Bittersweet Chocolate Sauce

• 2 oz unsweetened chocolate
• 1 oz sugar-free chocolate
• 6 tbsp canned coconut milk
• 2 tbsp xylitol
• 1 tbsp erythritol
• Pinch pure powdered stevia
• 2 tbsp unsalted butter
• 1 tsp vanilla

Instructions

1. Finely chop the chocolates and place them in a medium bowl.
2. Place the coconut milk, xylitol, erythritol, and stevia in a sauce pan over low heat. Stir continuously until the mixture just begins to bubble around the outside of the pan. Remove from heat and pour over the chocolate and let sit for a few minutes to allow the chocolate to melt then whisk to blend. Add the butter and stir until melted. Add the vanilla or other flavorings, stir into a smooth mixture and adjust flavor if necessary.
3. Refrigerate for up to 2 weeks and serve warm by gently reheating. Makes 1 cup. Each serving is about 2 Tbsp.

Net Carbs : 1.7g
SugarOH: 6.3