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All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

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June 20, 2018

Sugar-Free Fudgsicles – Keto Recipe

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

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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

4.95 from 20 votes
Easy keto fudgsicles recipe
Print
Sugar-Free Fudge Pops
Prep Time
5 mins
Cook Time
5 mins
Freezing Time
6 hrs
Total Time
10 mins
 

A creamy frozen low carb treat. These chocolate mint pops taste like frozen pudding!

Course: Dessert
Cuisine: Dessert
Keyword: fudge pops, sugar-free fudgsicles
Servings: 8 popsicles
Calories: 118 kcal
Ingredients
  • 1 cup heavy cream
  • 1 cup almond or cashew milk unsweetened
  • 1/3 cup Swerve Sweetener
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract or peppermint extract
  • 1/4 tsp xanthan gum
Instructions
  1. 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.

  2. 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.
  3. 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.
  4. 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.

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Filed Under: Frozen Desserts, Gluten Free, Low Carb, Low Carb Summer Recipes Tagged With: chocolate, fudgsicles, peppermint, popsicles

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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.

Reader Interactions

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Comments

  1. Medeja says

    July 11, 2012 at 6:18 am

    I agree that you are making really great stuff! And most importantly it is healthy.

    Reply
  2. Jen @ Savory Simple says

    July 11, 2012 at 8:13 am

    I love the photo of the two girls eating them. Adorable! And I’m saving this recipe, it looks so fun for summer.

    Reply
  3. [email protected] says

    July 11, 2012 at 9:28 am

    Ooooo, I want one!! Bad!

    Reply
  4. Shannon K. says

    July 11, 2012 at 11:17 am

    I am going to make these today 🙂 I actually made low carb brownies yesterday that came out really well. I think I did a happy dance of my own!! Q…reading some of your earlier posts you talk about not having achieved that crispy and chewy texture in a cookie. Have you yet? Just wondering if you’ve posted it and I missed it? Have a great day!!!

    Reply
  5. In Katrina's Kitchen says

    July 11, 2012 at 12:03 pm

    I made fudgesicles yesterday! I cannot wait to dive into them today. I felt naughty using up the rest of my heavy cream but I’m glad I’m not the only one! 🙂

    Reply
  6. Tiffany says

    July 11, 2012 at 4:44 pm

    I’ve been OBSESSED with pops lately! Thanks for sharing this recipe!!!!!!!!

    Reply
  7. Lynn says

    July 11, 2012 at 7:18 pm

    I’ve been dreaming about pudding pops lately. These would definitely satisfy that craving!

    Reply
  8. Roxana GreenGirl { A little bit of everything} says

    July 12, 2012 at 8:23 am

    the photo of the girls eating the ice-cream is just precious.
    And yes, you’re a genius, you always amaze us with your beautiful and delicious creations that are close to being guilt-free

    Reply
  9. Laura @ Family Spice says

    July 12, 2012 at 11:19 am

    ha! ha! Can’t wait to see you do your happy dance! I’ve done chocolate frozen yogurt, so I know what you mean that it ain’t no fudge pop. Love the fudge smeared faces!

    Reply
  10. Robin says

    July 12, 2012 at 4:35 pm

    I love chocolate and mint together. These look yummy!

    Robin

    Reply
  11. Priscilla - She's Cookin' says

    July 12, 2012 at 11:29 pm

    Yum! The photo of the girls is precious. Unfortunately, my DD is lactose-intolerant, but your low carb recipes are the bomb!

    Reply
    • Amber Weber says

      June 23, 2016 at 9:01 pm

      You can use almond milk and look around for a substitute for the heavy cream . Have you ever heard of these products they taste amazing . http://phillyswirl.com/products/.

      Reply
      • Francine says

        June 21, 2018 at 5:19 pm

        Maybe coconut cream?

        Reply
    • Kerry says

      May 31, 2019 at 9:25 pm

      You can buy lactose-free whipping cream! I have bought it from Save-On Foods.

      Reply
  12. JulieD says

    July 13, 2012 at 3:30 am

    You are a genius! These look amazing…and chocolate and mint…yay!

    Reply
  13. Jeanette says

    July 13, 2012 at 3:53 pm

    I just love that picture of chocolate covered faces – absolutely precious. What a treat!

    Reply
  14. Alison @ Ingredients, Inc. says

    July 16, 2012 at 6:18 pm

    oh this is on my summer to-do list!

