In a medium or large saucepan, put over medium heat, whisk together the water, the heavy cream, the cocoa powder, the allulose and the salt.
Cook the mixture until it boils. After it boils, let the mixture simmer slightly for about 5 minutes, while whisking regularly. Be careful to not let it boil over! It should bubbly very thickly when it is ready.
Remove the saucepan from the heat and add the unsalted butter and the vanilla extract. Stir gently until the butter melts and is completely incorporated into the mixture.
Cool the sauce slightly and it should be ready to use!
With the given ingredients you can make approximately 2 cups of sugar free chocolate sauce. You can store the keto sauce in the refrigerator for up to a week. We suggest gently rewarming the sauce before using it.