Shop
My
Custom
Free Printable: Low Carb & Keto Food List
Get It NowThis one’s for all my chocolate lovers! If you think a drizzle of chocolate belongs on everything, my sugar free chocolate syrup is about to become your new obsession. You need just a handful of simple ingredients, and I think it tastes a lot like Hershey’s syrup — minus all the guilt, sugar, and processed stuff. Make it with me in just 5 minutes, and enjoy over your favorite low carb desserts or stir into your favorite sugar-free drinks!
Why You Need My Sugar Free Chocolate Syrup
- Rich, chocolaty, and silky smooth – Think decadent, chocolaty flavor and a velvety smooth texture. I like it so much better than anything you can buy!
- Natural ingredients – Ditch the corn syrup, added sugar, artificial sweeteners, or preservatives you’d find in store-bought versions. Make your own homemade chocolate syrup at home for a healthier, natural version instead.
- Quick and easy – My recipe takes just 5 minutes and 4 ingredients to whip up! When I need a chocolate fix fast, this is the perfect choice.
- Many ways to use it – I use this sugar free chocolate syrup in so many ways! Drizzle it over low carb ice cream, keto pancakes, or almond flour waffles, or mix it into bulletproof coffee or almond milk for a delicious treat. See more ideas below!
Ingredients & Substitutions
Here I explain the best ingredients for my sugar free chocolate syrup recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Sugar Free Chocolate Chips – This is the main ingredient, and that’s why my sugar free chocolate syrup tastes like melted chocolate! I’ve been using this sugar-free brand for years. You can also use their milk chocolate chips or even white chocolate chips for a different flavor.
- Heavy Cream – This gives the syrup its luxuriously creamy texture, and thins out the melted chocolate. For a dairy-free option, you can use canned coconut milk. Unsweetened almond milk or coconut milk beverage can also work, but they are less thick, so I’d recommend starting with less and add more at the end as needed to thin out the sauce.
- Besti Powdered Monk Fruit Allulose Blend – Even though the chocolate chips are sweet, I add a sweetener because the cream dilutes the sweetness. I use powdered Besti as a sugar substitute, because it dissolves completely and has no aftertaste, all with zero net carbs and zero glycemic index. Notes on other options:
- Most other sweeteners contain erythritol (including most brands labeled “monk fruit” or “stevia”), which doesn’t dissolve well and can crystallize as it cools, so I don’t recommend those.
- If you happen to have granulated Besti on hand instead of powdered, feel free to use that instead, because it dissolves just as easily.
- You can also use powdered allulose sweetener, but you’ll need more — about 1/3 cup.
- Vanilla Extract – I add a splash of vanilla extract to enhance the chocolate flavor. If you’re feeling adventurous, you can use almond extract or even hazelnut extract (I like this brand) for a sugar free Nutella-esque taste.
How To Make Sugar Free Chocolate Syrup
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Dissolve the sweetener. In a small saucepan over medium heat, heat the cream and powdered Besti, until the sweetener dissolves.
- Melt in the chocolate and vanilla. Remove from heat. Stir in the chocolate chips and vanilla, until melty and smooth. I like to pour the sugar free chocolate syrup into a pitcher for drizzling onto desserts.
My Recipe Tips
- Be careful not to overheat the cream. Heat the cream just enough to dissolve the powdered Besti. Don’t let it boil, as overheating can cause it to scorch or curdle. I find that medium heat for 2-3 minutes works perfectly, but the time can vary a bit depending on your stove and the pan you use.
- Adjust the consistency to your liking. You can easily make this thinner like a syrup or thicker like a chocolate sauce. Mine is more like a syrup, but if you want it thicker, you can throw in more chocolate chips. If you want to thin it out more, just stir in a little more cream at the end.
- Enjoy right away, while still warm. Since my sugar free chocolate syrup uses real chocolate, it will start to solidify as it cools. The texture is best fresh, right after you make it. If you plan to use it at room temperature, I recommend adding extra cream before it cools — it will look very thin, but will still thicken as it cools.
Storage Instructions
While I prefer this sugar free chocolate syrup made fresh, you can store it in the refrigerator for about a week. Like I mentioned above, it will solidify when cold. I just heat it gently over low heat to make it pourable again. I don’t recommend freezing it, as the dairy base will separate.
Ways To Use It
Looking for fun ways to enjoy your sugar free chocolate syrup? Here are some ways I like to use it:
- Ice Cream – Drizzle it over keto ice cream (pictured above), protein ice cream, or almond milk ice cream. It’s also amazing over frozen yogurt.
- Desserts – Add even more chocolate to your favorite desserts! I like to add a drizzle to my sugar free cheesecake, but it adds a decadent upgrade to keto brownies and chocolate mousse, too! For a quick fix, make my low carb mug brownie.
- Hot Drinks – Stir this into your bulletproof coffee to make it taste like a mocha! When I want something extra decadent, I top my keto hot chocolate with sugar free whipped cream and a drizzle of this sugar free chocolate syrup.
