Nothing about this needs a stovetop or a double boiler. Keto chocolate sauce melts together right in the microwave, rich and smooth with just three ingredients.
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Chocolate is genuinely finicky though, and it does not like water in any form, milk, water, or almond milk will all cause it to seize. Heavy cream is the only liquid that works here.
Use a microwave-safe bowl, no metal, and be patient, heating in short bursts rather than trying to rush it.
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Chef Jenn’s Take on Chocolate Sauce
Using the wrong liquid is the single most common way to ruin this sauce. Chocolate reacts badly to water in any form, milk, water, and almond milk will all cause it to seize instead of melting smoothly. Heavy cream is the only liquid that actually works here.
Heat in 15-second intervals in the microwave, stirring well between each one, rather than trying to rush it with one long blast. Chocolate burns easily and smells unpleasant if you push it too far, and it does not respond well to being beaten or rushed either, gentle and patient wins here. Good quality chocolate matters too, use whatever percentage of dark chocolate you personally prefer.
Chocolate can absolutely be keto, darker chocolate carries less sugar, and there are now brands that make chocolate sweetened specifically with keto-friendly sweeteners instead of sugar, if you want to start from something already lower in carbs.
One thing worth flagging for accuracy, the recipe card lists 2 net carbs per tablespoon, while the written explanation elsewhere on the post says 3, worth double-checking which is correct.
What You’ll Love About Chocolate Sauce
- Ready in just a few minutes, start to finish.
- Just three ingredients and a microwave, no stovetop or double boiler needed.
- Rich, smooth, and genuinely versatile as a dip or a topping.
Ingredients
- Dark chocolate – Good quality, whatever percentage you prefer. Better chocolate makes a better sauce.
- Heavy whipping cream – The only liquid that works here. Milk, water, and almond milk will all cause the chocolate to seize.
- Powdered keto sweetener – Your preferred brand.
How to Make Chocolate Sauce
Scroll down for the full recipe card with exact measurements and printable instructions.
Add the chocolate to a microwave-safe bowl, along with most of the heavy cream and the sweetener.
Heat in the microwave in 15-second intervals, stirring well between each one, until melted and smooth.
Add the remaining cream a bit at a time until it reaches the consistency you want.
Make It A Meal
Use this to finish Turtle Cheesecake Bites, or pair it with Keto Caramel Sauce for a double-sauce dessert spread.
Storage
Store tightly covered in the fridge, where it keeps for a few days. Warm gently in short microwave bursts to loosen it back up before using. This has not been tested for freezing.
Frequently Asked Questions
This recipe runs about 2 net carbs per tablespoon, based on the recipe card’s calculation. The number in the recipe card below will recalculate once this post is republished, so use it as an estimate until then.
This almost always comes from using the wrong liquid. Milk, water, and almond milk all cause chocolate to seize. Heavy cream is the only liquid that works reliably here.
It can be. Darker chocolate carries less sugar, and some brands now make chocolate sweetened specifically with keto-friendly sweeteners instead of sugar.
Dip strawberries or raspberries in it, drizzle it over berries or ice cream, or use it in a layered dessert like Turtle Cheesecake Bites.
Add Preferred SourceChocolate Sauce
Ingredients
- 3 ounces dark chocolate
- 5 tablespoons heavy whipping cream
- 1 tablespoon SoNourished powdered sugar alternative
Instructions
- Add the chocolate to a microwave-safe bowl. Add 4 tbsp of heavy whipping cream plus the So Nourished powdered sugar and heat in the microwave in 15-second intervals, stirring well in between each, until creamy and melted. Add up to 2 more tbsp of heavy whipping cream to get it the consistency you’re looking for.
Notes
Recipe Card Tips
- Use only heavy cream, never milk, water, or almond milk. Chocolate seizes badly with any water content.
- Heat in short 15-second bursts, stirring between each. Rushing it with one long blast risks burning the chocolate.
- Use a microwave-safe bowl, no metal, and be patient rather than trying to speed up the process.
- Don’t overcook this in the microwave! Chocolate will burn, and it is nasty.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
I crave chocolate. This is a wonderful recipe. Thank you for the tips on how to keep the sauce from seizing!
Wow, this is the best looking chocolate sauce! I have almost all of the ingredients. I am only missing whipping cream. It is now on my shopping list!!
These would be perfect for so many different desserts! Loved it on it’s own too!
This does look so rich and delicious and it’s too easy to make. The sight of your sauce on strawberries has me salivating.
This is fabulous! What a great dessert idea!