Low-Carb Keto Hot Fudge Sauce

1.In a small saucepan, combine the heavy cream, unsalted butter, and powdered erythritol over medium-low heat.

2.Whisk continuously until the butter is melted and the sweetener has dissolved, about 2-3 minutes. Do not let the mixture boil.

3.Add the sifted unsweetened cocoa powder and continue whisking until fully incorporated and smooth.

4.Reduce the heat to low, then add the chopped sugar-free dark chocolate. Stir constantly until the chocolate is melted and the sauce is glossy and thick, about 2 minutes.

5.Remove the saucepan from heat. Stir in the vanilla extract and sea salt until well combined.

6.Let the sauce cool for 1-2 minutes to thicken slightly before serving.

7.Serve warm, drizzled over keto-friendly ice cream, berries, or low-carb desserts. Store leftovers in an airtight container in the refrigerator for up to 1 week. Reheat gently before using.