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 (236.59 ml) heavy cream
- 1 cup (236.59 ml) unsweetened almond milk, (or hemp milk for nut-free)
- 1/3 cup (78.86 ml) Swerve Sweetener
- 1 tbsp (1.01 tbsp) allulose
- 1/3 cup (28.67 g) unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 tsp (0.25 tsp) 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.
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.
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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!
Yes, it can vary depending on brand. I have Frontier… what did you use?
Can these be made in the ZOKU Popsicle maker?
I am sure they can!
Will these work without the xantham gum (and without substituting something else for it)? Thanks! Can’t wait to make these!
Not sure they would be thick enough.
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.
Please search my blog, I already have a vanilla pudding pop recipe.
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??
It should be fine.
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!
They must be big! Mine are 3 ounces which is just about right.
Will this work without xantham gum? Thank you!
My question too.
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?
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!
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.
What can I substitute for the xanthan gum?
Glucomanna or guar gum would be fine.
I’m dying to make these, but I don’t have access to Swerve. Can I use Pyure instead?
I think that should be fine.
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!!!!
Can you replace the Swerve with Stevia?
In this recipe you should be able to but I am not sure of the quantities.
I made these the other day. They turned out awesome! Super creamy, chocolatey and delicious! It is very difficult to eat just one lol.
I’m allergic to casein protein in dairy do you think these would work using coconut cream?
Yes, they totally do, in fact I have a dairy-free version in my Easy Keto Desserts https://amzn.to/2NGETRf
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!
I’ve already done that… https://swervesweet.com/recipes/creamsicle-pops 😉
Cream cycle with orange juice is not keto though; way too many carbs here.
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!