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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These are fabulous! Better than ‘real’ fudgecicles by far– more chocolatey, more creamy, not as icy.
No need to feel deprived on keto with these. I used an allulose- erythritol blend for the sweetener as I think allulose tastes more natural — but either would be fine! I also rubbed some oil lightly into the mold –it helps the pops slide out even more easily!
This recipe is a Godsend in these hot days, and so customizable that you can actually do it again and again without getting bored, just using a dash of imagination and what you have on hand at home, and last but not least it’s so funny to prepare the posicle/creamsicles with kids excited to give their contribute creating their own dessert 🙂 Healthy as a snack but also as an activity, instead of watching tv isolating themselves (something I try to avoid).
That been said (honor to you for this creation!), I am writing to ask your opinion about the material of the popsicle molds, since I appreciated so much to read your suggestion in recipes of baked cakes or main dishes (I refer to what you have explained about the heat and how different materials react to it and transmit it in different ways to the food affecting the result in texture or risk of burnt or other details): I have noticed that aside the most used silicone molds for icepops or pospicles, there’re also some similar moild but made of stainless-steel. I was then wondering which can give the better result. I have read a lot of warning sentences about freezing in plastic, but I thought that a good quality BPA-FREE mold could be safe and cost effective and also very easy to store and use and wash, but then reading those words of cautions I felt a bit confused, also wondering if stainless steel, often seen used in artisanal icecream shops and machines too, could effectively be better for frozen foods in particular for icecrams/icepops etc. On the other hand, I also know that stainless steel hasn’t to be used in contact with acidic foods because it can transmit toxic metals, so I would assume it would be safer to avoid it for lemon/citric icepops or acidic fruit in general, maybe for yogurt-based iced-desserts too. Apologize my long post, I was just trying to explain (despite my confused English… sorry for that) that I would really appreciate your expertize point of view about this question… Maybe you’ll find a couple of minutes to let us learn something useful in our “kitchen school”?
Thanks for the effort you put in creating and sharing your great recipes!
I’m SuPeR Excited to see this recipe and anxious to try it. Just wondering how important is it to use Xanthun gum, & can it be skipped without effecting the texture?
It’s important because it helps keep the popsicles from getting rock hard. They are more fudgy this way.
I absolutely LOVE your recipes! I have used so many, and they always turn out perfectly. I made these last week with a few adjustments. We prefer cashew milk over almond milk, so I used that instead. I added a teaspoon of expresso powder and used caramel extract instead of vanilla. WOW! These were so creamy, chocolaty rich and the caramel flavor was the perfect addition. Making them again today…and will probably make over and over and over! Thank you for sharing your talent!
They sound like great additions!
Why did I wait until mid-August to make these!?! Very rich and satisfying. I was only able to fill the 8 molds 3/4 of way but they were a nice medium size and would have been too filling if any larger. Exceeded my expectations as well!:)
Hello, going to try these very soon. Would I be able to put this in a loaf pan and freeze rather the do Popsicle’s and just scoop it with a ice cream scoop? Can’t wait to try this recipe.
I think it will freeze much too hard.
I can’t find a good vanilla popsicle. If I leave out the cocoa to make vanilla ice cream flavor popsicles, will that work or will it change the ratio of the ingredients in the recipe to much to work out? We loved these chocolate ones but husband want vanilla next.
No… use this recipe. https://alldayidreamaboutfood.com/low-carb-vanilla-pudding-pops/
Yum! Do you think I could replace the cream with coconut cream? I have a vegan family member.
Your recipe are amazing, I already tried a lot of them. Unfortunately where i leave we only find cornstarch. How I use it ? And what quantities? Please. Thanks
Sorry, I really don’t know. You could probably google it and find out.
Hi there, I’m wondering if I can substitute with oatmilk since it’s all I have on hand right now. Thanks!
Sorry, I honestly can’t say. I don’t use oat milk, it’s much too high carb for me.
How did you calculate the carbs? It says about 3 g per popsicle. At 8 popsicles, that is about 24 g total. There are more carbs in the sweetener alone.
Hi Keith. Please read the nutritional disclaimer below the recipe. Erythritol has zero carb impact.
Made these using all heavy cream instead of freezing I put them in the refrigerator for a few hours and they taste just like pudding yum
I used to make your peppermint fudgsicles but I could have sworn they were made with canned coconut milk, weren’t they?
No, it was never made with coconut milk… although you could do so. I do have a coconut milk chocolate fudge, maybe that’s what you’re thinking of?
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.
Can these be made with a chocolate protein powder like Isopure or is there another way to add protein?
Sure, you could whisk it in. Better yet, use a blender because protein powder can get a little clumpy.
Just made these today. I added an ounce of espresso to boost the chocolate flavor. I poured them into a 16 cube ice tray. These are so delicious and creamy! Next time I’ll set some aside and whip it I to a mousse. Thanks for a great recipe.
So glad you liked it!