Creating your own delicious rich Keto Hershey’s chocolate syrup is as simple as boiling water, literally.
Your choice of chocolate in this recipe is really dependent on your personal preferences but it really wouldn’t be Hershey’s chocolate syrup without using Hershey’s Natural Unsweetened Baking Cocoa, now would it?!
Cocoa or Cacao?
The biggest difference between cocoa and cacao is that cocoa is processed at a much higher heat, which breaks down the nutrients and benefits of the cacao seed.
Rather than roasting, cacao powder is made by fermenting the seeds at much lower temperatures. Once fermented, the seeds are milled into a powder. If you’d prefer, you can use cacao powder in place of the Hershey’s baking cocoa.
This simple 4 ingredient recipe takes less than ten minutes to throw together and is as easy as boiling water. You’ll notice that we opt to use Bocha Sweet as our sweetener of choice for this one. The reason being is that it has zero calories and zero aftertaste so it doesn’t mar the flavor.
We love to use this syrup to make homemade chocolate keto ice cream, drizzle it on various flavors of homemade keto ice cream and occasionally make keto chocolate shakes.
Keto Hershey’s Chocolate Syrup Recipe
You’ll Need:
1/2 cup Hershey’s Baking Cocoa
1 cup Bochasweet
1 cup water
Dash of salt (be sure it’s JUST a dash!)
1 tsp. Pure Vanilla Extract
1/8 tsp Xanthan Gum (optional)
In a medium saucepan, over medium heat, combine the Hershey’s natural unsweetened baking cocoa, Bochasweet, and salt-whisking well to combine, immediately add the water, continue whisking.
Bring it to a full rolling boil and boil it for exactly 3 minutes, whisking or stirring constantly. Watch the mixture closely as it can boil over quickly!
Remove from heat, then add the vanilla and (optional) xanthan gum, whisking well to incorporate throughout. Store the Keto Hershey’s chocolate syrup in a tightly capped bottle.
Makes 16 servings, 2 Tablespoons per serving, 1 net carb per serving
Calories: 11
Total Carbs 1.6g, Fiber 0.6g
Storing Homemade Chocolate Syrup
As you can see from the photo a dressing cruet is the perfect size for this recipe. This mix is slightly thinner than the kind you buy in the store but mixes great in milk for delicious rich chocolate milk. It can be used in the same manner as it’s store-bought counterpart because this is a tried and true CLONE recipe.
This stores well in the fridge for up to 14 days (I don’t think it’s ever lasted that long in this house!!). The syrup will thicken considerably in the fridge overnight once it has cooled completely.
Keto Hershey’s Chocolate Syrup Recipe
Equipment
Ingredients
- ½ cup Hershey’s Baking Cocoa
- 1 cup Bochasweet
- 1 cup water
- dash salt (be sure it’s JUST a dash!)
- 1 teaspoon Vanilla Extract
- ⅛ teaspoon Xanthan Gum (optional)
Instructions
- In a medium saucepan, over medium heat, combine the Hershey’s natural unsweetened baking cocoa, Bochasweet, and salt-whisking well to combine, immediately add the water, continue whisking.½ cup Hershey’s Baking Cocoa1 cup Bochasweet1 cup waterdash salt
- Bring it to a full rolling boil and boil it for exactly 3 minutes, whisking or stirring constantly.
- Remove from heat, then add the vanilla and (optional) xanthan gum, whisking well to incorporate throughout. Store the Keto Hershey’s chocolate syrup in a tightly capped bottle.⅛ teaspoon Xanthan Gum1 teaspoon Vanilla Extract
Equipment
If you altered the ingedients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cooking/baking time.
If you’re a fan of the high fat, low carb diet and want to make something sweet for your family or friends without wrecking their health, this recipe is perfect. The Keto Hershey’s Chocolate Syrup Recipe tastes just like the real thing but with less sugar and carbs! It would be great as an ice cream topping too if you have any left over after making it into syrup.
Homemade Keto hersheys chocolate syrup was so good, I couldn’t believe how amazing it tasted. I made it using the bochasweet sugar replacement that you recommended and my family literally cannot tell the difference between this and the store-bought real hersheys syrup.
First of all, I’ve made this several times and I really love the flavor, but damn I wish bochasweet was a lot cheaper! I used this syrup to make a keto-friendly mocha, and it added the perfect chocolatey richness. I’m thinking of trying it in hot chocolate next. For anyone making it, the tiny pinch of salt really brings out the chocolate flavor. Does anyone know if this could be used in baking recipes too?