Sugar Free Chocolate Sauce Food

HOW TO MAKE SUGAR FREE CHOCOLATE SYRUP

Steps:

• In a large saucepan on medium heat, whisk together the cocoa powder and liquid. Whisk these continually to break up any chunk.
• When mixture begins to boil, bump down the heat to medium low-low and allow to sit for 3-4 minutes, stirring as needed.
• Remove from heat and allow to sit for three minutes. Then stir in your remaining ingredients and serve.
• Store in a refrigerator for 2-3 weeks.

CHOCOLATE SYRUP (SUGAR-FREE)

Steps:

• In a heavy saucepan, combine cocoa powder, cinnamon and water. Stir or whisk until smooth. Stir and cook over medium heat until mixture comes to a boil.
• Reduce heat and boil gently for 5 minutes, stirring often. Mixture should be thick and smooth. Cool slightly, then stir in vanilla and artificial sweetener.
• Pour into a container or jar with a lid. Cover and store in refrigerator for up to 3 weeks.
• To serve, spoon 1 to 2 tablespoonfuls over vanilla frozen yogurt or ice cream.

SUGAR FREE CHOCOLATE SYRUP RECIPE

Steps:

• Combine water, cocoa powder, sweetener, and salt in medium pot.
• Bring mixture to a boil, then reduce heat.
• Simmer on low for 5-10 minutes. Mixture should thicken up a bit. Remove from heat and stir in vanilla stevia.

SUGAR FREE CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour 2 round 9-inch cake pans.
• For the cake, put flour, Splenda, cocoa, baking powder, baking soda and salt in a bowl and mix well.
• In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Slowly add in the mix of dry ingredients while the mixer is on low. Add the coffee and make sure everything is combined. The batter will be very thin.
• Pour the batter into the prepared pans and bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.
• Turn the cakes out onto a cooling rack. While the cakes are cooling, make the frosting.
• Using a hand mixer, whip the softened cream cheese in a large bowl until smooth and creamy. Set aside.
• In another bowl, mix together the milk and sugar free pudding mix, whisking until smooth.
• Add the pudding, one spoonful at a time to the cream cheese, beating between each addition. Be careful not to add this too quickly or it won't mix in well.
• After you've added in all of the pudding, fold in the whipped topping and mix gently until completely combined.
• Place one cake layer on a plate.
• Spoon and smooth about 1 to 1 1/2 cups of frosting over the first cake layer.
• Place the second cake on top.
• Frost the top and outside of the cake (if desired) with the remaining frosting.
• Refrigerate the cake until serving. The frosting will soften and "melt" as it is at room temperature so be sure to keep the cake cold!

SUGAR-FREE CHOCOLATE FONDUE

Steps:

• In a heavy saucepan, combine cocoa, cinnamon, and milk. Whisk until thoroughly combined.
• Cook over medium heat until mixture boils, stirring often, for 5 minutes or until thick.
• Cool slightly and add Equal and vanilla.
• Transfer to a fondue pot or a mini-crockpot to keep warm.

SUGAR-FREE CHOCOLATE SYRUP RECIPE

Steps:

• In a small saucepan over medium heat, heat the cream and sweetener for 2-3 minutes, until sweetener dissolves.
• Remove from heat. Stir in the ChocZero chocolate chips and vanilla, until smooth.

THE BEST SUGAR-FREE FUDGE

Steps:

• Line an 8-inch square baking pan with aluminum foil.
• Place chocolate in a food processor; pulse until finely chopped.
• Pour evaporated milk into a microwave-safe bowl. Stir in sweetener, 1/2 cup at a time, until dissolved. Add vanilla extract. Stir in chopped chocolate.
• Heat mixture in the microwave in 30-second intervals, stirring after each interval, until chocolate is melted and smooth, about 2 minutes total. Stir in walnuts.
• Spread chocolate mixture in the prepared pan. Refrigerate until firm, about 2 hours. Cut into 1 1/2-inch squares.

SUGAR FREE KETO CHOCOLATE SYRUP

Steps:

• In a small bowl, whisk together the cocoa powder, sweetener, and salt. Add it to a small saucepan and add the water and whisk once more.
• Place the saucepan over medium heat. Once it begins to boil, reduce to low heat. Let the sauce simmer for 1-2 minutes, stirring regularly.
• Remove the saucepan from the heat and whisk in the vanilla extract. Let the syrup cool completely, before transferring it to a shallow container or jar and refrigerating it for at least an hour, to thicken.