The following post contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!
This chocolate sauce has hints of coconut and is SO quick to make! I enjoy it over low carb ice cream (Halo Top or Breyer’s Carb Smart are my current top choices!)
At this point you’ll need to add some sweetener. I’ve tried this recipe with Da Vinci liquid sweetener (Splenda based) and also liquid stevia. Probably my favorite is the Da Vinci but you might need to experiment to see which taste you prefer. The taste of sweeteners can be so personal!
Keep adding a little sweetener at a time until you get the right balance.
When poured over ice cream, the coconut oil starts to cool and solidify, so it slightly resembles Magic Shell if you remember that from your childhood?
- 2 tbs coconut oil
- 2 tbs water
- 4 tbs unsweetened cocoa powder
- 1 tsp chocolate extract
- liquid sweetener to taste
- Melt the coconut oil in a bowl in the microwave. It only needs a minute! Add some water, unsweetened cocoa powder and chocolate extract and whisk until smooth.
- Add a little sweetener at a time until you get the right balance.
2g net carbs per serving if liquid Splenda or liquid Stevia used as sweetener
Check out my Low Carb Chocolate Recipes Ebook!
If you adore chocolate - you'll love my book! Over 60 amazing recipes - all low carb, sugar free, and gluten free!