Welcome, fellow chocoholics and health-conscious sweet tooths! If you’re like me, juggling the carnivore diet but occasionally craving a chocolate fix, you’re in for a treat. Yes, I know—chocolate isn’t exactly a staple in the carnivore world. But hey, preventing oxalate dumping is a fantastic excuse to indulge in a moderate amount of dark chocolate, right?
In this post, I’m sharing my go-to recipe for Sugar-Free Chocolate Syrup. It’s ridiculously easy to make and only requires a handful of ingredients. Trust me, you’ll want to keep a jar of this magic potion in your fridge at all times.
The secret to its perfectly syrupy consistency? Allulose, the sweetener that sugar-free dreams are made of. With its help, you’ll whip up a thick and rich syrup that drizzles like a dream over everything from carnivore pancakes to carnivore ice cream.
Ready to dive in? Let’s get started!
FAQ: Sugar-Free Chocolate Syrup Edition
Welcome to the FAQ section, where I answer your burning questions about my Sugar-Free Chocolate Syrup with a sprinkle of humor and a dash of wit! Whether you’re curious about the wonders of allulose, contemplating a syrup bath, or just need to know how to make the most of this delectable treat, I’ve got you covered. Dive in and prepare to laugh, learn, and maybe even crave some chocolatey goodness!
What is allulose, and why is it in my chocolate syrup?
Ah, allulose, the magical unicorn of sweeteners! Allulose is a rare sugar that tastes like sugar but doesn’t act like sugar in your body. It’s the secret sauce (or should we say syrup?) that gives our chocolate syrup its perfect, pourable consistency without the sugar crash. Plus, it’s keto-friendly, which means more chocolatey goodness for you!
Is this recipe dairy-free?
Absolutely! This syrup is as dairy-free as a vegan at a cheese festival. No milk, no cream, just pure chocolatey delight. So, go ahead and drizzle it on your favorite dairy-free treats without a worry.
How sweet is this syrup?
This syrup strikes the perfect balance—it’s sweet but not overly so. Unlike commercial syrups that can make your teeth ache and your face wince, this one caters to our carnivore sensibilities with a more sophisticated, natural taste.
How long will this syrup last in the fridge?
Stored in a jar with a tight-fitting lid, this syrup will last up to two weeks in the fridge. But let’s be honest—something this delicious probably won’t stick around that long!
Can I bathe in this syrup?
Technically, yes. Should you? Probably not. While it might make for a luxurious and aromatic experience, I recommend keeping this syrup for your culinary adventures. Your bathtub and plumbing will thank you.
Can I use this syrup as a substitute for motor oil?
As tempting as it might be to pour chocolate syrup into your car’s engine, I highly advise against it. Stick to using it on food, where it truly shines. Your car will run much smoother on actual motor oil.
What should I do if I accidentally eat the whole jar in one sitting?
First, congratulate yourself on making an incredibly tasty syrup! Second, maybe take a little break before making another batch. Moderation is key, even when it comes to sugar-free chocolate bliss. And a friendly warning: some people might get an upset stomach from allulose, so you might want to stay close to the toilet just in case your stomach wants to rebel.
Can I use this syrup to write love letters?
While it might be a sweet gesture (pun intended), I recommend sticking to ink and paper for your romantic correspondence. Chocolate syrup is best enjoyed on desserts—together with your sweetheart, of course—not as a medium for professing your undying love.
Step-by-Step Instructions: Making Your Sugar-Free Chocolate Syrup
Grab your medium saucepan and toss in 3/4 cup (180 ml) allulose…
…1/2 cup (120 ml) unsweetened cocoa powder…
…and a tiny pinch of unrefined sea salt.
Now, channel your inner wizard and whisk these dry ingredients together to form the foundation of your chocolatey empire.
Next, pour in 1 cup (240 ml) water.
Whisk (carefully, the cocoa powder loves to fly all over!). Your mission: eliminate all lumps. We’re aiming for a smooth, velvety mixture that would make even the finest hot chocolate envious.
Place your saucepan over medium heat and start stirring. Keep stirring. No, seriously, don’t stop.
As the mixture heats up, it’ll start to bubble and boil. This is where the magic happens, folks!
