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    Home » Frozen Desserts » Sugar-Free Fudgsicles – Keto Recipe

    Published: Jun 20, 2018 · Modified: Aug 19, 2021 by Carolyn

    Sugar-Free Fudgsicles – Keto Recipe

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    82.6K shares
    Jump to Recipe Print Recipe

    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.

    Sugar-free fudge pop held up with a bite taken out of it

    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.

    Easy keto fudgsicles recipe

    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.

    Four sugar-free chocolate fudge pops on a marble slab

    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.

    Low carb fudgsicle on a bed of broken chocolate with a bite taken out of it

    Easy keto fudgsicles recipe

    Sugar-Free Fudge Pops

    A creamy frozen low carb treat. These chocolate mint pops taste like frozen pudding!
    4.84 from 31 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Dessert
    Keyword: fudge pops, sugar-free fudgsicles
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Freezing Time: 6 hours
    Total Time: 10 minutes
    Servings: 8 popsicles
    Calories: 118kcal

    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
    Nutrition Facts
    Sugar-Free Fudge Pops
    Amount Per Serving (1 popsicles)
    Calories 118 Calories from Fat 101
    % Daily Value*
    Fat 11.2g17%
    Carbohydrates 3.1g1%
    Fiber 1.5g6%
    Protein 1.44g3%
    * Percent Daily Values are based on a 2000 calorie diet.

    82.6K shares

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    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.

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      Recipe Rating




    1. Fonda Carver says

      May 03, 2022 at 10:58 pm

      Is it ok to use Half and Half in place of Almond milk? I don’t have any Almond milk right now and I would like to make these right now.

      Reply
      • Carolyn says

        May 04, 2022 at 6:16 am

        Sure.

        Reply
    2. Lyn says

      May 02, 2022 at 8:51 am

      5 stars
      These are fab!!

      Reply
    3. Bridget says

      April 04, 2022 at 11:24 am

      2 stars
      I have made this recipe twice, exactly as described…..i made it the second time thinking I must’ve done something wrong…..but both times the end result is hard as an ice cube…..any suggestions?

      Reply
      • Carolyn says

        April 04, 2022 at 3:52 pm

        What sweetener are you using?

        Reply
    4. Sue says

      February 23, 2022 at 9:04 pm

      Glucomannan is a water-soluble polysaccharide that is considered a dietary fiber. It is a hemicellulose component in the cell walls of some plant species. Glucomannan is a food additive used as an emulsifier and thickener.
      Being a water soluble it acts as a thickener to your popsicles. It sounds like it had not emulsified enough through whatever process you used. If I were you I would make the recipe without any deviants and work from there. Research the attributes of the gluconannan

      Reply
      • Carolyn says

        February 24, 2022 at 9:45 am

        I am not quite sure who you were replying to but yes, I love glucomannan for recipes like this!

        Reply
    5. Jodi R DeAtley says

      November 15, 2021 at 5:06 pm

      5 stars
      I used coconut milk instead of almond milk, because I did not like the nutty taste. I also doubled the monk fruit confectioners sweetener. They came out great! thank you for the recipe!

      Reply
    6. Jodi R DeAtley says

      October 23, 2021 at 2:19 pm

      4 stars
      I used almond milk and they tasted nutty, so I tried almond milk and added more sweetner. They came out great!

      Reply
      • Carolyn says

        October 23, 2021 at 4:04 pm

        I don’t understand how more almond milk helped???

        Reply
    7. Mia says

      August 26, 2021 at 11:16 am

      How much is a cup, roughly? Is it 100ml or 240ml?

      Reply
      • Carolyn says

        August 26, 2021 at 5:45 pm

        https://www.thecalculatorsite.com/cooking/cups-ml.php

        Reply
    8. Cathy. Oyer says

      August 21, 2021 at 1:01 pm

      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 😂😂🤣

      Reply
    9. Sherry says

      August 19, 2021 at 8:20 pm

      5 stars
      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!

      Reply
    10. Deb says

      August 16, 2021 at 12:03 pm

      5 stars
      Absolutely delicious!
      These were easy to make and tasted like “normal” treats. (I used powdered allulose)
      Thanks for developing this recipe.

      Reply
    11. Louise J Hinckley says

      August 13, 2021 at 10:11 am

      Hey Carolyn, love your recipes!
      Do you think I use coconut milk instead of almond milk?
      Thanks.

      Reply
      • Carolyn says

        August 13, 2021 at 1:12 pm

        Absolutely!

        Reply
    12. lisa says

      August 12, 2021 at 11:26 am

      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

      Reply
    13. Patti says

      August 12, 2021 at 6:24 am

      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

      Reply
      • Carolyn says

        August 12, 2021 at 7:28 am

        Any almond milk should be fine.

        Reply
    14. Debbie says

      August 09, 2021 at 4:09 pm

      5 stars
      This recipe has turned out perfectly for me 3 times in a row. They truly do taste just like fudgesicles. Unbelievable. Thank you!

      Reply
      • Carolyn says

        August 09, 2021 at 7:03 pm

        That’s so great to hear!

        Reply
    15. Linda Gil says

      August 08, 2021 at 3:11 pm

      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.

      Reply
      • Carolyn says

        August 08, 2021 at 4:42 pm

        It’s not added 4 times… it’s sprinkled over slowly so it doesn’t clump. Watch carefully….

        Reply
    16. Charlotte A Mahin says

      August 07, 2021 at 10:18 am

      5 stars
      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)

      Reply
    17. Michele says

      August 04, 2021 at 3:47 pm

      Can I use Lakanto Golden Monk Fruit to make these? I have it ground to a powder.

      Reply
    18. Holly Currah says

      July 19, 2021 at 10:09 am

      5 stars
      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!

      Reply
      • faye says

        August 07, 2021 at 3:49 pm

        I was just going to ask about dairy free. great to hear!

        Reply
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