    Reply
  15. Taryl says

    July 17, 2012 at 8:44 pm

    I just made these and they were phenomenal! They tasted very much like the Theo Mint Dark Chocolate bars. Mine used Dutch processed cocoa and were thus much darker, as well as subbing in the same quantity of tapioca flour for arrowroot, as my arrowroot was mysteriously missing in my pantry.

    But even with those changes they were incredible – refreshing, creamy, very, very decadent. Excellent recipe and in my deep freezer, at least, they were set up and well frozen in three hours.

    Thanks so much for sharing!

    Reply
  16. bj says

    July 22, 2012 at 12:07 pm

    super…but i must have missed this info’: how many carbs and calories are in these fudge pops?

    Reply
    • Carolyn says

      July 22, 2012 at 1:41 pm

      Hi. The carb count is there at the bottom of the recipe. I don’t calculate calories. Thanks!

      Reply
  17. Nikki says

    July 30, 2012 at 6:24 am

    Oooh, these look SO good I am going to try them real soon 🙂

    (still have to find the Popsicle molds as the weather is good so they’re sold out everywhere! I made a water ice thing for myself yesterday using a whole pureed peeled cucumber, the juice of one lime, a teaspoon of dried mint and a tablespoon of my sweetener of choice….it was GORGEOUS!)

    I have a few questions though:
    – could I leave the milk out and use just all cream?
    – what does the arrowroot do and can I leave it out??
    – no way I can find peppermint extract here (Amsterdam, the Netherlands) so do you think I could use fresh or would the texture spoil it?

    Thanks again for your awesome site and recipes! I made your peanut butter flax granola yesterday and I LOVE it!!!

    x

    Reply
    • Carolyn says

      July 30, 2012 at 10:20 am

      Yes, you can use all cream. The arrowroot thickens the base and makes it have a creamier, richer consistency once it’s frozen. In its absence you could use cornstarch (they work the same) or xanthan gum if you can find it. The cream alone will be very thick so that on it’s own might help. If you want to use xanthan, let me know because you have to work it in differently and I will give you some directions there.

      Reply
      • Nikki says

        July 30, 2012 at 11:22 am

        thanks for the feed-back!
        I’ll go on the hunt for the forms on Wednesday (maybe my friend who has a store selling GB and USA products will have peppermint extract) and let you know how I got on.

        I will try them first with just all cream and will let you know how it went and if I will need to buy the arrowroot or xanthan (won’t be the cornstarch due to it being high in carbs)

        Thanks! ^_^

        Reply
        • Jamie says

          February 9, 2013 at 12:55 am

          I have made these with and without the peppermint extract. The kids and I think they are better without it. Best fudge pops I have ever had and so easy!!

          Reply
        • Jackie k says

          June 9, 2013 at 6:48 pm

          Try dixie cups(or any small disposable cup) if you don’t have molds.

          Reply
  18. Nikki says

    July 30, 2012 at 6:35 am

    ooh, DUH: I forgot to mention with the cucumber slush that I added enough water to make it a liter and a half…. makes a difference I thing ^_^

    Reply
    • Carolyn says

      July 30, 2012 at 10:18 am

      It sounds fantastic, thanks for sharing!

      Reply
  19. Goldiegal says

    July 31, 2012 at 9:25 am

    Hi:
    Oh my! The popsicles look perfectly delicious, and I want to try this recipe.
    Please advise how to use Xanthan instead of arrowroot. I know Xanthan is tricky to use sometimes – so your expertise would be much appreciated.
    Thanks.

    Reply
    • Carolyn says

      July 31, 2012 at 5:25 pm

      Okay, if you don’t want to use arrowroot, here’s my suggestion. Follow the recipe as is, except for the arrowroot. Boil the mixture, etc. Once finished, sprinkle 3/4 tsp xanthan gum and whisk very, VERY briskly. Xanthan gums up very quickly so you need to be fast. I tend to sprinkle a little, whisk vigorously, sprinkle a little more, whisk some more…you get the pictures. Hope that helps!

      Reply
      • Goldiegal says

        August 1, 2012 at 9:04 am

        Thanks so very much Carolyn for your speedy response.
        Dee

        Reply
      • Carolyn D says

        June 23, 2015 at 11:57 am

        If you are using xanthan gum instead of arrowroot powder, is it necessary to heat the ingredients?

