Sugarless Chocolate Syrup is one of those things that can be hard on your tummy when you buy the store bought brands. In this homemade version you don’t have that issue because it doesn’t contain harsh fillers and sweeteners that cause gastro distress. Using simple healthy ingredients it is easily prepared and ready to top your ice cream, oats or anywhere else that you can think to enjoy it.
Chocolate Syrup is one of those things that most households have lurking in the fridge. It makes a quick glass of chocolate milk, tops a dish of vanilla ice cream for a quick treat or can add demension and flair to a cheesecake. This sugarless choclate syrup brings you the convienace without all the added calories.
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If my memory serves correctly my kids learned to make chocolate milk with bottled store bought chocolate syrup. When I went sugar free back in the 1990’s I of course switched the sugar laden one with the sugar free, oh what a horrid mistake that was. Tummy aches and bathroom issues were a given anytime we used that syrup. So I began making my own, and low and behold no more tummy aches etc.
I have tweaked that old family favorite recipe into this Sugarless Chocolate Syrup recipe since I no longer use products containing sucralose on a regular basis.
The Ingredients I Use In Sugarless Chocolate Syrup
Low Carb Brown Sugar
I’ve made this Low Carb Brown Sugar for about as long as I have followed the Trim Healthy Mama Plan. It performs well in baking and has a balanced flavor.
Personally, I use a lot of Pyure, All Purpose Stevia Sweetener. You can replace it with THM Super Sweet Blend or THM Gentle Sweet. Some people find it to be much sweeter than THM’s Gentle Sweet. I normally use it in equal measure with THM Super Sweet Blend.
Sunflower Lecithin (optional)
Sunflower lecithin is a great emulsifier especially for chocolate. It adds a creaminess to this sauce as well as helps it to not seperate. It binds the fat molecules with the water molecules transforming them into a creamy textured syrup.
Cocoa Powder can make or break a chocolate recipe. Using good quality unsweetened cocoa powder like Ghiradelli really makes a difference.
I use filtered water in all of my recipes. Additives in tap water can cause odd reactions when you are cooking. Using purified or filtered water removes those unknowns and allows for better results.
My preferred salt is Pink Himalayan which contains trace minerals and has many health benefits
I would love to start making my own Vanilla extract, but for now I buy pure vanilla extract from the grocery store.
Xanthan Gum (optional)
I love my xanthan gum, my husband has issues with gluccie powder which limits the recipes I can use it in. He does not have the same issues with xanthan gum, so I use that more often. But if you prefer you can use gluccie to thicken this Sugarless Chocolate Syrup.
My Favorite Recipes That Use Sugarless Chocolate Syrup
I love this minty chocolate Irish Cow Custard Shake (Low Carb, THM S)
This Chocolate Cheesecake
And this Chocolate Raspberry Pavlova
Sugarless Chocolate Syrup Recipe
- Serves: 16
- Serving size: 2 TBS
- Calories: 13
- Fat: 1g
- Carbohydrates: 3g
- Sodium: 20mg
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
- ¼ cup Low Carb Brown Sugar
- ½ cup THM Gentle Sweet
- ⅛ teaspoon Thm Simply Sunflower Lecithin
- 1 cup cocoa powder
- 1 cup cold water
- a dash of THM Mineral Salt
- 1 teaspoon vanilla extract
- a pinch of xanthan gum
- Add sweeteners, lecithin & cocoa to a medium sauce pan, wisk to break up any lumps.
- Add water and salt to pan. Stir to combine.
- Turn heat to medium and allow mixture to cook for about 15 min. It will start to thicken. Sprinkle with xanthan while whisking to combine
- Remove from heat. Add vanilla extract and stir to combine.
- Pour mixture into a glass jar and store in refrigerator for up to two weeks.