These homemade sugar free fudge pops are as healthy as they are delicious! So creamy and rich, they taste like frozen chocolate pudding. And at only 1.6g net carbs, these keto fudgesicles are perfect for summer.
Oh hey, I see you there, Summer, peeking around the corner. You’re not quite ready to come hang out, but you’re letting us know you’re on the way. And you intend to be very sunny and hot, as is your wont.
Well, bring it on! I welcome you with open arms and plenty of sugar free fudge pops! These sweet and creamy keto treats are a family favorite. And I would be persona non grata if I didn’t keep them on hand at all times.
Along with other frozen treats like Keto Frappuccinos and keto ice cream, these chocolate fudge pops are a constant in our house from June to October.
If you look back on fond memories of eating Fudgsicles as a kid, you have to try this healthier low carb version. I swear they’re better than the real thing.
Why you will love this keto recipe
I created these sugar free fudge pops in the early days of All Day I Dream About Food and they were an instant hit with my whole family. It doesn’t take much to see why. They are so creamy and fudgy, they really do take you back to your childhood summers.
They are also astonishingly easy to make. It only takes 15 minutes to prepare the chocolate mixture and pour it into the molds. Then you have to practice a bit of patience because they need a good 6 hours to freeze properly.
But unlike store-bought fudge pops, these keto fudgesicles won’t spike your blood sugar. Each pop has only 1.6g net carbs. So you could even eat two of them and not blow your healthy diet!
Reader Reviews
“My husband and I love these. We’ve been making them for several years now. Sometimes when the pudding mixture is still warm I just eat warm pudding or pour it over low carb ice cream with crushed pecans. Thank you so much for your genius.” — Tori
“I made a batch of these a couple of nights ago. They are so good and so easy to make. That really surprised me! Tonight I’m making the strawberry lemonade pops. Yum!” — Sherry
“This recipe has turned out perfectly for me 3 times in a row. They truly do taste just like fudgesicles. Unbelievable. Thank you!” — Debbie
Ingredients you need
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- Heavy cream: For a dairy-free option, you can substitute canned coconut milk.
- Unsweetened almond milk: This nhelps thin out the mixture and make the popsicles a little lighter. But you can use any low carb milk here, including hemp milk, coconut milk, or carb-reduced cows milk.
- Sweetener: You need to choose the right sweetener, or combination of sweeteners, for perfect sugar free fudge pops. I like erythritol with a little bit of allulose. See the Expert Tips section for more sweetener options.
- Unsweetened cocoa powder: I recommend good quality Dutched cocoa for a deeper chocolate flavor.
- Additional flavorings: A little vanilla extract is classic, but you could also do peppermint extract or a touch of espresso powder.
- Xanthan gum: A little xanthan gum helps reduce iciness.
Step by step directions
1. In a medium saucepan over medium-high heat, whisk together the cream, milk, sweetener, and cocoa powder. Bring to a boil and cook one minute, stirring frequently.
2. Remove from heat and stir in the vanilla extract. Sprinkle the surface with xanthan gum and whisk briskly to combine. Let the mixture cool at least 10 minutes and then pour into popsicle molds.
3. Freeze 1 hour, then push the sticks two thirds of the way into the popsicles and return to the freezer. Freeze until solid, about 5 more hours.
4. To unmold the popsicles, heat some water in a kettle and run it over the outside of the mold you want to release for 5 to 10 seconds. Gently tug the stick to remove the popsicle.
Expert Tips
When making keto popsicles at home, I always recommend wooden sticks. Because of the rough surface, they grip the mixture better than plastic and are less likely to pull out as you try to remove the popsicles from the molds.
Feel free to play with the flavors of these sugar free fudge pops. You can add other flavors of extracts like caramel or peppermint. You can also give them a bit of a protein boost by adding whey protein or collagen peptides. Just whisk it in along with the cocoa powder!
Sweetener Options: I think these keto fudsicles do best with a mix of erythritol and allulose. Erythritol alone makes them rock hard out of the freezer. Allulose alone makes them too soft and they melt too quickly. So a mix works best (you can also use BochaSweet in place of the allulose).
If you have the new Swerve formula available to you, it has the perfect mix of these sweeteners already.
You can also cut down on the erythritol by using some stevia or monk fruit extract. I recommend tasting the mixture and adding sweetener to taste. Do keep in mind that it will taste less sweet when frozen than it does when room temperature, so add a little bit more.
Frequently Asked Questions
There are a variety of sugar free fudgesicles available at stores, but they aren’t necessarily keto-friendly. They actually have a shocking amount of carbs. The Fudgsicles brand contains 28g per pop and are made with aspartame and maltodextrin. It’s far better and healthier to make your own sugar free fudge pops at home.
These sugar free fudgesicles have only 3.1g of carbs and 1.5g of fiber per serving. That comes to 1.6g net carbs per popsicle.
Store the popsicles in the freezer for up to 3 months. You can store them right in the mold, or remove them and transfer to an airtight container.
More delicious frozen treats
- Keto Ice Cream Bars
- Sugar Free Raspberry Sorbet
- Strawberry Lemonade Popsicles
- Keto Ice Cream Cake
- No Churn Keto Coffee Ice Cream
Sugar Free Fudge Pops Recipe
Equipment
Ingredients
- 1 cup (236.59 ml) heavy cream
- 1 cup (236.59 ml) unsweetened almond milk, (or hemp milk for nut-free)
- 1/3 cup (78.86 ml) Swerve Sweetener
- 1 tbsp (1.01 tbsp) allulose
- 1/3 cup (28.67 g) unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 tsp (0.25 tsp) xanthan gum
Instructions
- In a medium saucepan over medium-high heat, whisk together the cream, milk, sweetener, and cocoa powder. Bring to a boil and cook one minute, stirring frequently.
- Remove from heat and stir in the vanilla extract. Sprinkle the surface with xanthan gum and whisk briskly to combine. Let the mixture cool at least 10 minutes and then pour into popsicle molds.
- Freeze 1 hour, then push the sticks two thirds of the way into the popsicles and return to the freezer. Freeze until solid, at least 5 hours and up to overnight.
- To unmold the popsicles, heat some water in a kettle and run it over the outside of the mold you want to release for 5 to 10 seconds. Gently tug the stick to remove the popsicle.
Nutrition
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I made these the other day and, although the taste was good, they never did firm up. I used Splenda sweetener, with a tablespoon of Allulose, as in the recipe. Left them in the freezer for 3 days but they stayed way too soft to even get out of the mold. I bought some monk fruit/Erythritol so I will try again. Fingers crossed!
Your change in sweeteners is a big part of the issue.
Delish! DKYwaited so long this summer!
OMG so good. DKY I started late this year! Too good!
I love your recipes!! Thank you so much. I have a question, what software do you use to work out the nutritional values and recipe card creator? Thank you x
My kids love these and they’re so easy to make! You make this type 1 diabetes LCHP diet following family very happy! 🙂
On a side note- I saw you added xanthan gum. I believe your notes said this will help them not harden too much/turn ice like- do you think I can add xanthan gum to a bottle of SF fruit juice (that I use to make popsicles too) to not make them turn out/harden like ice cubes? If so, what would be a good starting amount? Thanks in advance for your help!
Hi Carolyn, I have an off the wall question. I’ve made a bottle of sugar free Kahlúa. My question to you is is there anyway I could make fudge pops with the added kick of the Kahlúa? Thank you. I love your recipes.
You could add little. But too much alcohol makes them super melty!
Carolyn, can I substitute Keto whole milk for the cup of unsweetened almond milk?
I don’t know what keto whole milk is but you are welcome to experiment!
Signed up for your emails and now I’m getting saved by a few other websites! T impressed!
I am not sure what you are referring to but I do not give out my lists to anyone. So I highly doubt it is from signing up for my emails. Thanks!
Hi Carolyn,
I can use vodka instead of xanthan gum? If so, how much? Thanks!
Vodka is not a replacement for the xanthan gum.
Made these last night – took me back to my childhood, they were so good!! Creamy with just the right amount of sweetness. Thanks for this – it’ll be my go-to summertime treat!
I am so glad!
I absolutely recommend adding espresso powder (1/2 tsp is what I used) to amp up the chocolate flavor. Perfect way to cool off in the warm weather as well as calm a chocolate craving.
I second this…I add a pinch to anything chocolate I make. I’m not a coffee drinker but I believe this enhances the chocolate!
These fudge pops are wonderful. My great grandson tells me they are the absolute best warm weather treat.
Wonderful!
So do we need the allulose and the swerve or just the swerve? I am confused…
You can use just Swerve. I don’t know if the new Swerve with allulose is enough to keep them softer in the freezer, though.
These are AMAZING!! I’m making my third batch now!!! Thank you so much for a wonderful recipe that tastes better than the real thing!