Who doesn’t miss chocolate sauce on a keto diet? This satisfying low carb chocolate sauce recipe is made with simple and clean ingredients that will come together faster than you can drive to the store and back to buy one full of carbs and chemicals.
Chocolate – Even the word is decadent. Sweet treats are a necessity of life, even when in ketosis. When choosing where to spend your precious carb allotment, it is hard to go wrong with chocolate. Its reverence has been a staple of human history.
In ancient Mesoamerica, the cacao bean was first harvested, fermented, roasted, and ground. The bean was used in drinks and gruels, as evidenced by traces of chocolate’s chemical signature on recovered pots and bowls from the Olmec society – before written history. From there, the Mayans concocted a thick, foamy drink they called “xocolatl” made from cacao, chilies, water, and cornmeal. Its reputation as a drink from the gods persisted into Aztec culture, where the drink was believed to be an aphrodisiac, and the cacao bean was used as currency.
After coming to Europe, chocolate eventually came to the form we know today. Initially, wealthy Spanish aristocrats were drawn to the drink, adding sugar and honey to sweeten the naturally bitter taste. The treasure of chocolate was then brought to France a century later and subsequently spread throughout Europe. In 1828, the chocolate press was invented, such that the powdered beans and emulsifiers could be poured and hardened into an edible chocolate bar. This immensely popular format is how most chocolate is sold.
And so we come to today. Additives and preservatives, especially added sugar, turn this once healing bean into a grim sign for our health. That’s why we wanted to offer a way to make delicious, indulgent chocolate sauce with none of the bad stuff.
There are proven mental and physical health benefits to its consumption. Chocolate is a powerful antioxidant that has been linked to lower cholesterol levels, slower cognitive decline, and a reduced risk of cardiovascular disease. There is even evidence that chocolate benefits fetal growth during pregnancy!
Since store-bought sauces are full of preservatives, thickeners and added sugars, it would be easy to think chocolate sauce, even low carb chocolate sauce, is yet another sacrifice you have to make for your health journey. However, we have whipped up a simple recipe so you can top your keto ice cream, paleo sorbet, or gluten-free mug cakes with this indulgent treat. We also love to use it as a dip for our Cinnamon Crisps.
Even better: since it is dairy-free, it stores wonderfully! In fact, the simple ingredient list is part of what differentiates this sauce from classic “hot fudge” and “hard crack shell” sauces. Hard-crack shell sauce uses fat with a high melting point (such as coconut oil) in order to quickly harden, such as when drizzled over ice cream. Hot fudge traditionally uses both butter and cream. If you’d like to see a keto version of one of those sauces, just let us know!
This delicious, prepared ahead, low carb chocolate sauce will keep up to two weeks in the refrigerator (though it probably won’t make it that long.)
The 5 ingredients for our low carb chocolate sauce are cocoa powder, allulose, water, salt and vanilla extract.
Your cocoa powder selection will be the cornerstone of your sauce’s taste. We highly recommend prioritizing this ingredient with your budget. Valhrona cocoa powder has been a staple in our kitchen, but there are many high-quality powders to choose from!
Allulose is our favorite low-carb sweetener. Unlike xylitol and erythritol, it won’t recrystallize, keeping our sauce smooth. Since xylitol is poisonous to dogs, we don’t even keep it in our pantry. It is important to note that allulose is less sweet than other sugar alternatives. The taste of low-carb sweeteners often comes down to personal preference, so try experimenting with different sugar substitutes and amounts! Sometimes you can get the best results by combining two or more.
Water creates the sauce’s texture without adding fat or carbs, and salt helps the whole sauce bind together, acting as a catalyst when introduced to heat.
Vanilla extract complements the flavor of the chocolate.
Once you know how to make a perfect, smooth and delicious chocolate sauce, we can do some different flavors! In addition to vanilla, consider a couple drops of peppermint extract or oil when entertaining over the holidays – add the sauce to the glass when making your favorite Keto mudslide (don’t forget the “whipped cream”!) Or pay an homage to the origins of hot chocolate in Mexico with a spicy twist – add a dash of cinnamon and a little bit of cayenne or smokey chipotle powder.
For a richer, fudgier taste in your sauce, try a Dutch-processed cocoa. Don’t forget that the quality of the cocoa is of paramount importance to get a good final product.
This low carb chocolate sauce also makes an excellent addition to smoothies and workout drinks, as it is naturally low-calorie.
Send in your favorite variations and we may add them here!
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