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Make the perfect keto chocolate sauce in just 15 minutes! This sugar free chocolate sauce is so indulgent tasting that you’ll want to drizzle it on absolutely everything. Perfect as sugar free hot fudge sauce for a sundae or use this low carb chocolate sauce as a cheesecake topping.
This chocolate sauce recipe is the keto and low carb version of the iconic chocolate hot fudge sauce published in Gourmet Magazine in 2004. The original full-of-sugar recipe was featured by several of my favorite OG food bloggers, including Smitten Kitchen – it’s simply the best.
While other hot fudge sauce and chocolate syrup recipes disappoint with flat flavors, this one absolutely shines – complex taste, perfect texture, and SO easy to make. I just had to share my keto sugar free version so that you can enjoy it too!
Use my Keto Vanilla Ice Cream recipe to make the perfect homemade low carb ice cream to drizzle this chocolate sauce over. My sugar free ice cream is soft and scoopable right out of the freezer!
What Is Chocolate Sauce Made Of?
Homemade chocolate sauce is traditionally made with water, sugar, corn syrup, cocoa powder, and chocolate. Basically sugar, sugar, and more sugar! Definitely not keto-friendly.
Of course my recipe for easy sugar free chocolate sauce is completely keto-friendly. We’re using: heavy cream, water, allulose, brown Swerve sweetener, unsweetened cocoa powder, salt, butter, vanilla extract, and low carb chocolate chips (like Lily’s or Lakanto). This keto chocolate sauce recipe is low carb but tastes sooooo indulgent!
How To Thicken Chocolate Sauce Without Cornstarch or Flour
You DON’T need flour or cornstarch to make thick and rich chocolate sauce. Besides the fact that neither are keto-friendly, the idea of thickening chocolate sauce with flour makes my pastry chef heart die a little inside. Just don’t do it.
There are likely two reasons why your chocolate sauce is too thin. The first could be that you need to reduce the liquid further. My recipe starts with smaller amount of liquid, so you will only need to cook the liquid at a gentle boil for 5 minutes. Other recipe developers might instruct you to boil their chocolate sauce for 20 minutes. Every recipe will have different ingredients and instructions, so following the directions and cooking down the sauce for long enough will be key to making thick chocolate sauce.
The second reason your chocolate sauce may be too thin is that it doesn’t contain any real dark chocolate. Some recipes only call for cocoa powder, and you might find the end result of those sauces too thin (those that are thicker usually rely on corn syrup for texture). In my recipe you’ll melt some keto friendly dark chocolate into the sauce at the end. The cocoa butter (which isn’t present in cocoa powder) adds an extra dimension to the flavor and the chocolate thickens the sauce.
Are Chocolate Sauce and Chocolate Syrup The Same Thing?
Chocolate sauce (sometimes called hot fudge sauce) is a thicker consistency than chocolate syrup. It solidifies in the refrigerator and is usually heated before serving to make it liquidy enough for drizzling. Chocolate sauce is usually made with at least some real chocolate, although it’s often made with both real chocolate and cocoa powder.
Chocolate syrup is sweeter than chocolate sauce, with a thinner, more liquidy consistency. Chocolate syrup is also usually made with cocoa powder (and no real chocolate), which means that it stays liquid and pourable in the refrigerator (think Hershey’s syrup).
Chocolate ganache is a very specific type of chocolate sauce that originated in Paris. It’s made by melting together equal parts by weight of chocolate and heavy cream.
How To Make Keto Chocolate Sauce From Scratch (aka The BEST Sugar Free Hot Fudge Sauce For Ice Cream!)
Possibly the best part about this recipe (besides that it’s sugar free, low carb, and gluten free!) is that it’s so quick and easy to make.
All you’ll need to do is combine the heavy cream, water, sweeteners, cocoa powder, and salt, and boil them together for 5 minutes. Next, remove the cream mixture from the heat and add the sugar free chocolate, butter, and vanilla extract. Allow the chocolate and butter to melt into the cream mixture and then mix until everything is combined. And just like that, you’ve got the most rich and delicious low carb hot fudge sauce – perfect for dressing up any low carb ice cream.
To Make Milk Chocolate Sauce
For sugar free milk chocolate sauce, simply substitute Lily’s milk style chocolate chips in place of the regular semi sweet style chocolate chips.
How To Store Keto Chocolate Sauce
You can store this keto chocolate sauce in the refrigerator for up to one week. I like to keep it in a glass jar (like a Mason or Ball jar), so I can easily reheat it in the microwave as needed.
I recommend gently reheating the sauce in the microwave for 15-30 second intervals, stirring in between. You don’t want to accidentally burn your chocolate sauce in the microwave!
Low Carb Ways To Use Keto Chocolate Sauce
This easy sugar free and keto chocolate sauce is so divine, once you’ve made it you’ll be putting it on absolutely everything! Here are a few ideas:
- Keto chocolate sauce is the perfect addition to any store-bought keto ice cream. What is better than a keto hot fudge sundae?!
- Use the keto chocolate sauce as a topping for low carb cheesecake.
- Swirl a spoonful of keto hot fudge sauce into your coffee to make it a mocha!
- Blend a spoonful of keto chocolate sauce into your protein shake. I like to add a few drops of peppermint extract to make my shake thin mint flavor!
- Swirl some keto chocolate sauce and sugar free peanut butter into my Keto Vanilla Ice Cream recipe right after you remove the ice cream from your ice cream maker.
- Use like a keto chocolate syrup and mix with unsweetened almond milk or unsweetened coconut milk to make keto chocolate milk.
More Low Carb Keto Chocolate Recipes To Try
Ultimate Keto Chocolate Sauce Recipe
- In a medium saucepan, whisk together the cream, water, allulose, brown Swerve, cocoa powder, and salt.
- Bring the cream mixture to a boil over medium heat. Continue to cook at a gentle boil for 5 minutes, whisking regularly.
- Remove the pan from the heat and add the chocolate chips, butter, and vanilla extract. Allow the chocolate and butter to melt and then whisk until completely incorporated into the mixture. Cool slightly and serve warm over ice cream, drizzle over cheesecake, or mix a spoonful into your coffee.
- Store cooled chocolate sauce in the refrigerator for up to a week. Makes approximately 2 cups. Gently reheat in the microwave as needed.
Nutrition facts have been calculated using Cronometer, with the carbs from all erythritol and allulose sweeteners subtracted because I do not personally have to bolus insulin for Swerve, erythritol, or allulose as a Type 1 (autoimmune) Diabetic. All Bake It Keto recipes have been tried and used successfully, but results may vary from person to person. All information provided regarding nutrition on the Website is intended to be used for informational purposes only. I am not a nutritionist. Consult your medical professional before using any recipe if you have concerns about how you may individually react to the use of any particular recipe or ingredient. By voluntarily creating and using any recipe provided here, you assume the risk of any potential injury that may result. Please see my full disclosures at https://www.bakeitketo.com/disclosures-privacy-policy/.