These homemade sugar free fudge pops are as healthy as they are delicious! So creamy and rich, they taste like frozen chocolate pudding. And at only 1.6g net carbs, these keto fudgesicles are perfect for summer.
Oh hey, I see you there, Summer, peeking around the corner. You’re not quite ready to come hang out, but you’re letting us know you’re on the way. And you intend to be very sunny and hot, as is your wont.
Well, bring it on! I welcome you with open arms and plenty of sugar free fudge pops! These sweet and creamy keto treats are a family favorite. And I would be persona non grata if I didn’t keep them on hand at all times.
Along with other frozen treats like Keto Frappuccinos and keto ice cream, these chocolate fudge pops are a constant in our house from June to October.
If you look back on fond memories of eating Fudgsicles as a kid, you have to try this healthier low carb version. I swear they’re better than the real thing.
Why you will love this keto recipe
I created these sugar free fudge pops in the early days of All Day I Dream About Food and they were an instant hit with my whole family. It doesn’t take much to see why. They are so creamy and fudgy, they really do take you back to your childhood summers.
They are also astonishingly easy to make. It only takes 15 minutes to prepare the chocolate mixture and pour it into the molds. Then you have to practice a bit of patience because they need a good 6 hours to freeze properly.
But unlike store-bought fudge pops, these keto fudgesicles won’t spike your blood sugar. Each pop has only 1.6g net carbs. So you could even eat two of them and not blow your healthy diet!
Reader Reviews
“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.” — Tori
“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!” — Sherry
“This recipe has turned out perfectly for me 3 times in a row. They truly do taste just like fudgesicles. Unbelievable. Thank you!” — Debbie
Ingredients you need
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- Heavy cream: For a dairy-free option, you can substitute canned coconut milk.
- Unsweetened almond milk: This nhelps thin out the mixture and make the popsicles a little lighter. But you can use any low carb milk here, including hemp milk, coconut milk, or carb-reduced cows milk.
- Sweetener: You need to choose the right sweetener, or combination of sweeteners, for perfect sugar free fudge pops. I like erythritol with a little bit of allulose. See the Expert Tips section for more sweetener options.
- Unsweetened cocoa powder: I recommend good quality Dutched cocoa for a deeper chocolate flavor.
- Additional flavorings: A little vanilla extract is classic, but you could also do peppermint extract or a touch of espresso powder.
- Xanthan gum: A little xanthan gum helps reduce iciness.
Step by step directions
1. In a medium saucepan over medium-high heat, whisk together the cream, milk, sweetener, and cocoa powder. Bring to a boil and cook one minute, stirring frequently.
2. Remove from heat and stir in the vanilla extract. Sprinkle the surface with xanthan gum and whisk briskly to combine. Let the mixture cool at least 10 minutes and then pour into popsicle molds.
3. Freeze 1 hour, then push the sticks two thirds of the way into the popsicles and return to the freezer. Freeze until solid, about 5 more hours.
4. To unmold the popsicles, heat some water in a kettle and run it over the outside of the mold you want to release for 5 to 10 seconds. Gently tug the stick to remove the popsicle.
Expert Tips
When making keto popsicles at home, I always recommend wooden sticks. Because of the rough surface, they grip the mixture better than plastic and are less likely to pull out as you try to remove the popsicles from the molds.
Feel free to play with the flavors of these sugar free fudge pops. You can add other flavors of extracts like caramel or peppermint. You can also give them a bit of a protein boost by adding whey protein or collagen peptides. Just whisk it in along with the cocoa powder!
Sweetener Options: I think these keto fudsicles do best with a mix of erythritol and allulose. Erythritol alone makes them rock hard out of the freezer. Allulose alone makes them too soft and they melt too quickly. So a mix works best (you can also use BochaSweet in place of the allulose).
If you have the new Swerve formula available to you, it has the perfect mix of these sweeteners already.
You can also cut down on the erythritol by using some stevia or monk fruit extract. I recommend tasting the mixture and adding sweetener to taste. Do keep in mind that it will taste less sweet when frozen than it does when room temperature, so add a little bit more.
