Chocolate syrup is a versatile condiment for desserts and snacks, whether it’s as a topping on ice cream or cheesecake or as a chocolatey addition or drizzle on sweet drinks like coffees or milkshakes. But we only want the sweet, rich cocoa taste, but not all the sugar. This recipe is sugar-free, sweetened with a low-carb Swerve to make this a tasty, but keto-friendly way to get a shot of cacao’s anti-oxidants.
Keto Dark Chocolate Syrup Recipe
- 6 tablespoons water
- ¼ cup Lakanto granulated monk fruit sweetener
- 6 tablespoons unsweetened red or dark cocoa powder
- 1 teaspoon pure vanilla extract
- ¼ tsp fine sea salt
- ⅛ teaspoon espresso powder, Turkish coffee powder (*my favourite), or instant coffee
Add sweetener, cocoa powder, and espresso powder to a small sauce pan and whisk together till well combined.
Add salt and water and whisk over medium heat till it starts to boil, stirring constantly.
Continue to boil about 3-4 minutes until it thickens a little. It’ll still be somewhat thin, but it will thicken as it cools.
Remove from heat and whisk in vanilla. Allow to cool completely then store in an airtight container in the refrigerator for up to a month.
Did you make this keto dark chocolate syrup recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy!