This luscious Keto Chocolate Sauce is smooth and creamy and full of rich, fudgy flavor. Drizzle it over your favorite keto ice cream for an amazing dessert experience!
Here we are in the dead of winter and I am craving ice cream. A big bowl of keto ice cream topped with ribbons of this luscious keto hot fudge sauce. It’s one of my favorite things in all the world.
You know those people who are always complaining that they are cold? I am one of those people. And yet, I could eat ice cream with hot fudge sauce any time of year. It doesn’t matter if it’s high summer and broiling, or dead winter and freezing. A sugar-free dessert like this makes me happy!
But it’s not just for ice cream. This keto chocolate sauce is so darn good, you can drizzle it over keto brownies, spread it on some keto chocolate chip cookies, or spoon it over keto cheesecake. Or you could just eat it with a spoon!
Why you will love this recipe
I first created this hot fudge sauce way back in 2015, and it was delicious. But much has changed in the intervening years and I wanted to see if I could make it better. Do I even need to tell you that it was a success?
This sauce is just as thick and velvety and chocolatey as it ever was. It pours over that ice cream, melting it just slightly as it goes, and becoming more fudgy as it cools against the frosty dessert.
But I also made it a little bit lighter in calories, and it stays gooier and softer. I switched out the sweetener so it no longer recrystallizes as it cools. And it’s easier to reheat.
And the best part is that you can adapt it for interesting flavors. Consider mint extract instead of vanilla. Or orange extract! Or coffee, or raspberry, or caramel. Can you see why I am craving ice cream?
Reader Reviews
“Very good recipe. I made this tonight and served it on top of low-carb vanilla ice cream with toasted pecans. My teenage daughter and I both thought it was delish!” — Tanya P.
“THE. BEST. FUDGE. SAUCE. EVER! I frankly eat it like pudding.” — Sheila B.
“Oh my goodness, I have now me this over and over. I keep the leftovers in the refrigerator. Swirl this in some low carb ice cream (no matter the flavor) it is to die for! Thank you!!!!!” — Nancy
Ingredient Notes
- Heavy whipping cream: This is the creamy base of the hot fudge sauce. You could also use coconut cream.
- Water: I used a little water to help thin the sauce and reduce the calories and fat a bit. Your ice cream provides plenty of that anyway!
- Allulose sweetener: The sweetener you use determines the final consistency of the sauce. You can use erythritol, but it will solidify and recrystallize as it cools. Allulose makes it more fudgy, and it stays creamy (although it still firms up).
- Butter: This helps the sauce thicken and also adds creaminess.
- Unsweetened chocolate: Make sure to choose chocolate that is 100% cacao, with no sweeteners at all. It is lower in carbs and also helps the fudge thicken and set properly.
- Espresso powder: This is optional but it really brings out the chocolate flavor.
- Pantry staples: Vanilla extract and salt.
Step by Step Directions
1. Add the wet ingredients: Combine the cream and water together a medium saucepan over medium heat. Add the sweetener and butter.
2. Simmer the mixture: Bring to a simmer, whisking until the sweetener dissolves. Cook 5 minutes, whisking frequently. Do not let it boil.
3. Add the chocolate: Remove from heat and add the chopped chocolate and let sit 3 minutes, to melt. Add the vanilla extract, espresso powder, and salt, and whisk until smooth.
4. Use as desired: Drizzle over your favorite low carb ice cream or use as chocolate fondue. It can also be used to glaze cakes or donuts.
5. To rewarm: Place the desired amount of sauce in a bowl and microwave on 50% power in 20 second increments. You can also add the sauce to a heat-safe bowl over a pan of gently simmering water, stirring frequently.
Tips for Success
As mentioned above, the sweetener you use makes all the difference. Allulose keeps this keto chocolate sauce softer and it won’t recrystallize. You can use other sweeteners but the consistency won’t be quite the same.
I prefer unsweetened chocolate for recipes like this, so I can control the sweetness and the consistency. Many sugar-free chocolate brands contain erythritol, and that will change the outcome.
I often add espresso powder to chocolate recipes to deepen and enhance the chocolate flavor. It does not make the recipes taste like coffee or mocha in small quantities, but it does bring out the best notes of the chocolate.
Different brands of unsweetened chocolate can affect how thick the sauce is. If you find your sauce not thickening up as it cools, whisk in a little cocoa powder (1 to 2 teaspoons). Alternatively, if it’s too thick, return to low heat and whisk in some cream. Different brands of unsweetened chocolate can
Frequently Asked Questions
This is a very different recipe than my Sugar-Free Chocolate Syrup. That recipe is made with water and cocoa powder, and is a thinner syrup similar to Hershey’s. It’s great for beverages and cocktails, although it works as an ice cream topping too. This Keto Hot Fudge Sauce is cream based and made with real chocolate, so it has a richer flavor and a velvety consistency. Both are great recipes!
Store this sugar-free chocolate sauce in an airtight container and refrigerate for up to a week. It It will firm up and become more like soft fudge in the fridge. To use, gently warm until melty.
This keto hot fudge sauce recipe has 3.9g of carbs and 1.9g of fiber per serving. That comes to 2.0g net carbs for 2 tablespoons.