        Reply
        • Carolyn says

          June 23, 2015 at 1:26 pm

          Yes, because the heating thickens everything a lot better. Plus xanthan gum will whisk into the hot liquid better.

          Reply
  20. Brandie says

    August 5, 2012 at 8:17 pm

    You are a GENIUS! These are amazingly delicious and I’m fairly certain I’ll be eating one every day!

    Reply
  21. Cappy says

    May 21, 2013 at 10:00 pm

    I just made these today (with 10 drops of NuNaturals liquid stevia with vanilla extract instead of peppermint extract) and OH MY GOD they are so good! I’ve tried various recipes for low-carb fudgesicles, including trying to make a low-carb version of an Alton Brown recipe, and these are far and away the best I’ve ever made. The texture and flavor are perfect. Thank you so much!!

    Reply
  22. Laura E says

    July 1, 2013 at 10:30 am

    Hi Carolyn we make your fudge pops all the time, they are delicious! Do you think they would work just using greek yogurt and canned coconut milk for the base with the arrowroot? Thank you so much!!!

    Reply
    • Carolyn says

      July 1, 2013 at 10:57 am

      It’s worth a try, but I can’t guarantee it. You definitely need to cook the arrowroot with the coconut milk, as that is what helps it thicken properly. Then add in the greek yogurt after it cools for a while.

      Reply
  23. Linda says

    July 28, 2013 at 8:33 pm

    These are to die for. I made a single batch just to see what everyone thought about the recipe. My goodness! We couldn’t get enough. Now I make them in double batches all the time. These are absolutely the best! Thanks so very much for sharing!

    Reply
  24. Cappy says

    August 17, 2013 at 10:31 pm

    I just made these again, minus the mint, and added a couple of teaspoons of instant coffee granules (and a few extra drops of liquid stevia to compensate for the bitterness of the coffee), and oh my god they are so good! This is my go-to recipe for low-carb frozen goodies. Thank you!

    Reply
    • Carolyn says

      August 18, 2013 at 5:19 pm

      Thanks! They are infinitely adaptable and our whole family loves them!

      Reply
  25. Erin says

    March 1, 2014 at 8:15 pm

    I have to try these… I’m attempting to cut back on sugar, or cut it altogether. These may be my new best friend.

    Reply
    • Carolyn says

      March 1, 2014 at 8:45 pm

      Good luck!

      Reply
  26. Susan Dunham says

    May 30, 2015 at 2:24 pm

    Just made a batch of these and am not sure I can wait for them to fully freeze! Thank you for your great recipes 🙂

    Reply
    • Carolyn says

      May 30, 2015 at 3:49 pm

      That’s what I love to hear!

      Reply
  27. Betsy Barker says

    June 9, 2015 at 4:31 pm

    I made these and I used cornstarch instead of Arrowroot powder and we ended up getting a film in our mouths from them ?? Any ideas ??
    loved the taste !

    Reply
    • Carolyn says

      June 9, 2015 at 5:38 pm

      No idea, as I would have thought the two were interchangeable. But maybe it’s the cornstarch.

      Reply
  28. Leslee says

    August 5, 2015 at 4:00 pm

    Can’t wait to try these. Thinking orange extract would be tasty also.

    Reply
    • Carolyn says

      August 5, 2015 at 6:16 pm

      Yes, it would!

      Reply
  29. Bridgette Upton says

    February 16, 2017 at 12:50 pm

    I am a little late in finding this recipe…whoops about 5 years, lol. I see in the comments some are mentioning arrowroot used in the recipe. I have some of that on hand, but no xanthan. Did you change the recipe or just omit the arrowroot. If you just subbed out that ingredient, would I just sprinkle it like the xanthan in recipe.

    Reply
    • Carolyn says

      February 16, 2017 at 1:49 pm

      I originally mixed about 1 tbsp of arrowroot into it to help thicken. Sprinkle it in while the mixture is cold still, if you choose to use that.

      Reply
  30. Kate Polese says

    March 14, 2017 at 4:45 pm

    I just wanted to say that I LOVE this mix. I made it with instant espresso powder and a little coffee extract for a mocha fudge pop. Could hardly wait for them to freeze. However I think the nutritional info is wrong? I am using the same stuff but calculated 4.5-ish carbs for 1/4 of the recipe, not 1/8. Which is better!

    Reply
    • Carolyn says

      March 14, 2017 at 8:50 pm

      Hmmm, I may have to look at that more carefully!

