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In a small white bowl, combine the unsweetened cocoa powder and powdered erythritol (or your preferred zero-calorie sweetener). Whisk them together with a small spoon until well combined and no lumps remain.

Add the sugar-free maple syrup, 2 tablespoons of water (or milk), vanilla extract, and salt to the dry ingredients in the bowl.

Stir vigorously with the spoon, pressing out any lumps against the side of the bowl, until a smooth, thick, and spreadable chocolate paste forms. If the spread is too thick, add water or milk 1/2 teaspoon at a time until the desired consistency is reached. If it's too thin, add a pinch more cocoa powder.

Once prepared, the chocolate spread is ready for use. Enjoy it on toast, with fruit, or straight from the spoon.


In a small white bowl, combine the unsweetened cocoa powder and powdered erythritol (or your preferred zero-calorie sweetener). Whisk them together with a small spoon until well combined and no lumps remain.

Add the sugar-free maple syrup, 2 tablespoons of water (or milk), vanilla extract, and salt to the dry ingredients in the bowl.

Stir vigorously with the spoon, pressing out any lumps against the side of the bowl, until a smooth, thick, and spreadable chocolate paste forms. If the spread is too thick, add water or milk 1/2 teaspoon at a time until the desired consistency is reached. If it's too thin, add a pinch more cocoa powder.

Once prepared, the chocolate spread is ready for use. Enjoy it on toast, with fruit, or straight from the spoon.
