Homemade fudge pops that are as healthy as they are delicious! Totally sugar-free, and so creamy and chocolate-y, they taste like frozen chocolate pudding. At only 1.6g net carbs, they make a wonderful low carb treat for summer. Instructional video included.
These sugar-free fudgsicles are an updated version of one of my favourite older recipes. They are so easy to make and my kids absolutely love them. The original recipe was made with peppermint extract, which is absolutely delicious, but you can also make them with vanilla extract for a more basic fudge pop recipe. And I’ve included a video so you can see just how easy these delicious keto popsicle are to make!
You know, I make a lot of great recipes. I don’t really believe in false modesty, but nor do I want to be boastful. Still, I know I’ve become pretty adept at working with low carb and gluten-free ingredients, and creating some goodies that taste just as good as the conventional version. I’ve gotten to the point where much of it is intuitive for me. I have a good sense of how almond flour will behave if I add this many eggs or that much butter. Or if I add cocoa or chocolate. I daresay I’ve actually gotten better at creating low carb recipes than traditional ones, and on the rare occasion that I am attempting something with flour and sugar, I find myself a little lost.
How To Make Keto Fudge Pops
Every now and then, however, I drop any pretense at modesty and I have to declare myself an outright genius. Because sometimes a recipe turns out so well, my own jaw drops. And then I have to do a happy little jig and sit down at my computer to write about it. This is one of those recipes, and quite frankly, the results were about 10x better than I was expecting. I’ve attempted fudgsicles before and have never really been that impressed. My Chocolate Yogurt Pops were pretty great, but they were definitely more along the lines of frozen yogurt than fudgesicles. But these were spot on…rich, chocolate-y, creamy and sweet.
I hadn’t really been intending to make fudgsicles; they were actually born out of an excess of cream. I took my girls to a nearby dairy and bought some of their heavy cream, when I realized I still had quite a bit of cream in the fridge. Since I didn’t want any of it to go bad, I had to come up with a cream-based recipe pretty darn quick. Lots of possibilities crossed my mind, but it was a hot day and treats of the frozen variety seemed apropos. And I just didn’t feel like hauling out the ice cream maker and putting in the effort of making a custard base. I did a little search on homemade fudgsicles and came across several possible recipes. As always, in the end I mingled a few recipes and did a little adjustment here and adjustment there and ended up with my own creation.
And I have to say that, although you could flavour these with anything you like, the peppermint was an inspired touch on my part. These taste like a frozen version of a chocolate bar I loved growing up called French Mint, the perfect intersection of chocolate and peppermint. At the same time, I think that the base recipe has great potential and I can envision some coffee flavouring for a mocha version. I also have another idea in mind for these but I can’t share just yet because it might warrant a blog post of its own! Suffice it to say that these are so good that I’ve already made them 3 times in the span of two weeks. My kids adore them, rave about them, go wild for them, and I feel perfectly happy serving a sugar-free popsicle to them for dessert every night of the week.
Sugar-Free Fudge Pops
- 1 cup heavy cream
- 1 cup almond or cashew milk unsweetened
- ⅓ cup Swerve Sweetener
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract or peppermint extract
- ¼ teaspoon xanthan gum
- In a medium saucepan over medium-high heat, whisk together milk, cream, Swerve, and cocoa powder. Bring to a boil and cook one minute, stirring continuously.
- Remove from heat and stir in peppermint extract. Sprinkle with xanthan gum and whisk briskly to combine. Let mixture cool at least 10 minutes and then pour into popsicle molds.
- Freeze 1 hour, then push wooden sticks partway into popsicles and return to the freezer (wooden sticks are best for staying in the pops when you take them out of the molds). Freeze until solid, about 5 more hours.
- To remove from molds, run under hot running water for 30 seconds or so
You really did outdo yourself. I added a pinch of salt and 1/8 tsp of cinnamon to enhance the chocolate flavor. Soooo good!!! Thank you.
Jenna Frisby says
This recipe is simple and amazing. I make it all the time with no Xanthan gum and it still comes out great. Thank you so much for making recipes we can indulge in!
gloria guffey says
instead of popsicles can use place in container and eat in bowls
Mary Luecke says
Can I use the canned coconut milk/cream ins place of the heavy cream? Thank you.
Lisa Fetty says
Why Swerve? Is it taste or texture in recipes? I tried it once and thought it wasn’t pleasant, but tend to lean toward Lakanto.
And I detest Lakanto because monkfruit has a strong aftertaste! We are all different. Please read this tutorial on sweeteners: https://alldayidreamaboutfood.com/best-keto-sweeteners/
I used Monk fruit sugar because all I had and mine turned out hard as a rock ????
Marla J. Ybarra says
My diabetic husband even said these tasted like the real thing!! They came out perfect and we absolutely loved them!! So now I am wondering how can I make banana fudge pops? I have the banana extract, and would love an all banana version, or 1/2 chocolate and 1/2 banana (like those old bullet style ones). Suggestions?
Look at my banana pudding recipe and use that! Triple it or quadruple it to make 6 or 8 pops.
I made these for me WOW they are so good all I can say is thanks for helping me get through my journey love you recipes so much