      Reply
  31. Sandy Munn says

    July 6, 2017 at 4:50 pm

    I can’t wait to make these…..love chocolate and peppermint. When I take my pops out of the molds, I fill a bread pan with warm water set half of the pops in the bread pan until they unmold and then I unmold the other half. Works really easy and that way they don’t melt as much

    Reply
  32. Teri says

    July 6, 2017 at 7:19 pm

    Looks good. Where can I find forms like those?

    Reply
    • Carolyn says

      July 6, 2017 at 9:53 pm

      I got mine just at a local grocery store but amazon carries similar ones. http://amzn.to/2tStEhj

      Reply
      • Teri says

        July 7, 2017 at 12:31 am

        Thanks a lot for your reply.

        Reply
  33. Lulu says

    August 5, 2017 at 7:24 pm

    0MG. I reserve 5 stars for only those recipes that are truly amazing. This is a 5*!
    I made the ‘mistake’ of licking the spoon before I added the peppermint, so I poured out half. I put 1.5tsp of vanilla extract in one half and the mint in the other half. Both turned out yum!
    So now I will also use this without the xanthan for hot chocolate this winter! Oh and I used skim cow’s milk instead of nut milk (green footprint) and it turned out fine. Next time I’ll use 18% cream to keep the fat lower too. Cheers!

    Reply
  34. LISA C HESS says

    April 7, 2018 at 1:41 pm

    5 stars
    Delicious with r without the peppermint! Thank you!!!!

    Reply
  35. Teri says

    May 18, 2018 at 2:40 pm

    In this and other recipes calling for almond milk, can coconut milk (beverage) be used instead?

    Reply
    • Carolyn says

      May 18, 2018 at 3:43 pm

      If you mean the thinner carton style coconut milk, absolutely.

      Reply
      • Teresa says

        June 21, 2018 at 11:15 am

        But not canned coconut milk?

        Reply
        • Carolyn says

          June 21, 2018 at 1:45 pm

          You could use canned coconut milk.

          Reply
  36. Paul Stevens says

    June 21, 2018 at 6:52 am

    OK, Carolyn, you have sold these to me, so I have ordered some moulds. Can you please clarify something which is puzzling me? You say in your pre-amble that each pop contains 1.6g of carbs but at the bottom of the recipe you say each serving has 4.24g of carbs. In the nutritional information it says total carbs 3.1g.
    I’m confused!
    Thanks
    Paul

    Reply
    • Marianna says

      June 21, 2018 at 10:54 am

      I have the same question! CanNOT wait to make these!!

      Reply
    • Carolyn says

      June 21, 2018 at 1:42 pm

      Sorry, the last part are some old notes from when it was a slightly different recipe. I am deleting that now…

      Reply
  37. Annette says

    June 21, 2018 at 8:18 am

    5 stars
    My keto kid, who’s a label reader, was just eyeballing fudge popsicles at the store this week! He’ll be thrilled to find these in the freezer!

    Reply
    • Barb says

      July 19, 2020 at 6:13 pm

      Instead of almond milk I add coconut milk and a generous amount of decaf instant coffee along with the chocoa powder making it mocha! I also double the recipe!

      Reply
  38. Conni says

    June 21, 2018 at 9:22 am

    Hi, could you please tell me what the difference is in the refrigerated or the “on the shelf” almond mild is and which should I use here?

    Reply
    • Carolyn says

      June 21, 2018 at 1:47 pm

      You can use either. There is no real difference in them except in the way that they are packaged.

      Reply
  39. Jean says

    June 21, 2018 at 1:07 pm

    5 stars
    These look great, but I am confused by the Net Carbs–The recipe says: Total Carbohydrates 3.1g
    Dietary Fiber 1.5g–that should be 1.6 Net Carbs, right? But the recipe also says: Serves 8. Each serving has 4.25 g of carbs (fiber is negligible). Could you verify? Thanks Carolyn!

    Reply
    • Carolyn says

      June 21, 2018 at 1:41 pm

      Sorry, the last part are some old notes from when it was a slightly different recipe. I am deleting that now…

      Reply
  40. Laurie says

    June 21, 2018 at 1:50 pm

    These look amazing! I’d like to make them, but I’m a little confused about the actual net carb count. Your recipe notes say: Serves 8. Each serving has 4.25 g of carbs (fiber is negligible).
    But the nutrition facts list:
    Total Carbs 3.1
    Fiber 1.5
    If the lower carb count is accurate, I’d love to incorporate them into my keto lifestyle. Thanks for your wonderful recipes!

