Easy Sugar-Free Chocolate Gravy THM-S, KETO is a post I’ve wanted to write for some time.
Well, here it is and it’s very true to my childhood memories! Like many Southerners, I grew up on biscuits in the morning with either homemade sugar syrup or chocolate gravy.
Achieving the homemade sugar syrups was very easy compared to getting just the right combination of flavor and texture for this sauce.
In case you’re questioning the use of the word gravy it’s just Southern-ese for a sauce that can be either sweet or savory. It was typically made interchangeably with the more traditional savory gravy and poured over biscuits hot from the oven!
This sauce is a rich, vibrant flavored chocolate sauce thickened only with cocoa powder and whey protein powder.
The protein powder is a wonderful, creamy, compliment to the chocolate in this dish so no unusual textures or flavors will greet you here. It does thicken more as it cools so take that into consideration and let it set up just a bit before deciding if it is the exact thickness you prefer.
It stores perfectly in the refrigerator and can be gently reheated to return to its original state.
I usually go on and on about how much my family loves these dishes but the truth is; I put them through it on this one! If I hadn’t finally figured out how to combine the lighter elements of my Sugar Free Hot Fudge Recipe with some of Brooke’s Five Minute Caramel Sauce I don’t think I’d ever been satisfied!
Brooke’s Microwave Caramel Sauce made a believer out of me on the best route for cooking these sugar-free sauces. I now favor the microwave over the stovetop as I have found the microwave versions do not tend toward getting the sweetener crisping effect that the stovetop type can get, especially when stored.
Sauces made in the microwave are generally perfectly smooth start to finish. If you’d prefer a stovetop cooked chocolate sauce you can reach for my original Sugar Free Hot Fudge Sauce. It is a darker, less mild-tasting version of this sauce so just dial back the sweetness and cocoa a little for the same effect.
I offer two versions of the pancake syrups, the first I created almost 3 years ago and called Easy Sugar (Free) Syrup(FP) and later developed Sugar Free Coffee House Latte Syrups (FP) and Sugar Free Snow Cone Syrups (FP or S) by tweaking this recipe. The second pancake syrup created is a boiled syrup; Rich Buttered Sugar Free Maple Syrup.
Easy Sugar Free Chocolate Gravy (S) shown here over a roll made from the Lighter Low Carb Pastry (S).
This Easy Sugar Free Chocolate Gravy is a simple, elegant, and vibrantly flavorful chocolate syrup sauce that reminds me so much of the chocolate gravy my grandma made and served over biscuits.
Watch for affiliate links to products I have used in these recipes when testing them and those which I can fully recommend.
Easy Sugar Free Chocolate Gravy
Yield 1 1/2 cup
A simple, elegant, and vibrantly flavorful chocolate syrup sauce that reminds me so much of the chocolate gravy my grandma made and served over biscuits.
- 2 T butter ~ melted
- 1/4 cup heavy cream
- 1/3 cup Gentle Sweet or 3 T powdered Pyure (from Wal-Mart- I like the bulk of the Gentle Sweet here but the Pyure will work if you don’t have it)
- 4 tablespoons cocoa – or use the highest quality you can find
- 1/3 cup on plan whey protein powder
- 1/2 cup unsweetened almond milk (I use Blue Diamond- always)
- 1 generous pinch of mineral salt
- 1 very generous pinch of cinnamon (optional, it makes a richer, deeper chocolate flavor)
- Place the butter in a 4 cup heavy, glass, microwave safe bowl and melt it in the microwave for 1 minute (covered with a paper towel in case it pops). I use my 4 cup glass measuring cup.
- Remove and whisk in the cream and return the bowl to the microwave for 2 minutes.
- Remove from the microwave and whisk in the sweetener, cocoa powder and whey powder then add the almond milk, salt, and *cinnamon (if using).
- Return to the microwave for 1 more minute and if it begins to pop go ahead and remove it. The sauce will be done before this step but it thickens it and blends the flavors just a bit more.
- If not serving immediately store in a tightly closed jar in the fridge and reheat very briefly if necessary to return it to its original pourable state, do not overheat or it might separate. If that occurs mix some xanthan gum in and it will come back together enough to serve.
- When this process is followed you should have no lumps in this but ingredients can vary so be sure and have an immersion blender, hand mixer or even a regular blender on hand if necessary.