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
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
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.