Monday, April 1, 2024

Sugar Free Chocolate Sauce

 I got this online at (which is no longer a recipe site); it's good with just regular dark chocolate, doesn't have to be sugar free, and you can use Splenda instead of malitol. Drizzle a little on the ice cream or cheesecake!

1/3 cup (80 milliliters) water
2 ounces (60 grams) bitter baking chocolate
1/2 cup maltitol
3 tablespoons butter
1/4 teaspoon vanilla

Put the water and bitter chocolate in a glass measuring cup and microwave on high for 1-1-1/2 minutes, or until chocolate is melted.

Stir in the maltitol and microwave on high for another 3 minutes, stirring halfway through.

Stir in the butter and vanilla, and it's ready to serve (or make into a pie!).

Note: This worked beautifully with maltitol. However, when I tried to make it with erythritol, it started out fine but crystallized and turned grainy as it cooled-though it would still have been okay used hot over ice cream, it wouldn't have worked for the frozen pies in this chapter of the book.

Makes roughly 1 cup, or 8 servings of 2 tablespoons each.

2 grams of carbohydrate and 1 gram of fiber, not including the maltitol, for a usable carb count of 1 gram; 1 gram protein; 75 calories.

Low carb and gluten free; make it dairy free by substituting vegan butter and chocolate.


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