Sugar-Free Chocolate Syrup (Better than Store-Bought)
How to make sugar-free, vegan and keto chocolate syrup with only 5 ingredients
Do you love chocolate syrup but prefer to avoid all that sugar?
Well, I have the perfect recipe for you!
In this blog post, I will show you how to make a delicious and sugar-free chocolate syrup that is perfect for your next sundae or milkshake.
It’s really easy and only requires a few simple ingredients!
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Ingredients
XYLITOL:
This sugar alternative has 40% less calories than sugar, it’s teeth friendly and it doesn’t spike blood sugar.
Since xylitol is nearly as sweet as sugar, you may also make this chocolate syrup with sugar, by substituting the xylitol for sugar 1:1.
Allulose also works.
Erythriol isn’t a good choice for this recipe because it crystallizes easily.
Related: How to make sugar-free simple syrup
COCOA POWDER:
Dutch cocoa, baking cocoa powder… you may use any kind of cocoa powder as long as it is unsweetened.
WATER:
There is no need for a special kind of water; feel free to use regular tap water.
VANILLA POWDER:
Adding some vanilla is optional, but it gives the syrup a much better smell and taste.
XANTHAN GUM (optional):
If you don’t have this ingredient, you don’t need to buy it just to make this recipe.
However, if you have it at hand, I recommend adding some: it will make you syrup thicker with less cooking time and it will help the syrup stay in the desired texture.
How to make it
Time needed: 10 minutes
How to make homemade chocolate syrup (sugar-free)
- Simmer the main ingredients
Put the water, cocoa, xylitol and salt in a small saucepan.
Heat at medium temperature (so the cocoa don’t burn) and bring to a simmer.
Don’t stir the xylitol!
Once it comes to a simmer, lower the heat.
Cook until the xylitol has dissolved and then for another 1-2 minutes, to evaporate some of the water.
- Let cool down
Remove from heat and let sit at room temperature until the syrup cools down.
- Optionally add vanilla and/or xanthan gum
If you want to add vanilla extract (optional but recommended for depth of taste), add it now.
This is also the moment to add xanthan gum (optional – it thickens the syrup).
If adding xanthan gum, blend until everything is well combined.
- Store properly
Pour into a glass jar or container with lid.
Make sure it’s completely cooled down before storing in the fridge.
Tips
- Avoid stirring the mixture while heating it: stirring may make it easier for the xylitol to crystallize.
- If you don’t have xanthan gum, let the mixture simmer for a little bit longer, around 5 minutes.
- If using xanthan gum, don’t add it until the mixture is at room temperature: otherwise it will clump up.
- In case you are using vanilla extract (instead of vanilla powder or pods), make sure you add it in the end, after removing the mixture from heat.
Sugar-free chocolate syrup recipe
Equipment
- Small saucepan
- whisker
Ingredients
- ½ cup xylitol (100 gr.)
- ½ cup water (118 ml.)
- 5 Tbsp. unsweetened cocoa (25 gr.)
- a pinch of salt
- ½ tsp. vanilla optional
- ⅛ tsp. xanthan gum optional
Instructions
- Put the water, xylitol, cocoa and salt in the saucepan and heat on low to medium temperature.Once it begin to simmer, lower heat.Cook until the xylitol is completely dissolved and then for 1-2 minutes more so the syrup thickens (if you aren’t using xanthan gum, cook a little bit longer, for about 5 minutes).
- Remove from heat and let it cool down at room temperature.
- Add the optional vanilla and/or xanthan gum.If using xanthan gum, blend everything together.
Notes
- Feel free to switch the xylitol for allulose or for granulated sugar.
- Avoid stirring the xylitol as it’s dissolving: stirring may cause some crystals to stick on the sides and not dissolve properly.
Nutrition
Ideas to use this homemade chocolate syrup
This syrup goes well for lots of things!
Just add it to anything you would like to make chocolatey:
- Pour over ice, waffles or cakes
- Use it to sweeten and decorate drinks
FAQs about this sugar-free chocolate syrup
Put it in a closed, air-tight recipient and store in the fridge.
This sugar-free syrup is good for at least 2 weeks in the fridge.
While it may harden a little after a while, it will become creamy again if you shake it.
Yes. This recipe also works with allulose.
You may also switch the sweetener 1:1 for regular sugar, brown sugar or coconut sugar.
On the other side, erythriol doesn’t work so good for this recipe because it’s slightly less sweet and at this ratio it tends to crystallize.
If you’re looking for a sugar-free chocolate syrup that’s both delicious and healthy, then I hope you try this recipe.
I think you’ll be surprised at how good it is! Thanks for reading.
It was delicious, thanks!