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Sugar Free Chocolate Syrup

You will need

  • 3/4 cup unsweetened Cocoa Powder
  • 1 1/4 Cup Water
  • 1/2 cup of sweetener ( blend into powder if using crystals)
  • 2 Tsp Vanilla
  • Pinch of Sea Salt
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Nutrition per serving

Calories
30 kcal
Carbs
1g
Fats
1.5g
Protein
1.5g
Time
15 mins

Introduction

So as you know, I am currently on my ‘iced coffee’ buzz which usually lasts from about April until the start of the PSL season (pumpkin spice latte, hello do you even drink coffee 😂).  Anyway, so while in the midst of my Keto Mocha Frappuccino haze I went to make one today and realised I had only gone and run out of the Walden Farms Sugar Free Chocolate Syrup I was dependent on for my delicious coffee treat 😱

Enter Google and me no longer panicking about not being able to make my frappuccino today! Found out it is DEAD easy to make a Sugar Free Chocolate Syrup and so I thought I should share the recipe with you guys. It literally takes 10 minutes to make and tastes amazing. No need to pay for shipping from Amazon now 🙌

Uses for Sugar Free Chocolate Syrup

  • Sexy coffees (like my mocha frappuccino)
  • As a drizzle over anything, ice-cream, egg loaf, pancakes.
  • Added to heavy cream as a quick sweet treat
  • As a topping for some chocolate muffins
  • Cheesecake topping
  • Dipping Strawberries into
  • Chocolate Almond Milk (some sauce swirled into almond milk with a splash of heavy cream)

Enjoy

Natasha 😉

Method

  1. Firstly, in a large saucepan on medium heat, whisk together the cocoa powder and liquid. Whisk these continually to combine into a smooth liquid.
  2. Next, when the mixture begins to boil, turn down the heat to low and stir for 3-4 minutes.
  3. Then, remove from the heat and allow to sit for three minutes. Stir in your remaining ingredients and serve.

Store in a refrigerator for 2-3 weeks!

Nutrition Information

A serving is 2 tablespoons and is 1g of carbs!