    Reply
  41. Kiri says

    June 21, 2018 at 3:31 pm

    5 stars
    Perfect for kids! Thank you for this recipe!

    Reply
  42. Nicole says

    June 24, 2018 at 1:15 pm

    5 stars
    I made these yesterday and they disappeared. I am on my way out to the kitchen to make some more. I think these will be a staple in the freezer this summer!

    Reply
  43. Lenore says

    June 24, 2018 at 3:57 pm

    Hi. Looking forward to making these. Is it the confectioners or granular Swerve?

    Reply
    • Carolyn says

      June 24, 2018 at 4:37 pm

      Confectioner’s although both work.

      Reply
  44. Gill Driver says

    June 26, 2018 at 9:11 pm

    Could you make one large one in a carton, rather like ice cream?? 💐💐

    Reply
    • Carolyn says

      June 26, 2018 at 9:42 pm

      Sure. It might freeze kind of hard, though.

      Reply
  45. Marty says

    June 27, 2018 at 1:00 pm

    Thank you! These are wonderful. Even my husband loves them.

    Reply
  46. Stacy says

    June 28, 2018 at 8:50 pm

    These fudge bars are delicious. I have made the 3 times now. The last time around I added some espresso powder and they were amazing!

    Thanks for the great recipe!

    Reply
  47. Kristy says

    June 29, 2018 at 12:02 am

    5 stars
    YUMMY!!!! I made these tonight in my quicksicle maker! So so delicious!!! Thank you for the recipe 🙂

    Reply
  48. Roo says

    June 30, 2018 at 6:38 pm

    5 stars
    These were so delicious! Glad there’s more in the freezer! Love so many of your recipes! Thanks for sharing!!

    Reply
  49. Melissa A says

    July 2, 2018 at 2:08 pm

    5 stars
    Made this last weekend and they are the BOMB! We are going to make a double batch this weekend! Im windering what it would tast like with some peanutbutter added (PMS wants to know.) Also.. if yoir genius kind couldncime up with a creamsicle version in Orange I will seriously kiss the ground you walk on!

    Reply
    • Carolyn says

      July 2, 2018 at 2:39 pm

      I’ve already done that… https://swervesweet.com/recipes/creamsicle-pops 😉

      Reply
      • Linda Wood says

        August 15, 2018 at 2:23 pm

        Cream cycle with orange juice is not keto though; way too many carbs here.

        Reply
        • Carolyn says

          August 15, 2018 at 2:46 pm

          Sorry but “not keto” is a bunch of baloney. These are so low carb (not counting erythritol which doesn’t spike blood sugar) that they are indeed keto. They wouldn’t kick out out of ketosis unless you ate the whole batch!

          Reply
  50. MOONYEAN C LEFEVRE says

    July 10, 2018 at 10:32 am

    5 stars
    I’m allergic to casein protein in dairy do you think these would work using coconut cream?

    Reply
    • Carolyn says

      July 10, 2018 at 3:58 pm

      Yes, they totally do, in fact I have a dairy-free version in my Easy Keto Desserts https://amzn.to/2NGETRf

      Reply
  51. Lindsey Ramsdell says

    July 20, 2018 at 12:21 pm

    5 stars
    I made these the other day. They turned out awesome! Super creamy, chocolatey and delicious! It is very difficult to eat just one lol.

    Reply
  52. Heidi says

    July 30, 2018 at 6:47 pm

    Can you replace the Swerve with Stevia?

    Reply
    • Carolyn says

      July 30, 2018 at 7:58 pm

      In this recipe you should be able to but I am not sure of the quantities.

      Reply
  53. Sharon Caudle says

    August 9, 2018 at 8:44 am

    5 stars
    OMG!! I totally and completely bow down to you! You are AMAZING and I can’t thank you enough for sharing your recipes and creating your cookbooks! I made these last night and feel like I’ve gone to heaven!! It’s so nice to be able to enjoy frozen treats without my blood sugars going through the roof!! I used the special dark chocolate to make these and they are rich and so chocolate-y!!! Thank you, thank you, thank you!!!!

    Reply
  54. Eileen Kirkpatrick says

    August 20, 2018 at 4:13 pm

    I’m dying to make these, but I don’t have access to Swerve. Can I use Pyure instead?