- Cold Drinks – My husband loves it drizzled on his peanut butter chocolate smoothies. You can also blend it into a low carb milkshake for a tasty treat.
- Chocolate Milk – I’ve made a sugar free chocolate milk recipe using cocoa powder, but honestly, it’s even easier to stir this syrup into your favorite milk.
- Breakfast – My keto pancakes feel like dessert when I drizzle this chocolate syrup over them! You can also do the same with chaffles, almond flour pancakes, or low carb french toast.
Sugar Free Chocolate Syrup (5 Min)
Make my sugar free chocolate syrup in just 5 minutes, with 4 ingredients. Perfect for drizzling over desserts or stirring into your drinks!
Remove Ads
Instructions
Tap on the times in the instructions to start a kitchen timer.
-
In a small saucepan over medium heat, heat the cream and powdered Besti for 2-3 minutes, until the sweetener dissolves.
-
Remove from heat. Stir in the chocolate chips and vanilla, until melted and smooth.
-
Enjoy your sugar free chocolate syrup while it's still warm. It will solidify as it cools.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 2 tablespoons
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Sugar Free Chocolate Syrup
Gratitude Moment
The key to making this sugar free chocolate syrup silky smooth is my powdered Besti sweetener. I created it back in 2020 when I got tired of sweeteners making my sauces gritty. (I also made granulated and brown versions for my baking, all 3 pictured here.)
Years later, I’m still pinching myself that I get to make these sweeteners. Creating products has been one of the most challenging endeavors of my life, but also one of the most satisfying. Not only do they make my own life easier and more tasty, hearing your stories about how they help you are the reason I do what I do.
Have you tried Besti before? What is your favorite way to use it? Let me know in the comments below!
23 Comments
Shirley
1This is the best chocolate syrup recipe ever, it taste just like Hershey’s chocolate syrup! Awesome, hands down… delicious, definitely making often.
Althea
1This tasted divine!! I’m in Australia and we don’t have ChocZero here, but used Natvia baking chocolate blocks. I added peppermint extract to the syrup and oh yumm! This is going on a mint slice ice cream cake I’m making!
Dorothy Beckner
0Can you store leftover syrup?
Maya | Wholesome Yum
0Hi Dorothy, Yes, you can refrigerate it. It will solidify in the fridge, but you can reheat it gently over low heat to make it pourable again.
Deb
0Delicious choc syrup; so quick and easy. Used Lily milk chocolate chips.
Wholesome Yum D
0So glad you enjoyed it, Deb! Sounds delicious, thanks for sharing!
Sheila Rodriguez
0I just love, tried and trusted ALL her recipes. And her sugars, syrups and honeys are the only items I have in my pantry. All her recipes never failed me and always pleases my families and friends.
Dottie Bacon
0Oh my goodness! This is such an easy recipe, and tastes SO MUCH BETTER than regular chocolate syrup. I bought the sugar free kind, and it was awful. This is a keeper, and I’ll never need to buy the other bottle of the sugar free stuff again. The recipe makes plenty, but I won’t have a problem using it up in a hurry! Wink wink!
Maya | Wholesome Yum
0Thank you so much, Dottie! Agree, so much better than store-bought. Enjoy!
Patricia
0Do you have a page showing products you sell?
Maya | Wholesome Yum
0Thank you for asking, Patricia! You can find my cookbooks here (many of my recipes are free here on the website, but I have more in my books), and my natural sugar-free ingredients here. I also created the Wholesome Yum App, which has a free or paid version.
Margaux
0I made this and it was good! Just the right amount of carbs. Cant believe I can have chocolate now! YUM!
Dennis Demaree
0Can you use cocoa powder instead in this recipe?
Maya | Wholesome Yum
0Hi Dennis, I wouldn’t recommend that, because the syrup won’t get thick enough.
Diane Orr
0I love the flavor of this but it was really thick. I wondered if it was because I refrigerated it?
Maya | Wholesome Yum
0Hi Diane, Yes, it will solidify when cold. You can just reheat it gently to make it pourable again.
Carla Ferong
0I appreciate you sending the chocolate syrup recipe to me. I had the ingredients but not the directions. A big hug to you. Carla
Lorri
0So delicious, absolutely no aftertaste. I do have a question though… I didn’t have the ChocZero chips so used another sugarfree chip, the flavor was fabulous but, it hardened so that I had to warm it up if I wanted to drizzle it over. Does using the ChocZero make a difference in pourability?
Maya | Wholesome Yum
0Hi Lorri, This doesn’t have to do with the brand of chocolate, this syrup just thickens as it cools, since the base is melted chocolate. If you plan to use it at room temperature, I’d recommend adding more cream so that it doesn’t solidify as much when it cools.
Donna Lair
0Way too many carbs in this
Wholesome Yum M
0Hi Donna, Sorry you can’t fit this recipe into your day. 1.8 carbs is very reasonable for chocolate syrup.
Nellie Tracy
0Absolutely delicious recipe! LOVE it!
Kim
0Thanks for the sugar free options. I’m going to have to look for those chips!