Sugar Free Chocolate Syrup
A simple sugar-free chocolate syrup made with allulose, cocoa powder, salt, water, and vanilla.
Equipment
- Small Bowl
- Whisk
- Small Saucepan
- shallow container or jar
Ingredients
Ingredients
- 1/2 cupcocoa powder
- 1 cupallulose
- 1/8 teaspoonsalt
- 1/2 cupwaterroom temperature
- 1 teaspoonvanilla extract
Instructions
Instructions
- In a small bowl, whisk together 1/2 cup cocoa powder, 1 cup allulose, and 1/8 teaspoon salt until evenly combined and lump-free.
- Transfer the dry mixture to a small saucepan. Add 1/2 cup room-temperature water and whisk until the mixture is smooth and no dry streaks remain.
- Place the saucepan over medium heat and stir occasionally as the mixture warms. Continue heating until it reaches a gentle boil (small bubbles around the edges).
- Once it begins to boil, reduce the heat to low and simmer for 1–2 minutes, stirring frequently to prevent sticking or burning.
- Remove the saucepan from the heat and immediately whisk in 1 teaspoon vanilla extract until fully incorporated.
- Let the syrup cool completely to room temperature, then transfer it to a shallow container or jar and refrigerate for at least 1 hour to thicken.
Notes
Notes
Serving size is 3 tablespoons.
TO STORE
: Chocolate sauce can be stored in the refrigerator, in a sealed jar or container. It will keep well for up to 2 weeks. Remove the sauce from the refrigerator 15 minutes before using it.
TO FREEZE
: Place leftover chocolate sauce in a shallow container and store it in the freezer for up to 6 months.
Serving size is 3 tablespoons.
TO STORE
: Chocolate sauce can be stored in the refrigerator, in a sealed jar or container. It will keep well for up to 2 weeks. Remove the sauce from the refrigerator 15 minutes before using it.
TO FREEZE
: Place leftover chocolate sauce in a shallow container and store it in the freezer for up to 6 months.