    Reply
    • Carolyn says

      August 20, 2018 at 4:56 pm

      I think that should be fine.

      Reply
  55. Pat says

    September 17, 2018 at 3:47 pm

    What can I substitute for the xanthan gum?

    Reply
    • Carolyn says

      September 17, 2018 at 8:27 pm

      Glucomanna or guar gum would be fine.

      Reply
  56. Rachael says

    October 7, 2018 at 8:01 pm

    5 stars
    Hi there! I LOVE this recipe! I’ve made it twice now. But question regarding the carbs. How are you getting this calculation? Swerve contains 4 carbs per tsp. So 1/3 cup should have 64 carbs, divided by 8 is 8 carbs for each popsicle just in the sweetener alone. Am I missing something important? Any clarification or help would be much appreciated. Feel like I’m going insane!

    Reply
    • Carolyn says

      October 8, 2018 at 8:07 am

      HI Rachael, I state very clearly in my nutritional disclaimer that I do not count erythritol carbs because they have zero impact on blood glucose. In my opinion they shouldn’t eve be listed as carbs. Most keto dieters discount them altogether.

      Reply
  57. Rachel Reed-Dalhover says

    April 26, 2019 at 7:44 am

    5 stars
    These are Soooooo delicious! I will definitely be making these all summer long! I am just curious if could leave out the cocoa powder and make a vanilla pop?

    Reply
  58. Daniela says

    June 18, 2019 at 7:57 pm

    Will this work without xantham gum? Thank you!

    Reply
    • Elizabeth Burt says

      July 18, 2019 at 4:10 pm

      My question too.

      Reply
  59. Jenny says

    July 3, 2019 at 10:40 am

    The amounts made only 3.5 lollies for me, had to dilute the last one with coconut milk! Think next time I’ll do half mix, half coconut milk to make it go further. It’s funny, I didn’t think my moulds were that large! ^_^” Can’t wait to have one!

    Reply
    • Carolyn says

      July 4, 2019 at 10:30 am

      They must be big! Mine are 3 ounces which is just about right.

      Reply
  60. Marilyn says

    July 7, 2019 at 3:13 pm

    I was all set to make this recipe and realized that I had mistakenly bought swerve icing sugar instead of the regular swerve sugar. I imagine it would not work at all??

    Reply
    • Carolyn says

      July 8, 2019 at 12:04 am

      It should be fine.

      Reply
  61. Lyn says

    July 20, 2019 at 11:07 am

    So, I’m having to use stevia bc my son’s dietician has instructed me to not subtract Erythritol or sugar alcohols…

    The drops are so strong and it is still bitter.. he seems to be okay with this but I’m going to try the powder next.. if anybody has any idea on how much to use, please share.

    Also, could I eliminate the cacao and add some more vanilla extract to make these vanilla?? Any suggestions on how to convert these to vanilla would be greatly appreciated as that’s his fav.. and I am not known for being inventive in the kitchen.

    Reply
    • Carolyn says

      July 20, 2019 at 2:15 pm

      Please search my blog, I already have a vanilla pudding pop recipe.

      Reply
  62. Cali says

    August 4, 2019 at 7:33 pm

    5 stars
    Will these work without the xantham gum (and without substituting something else for it)? Thanks! Can’t wait to make these!

    Reply
    • Carolyn says

      August 4, 2019 at 9:50 pm

      Not sure they would be thick enough.

      Reply
  63. Patricia says

    August 12, 2019 at 1:51 pm

    Can these be made in the ZOKU Popsicle maker?

    Reply
    • Carolyn says

      August 12, 2019 at 3:40 pm

      I am sure they can!

      Reply
  64. Toria says

    August 15, 2019 at 1:48 am

    4 stars
    My BF, grnadkids and I made this recipe and found 1 tsp. of peppermint extract to be way too much – and we all love chocolate mint! They were so strong that we could barely taste the chocolate and found them nearly medicinal. I tried again with 1/2 tsp. and still too much peppermint (wondering if there’s a big difference in brand – what did you use?). The chocolate and consistency was good, though, so I gave it 4 stars instead of 3 because it has potential for us. We’ll try again with 1/4 tsp. and another with espresso or coffee extract. Thanks for developing these recipes!

    Reply
    • Carolyn says

      August 15, 2019 at 8:57 am

      Yes, it can vary depending on brand. I have Frontier… what did you use?

