Sugar Free Keto Chocolate Sauce. A fast, no-fuss recipe, WITHOUT CREAM, BUTTER or THICKENERS. 0.3g carbs per serving.
You simply want a small saucepan, 2 elements, and some minutes of your time.
Whether or not you want easy desserts like berries with whipped cream or ice cream, otherwise you indulge in additional sophisticated truffles and puddings, this Keto Chocolate Sauce will add an additional contact of class and deliciousness.
It’s velvety-smooth, candy however not overly so, and means more healthy than any chocolate sauce or syrup you would possibly purchase.
How To Make Sugar Free Keto Chocolate Sauce
It’s a good suggestion to make use of a small heavy-base saucepan, as it’ll minimise the probabilities of your chocolate burning.
Any cocoa powder will do, however clearly you need to select the lowest-carb you’ll find. My keto-friendly favorite is Callebaut 100% cocoa powder. However I exploit Lidl unsweetened cocoa powder as a back-up, since Callebaut is recurrently out of inventory. They’ve the identical carb content material, though the Belgian (Callebaut) cocoa is of far superior high quality.
By way of sweetener, powdered erythritol can be wonderful, besides it crystallises. So, for a a lot smoother, velvety mouth really feel, allulose is finest. I exploit an allulose mix, which is allulose + monk fruit + stevia and due to this fact barely sweeter than 100% allulose. You may’t purchase this allulose mix within the UK, however iHerb sells pure allulose – you would possibly discover you’ll want to use a bit extra to attain the extent of sweetness you require.
I incorporate a contact of vanilla and a contact of salt, however each are completely elective.
In order for you a flavoured chocolate sauce, you’ll be able to add a number of drops of orange extract, mint extract, or no matter you fancy, even salt crystals, cracked black pepper, or chilly flakes. You will be as artistic as you want.
All you need to do is constantly stir dry elements and water till dissolved over medium warmth. Then simmer whereas stirring typically, for 2-4 minutes. Add vanilla or different liquids on the finish, and switch to a jar or related medium. Shot glasses work effectively: you’ll be able to merely current them alongside particular person dessert parts, prepared for the sauce to be drizzled on the delight you’re serving.
The chocolate sauce is finest saved at room temperature.
It is going to grow to be denser over time. To loosen it, stir in a number of drops of water, or re-heat it very briefly (2-3 seconds) within the microwave on a low setting.
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put all elements besides vanilla in a small heavy-base saucepan and stir to mix.
25 g Callebaut 100% cocoa powder, 50 g allulose, 100 g water, 1 pinch wonderful himalayan pink salt
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place the saucepan over your hob on medium-high warmth.
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preserve stirring constantly with a versatile spatula till powders have dissolved and the combination begins to bubble.
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flip warmth all the way down to a simmer and let the sauce thicken for 2-4 minutes (see notes under), stirring sometimes and swiping the bottom to make sure it doesn’t follow the underside and burn.
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flip off the warmth when the liquid coats your spatula.
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stir in vanilla if utilizing, switch the sauce to a container of your alternative and let it cool at room temperature.
â…› tsp vanilla extract
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finest saved at room temperature.
The sauce will proceed to thicken whereas it’s saved. If you happen to discover that it turns into too dense, merely stir in a number of drops of chilly water to loosen it, or re-heat it within the microwave for 2-3 seconds.
I don’t suggest erythritol for this recipe, as a result of it’ll crystallise and make your sauce grainy and unpalatable, however if you happen to should, be certain that it is powdered.
Use Metric Meals Scales to weigh your elements precisely.
Metric Kitchen Scales (UK)
Metric Kitchen Scales (U.S.)
Serving: 20g | Energy: 15kcal | Carbohydrates: 0.3g | Protein: 0.8g | Fats: 0.9g
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