Easy Homemade Keto Chocolate Syrup

This chocolate sauce recipe is super easy and simple, and what is even better is that it is Keto friendly! It is great as a topping on ice cream and baked goods, or to dip fruit in, perfect for making chocolate-covered strawberries, or whatever else you want to do with it. 

For cocoa, I like to use raw fair-trade cacao like this and either Lakanto Monkfruit Sweetener or Swerve for the sweetener. As far as the liquid component, you can use water, unsweetened almond milk, or heavy cream. If using water or almond milk, the addition of Xanthan gum will make this recipe a little more “syrup-y” and less watery. If you use cream, you are probably OK leaving the Xanthan gum out. 

The Process

Start by whisking the cocoa and sugar together in a heavy-bottomed suace pan. By whisking first before adding the liquid it will be easier to get rid of all of the lumps. Next, add the salt and liquid and heat over medium-high heat. Sprinkle the Xanthan gum on the surface of the mixture, then whisk vigorously to mix it in. Continue heating until it reaches a boil. Reduce the heat and let it simmer for a few minutes, whisking constantly. Let it cool for about 20 minutes, then add the vanilla, stirring to combine.

Transfer to a jar or squeeze bottle for storage and refrigerate. When you want to use it, simply heat it for 30 seconds in the microwave or for a few minutes in a double boiler on the stove. This will make it flow easier. 

Easy Homemade Keto Chocolate Syrup

Cook Time 10 minutes
Total Time 30 minutes
Servings 1 cup


  • Heavy-bottomed sauce pan
  • Jar or squeeze bottle for storage


  • 1/2 cup cocoa powder
  • 1 cup sweetener Monkfruit or Swerve
  • 1/8 tsp salt
  • 1/2 cup water, almond milk, or heavy cream
  • 1/16 tsp Xanthan gum (optional)
  • 1 1/2 tsp vanilla


  • Whisk together the sweetener and cocoa in the sauce pan until the lumps are gone.
  • Add the salt and liquid and whisk to combine. Sprinkle the Xanthan gum into the mixture and whisk vigorously to combine. Continue to heat to a boil over medium-high heat.
  • Reduce to a simmer and cook for a few minutes, stirring regularly.
  • Remove from heat and let cool and then add vanilla. Transfer to jar or squeeze bottle and store in refrigerator. If desired, heat before use.