      Reply
  65. Lisa says

    September 22, 2019 at 12:20 am

    5 stars
    Just made these today. I added an ounce of espresso to boost the chocolate flavor. I poured them into a 16 cube ice tray. These are so delicious and creamy! Next time I’ll set some aside and whip it I to a mousse. Thanks for a great recipe.

    Reply
    • Carolyn says

      September 22, 2019 at 8:42 am

      So glad you liked it!

      Reply
  66. Amy says

    January 24, 2020 at 11:31 pm

    Can these be made with a chocolate protein powder like Isopure or is there another way to add protein?

    Reply
    • Carolyn says

      January 25, 2020 at 8:46 am

      Sure, you could whisk it in. Better yet, use a blender because protein powder can get a little clumpy.

      Reply
  67. Tori says

    March 6, 2020 at 8:57 pm

    5 stars
    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.

    Reply
  68. Vicki says

    March 7, 2020 at 10:41 pm

    I used to make your peppermint fudgsicles but I could have sworn they were made with canned coconut milk, weren’t they?

    Reply
    • Carolyn says

      March 7, 2020 at 10:47 pm

      No, it was never made with coconut milk… although you could do so. I do have a coconut milk chocolate fudge, maybe that’s what you’re thinking of?

      Reply
  69. Pamela Baldwin says

    April 7, 2020 at 10:52 am

    5 stars
    Made these using all heavy cream instead of freezing I put them in the refrigerator for a few hours and they taste just like pudding yum

    Reply
  70. Keith says

    April 23, 2020 at 4:10 pm

    How did you calculate the carbs? It says about 3 g per popsicle. At 8 popsicles, that is about 24 g total. There are more carbs in the sweetener alone.

    Reply
    • Carolyn says

      April 23, 2020 at 7:02 pm

      Hi Keith. Please read the nutritional disclaimer below the recipe. Erythritol has zero carb impact.

      Reply
  71. Lucy says

    May 14, 2020 at 11:56 am

    Hi there, I’m wondering if I can substitute with oatmilk since it’s all I have on hand right now. Thanks!

    Reply
    • Carolyn says

      May 14, 2020 at 2:37 pm

      Sorry, I honestly can’t say. I don’t use oat milk, it’s much too high carb for me.

      Reply
  72. Val says

    May 23, 2020 at 3:37 pm

    Your recipe are amazing, I already tried a lot of them. Unfortunately where i leave we only find cornstarch. How I use it ? And what quantities? Please. Thanks

    Reply
    • Carolyn says

      May 23, 2020 at 6:17 pm

      Sorry, I really don’t know. You could probably google it and find out.

      Reply
  73. Martine Dubois says

    May 26, 2020 at 2:16 pm

    5 stars
    Yum! Do you think I could replace the cream with coconut cream? I have a vegan family member.

    Reply
  74. Donna says

    June 10, 2020 at 1:47 pm

    I can’t find a good vanilla popsicle. If I leave out the cocoa to make vanilla ice cream flavor popsicles, will that work or will it change the ratio of the ingredients in the recipe to much to work out? We loved these chocolate ones but husband want vanilla next.

    Reply
    • Carolyn says

      June 10, 2020 at 5:55 pm

      No… use this recipe. https://alldayidreamaboutfood.com/low-carb-vanilla-pudding-pops/

      Reply
  75. Kathie says

    June 16, 2020 at 8:20 pm

    Hello, going to try these very soon. Would I be able to put this in a loaf pan and freeze rather the do Popsicle’s and just scoop it with a ice cream scoop? Can’t wait to try this recipe.

    Reply
    • Carolyn says

      June 16, 2020 at 9:22 pm

      I think it will freeze much too hard.

      Reply
  76. Sandra says

    August 12, 2020 at 4:42 pm

    Why did I wait until mid-August to make these!?! Very rich and satisfying. I was only able to fill the 8 molds 3/4 of way but they were a nice medium size and would have been too filling if any larger. Exceeded my expectations as well!:)

    Reply
  77. Cheryl says

    August 14, 2020 at 9:56 am

    5 stars
    I absolutely LOVE your recipes! I have used so many, and they always turn out perfectly. I made these last week with a few adjustments. We prefer cashew milk over almond milk, so I used that instead. I added a teaspoon of expresso powder and used caramel extract instead of vanilla. WOW! These were so creamy, chocolaty rich and the caramel flavor was the perfect addition. Making them again today…and will probably make over and over and over! Thank you for sharing your talent!

    Reply

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