Once boiling, reduce the heat to low and let the mixture simmer for about 2 minutes, or until the consistency is to your liking. The syrup will thicken up the longer you cook, transforming from a watery wannabe to a luscious, rich chocolate syrup.
After your 2-minute or so simmering sprint, remove the saucepan from the heat. It’s time for the grand finale: stir in 1 teaspoon vanilla extract. This is the moment where your syrup goes from “pretty good” to “absolutely divine.”
Let the syrup cool to room temperature. Patience, my friend, patience. As it cools, it will continue to thicken into that perfect syrupy consistency you’ve been dreaming of.
Once cooled, transfer your masterpiece to a jar or bottle with a tight-fitting lid. Well, I prefer to pour it in a pretty glass pitcher. Store your syrup in the fridge, where it will be ready and waiting to elevate your desserts, drinks, and maybe even your mood.
Congratulations! You’ve just made a batch of heavenly Sugar-Free Chocolate Syrup that’s sure to impress. Now, go forth and drizzle with abandon!
How I Came Up with This Recipe
Thanks to huge sales and the post-holiday rush, my online store had me busier than a bee in a flower shop all week. While I was thrilled to see those sales records shatter, the chaos meant I had zero time to whip up my usual weekly blog recipe.
Originally, I had planned to post a recipe that involved heating the oven, but with my schedule tighter than a drumhead, I knew I had to pivot. I needed something quick and oven-free. As I scrolled through my list of recipe ideas, “Sugar-Free Chocolate Syrup” jumped out at me like a hero in a rom-com. Bingo! Quick, easy, and no oven required.
However, it was just a title in my notes—no ingredients, no methods, nada. But I knew one thing: I wanted to use cocoa powder for that rich chocolate flavor and allulose for its magical syrup-thickening properties. Other keto sweeteners just wouldn’t cut it; they’d leave my syrup as thin as a supermodel on a cotton diet. (Yes, some models actually do these super dangerous things, ending up in the hospital!)
I also decided to keep the syrup dairy-free. I already had a Sugar-Free Hot Fudge Sauce that used heavy cream, but this time I was aiming for a syrup, not a sauce. Water would be my liquid of choice. To elevate the flavors, I added a pinch of unrefined sea salt (because, let’s be real, salt makes everything chocolatey taste sinful) and a splash of vanilla extract.
After some quick calculations and ingredient wrangling, I was ready to dive into my first experiment—camera in hand to capture the magic. To my delight, the syrup turned out thick and luscious, just as I had hoped! I drizzled it on whipped cream and savored every spoonful. Who knew improvisation could taste so delicious?
Here’s the recipe for you to enjoy:
Sugar-Free Chocolate Syrup
Welcome, fellow chocoholics and health-conscious sweet tooths! If you’re like me, juggling the carnivore diet but occasionally craving a chocolate fix, you’re in for a treat. Yes, I know—chocolate isn’t exactly a staple in the carnivore world. But hey, preventing oxalate dumping is a fantastic excuse to indulge in a moderate amount of dark chocolate, right?
In this post, I’m sharing my go-to recipe for Sugar-Free Chocolate Syrup. It’s ridiculously easy to make and only requires a handful of ingredients. Trust me, you’ll want to keep a jar of this magic potion in your fridge at all times.
The secret to its perfectly syrupy consistency? Allulose, the sweetener that sugar-free dreams are made of. With its help, you’ll whip up a thick and rich syrup that drizzles like a dream over everything from carnivore pancakes to carnivore ice cream.
Ready to dive in? Let’s get started!
Ingredients
- 3/4 cup = 180 ml allulose
- 1/2 cup = 120 ml unsweetened cocoa powder
- pinch unrefined sea salt
- 1 cup = 240 ml water
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, whisk together the allulose, cocoa powder, and salt until well combined.
- Pour in the water and whisk until the mixture is smooth and there are no lumps.
- Place the saucepan over medium heat. Stir constantly and bring to a boil.
- Reduce the heat to low and let the mixture simmer for about 2 minutes, stirring all the time. The syrup will thicken as it cooks.
- After 2 minutes, remove the saucepan from the heat. Stir in the vanilla extract.
- Let the syrup cool to room temperature. It will continue to thicken as it cools.
- Once cooled, transfer the syrup to a jar or bottle with a tight-fitting lid. Store in the fridge.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases - without any extra costs for you.
