Our sugar-free chocolate spread recipe is a game-changer for those seeking a healthier sweet treat. Use your favorite sugar replacement to make this smooth and flavorful chocolate spread that is perfect on sandwiches, breakfast, fruit, and everything in between.

A small jar of Sugar-Free Chocolate Spread next to biscuits.
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🍫 A Healthier Chocolate Spread Option

Are you a chocolate lover looking for a sweet recipe that fits your dietary needs? Look no further! We’re excited to share with you our new recipe for a rich and creamy sugar-free chocolate spread.

This recipe is a variation of our popular “lick the knife clean” chocolate spread, which uses regular granulated sugar and dark chocolate. After getting lots of questions from readers about how to adapt the recipe to remove the sugar, we came up with this version. 

Are you dairy-free?

If you’re also avoiding dairy, check out our Dairy-Free Chocolate Spread recipe! You can use sugar substitutes and sugar-free chocolate in that version as well.

This sugar-free recipe uses a 1:1 sugar replacer and sugar-free chocolate, making it a great choice for those following a sugar-free diet. It has just as much chocolate flavor as the original, without any of the added refined sugars.   

In this post, we’ll walk you through the simple steps to make this creamy sugar-free chocolate spread at home. With just a few ingredients and about 10 minutes, you’ll be enjoying a delicious treat that fits your dietary needs. So go ahead, give it a try, and let us know what you think!

How to Use It

This spread tastes delicious on breakfast foods like pancakes, waffles, muffins and toast. It also makes a simple frosting for brownies, cookies, cupcakes and cakes. And, let’s not forget it’s the perfect ice cream sundae topping or dip for fresh fruit!

Table of Contents

🧾 What You’ll Need

Ingredients needed to make Sugar-Free Chocolate Spread with text labels.

Ingredients

Before you head to the store, check out these helpful ingredient tips! You can find full ingredient amounts in the recipe card below. (Links are affiliate links and I earn a small commission from qualifying purchases.)

  • Sugar-free dark chocolate: To keep this recipe sugar-free, make sure to use a sugar-free dark chocolate, such as Lily’s brand chocolate.
  • Water: To dissolve the other ingredients and get the right consistency.
  • Sugar replacement: Use a granulated 1:1 sugar replacer, and measure by volume, not by weight. This recipe has been tested with Swerve and Splenda, but other 1:1 replacers should also work.
  • Unsweetened cocoa powder: For rich, chocolately flavor, use a high quality unsweetened cocoa powder.
  • Unsalted butter: Butter gives the spread its lush, creamy texture. I like to use unsalted butter and add salt separately, but you can use salted butter and omit the extra salt. Make sure your butter is cubed and at room temperature, so it incorporates easily into the spread.
  • Vanilla extract and salt: These round out and balance the chocolate flavor.
Close up of a small jar of Sugar-Free Chocolate Spread surrounded by biscuits.

Equipment

  • Saucepan: You’ll need a small saucepan to heat the ingredients on the stovetop.
  • Whisk: You’ll also need a whisk to combine the ingredients and stir them while simmering.
  • Jar: You’ll need some type of container to store your spread in. The container should hold at least 12 ounces. My preference is to use mason jars.
  • Plastic wrap: As the spread cools down, its important to cover it with plastic wrap to avoid having a thick skin form on the top of the spread.
A small jar of Sugar-Free Chocolate Spread with a gold spoon in it.

Ready to Make This?

  1. Get the recipe below 👇👇
  2. Scroll below the recipe for step-by-step photos
  3. Read the tips and FAQs

Leave a Review!

If you make this recipe, let us know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on the recipe below, and leave a comment, take a photo and tag me on Instagram @elabau, or use #sugarhero on IG!

A small jar of Sugar-Free Chocolate Spread with a covered biscuit.

