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.
Nancy Stevenson says
These look amazing! Your recipe says 3.1 carb per bar but my app shows it to be 9 carbs per bar. That’s quite a difference & I’m not ever counting “Net” carbs, always Total carbs!
Carolyn says
That’s because your app is counting the erythritol. Even when counting total carbs, erythritol should be excluded. The body does not treat it as a carb and it doesn’t impact blood sugar at all. I test my blood sugar daily…
Mary says
Not as creamy as I’d hoped, but tastes great otherwise!
Nancy Stevenson says
Use less almond milk & increase the heavy cream
Fonda Carver says
Is it ok to use Half and Half in place of Almond milk? I don’t have any Almond milk right now and I would like to make these right now.
Carolyn says
Sure.
Lyn says
These are fab!!
Bridget says
I have made this recipe twice, exactly as described…..i made it the second time thinking I must’ve done something wrong…..but both times the end result is hard as an ice cube…..any suggestions?
Carolyn says
What sweetener are you using?
Sue says
Glucomannan is a water-soluble polysaccharide that is considered a dietary fiber. It is a hemicellulose component in the cell walls of some plant species. Glucomannan is a food additive used as an emulsifier and thickener.
Being a water soluble it acts as a thickener to your popsicles. It sounds like it had not emulsified enough through whatever process you used. If I were you I would make the recipe without any deviants and work from there. Research the attributes of the gluconannan
Carolyn says
I am not quite sure who you were replying to but yes, I love glucomannan for recipes like this!
Jodi R DeAtley says
I used coconut milk instead of almond milk, because I did not like the nutty taste. I also doubled the monk fruit confectioners sweetener. They came out great! thank you for the recipe!
Jodi R DeAtley says
I used almond milk and they tasted nutty, so I tried almond milk and added more sweetner. They came out great!
Carolyn says
I don’t understand how more almond milk helped???
Mia says
How much is a cup, roughly? Is it 100ml or 240ml?
Carolyn says
https://www.thecalculatorsite.com/cooking/cups-ml.php
Cathy. Oyer says
I just made these with dark cocoa and peppermint extract. Can’t wait for them to freeze. I licked the pan clean before I washed it ????????????
Sherry says
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!
Deb says
Absolutely delicious!
These were easy to make and tasted like “normal” treats. (I used powdered allulose)
Thanks for developing this recipe.
Louise J Hinckley says
Hey Carolyn, love your recipes!
Do you think I use coconut milk instead of almond milk?
Thanks.
Carolyn says
Absolutely!
lisa says
These taste fab!!!! I used half and half instead of almond milk. Question is some of them are hard, difficult to bite, some of them softer, easier to eat. Any idea why? I had one that was a soft on top but hard lower. Weird. Used glucomannan
Patti says
Hello,
Does it matter what almond milk I use. I use the silk 30 calorie almond milk. This is not the creamiest but it doesn’t have sugar. I was just concerned that it would be to watery for the fudge pops. I know the higher the calorie count the creamer the milk is. I never understood why they put sugar in the milk in the first place. These sound amazing can’t wait to make them.
Thanks
Patti
Carolyn says
Any almond milk should be fine.
Debbie says
This recipe has turned out perfectly for me 3 times in a row. They truly do taste just like fudgesicles. Unbelievable. Thank you!
Carolyn says
That’s so great to hear!
Linda Gil says
Why do you show putting the zanthan gum in four times in your video? That’s very confusing. I haven’t made them yet but I’m very anxious to try them! I love all your recipes.
Carolyn says
It’s not added 4 times… it’s sprinkled over slowly so it doesn’t clump. Watch carefully….
Charlotte A Mahin says
These pops are delicious and taste just like regular fudgesickles.. I make have been making them nearly every week during this hot weather. So easy and so good. ( I use powdered gelatin instead of the xantham gum)
Tina says
Did you use an equal amount of gelatin in place of the xantham gum?
Michele says
Can I use Lakanto Golden Monk Fruit to make these? I have it ground to a powder.
Holly Currah says
I made these last week and realized they all disappeared when I opened the freezer to get one. Who MW? I was out of heavy cream, so I made a batch using a can of coconut cream instead. Equally yummy! So, these can also be madee dairy free!
faye says
I was just going to ask about dairy free. great to hear!