In a 1 quart saucepan, heat 1/2 cup heavy cream, baking chocolate, allulose, over low heat, whisking constantly.
When chocolate has melted, stream in the rest of the cream slowly while whisking vigorously.
Bring the mixture to a simmer. Be sure it simmers in the center of mixture and not just at the edges of the saucepan. Remove from heat. Stir in vanilla extract and salt. Sauce will thicken as it cools. Serve slightly warm.
Store refrigerated in an airtight container. This sauce will become even thicker when chilled. Reheat slightly to make it pourable again.
*Other sweeteners may be used, but be sure to adjust for the sweetness level. Allulose is slightly less sweet than sugar. If you use Pyure baking blend, you will need to use about half the amount. If your sweetener is as sweet as sugar, you may want to use a tiny bit more.
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