Sugar-Free Chocolate Spread

5 from 5 votes
Our Sugar-Free Chocolate Spread recipe is a game-changer for those seeking a healthier sweet treat. Use your favorite sugar replacement to make this smooth and flavorful chocolate spread that is perfect on sandwiches, breakfast, fruit, and everything in between.
This recipe makes about 1 1/2 cups of chocolate spread.
Prep10 minutes
Cook0 minutes
Total10 minutes
Yields12 2 TBSP Servings

Ingredients

  • 4 oz sugar-free dark chocolate, such as Lily's brand (about 2/3 cup when chopped)
  • 2 fl oz water, (1/4 cup)
  • 1/2 cup sugar replacement, use a 1:1 replacer, such as Splenda or Swerve
  • 1 TBSP unsweetened cocoa powder
  • 1/8 tsp salt
  • 1 tsp vanilla extract
  • 4 oz unsalted butter, (1 stick or 1/2cup), cubed and at room temperature
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Instructions 

  • Finely chop the sugar-free dark chocolate and set it aside for a moment.
  • In a small saucepan, combine the water, sugar replacer, unsweetened cocoa powder, and salt. 
  • Place the pan over medium heat and stir until the sugar and cocoa powder dissolve. Continue to heat the pan, stirring frequently, until bubbles appear around the sides of the pan and it starts to simmer.
  • Once simmering, remove the pan from the heat and add the vanilla extract, chopped chocolate, and cubed butter. 
  • Whisk until the chocolate and butter melt and the mixture is completely smooth. When it is freshly made, this spread will have the consistency of hot fudge sauce.
  • Pour the spread into a jar or other container with a lid. Press a layer of plastic wrap on top of the chocolate to prevent a skin from forming, place the lid on, and refrigerate it for at least an hour, until cooled.
  • If it is too cold to spread easily, let the chocolate spread sit at room temperature for a short while before serving.
  • This chocolate spread can be stored in the refrigerator for up to a month.

Video

Recipe Notes

Variations

  • To make it dairy-free: substitute the butter for an equal amount of coconut oil – no need to melt it first. Add it in when you would add the butter. Note that your spread will probably have a light coconut-chocolate flavor, unless you’re using refined coconut oil.

Tips

  • If your spread becomes oily: heat it in the microwave in 30-second intervals, whisking after each time, until it is warm and fluid. Place an immersion blender in the bowl and blend it until the oil mixes back into the chocolate. It might take a minute, but you should see your mixture transform into a glossy chocolate with a pudding-like texture.

Measuring Tips

Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.

Want to learn more about baking measurements and conversion?

Nutrition

Calories: 142kcal | Carbohydrates: 14g | Protein: 0.2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 26mg | Potassium: 9mg | Fiber: 1g | Sugar: 7g | Vitamin A: 236IU | Calcium: 3mg | Iron: 1mg
Tried this recipe?Snap a pic and hashtag it #SugarHero. We love to see your creations on our Instagram @elabau.

📸 Photo Tutorial: How to Make Sugar-Free Chocolate Spread

Learn how to make this chocolate spread with an easy to follow photo tutorial! You can find full, printable instructions in the recipe card above.

  1. Prepare ingredients. Finely chop 4oz (2/3 cup) sugar-free dark chocolate and cube 5 oz (1.25 sticks) softened unsalted butter. Set aside.
  2. Combine water, sweetener, cocoa powder and salt. In a small saucepan, combine 2 fl oz (1/4 cup) water, 1/2 cup sugar replacement, 1 TBSP unsweetened cocoa powder, and a pinch of salt. 
  1. Stir and simmer: Place the pan over medium heat and stir until the sugar and cocoa powder dissolve. Continue to heat the pan, stirring frequently, until it reaches a simmer.
  2. Add vanilla, chopped chocolate and butter: Once simmering, remove the pan from the heat and add 1 tsp vanilla extract, previously chopped chocolate, and 4 oz cubed butter. 
  1. Whisk until smooth: Whisk until the chocolate and butter melt and the mixture is completely smooth.
  2. When it is freshly made, this spread will have the consistency of hot fudge sauce.
  1. Cover and refrigerate: Pour the spread into a jar or other container with a lid. Press a layer of plastic wrap on top of the chocolate to prevent a skin from forming, add the lid, and refrigerate it for at least an hour, until it cools.
  2. Enjoy or store: If it is too cold to spread easily, let it sit at room temperature for a short while before serving. Store it in the refrigerator for up to a month.
A bicuit covered with Sugar-Free Chocolate Spread.

