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
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I would love to try this (and other recipes) but here in the UK we can’t get a lot of ingredients which are used in the US such as allulose. I think that it must be our “food police” who deny us access because they want us all here to eat high carb & low fat everything! If you could let me know what allulose is made from, maybe I could figure out an alternative. I can’t give the recipe a rating because I can’t make it – sorry. It looks irresistible though.
Allulose is made from allulose (yup, that’s what it is). As always, I try to write any possible substitutions into the blog post so make sure you read that entirely.
Please stop having Erythritol and Xantan gum in your recipes. These two sweetners can cause cancers in humans. Isn’t there any safe substitutes out there?
Did you read this recipe? It contains neither of those ingredients. However, I also have to add that there is no good solid research right now indicating that either of these ingredients cause cancer. Erythritol has come under fire for being linked to cardiovascular risk, so I would understand if you were concerned about that. But there is very little evidence to suggest a correlation with cancer.
You can read my thoughts on the safety of erythritol here: https://alldayidreamaboutfood.com/is-erythritol-safe/
Please the full articles of those studies instead of just glancing at the headlines.
The “vascular risk” study about Erythritrol only had 10 people in it, all of them already had high-risk health issues, and they all consumed 4x the normal amount of Erythritol in one sitting.
I think anybody would develop ill effects if they sat there and consumed 4 measuring cups of Erythritol per day, regardless their state of health.
Somebody eating a couple of cookies or brownies every now and then is not going to develop health issues because of said sweetener.
Aloha Carolyn,
I’ve made your recipe for Hot Fudge Sauce many times in the past, then for some unknown reason, I didn’t make it for several months. I went back to the website yesterday to find the recipe but couldn’t find the one I used to make. The old one used powdered Swerve, heavy cream, unsweetened chocolate and vanilla extract, but not water and butter. I watched the video and it appears to be the old recipe, I don’t see any water or butter added. I made the updated version yesterday and it’s great. I’m curious though, if there is another recipe and I’m not searching correctly or if you’ve just updated it slightly. The Allulose sweetener is different as well. I’m not complaining, it’s delicious, I’m just wondering.
Hi… I will be re-publishing this recipe with these improvements very soon. 🙂 The new recipe is better.
This really is an “eat it by the spoonful” type confectionery. Excellent.
Can you make this with white cacao?
Doubtful. Do you mean white chocolate or cacao butter? If the butter, it will melt but it won’t blend well with the cream.
I love this mini chocolate bit of goodness! And its the perfect size for our small household
Do you think you could use Hershey’s sugar free chocolate syrup in place of the chocolate bars?
No, the consistency won’t be right.
Taste great! Simple to make.
My only problem was it didn’t thicken like Hot Fudge.
What sweetener did you use?
I’m curious too. We use both powdered swerve and allulose with monk fruit to help prevent recrystallization. Ours thickens so well it has to be heated to be pourable.
This was so easy and amazing. I used 1/2 powdered swerve, 1/2 allulose/monk fruit blend and it’s wonderfully thick and smooth. Anyone thinking about this should make it immediately.
There was some discussion about the carb count here (1.2 in the recipe, 2.2 by the nutrition information.)
Using my own tracker, it seems at least with Bakers unsweetened chocolate the 1.2 is correct and for some reason the total carbs in the nutrition information is one higher.
In case that helps anyone indulge just a bit more in this fabulous fudge sauce.
I finally got time to make this delicious sauce, and we had it over the top of our Bread Pudding, that I stole the recipe from Maya at Wholesome Yum….yum! I used the low carb bread that we use for it and it was wonderful. Your fudge sauce turned out perfectly, too….double yum! Now, I am ready for some ice cream, too! Congrats on the find at the Thrift store…I love those places, too.
so few ingredients, so simple and so so good 👍!
Finally I found a chocolate sauce that is perfection! Ok, I tweaked it slightly to achieve perfection but holy smokes it’s the BEST! For the chocolate I used 80g of a 90% dark Lindt bar, and after stirring that and the vanilla into the heated cream and swerve mix, I added 1/4 c full fat sour cream. It just makes it more creamy and a bit thicker. I drizzle this over chocolate brownie cheesecake and it’s also amazing over slightly warmed keto chocolate cake with chopped nuts. Tip: if you make this sauce and freeze any it will taste like an ice cream fudge bar.