Homemade Sugar-Free Chocolate Sauce

This sauce will keep for weeks in the refrigerator. Use it as a base for other desserts or spoon it over ice cream and frozen sugar-free yogurt.

Serves: 8Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy

Serves: 8


  • 1⁄3 cup unsweetened Dutch process cocoa
  • 2 Tbsp. Splenda
  • 1⁄4 tsp. salt
  • 1 Tbsp. cornstarch
  • 1 tsp. instant espresso
  • 1 cup cold water
  • 1⁄4 cup heavy cream


  • Whisk all ingredients together until all the lumps are gone.
  • Place in a saucepan over medium heat. Bring to a boil, whisking until thickened. Let cool and pour into a jar for use as needed.