💭 Tips

Choosing a sugar replacement: Different sugar replacers have different flavors and aftertastes, and if you are new to using them, it might take you a few tries to find one you enjoy best. For me, some brands have a strong and unpleasant aftertaste, while others I don’t notice at all.

Additionally, some can have a “cooling” feeling in the mouth – this may bother you, or you may not even notice. The point is, while this recipe will work with a number of sugar replacers, it may require a little experimentation on your part to discover your personal favorite.

This recipe was tested with Splenda and Swerve sweeteners. Both worked well, but my personal favorite was Swerve. It did have a slight cooling in the mouth, but it didn’t bother me, and I didn’t notice any aftertaste or funky flavor. Your milage may vary.

To make it dairy-free: substitute the butter for an equal amount of coconut oil – no need to melt it first. Add it in when you would add the butter. Note that your spread will probably have a light coconut-chocolate flavor, unless you’re using refined coconut oil. See our full recipe for Dairy-Free Chocolate Spread for more information.

Biscuits next to a small jar of Sugar-Free Chocolate Spread.

💡 FAQs

If you have an oily layer on top

If you notice your chocolate spread developing a clear oily layer on top, this means the fat in the spread has “separated.” This is rare, but it does happen sometimes.

It usually occurs because the butter and chocolate weren’t mixed well enough into the spread. Maybe the butter was too cold when it was added, or the chocolate was in large pieces so it didn’t incorporate well. It can also happen if the spread goes through multiple heating and cooling phases. (See below for a longer explanation.) It’s still completely edible, but it doesn’t look very appetizing, so here’s how you fix your oily chocolate spread.

First transfer it to a bowl and heat it in the microwave in 30-second intervals, whisking after each time, until it is warm and fluid. Next, place an immersion blender in the bowl and blend it until the oil mixes back into the chocolate. As you blend, move the blender around, including the sides and bottom of the bowl, so all of it gets well mixed. It might take a minute, but you should see your mixture transform into a glossy chocolate with a pudding-like texture.

Don’t have an immersion blender? A regular blender can also be used, but it’s my second choice since it can be a pain to clean, and doesn’t work as well for smaller quantities. You can also try just using a whisk after reheating, but if you do that, be sure to keep whisking until you see the texture change. This could take several minutes.

Bonus nerdy section on why the spread sometimes separates: the spread is an emulsion, meaning it has fat particles from butter and chocolate suspended in the water and sweetened base. Not mixing it enough, or heating and cooling it frequently, can both result in the fat dropping out of the suspension and coming to the surface of the spread.

How to fix overly soft chocolate spread

The spread will have the texture of hot fudge sauce when it is first made, but after chilling it, it will become spreadable. Hot weather and hot kitchens can cause it to soften again. If your kitchen is quite warm, you’ll find that it becomes soft again when it is left out on the counter for long periods. Simply refrigerate it briefly until it firms up again.

Storage Information

This chocolate spread should be stored in a jar or container with tight-fitting lid. It can kept in the refrigerator for at least a month – but anecdotally, I’ve had it last longer and be completely fine.

It will be pretty firm when it comes out of the refrigerator, so you can either stir it until it becomes more spreadable, or let it sit at room temperature for 10-15 minutes until it softens a bit.


Meet Elizabeth!

Hi, I’m Elizabeth — a trained pastry chef, cookbook author, video instructor, and your new Baking BFF! I’m going to teach you everything you need to know to be a sugar hero. ❤️

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10 Comments

  1. So fun and easy! Who knew you could make such a delicious, guilt-free chocolate spread?! Thanks for sharing!

  2. Okay I’m seriously putting this on everything now! And I love being able to cut down on the sugar.