Sugar Free Chocolate Syrup

GF V DF VG NF SF HP Jun 30, 2026

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Say goodbye to Hershey's chocolate syrup. This homemade chocolate syrup contains only 5 ingredients, is sugar free and gluten free, and tastes miles better than anything you'd get out of the bottle. Using allulose as the sweetener, this chocolate syrup is extremely sweet and rich in chocolate flavor, all while having a perfect smooth texture without crystalizing. Did I mention it can be made in just 10 minutes?

STEP 1
- 1 cup (200 g) Allulose
- 1/2 cup (40 g) Cocoa powder
- 1/8 tsp (0.75 g) Salt

STEP 2
- 1/2 cup (120 g) Water

STEP 3
- 1/2 tsp (2.5 g) Vanilla extract

1. Add allulose, cocoa powder, and salt to a medium sized sauce pot. Whisk until fully combined.

2. Whisk in the water, cover with a lid, and bring to a boil over high heat. When boiling, remove the cover, reduce heat to low, and let simmer for 1-2 minutes, stirring frequently.

3. Remove from the heat and whisk in vanilla extract.

4. Let it cool completely before transferring to a mason jar. Store in the fridge for up to 2 weeks, or in the freezer indefinitely.

https://www.poormanprotein.com/recipes/sugar-free-chocolate-syrup

Servings: 17
1 tbsp (20 g)
Calories: 6
Protein: 1 g
Fat: 0 g
Carbs: 13 g
Fiber: 1 g

Description

Say goodbye to Hershey's chocolate syrup. This homemade chocolate syrup contains only 5 ingredients, is sugar free and gluten free, and tastes miles better than anything you'd get out of the bottle. Using allulose as the sweetener, this chocolate syrup is extremely sweet and rich in chocolate flavor, all while having a perfect smooth texture without crystalizing. Did I mention it can be made in just 10 minutes?

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Time

Prep Time:

5 minutes

Cook Time:

5 minutes

Total Time:

10 minutes

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Cost

Total Cost:

Cost per Serving:

$0.20

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Ingredients

Serving(s)

Step 1

1 cup Allulose
1/2 cup Cocoa powder
1/8 tsp Salt

Step 2

1/2 cup Water

Step 3

1/2 tsp Vanilla extract

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Instructions

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1. Add allulose, cocoa powder, and salt to a medium sized sauce pot. Whisk until fully combined.
2. Whisk in the water, cover with a lid, and bring to a boil over high heat. When boiling, remove the cover, reduce heat to low, and let simmer for 1-2 minutes, stirring frequently.
3. Remove from the heat and whisk in vanilla extract.

4. Let it cool completely before transferring to a mason jar. Store in the fridge for up to 2 weeks, or in the freezer indefinitely.

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Notes

1. Using sugar instead of allulose yields the following nutrition facts per 1 tbsp (20 g)

Nutrient	Allulose	Sugar
Calories	6	51
Net Carbs	0.4 g	12.2 g
Added Sugar	0.0 g	11.8 g
Allulose	11.8 g	0.0 g
Glycemic Index	2	63

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Nutrition Facts

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Servings: 17

Serving Size: 1 tbsp (20 g)

Calories: 6

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Total Fat: 0.3g (0 %)

Saturated Fat: 0.2g (1 %)

Polyunsaturated Fat: 0.0g

Monounsaturated Fat: 0.1g

Cholesterol: 0mg (0 %)

Sodium: 17mg (1 %)

Total Carbohydrate: 13.1g (5 %)

Fiber: 0.9g (3 %)

Net Carbs: 0.4g

Total Sugar: 0.1g

Allulose: 11.8g

Protein: 0.5g (1 %)

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Vitamin B12: 0.0mcg (0 %)

Vitamin D: 0.0mcg (0 %)

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Calcium: 4mg (0 %)

Iron: 0.32mg (2 %)

Magnesium: 12mg (3 %)

Potassium: 36mg (1 %)

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Caffeine: 5.4mg (6 %)

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Glycemic Index

:

2.0

Glycemic Load

:

0.2

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Sources of Inspiration

https://thebigmansworld.com/sugar-free-chocolate-syrup/#wprm-recipe-container-52565

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