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
Ingredients
- 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
Instructions
- 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
Jodi R DeAtley says
I used almond milk and they tasted nutty, so I tried almond milk and added more sweetner. They came out great!
Carolyn says
I don’t understand how more almond milk helped???
Mia says
How much is a cup, roughly? Is it 100ml or 240ml?
Carolyn says
https://www.thecalculatorsite.com/cooking/cups-ml.php
Cathy. Oyer says
I just made these with dark cocoa and peppermint extract. Can’t wait for them to freeze. I licked the pan clean before I washed it 😂😂🤣
Sherry says
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!
Deb says
Absolutely delicious!
These were easy to make and tasted like “normal” treats. (I used powdered allulose)
Thanks for developing this recipe.
Louise J Hinckley says
Hey Carolyn, love your recipes!
Do you think I use coconut milk instead of almond milk?
Thanks.
Carolyn says
Absolutely!
lisa says
These taste fab!!!! I used half and half instead of almond milk. Question is some of them are hard, difficult to bite, some of them softer, easier to eat. Any idea why? I had one that was a soft on top but hard lower. Weird. Used glucomannan
Patti says
Hello,
Does it matter what almond milk I use. I use the silk 30 calorie almond milk. This is not the creamiest but it doesn’t have sugar. I was just concerned that it would be to watery for the fudge pops. I know the higher the calorie count the creamer the milk is. I never understood why they put sugar in the milk in the first place. These sound amazing can’t wait to make them.
Thanks
Patti
Carolyn says
Any almond milk should be fine.
Debbie says
This recipe has turned out perfectly for me 3 times in a row. They truly do taste just like fudgesicles. Unbelievable. Thank you!
Carolyn says
That’s so great to hear!
Linda Gil says
Why do you show putting the zanthan gum in four times in your video? That’s very confusing. I haven’t made them yet but I’m very anxious to try them! I love all your recipes.
Carolyn says
It’s not added 4 times… it’s sprinkled over slowly so it doesn’t clump. Watch carefully….
Charlotte A Mahin says
These pops are delicious and taste just like regular fudgesickles.. I make have been making them nearly every week during this hot weather. So easy and so good. ( I use powdered gelatin instead of the xantham gum)
Michele says
Can I use Lakanto Golden Monk Fruit to make these? I have it ground to a powder.
Holly Currah says
I made these last week and realized they all disappeared when I opened the freezer to get one. Who MW? I was out of heavy cream, so I made a batch using a can of coconut cream instead. Equally yummy! So, these can also be madee dairy free!
faye says
I was just going to ask about dairy free. great to hear!