Sugar Free Keto Chocolate Sauce. A quick, no-fuss recipe, WITHOUT CREAM, BUTTER or THICKENERS. 0.3g carbs per serving.
You just need a small saucepan, 2 ingredients, and a few minutes of your time.
Whether you like simple desserts like berries with whipped cream or ice cream, or you indulge in more complicated cakes and puddings, this Keto Chocolate Sauce will add an extra touch of elegance and deliciousness.
It’s velvety-smooth, sweet but not overly so, and way healthier than any chocolate sauce or syrup you might buy.
How To Make Sugar Free Keto Chocolate Sauce
It is a good idea to use a small heavy-base saucepan, as it will minimise the chances of your chocolate burning.
Any cocoa powder will do, but obviously you want to choose the lowest-carb you can find. My keto-friendly favourite is Callebaut 100% cocoa powder. But I use Lidl unsweetened cocoa powder as a back-up, since Callebaut is regularly out of stock. They have the same carb content, although the Belgian (Callebaut) cocoa is of far superior quality.
In terms of sweetener, powdered erythritol would be fine, except it crystallises. So, for a much smoother, velvety mouth feel, allulose is best. I use an allulose blend, which is allulose + monk fruit + stevia and therefore slightly sweeter than 100% allulose. You can’t buy this allulose blend in the UK, but iHerb sells pure allulose – you might find you need to use a bit more to achieve the level of sweetness you require.
I incorporate a touch of vanilla and a touch of salt, but both are entirely optional.
If you want a flavoured chocolate sauce, you can add a few drops of orange extract, mint extract, or whatever you fancy, even salt crystals, cracked black pepper, or chilly flakes. You can be as creative as you like.
All you have to do is continuously stir dry ingredients and water until dissolved over medium heat. Then simmer while stirring often, for 2-4 minutes. Add vanilla or other liquids at the end, and transfer to a jar or similar medium. Shot glasses work well: you can simply present them alongside individual dessert portions, ready for the sauce to be drizzled on the delight you’re serving.
The chocolate sauce is best stored at room temperature.
It will become denser over time. To loosen it, stir in a few drops of water, or re-heat it very briefly (2-3 seconds) in the microwave on a low setting.
Enjoy!
Sugar Free Keto Chocolate Sauce
Equipment
Ingredients
- 25 g Callebaut 100% cocoa powder - or similar (U.S. option HERE)
- 50 g allulose (U.S. option HERE)
- 100 g water
- 1 pinch fine himalayan pink salt - optional (U.S. option HERE)
- ⅛ tsp vanilla extract - optional (U.S. option HERE)
Instructions
- put all ingredients except vanilla in a small heavy-base saucepan and stir to combine.25 g Callebaut 100% cocoa powder, 50 g allulose, 100 g water, 1 pinch fine himalayan pink salt
- place the saucepan over your hob on medium-high heat.
- keep stirring continuously with a flexible spatula until powders have dissolved and the mixture starts to bubble.
- turn heat down to a simmer and let the sauce thicken for 2-4 minutes (see notes below), stirring occasionally and swiping the base to ensure it doesn’t stick to the bottom and burn.
- turn off the heat when the liquid coats your spatula.
- stir in vanilla if using, transfer the sauce to a container of your choice and let it cool at room temperature.⅛ tsp vanilla extract
- best stored at room temperature.
Notes
Nutrition
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