CHOCOLATE SYRUP
3 tablespoons butter
2/3 cup cocoa
1/2 cup heavy cream
1/2 cup water
Dash salt
1 cup plus 1 tablespoon granular Splenda or equivalent liquid Splenda
1 teaspoon vanilla
Melt the butter in a medium saucepan. Whisk in the cocoa to blend. It will be very thick. Mix the cream and water; gradually whisk into the cocoa. Add a little at a time and be careful of gentle. The cocoa has a tendency to splash out of the pot and you don't want it on your clothes. Once the cocoa is blended well and the mixture is smooth, remove from the heat and whisk in the salt, sweetener and vanilla. Cool and store in refrigrator. It thickens a bit on cooling, but is pourable.
Makes 1 1/4 cups
Freezing not recommended
With granular Splenda:
Per Tablespoon: 48 Calories; 4g Fat; 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
Per 1/4 cup: 192 Calories; 17g Fat; 3g Protein; 12g Carbohydrate; 4g Dietary Fiber; 8g Net Carbs
With liquid Splenda:
Per Tablespoon: 43 Calories; 4g Fat; 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carb
Per 1/4 cup: 172 Calories; 17g Fat; 3g Protein; 7g Carbohydrate; 4g Dietary Fiber; 3g Net Carbs
I found this recipe in a Penzeys spice catalog and thought it might work for low carb. The Splenda does make it a little bitter, but I think it would be fine mixed into coffee or used to make a chocolate or mocha shake-type beverage. I didn't have anything low carb on hand to test it on, so I mixed a couple tablespoons into some regular white milk. It tasted quite a bit like Nestle's Quik milk.