow me on social media as I post new recipes and videos on Instagram and Pinterest all the time!
If you love cast iron as much as I do, then you would absolutely LOVE my 2nd cookbook “Chaffles Cast Iron and The Crock” !!
Here are some more chocolate recipes for you to try…..
