This luscious Keto Chocolate Sauce is smooth and creamy and full of rich, fudgy flavor. Drizzle it over your favorite keto ice cream for an amazing dessert experience!
Here we are in the dead of winter and I am craving ice cream. A big bowl of keto ice cream topped with ribbons of this luscious keto hot fudge sauce. It’s one of my favorite things in all the world.
You know those people who are always complaining that they are cold? I am one of those people. And yet, I could eat ice cream with hot fudge sauce any time of year. It doesn’t matter if it’s high summer and broiling, or dead winter and freezing. A sugar-free dessert like this makes me happy!
But it’s not just for ice cream. This keto chocolate sauce is so darn good, you can drizzle it over keto brownies, spread it on some keto chocolate chip cookies, or spoon it over keto cheesecake. Or you could just eat it with a spoon!
Why you will love this recipe
I first created this hot fudge sauce way back in 2015, and it was delicious. But much has changed in the intervening years and I wanted to see if I could make it better. Do I even need to tell you that it was a success?
This sauce is just as thick and velvety and chocolatey as it ever was. It pours over that ice cream, melting it just slightly as it goes, and becoming more fudgy as it cools against the frosty dessert.
But I also made it a little bit lighter in calories, and it stays gooier and softer. I switched out the sweetener so it no longer recrystallizes as it cools. And it’s easier to reheat.
And the best part is that you can adapt it for interesting flavors. Consider mint extract instead of vanilla. Or orange extract! Or coffee, or raspberry, or caramel. Can you see why I am craving ice cream?
Reader Reviews
“Very good recipe. I made this tonight and served it on top of low-carb vanilla ice cream with toasted pecans. My teenage daughter and I both thought it was delish!” — Tanya P.
“THE. BEST. FUDGE. SAUCE. EVER! I frankly eat it like pudding.” — Sheila B.
“Oh my goodness, I have now me this over and over. I keep the leftovers in the refrigerator. Swirl this in some low carb ice cream (no matter the flavor) it is to die for! Thank you!!!!!” — Nancy
Ingredient Notes
- Heavy whipping cream: This is the creamy base of the hot fudge sauce. You could also use coconut cream.
- Water: I used a little water to help thin the sauce and reduce the calories and fat a bit. Your ice cream provides plenty of that anyway!
- Allulose sweetener: The sweetener you use determines the final consistency of the sauce. You can use erythritol, but it will solidify and recrystallize as it cools. Allulose makes it more fudgy, and it stays creamy (although it still firms up).
- Butter: This helps the sauce thicken and also adds creaminess.
- Unsweetened chocolate: Make sure to choose chocolate that is 100% cacao, with no sweeteners at all. It is lower in carbs and also helps the fudge thicken and set properly.
- Espresso powder: This is optional but it really brings out the chocolate flavor.
- Pantry staples: Vanilla extract and salt.
Step by Step Directions
1. Add the wet ingredients: Combine the cream and water together a medium saucepan over medium heat. Add the sweetener and butter.
2. Simmer the mixture: Bring to a simmer, whisking until the sweetener dissolves. Cook 5 minutes, whisking frequently. Do not let it boil.
3. Add the chocolate: Remove from heat and add the chopped chocolate and let sit 3 minutes, to melt. Add the vanilla extract, espresso powder, and salt, and whisk until smooth.
4. Use as desired: Drizzle over your favorite low carb ice cream or use as chocolate fondue. It can also be used to glaze cakes or donuts.
5. To rewarm: Place the desired amount of sauce in a bowl and microwave on 50% power in 20 second increments. You can also add the sauce to a heat-safe bowl over a pan of gently simmering water, stirring frequently.
Tips for Success
As mentioned above, the sweetener you use makes all the difference. Allulose keeps this keto chocolate sauce softer and it won’t recrystallize. You can use other sweeteners but the consistency won’t be quite the same.
I prefer unsweetened chocolate for recipes like this, so I can control the sweetness and the consistency. Many sugar-free chocolate brands contain erythritol, and that will change the outcome.
I often add espresso powder to chocolate recipes to deepen and enhance the chocolate flavor. It does not make the recipes taste like coffee or mocha in small quantities, but it does bring out the best notes of the chocolate.
Different brands of unsweetened chocolate can affect how thick the sauce is. If you find your sauce not thickening up as it cools, whisk in a little cocoa powder (1 to 2 teaspoons). Alternatively, if it’s too thick, return to low heat and whisk in some cream. Different brands of unsweetened chocolate can
Frequently Asked Questions
This is a very different recipe than my Sugar-Free Chocolate Syrup. That recipe is made with water and cocoa powder, and is a thinner syrup similar to Hershey’s. It’s great for beverages and cocktails, although it works as an ice cream topping too. This Keto Hot Fudge Sauce is cream based and made with real chocolate, so it has a richer flavor and a velvety consistency. Both are great recipes!
Store this sugar-free chocolate sauce in an airtight container and refrigerate for up to a week. It It will firm up and become more like soft fudge in the fridge. To use, gently warm until melty.
This keto hot fudge sauce recipe has 3.9g of carbs and 1.9g of fiber per serving. That comes to 2.0g net carbs for 2 tablespoons.
Serve this sugar free hot fudge sauce over:
Keto Chocolate Sauce Recipe
Ingredients
- 1/2 cup heavy whipping cream
- 1/4 cup water
- 1/2 cup allulose sweetener
- 2 tbsp butter
- 3 ounces unsweetened chocolate, finely chopped
- 1 tsp vanilla extract
- 1/2 tsp espresso powder, optional
- Pinch of salt
Instructions
- Whisk the cream and water together in a measuring cup. Pour into a medium saucepan over medium heat. Add the sweetener and butter.
- Bring to a simmer, whisking until the sweetener dissolves. Cook 5 minutes, whisking frequently. Do not let it boil.
- Remove from heat and add the chopped chocolate and let sit 3 minutes, to melt. Add the vanilla extract, espresso powder, and salt and whisk until smooth.
- Drizzle over your favorite low carb ice cream or use as chocolate fondue. It can also be used to glaze cakes or donuts.
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
Oh my goodness my husband and I just had this on some keto ice cream. Absolutely fabulous. What a treat. I bought some choc zero toppings and they were so terrible I threw them away. This is real ingredients, didn’t even taste sugar free and incredibly satisfying. I cleaned up the kitchen and came directly to write a review.
Thank you so much for this recipe.
Thank you SO much for crafting this with allulose! It is not only yummy but so versatile!
Carolyn is this freezable?
Technically yes but it won’t be the same after you re-warm it.
just made this and it is just as good as the one I’ve made for years with sugar and cocoa. will make this again and again
Can you substitute cocoa powder for the unsweetened chocolate?
No, that won’t work.
absolutely delicious
Exactly what I was looking for! Thank you so much!
I found the chocolate was way too strong for me. 😢
The chocolate was too strong. It was a fail for me, sadly.
Could you use almond milk or coconut milk for a non dairy version? Then coconut oil vs butter also. I’m aware it may lose some creaminess with the lower fat content of almond milk and boxed coconut milk, unless using canned coconut milk/cream.
I think it should work.
delicious