Serve this sugar free hot fudge sauce over:
Keto Chocolate Sauce Recipe
Ingredients
- 1/2 cup heavy whipping cream
- 1/4 cup water
- 1/2 cup allulose sweetener
- 2 tbsp butter
- 3 ounces unsweetened chocolate, finely chopped
- 1 tsp vanilla extract
- 1/2 tsp espresso powder, optional
- Pinch of salt
Instructions
- Whisk the cream and water together in a measuring cup. Pour into a medium saucepan over medium heat. Add the sweetener and butter.
- Bring to a simmer, whisking until the sweetener dissolves. Cook 5 minutes, whisking frequently. Do not let it boil.
- Remove from heat and add the chopped chocolate and let sit 3 minutes, to melt. Add the vanilla extract, espresso powder, and salt and whisk until smooth.
- Drizzle over your favorite low carb ice cream or use as chocolate fondue. It can also be used to glaze cakes or donuts.
Notes
Nutrition
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.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
Ohhh, yeah! This is totally awesome. I’ve made the sauce just to nosh on it when the chocolate craving hits!!! 😉
Is it whipping cream or heavy whipping cream? Was neutered and the whipping cream was like choc milk and I did use 100% choc.
I always use heavy whipping cream but they are so close in fat content, it shouldn’t matter.
Hmmm, well, I used the exact sweetener and Ghiradelli unsweetened chocolate and it looks like dark chocolate milk, not thick at all. Followed the recipe to a T. 🙁
Good news — I refrigerated it for a while and it thickened and looks just like the picture. And tastes…..amazing! I put it on some of my homemade almost-sugar free peppermint ice cream. I love how it thickens a little more when it’s on the ice cream. The best.
Love this! Have you ever tried Nick’s keto ice cream? I think it’s relatively new. Fabulous flavors – the best keto ice cream I’ve ever tried. (It’s Swedish.) Even their Vegan Keto flavors are fabulous. In some stores, but they also ship (free if you buy 12 pints) and they frequently have specials. Any one of their flavors plus this recipe – I’m in heaven. Can enjoy ice cream, again. Thank you!
Can this be kept in the refrigerator? And if so, how long will it keep?
It can be but it will harden and be like fudge. RE-warm it gently. It can keep for 5 days or so.
Hi I would love to make this choc sauce, it sounds amazing. I’m just a little confused, u write sugar free, and all the whipped topping I see has sugar. Which one do u use that is sugar free?
It’s not whipped topping. It’s heavy whipping cream – the liquid cream itself which is just really thick cream.
Just made again for the ????th time. Chocolate goodness for sure!
Oh my goodness, I have now me this over and over. I keep the leftovers in the refrigerator. Swirl this in some low carb ice cream (no matter the flavor) it is to die for! Thank you!!!!!
Thank you for all your recipes. Really helps a low carb girl out!
I just used this to make chocolate covered strawberries! Amazing! Hasn’t hardened up quite like normal chocolate covered strawberries-its is still a little fudgy so far. But it is still awesome! Thank you so much!
Hello! This looks great! A couple of questions…would this work without the sweetener? I don’t like to use any low /no calorie sweetener and like the flavor of just the chocolate. I would really like to make and refrigerate to put a bit in my coffee – do you think it would refrigerate well? Thanks so much!
Hi Carolyn,
I posted over on the caramel recipe and certainly had to come over here as well. I am insulin resistant and eat a low to moderated carb diet. I have to be very careful of my sugar intake and am about to enter into the world of homemade sugar free ice cream. I made this and your caramel sauce and both are just divine! I am usually pretty sensitive to the “cooling sensation” of Swerve but in these recipes I don’t really detect it. I followed the recipes to the letter with the ingredients provided, no substitutions. Next I will be trying out your ice creams to go with these delicious sauces! Thanks for working so hard on all of your recipes. I certainly appreciate it! Thank you!
I am so glad you like them! Thanks for your feedback.
Thank you, Carolyn, for another great recipe! The sauce thickened up nicely. I made a double batch because I was serving eight people. Guess what you do when your entire recipe won’t fit into a container! Dip strawberries! Yum!
Thanks again for all you do!
Lisa
I was searching for a chocolate recipe, that was low carb and sugar free, to use in a fat bomb recipe. A lot of fat bombs have wayyy too much coconut oil and I wanted to find something different! This recipe worked so well! I used heavy whipping cream, 100% cocoa (Ghirardelli brand), and Splenda instead of Swerve. I followed all directions in your recipe, once it was finished I poured half into my silicone molds then added unsweetened coconut (just enough to cover chocolate) then put a whole salted, roasted almond on top and topped them off with remaining chocolate mixture. Froze for an hour and they were done! The carbs are higher because of the coconut and almond but not by much!! Also, I don’t know if these would really be considered fat bombs, more of a sugar free, low carb treat! So super delicious, you must try it!
Sounds delicious!
I have to be dairy free. What could I sub for the whipping cream? This just looks so delicious!
Full fat coconut milk works well but it’s a bit thinner in the end.
This is basically how one would make a traditional chocolate sauce, it’s nice to know that the 90% cocoa bars I have actually don’t taste bitter at all when making this!
This stores nicely and tastes great by the spoonful straight out of the fridge. The texture when cold is almost like fudge, it’s amazing. Gently reheated and it’s a great chocolate pouring sauce again.
This is one blog I follow regularly and I like to comment when I make stuff! This recipe is great–tasty, simple, and basically no-fail.
Thanks, Caitlin!
This is soooo delicious. It does not last long in my fridge. I really do chow it with a spoon. (A spoonful of half peanut butter and half fudge? Sweet heaven.) Thank you so much!
So glad you like it!