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.
Laurie says
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!
Jean says
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!
Carolyn says
Sorry, the last part are some old notes from when it was a slightly different recipe. I am deleting that now…
Conni says
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?
Carolyn says
You can use either. There is no real difference in them except in the way that they are packaged.
Annette says
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!
Barb says
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!
Paul Stevens says
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
Marianna says
I have the same question! CanNOT wait to make these!!
Carolyn says
Sorry, the last part are some old notes from when it was a slightly different recipe. I am deleting that now…
Teri says
In this and other recipes calling for almond milk, can coconut milk (beverage) be used instead?
Carolyn says
If you mean the thinner carton style coconut milk, absolutely.
Teresa says
But not canned coconut milk?
Carolyn says
You could use canned coconut milk.
LISA C HESS says
Delicious with r without the peppermint! Thank you!!!!
Lulu says
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!
Teri says
Looks good. Where can I find forms like those?
Carolyn says
I got mine just at a local grocery store but amazon carries similar ones. http://amzn.to/2tStEhj
Teri says
Thanks a lot for your reply.
Sandy Munn says
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
Kate Polese says
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!
Carolyn says
Hmmm, I may have to look at that more carefully!
Bridgette Upton says
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.
Carolyn says
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.
Leslee says
Can’t wait to try these. Thinking orange extract would be tasty also.
Carolyn says
Yes, it would!
Betsy Barker says
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 !
Carolyn says
No idea, as I would have thought the two were interchangeable. But maybe it’s the cornstarch.
Susan Dunham says
Just made a batch of these and am not sure I can wait for them to fully freeze! Thank you for your great recipes 🙂
Carolyn says
That’s what I love to hear!
Erin says
I have to try these… I’m attempting to cut back on sugar, or cut it altogether. These may be my new best friend.
Carolyn says
Good luck!
Cappy says
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!
Carolyn says
Thanks! They are infinitely adaptable and our whole family loves them!
Linda says
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!
Laura E says
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!!!
Carolyn says
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.
Cappy says
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!!