The Best Sugar-Free Chocolate Spread Recipe (Low Carb, Keto, Gluten-Free, and Diabetes Friendly)
#SugarFreeSeptember: 30 days of sugar-free recipes
A deliciously rich and melt-in-your-mouth sugar-free chocolate spread recipe, that is gluten-free, keto, diabetes, and low carb friendly! With it's deep and intense chocolate flavour, you can enjoy this tasty spread guilt-free (oh, and did I mention you can melt it down for a sugar-free chocolate syrup)? You won't miss Nutella one bit!
It’s officially the first day of sugar free September, which means I’m going totally no-sugar for the next 30 days! I'm super excited because every time I stay completely away from sugar for a period of time I always feel physically and mentally better. It’s almost like I can feel a natural glow - wonderful.
To celebrate my little sugar-free seasonal challenge, I've decided to do a little recipe series to go along with it!
For the next 30 days, I’m going to whip on my apron, and I'm going to bake, make and share some delicious sugar-free recipe versions of some of my favorite foods - every day this month!
All of the recipes will be just as, or even tastier than the originals; cuz what’s better than both HEALTHY AND DELICIOUS?!
Aaand… since I've been lately craving chocolate, the first recipe up is my super fudgy chocolate spread.
I’m usually more of a white chocolate kinda’ girl, but I just love this recipe.
It’s sweet but the dark chocolate gives it a more balanced and rich flavour, and the texture is just so smooth and melt in the mouth!
Trust me: you’ll want to scrap the whole bowl dishwasher level clean. It’s easy to make, and tastes wonderful on everything from toast to PANCAKES!
The best part? It’s totally sugar-free!
This sugar-free chocolate spread recipe is close to my heart, because when I was going through my nasty sugar addiction, something I couldn't help but eat from the container was Nutella.
There was a really stressful time in my life where I was struggling with chronic health issues and an ankle injury, and unfortunately I turned to sugar as a comforter; the worst unconscious decision I’ve ever made.
I can remember sitting on my couch one night with tears running down my face due to my burning ankle pain, and with a spoon and a Sam’s Club size Nutella container. Nutella, along with some other foods, was a go to comforter of mine. The problem is, it’s loaded with sugar and other artificial and nasty ingredients.
AND it’s practically a hydrogenated palm oil spread. YUCK!
It’s so toxic that it even gives my 9-year-old brother a minor type of hives. He can eat hazelnut butter no problem, but one big scoop of Nutella and he’s covered in little itchy pimples.
Back to the story: I gained weight and developed serious anxiety from stress, lack of self control and lack of self worth. I can literally be transported back to that feeling writing this.
Eventually I went through a journey to conquer sugar’s control over me, to find my happiness and overall health. It was a hard but successful mission.
After I found my health again, I felt a need to take back control over this treat of pain and sadness: Nutella. I’ve always loved cooking, so I knew I needed to perfect a healthy, sugar-free, and homemade alternative, one which I can enjoy with my family and friends with happiness, confidence and yumminess.
I made this chocolate spread without the hazelnut because I love the deeply chocolate-y flavours.
I’ll tell you this: you won’t miss Nutella one bit.
Another reason I love that this is homemade is that most store bought sugar-free chocolate syrups and spreads contain artificial ingredients too, like sucralose (which could play a role in the development of cancer).
This sugar-free chocolate spread recipe is super easy to make, low-carb, and is made with mainly unsweetened chocolate and butter as the main ingredients.
Oh… and did I mention that when freshly made it has the consistency of hot fudge sauce, perfectly drizzly for an ICE CREAM TOPPING. Ahem…
Once it’s chilled though it is perfectly rich and creamy with a consistency of a smooth spread, perfect for dipping fruit (chocolate and banana anyone!) or spreading on toast.
To make it as low-carb as possible, you should probably note that some unsweetened cocoa powders have less carbs than others. SO, look for the cocoa powder with the least carbs and the most fiber.
My sugar-free chocolate spread can be whipped up in under 10 minutes, and then it’s ready to be chilled - unless you want a chocolate syrup consistency - then you can enjoy straight away!! Yum… Yummy!!
Delicious, creamy, chocolate-y, sugar-free, low carb, you can enjoy this insanely delicious healthy goodness guilt free!
With all of that said, here’s your recipe!
The Best Sugar-free Chocolate Spread Recipe (Low Carb, Keto, Gluten-free, And Diabetes Friendly)
Isabelle McKenzie | Sept 1st 2019
- prep time: 3 mins
- cook time: 5 mins
- total time: 8 mins
- 1/4 cup water
- 1/2 tsp vanilla stevia, or to taste (I like sweetleaf)
- 1/3 cup powdered erythritol sweetener (I like lakanto)
- 1 tablespoon unsweetened pure cocoa powder (preferably lower carb)
- 2/3 cup unsweetened chocolate, chopped
- 10 tbsp unsalted soft butter, cubed
- pinch of salt
HOW TO MAKE IT:
- In a heavy bottom saucepan, whisk water, cocoa, sweetener, and salt until the cocoa and powdered erythritol have dissolved.
- Bring to a simmer, whisking constantly over medium heat.
- Remove from stove and add chocolate, sweetdrops (to taste), and cubed butter. Whisk until smooth, and then pour into a jar or container. Chill for about 4 hours, or until thick and spreadable.
When fresh, this spread will be more like a thick chocolate sauce and goes well with ice cream.
If it solidifies too much after refrigeration, simply pop it in the microwave for 10 min bursts, or let it sit on your counter until soft.
Store for up to 10 days for best results.
- Fat: 10.8g
- Calories: 98
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