Frequently Asked Questions
There are a variety of sugar free fudgesicles available at stores, but they aren’t necessarily keto-friendly. They actually have a shocking amount of carbs. The Fudgsicles brand contains 28g per pop and are made with aspartame and maltodextrin. It’s far better and healthier to make your own sugar free fudge pops at home.
These sugar free fudgesicles have only 3.1g of carbs and 1.5g of fiber per serving. That comes to 1.6g net carbs per popsicle.
Store the popsicles in the freezer for up to 3 months. You can store them right in the mold, or remove them and transfer to an airtight container.
More delicious frozen treats
- Keto Ice Cream Bars
- Sugar Free Raspberry Sorbet
- Strawberry Lemonade Popsicles
- Keto Ice Cream Cake
- No Churn Keto Coffee Ice Cream
Sugar Free Fudge Pops Recipe
Equipment
Ingredients
- 1 cup heavy cream
- 1 cup unsweetened almond milk (or hemp milk for nut-free)
- ⅓ cup Swerve Sweetener
- 1 tablespoon allulose
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ¼ teaspoon xanthan gum
Instructions
- In a medium saucepan over medium-high heat, whisk together the cream, milk, sweetener, and cocoa powder. Bring to a boil and cook one minute, stirring frequently.
- Remove from heat and stir in the vanilla extract. Sprinkle the surface with xanthan gum and whisk briskly to combine. Let the mixture cool at least 10 minutes and then pour into popsicle molds.
- Freeze 1 hour, then push the sticks two thirds of the way into the popsicles and return to the freezer. Freeze until solid, at least 5 hours and up to overnight.
- To unmold the popsicles, heat some water in a kettle and run it over the outside of the mold you want to release for 5 to 10 seconds. Gently tug the stick to remove the popsicle.
Brandie says
You are a GENIUS! These are amazingly delicious and I’m fairly certain I’ll be eating one every day!
Goldiegal says
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.
Carolyn says
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!
Goldiegal says
Thanks so very much Carolyn for your speedy response.
Dee
Carolyn D says
If you are using xanthan gum instead of arrowroot powder, is it necessary to heat the ingredients?
Carolyn says
Yes, because the heating thickens everything a lot better. Plus xanthan gum will whisk into the hot liquid better.
Nikki says
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 ^_^
Carolyn says
It sounds fantastic, thanks for sharing!
Nikki says
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
Carolyn says
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.
Nikki says
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! ^_^
Jamie says
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!!
Jackie k says
Try dixie cups(or any small disposable cup) if you don’t have molds.
bj says
super…but i must have missed this info’: how many carbs and calories are in these fudge pops?
Carolyn says
Hi. The carb count is there at the bottom of the recipe. I don’t calculate calories. Thanks!
Taryl says
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!
Alison @ Ingredients, Inc. says
oh this is on my summer to-do list!
Jeanette says
I just love that picture of chocolate covered faces – absolutely precious. What a treat!
JulieD says
You are a genius! These look amazing…and chocolate and mint…yay!
Priscilla - She's Cookin' says
Yum! The photo of the girls is precious. Unfortunately, my DD is lactose-intolerant, but your low carb recipes are the bomb!
Amber Weber says
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/.
Francine says
Maybe coconut cream?
Kerry says
You can buy lactose-free whipping cream! I have bought it from Save-On Foods.
Robin says
I love chocolate and mint together. These look yummy!
Robin
Laura @ Family Spice says
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!
Roxana GreenGirl { A little bit of everything} says
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
Lynn says
I’ve been dreaming about pudding pops lately. These would definitely satisfy that craving!
Tiffany says
I’ve been OBSESSED with pops lately! Thanks for sharing this recipe!!!!!!!!
In Katrina's Kitchen says
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! 🙂
Shannon K. says
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!!!
Sommer@ASpicyPerspective says
Ooooo, I want one!! Bad!
Jen @ Savory Simple says
I love the photo of the two girls eating them. Adorable! And I’m saving this recipe, it looks so fun for summer.
Medeja says
I agree that you are making really great stuff! And most importantly it is healthy.