Low-Carb 

Chocolate syrup

Recipe

 

Adapted from: http://www.foodnetwork.com/recipes/alton-brown/cocoa-syrup-recipe

Yield: 800ml (27 servings)

Serving size: 30ml (2 tbs. / 1 oz.)

660g (3 cups) ​erythritol / OR xylitol (OR isomalt/sorbitol/sukrin syrup, all these will stay in syrup form for the full 2 weeks, but erythritol and xylitol will crystalize after 2 days and need to be re-heated to re-dissolve)

375ml (1.5 cups) water

145g (1.5 cups) cocoa powder (unsweetened, ideally Dutch-processed)

15 ml (1 tb.) vanilla extract

~2g / 10ml (1/2 ts.) salt

~1g / 5ml (1/4 ts.) xanthan gum / OR  2g guar gum (this keeps the cocoa powder particles suspended evenly in the mixture, you can leave it out if you don't mind the separation that will occur as the mixture settles)

 

In a medium pot, bring water and sweetener to a boil and whisk in cocoa, vanilla, and salt. Whisk until all of the solids have dissolved. Let bubble for 1 minute, then mix in the xanthan gum and mix with a hand blender or very vigorously with a whisk for 15 seconds. Strain and cool to room temperature before bottling. This syrup will keep in the fridge for up to 2 weeks.

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Nutrition Info:
Please note that I used MyFitnessPal (a FREE app) to calculate this info, so it may not be 100% accurate.

Hershey's Chocolate Syrup (30ml):          kcal 100 / Carbs 24g / Sugars 20g / Fat 0g / Protein 1g                                                 

TPH Low-Carb Chocolate Syrup (30ml):    kcal 10 / Carbs 1.1g / Sugars 0g / Fat 0g / Protein 0.5g

ABOUT TPH

When you're as obsessed with sweets as I am, skipping dessert is not an option, but all the "sugar-free" treats I find in stores/restaurants never quite taste like dessert. After discovering that GOOD low-carb dessert recipes are so hard to find, I started experimenting and creating my own. TPH exists so that diabetics, carb-resistant people like me, and anyone else looking to avoid sugar can enjoy truly decadent desserts that won't cause insulin resistance or tooth decay.

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