Sugar-Free Chocolate Syrup – Keto, Rich, and Only 1g Net Carb

I used to hoard those store-bought “sugar-free” syrups… until I realized they were silently booting me out of ketosis with hidden starches and blood sugar bombs. So I made my own—with three real ingredients—and I’ve never gone back.

💡 What Solves the “Sad Keto” Problem

A lot of keto chocolate sauces either taste bitter or never thicken properly. This one uses allulose, which not only sweetens without spiking blood sugar, but also gives that real syrupy viscosity when it chills. No xanthan, no weird gums.

🧾 What Packs Flavor Without the Carbs

• 1/2 cup cocoa powder – Deep chocolate flavor; Dutch-processed gives the smoothest taste.
• 1 cup allulose – Doesn’t crystallize, zero net carbs, perfect syrup texture.
• 1/8 tsp salt – Balances the bitterness; don’t skip it.
• 1/2 cup water – Base liquid; use room temp to help it dissolve smoothly.
• 1 tsp vanilla extract – Rounds out the cocoa with warmth.

🔁 Low-Carb Substitutions That Hold Up

Ingredient	Possible Swap	Notes
Allulose	Erythritol or monkfruit blends	Won’t thicken as well, may recrystallize
Cocoa powder	Cacao powder	Higher antioxidant hit, slightly more bitter
Vanilla extract	Peppermint or almond extract	For flavored variations

⚠️ Keto Missteps and How I Fixed Them

What Went Wrong	Why It Happens	How to Fix It
Syrup too thin	Didn’t simmer long enough	Let it go a full 2 minutes at low heat
Gritty texture	Used erythritol instead of allulose	Use only allulose for smooth finish
Bitter taste	Too much cocoa or no salt	Use Dutch-processed + pinch of salt

👩‍🍳 How to Make It (Step-by-Step)

1. Whisk dry ingredients – cocoa, allulose, salt – in a small bowl.
2. Transfer to saucepan. Add water. Whisk again until smooth.
3. Heat on medium until boiling. Reduce to low, simmer 1–2 mins, stirring constantly.
4. Remove from heat. Stir in vanilla.
5. Let cool, then chill at least 1 hour—it thickens as it cools.

Tracking tip: Makes 12 servings of about 3 tbsp each—perfect for drizzling over keto ice cream or folding into whipped cream.

🧠 My Go-To Low-Carb Hacks

• I make double batches and freeze half in silicone ice cube trays for portioned sauces later.
• If I want it extra thick, I simmer it 3–4 minutes and whisk as it cools.
• Don’t skip the cooling step—warm syrup tastes thinner than it will set.

🧊 Meal Prep Notes That Matter

• Fridge life: 2 weeks sealed in a jar.
• Freezer: Up to 6 months. Thaw in fridge overnight or warm gently in water bath.
• Before using: Let it sit at room temp 15 mins or microwave for 10 seconds.

❓ The Questions I Always Get

Does allulose really not count toward net carbs?
Correct. Allulose is a rare sugar your body doesn’t metabolize—it passes through, doesn’t spike glucose or insulin.

Can I use monkfruit or erythritol?
You can, but they won’t give you the syrupy texture. They’ll often crystalize once chilled.

Will it thicken more in the fridge?
Yes. It goes from pourable to spoonable with chilling—especially if simmered longer.

🧮 Full Nutrition Facts (Per 3 tbsp Serving – Approximate)

Nutrient	Amount
Calories	9 kcal
Total Fat	1g
Saturated Fat	0.5g
Cholesterol	0mg
Sodium	25mg
Potassium	55mg
Total Carbohydrates	2g
Dietary Fiber	1g
Sugars	0g
Added Sugars	0g
Sugar Alcohols (Allulose)	~10g (excluded from net carbs)
Net Carbs	1g
Protein	1g
Calcium	5mg
Iron	1mg

Check out More Recipes:

• Sugar-Free Éclairs – Keto Choux, Creamy Filling, and a Glossy Chocolate Top
• Sugar-Free No-Bake Cookies – Chocolatey, Nutty, and Ready in Minutes
• Sugar-Free Chocolate Pudding – Creamy, Decadent, and Only 4.8g Carbs