In a saucepan over medium heat on the stove, melt the butter.
Whisk the brown sugar substitute into the melted butter until completely combined.
Add the sugar-free syrup to the saucepan, and whisk to combine.
Let the mixture cook over medium heat without stirring for about 10-15 minutes, and then check it to see what the consistency looks like. It should form frothy bubbles when it is close to being ready.
Once it has become frothy with bubbles and is thickened, cook for an additional minute before removing it from the heat.
Pour the mixture into a small bowl, and whisk in the cocoa powder.
Fill 5 sections of a small square or rectangular candy mold with the mixture. Fill each section about ½ - ¾ of the way full.
Place the mixture into the freezer to set for 12 hours or overnight.
Remove the solid candy from the molds, and slice into halves or thirds to form the size and shape of a tootsie roll.
Roll the keto tootsie rolls into clear plastic if desired, or serve as is.
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