Sugar Free Keto Chocolate Sauce
Servings: 130 grams
This silky-smooth chocolate sauce only takes a few minutes and is absolutely divine.
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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
Simmering times: 2 minutes is sufficient for a very pourable consistency. 4 minutes will create a more viscous, denser chocolate sauce.
The sauce will continue to thicken while it’s stored. If you find that it becomes too dense, simply stir in a few drops of cold water to loosen it, or re-heat it in the microwave for 2-3 seconds.
I do not recommend erythritol for this recipe, because it will crystallise and make your sauce grainy and unpalatable, but if you must, make sure it's powdered.
Use Metric Food Scales to weigh your ingredients accurately.
Metric Kitchen Scales (UK)
Metric Kitchen Scales (U.S.)
Nutrition
Serving: 20g | Calories: 15kcal | Carbohydrates: 0.3g | Protein: 0.8g | Fat: 0.9g
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