-
Low Sugar, So Simple: 100 Delicious Low-Sugar, Low-Carb, Gluten-Free Recipes for Eating Clean and Living Healthy -
Redmond Real Salt - Ancient Fine Sea Salt, Unrefined Mineral Salt, 16 Ounce Pouch (2 Pack) -
Redmond Real Salt - Ancient Fine Sea Salt, Unrefined Mineral Salt, 26 Ounce Pouch (4 Pack) -
Simply Organic Vanilla Flavoring (non-alcoholic), Certified Organic | 4 oz -
It's Just - Allulose, Sugar Substitute, Keto Friendly Sweetener, Non-Glycemic, Made in USA (32oz) -
Anthony's Allulose Sweetener, 2 lb, Batch Tested Gluten Free, Keto Friendly Sugar Alternative, Zero Net Carb, Low Calorie -
BetterBody Foods Organic Cacao Powder, Non-GMO, Gluten-Free Superfood ( .), Cocoa 16 Ounce -
Terrasoul Superfoods Raw Organic Cacao Powder, 2 Lbs (2 Pack) - Raw | Keto | Vegan -
Anthony's Organic Cocoa Powder, Gluten Free & Non GMO, 2 Pound
| Nutrition information | In total | Per serving if 4 servings |
| Protein | 8.9 g | 2.2 g |
| Fat | 10.4 g | 2.6 g |
| Net carbs | 5.3 g | 1.3 g |
Tips for Variations
Ready to take your Sugar-Free Chocolate Syrup to the next level? Here are some delightful keto-friendly variations to keep things interesting:
- Rum or Rum Flavoring: Swap out the vanilla extract for a splash of rum or rum flavoring. This gives your syrup a rich, boozy twist that’s perfect for drizzling over keto-friendly desserts or mixing into your favorite low-carb cocktails. Cheers to that!
- Mocha Syrup: Replace the water with brewed coffee to create a decadent mocha syrup. This variation adds a deep coffee flavor that pairs wonderfully with everything from keto pancakes to low-carb ice cream. Morning coffee just got a whole lot more exciting!
- Chocolate Orange Syrup: Add a couple of drops of orange oil to your syrup for a zesty chocolate orange treat. The citrusy notes complement the rich chocolate, making it perfect for drizzling over keto cakes or mixing into your favorite desserts.
- Autumnal Pumpkin Spice Syrup: Stir in some homemade pumpkin pie spice to give your syrup a cozy, autumnal flavor. This variation is perfect for adding a seasonal twist to your keto lattes, pancakes, or even a scoop of low-carb vanilla ice cream.
- Extra Sweetness: If you prefer your syrup a bit sweeter, feel free to add a touch of stevia or monk fruit drops. These keto-friendly options will boost the sweetness without adding any carbs, ensuring your syrup remains deliciously guilt-free.
Experiment with these variations and discover your favorite way to enjoy this versatile chocolatey syrup!
General Prattling
This week has been a rollercoaster ride! I spent most of my time packing products and orders for my online store, feeling like a one-person assembly line. Between wrapping packages and juggling emails from customers and social media followers, it was a busy but rewarding time. Providing excellent customer service is something I genuinely enjoy, so whether it’s a message at 6:30 am or a midnight query, I’m always happy to respond promptly.
I make it a point to send out orders as soon as they come in. Who needs days off when you love what you do? It’s all about making sure my customers are happy and satisfied.
The real highlight of my week, though, was getting the official green light to start manufacturing organic grass-fed tallow. I was thrilled to spend some time in the kitchen, making jar after jar of this golden goodness. My customers’ excitement made it all worthwhile. It’s a great feeling to combine my passion for quality products with the joy of making people smile.
So, here’s to another week of customer service marathons, tallow adventures, and maybe, just maybe, a little bit of rest. But only after all the orders are packed and the messages are answered, of course!
Great sense of humour at the FAQ section.
Thank you for the chocolate delight.
PS. It looks like your customer support is second to none. Wish you all the best to your new product launch.
Thank you so much! I’m glad you enjoyed the FAQ and the chocolate syrup. Wishing you all the best, too!
Will this recipe work if I use monkfruit instead of allulose?
Monk fruit doesn’t thicken the syrup, it stays runny. However, if you use monk fruit, you can thicken the syrup with, for example, guar gum or xanthan.