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
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Fabulous flavor – takes me right back to childhood. I make these (and other yummy desserts from this blog) to help me on my keto journey but my non-keto spouse asks for these fudgsicles all the time. They are creamy, chocolatey and delicious and easy to make!
I don’t know how these got 5 stars. One they are very light fudge taste. 2. the cocoa lumps up and takes forever to unlump when combined with the milk. (No mention of mixing the cocoa up slowly first with a small amount of milk. ) 3. Try mixing the xanthan gum in after you cook it. I even mixed it with a little bit of the mixture first and it lumped. I had to put the whole mess in a vitamix and blend after adding the xanthan gum. This was a mess. I remade the recipie with my own directions and now it is much better. Added more cocoa, swerve and some stevia and made sure to blend it in a vitamix before cooking it.
I am sorry these didn’t work for you. I am going to take a guess and say you used cacao powder or natural cocoa powder, which would account for both the lack of chocolate flavor and the lumping in. If you use Dutch process cocoa, as I link to in the recipe, you will have much better results. The recipe gets 5 stars from most people because it works as written.
I am planning to make these today or tomorrow. I froze my heavy cream and now it is clumpy, yucky and not creamy, so I need to buy a new carton. Also, I can’t get dutch chocolate. I’ve read in baking there are some adjustments you can make to enhance the flavor & color of natural cocoa; is there anything I can do in this case? I can order from amazon, but that will be 2 weeks and double the price when I finally get it.
Before you run out and purchase more cream… you can use it still! Once you boil it with the other ingredients, it will be fine. I really don’t know how to make natural cocoa taste like Dutched cocoa but I am sure you can google that and try it!
I made these and froze overnight . Delicious for sure, but hard to remove from mold without melting too much with the hot water. My Husband said to quick get the blow dryer!
They came out in about 15 seconds and were awesome!
I heat water up in my kettle and pour it over the popsicle I want to get out for about 3 to 5 seconds. Works every time! but I will remember the blow dryer trick too.
I’d love to give this recipe more than 5 stars! Why did I wait so long to make these?! These sugar free fudgesicles are rich, creamy and not frozen to the point that they feel I may chip a tooth, yet they hold their form. No alcohol, weird ingredients or ice cream maker required to get the right texture. The hardest part was waiting to sample until they were frozen!
The only slight change I made was using 1C of canned coconut milk (the thick part that rises to the top and ½C of heavy whipping cream (only because I was running short on HWC) then increased all the other ingredients by 50% so I had enough to fill all 12 cells in my popsicle mold. 1 down, 11 to go! As suggested in the blog, I did buy the wooden sticks Carolyn suggested because i’ve had disasters with the reusable ones. (Nothing sadder than the stick pulling out of the frozen treat while trying to get it out.)
This is another home run, Carolyn! Thank you for sharing your culinary brilliance.
Winter stolstice here today and -6C so I’ll file this one for later 😁
Smart move!
Can I change out the xanthan gum for glucomannan? If so, is it an equal amount to the xanthan gum? Thanks!
Yes but make sure to whisk it in very quickly as it clumps.
I toss xanthan/glucomannan with one of the dry ingredients before adding to wet stuff, to help it disperse and reduce clumping
Another great recipe, Carolyn. I made my second batch yesterday in preparation for a week of 100 degree days. Thanks again!
my friend lianed me her molds (4 pack) so i made half a recipe of this today. They were delicious. Because u don’t want to add a specialty item, next time I am going to pour them into a flat pan and then cut them into bars and eat with a spoon or make them into ice cream sandwiches.
I think that’s a fabulous idea!
great recipe
I swear that you must be psychic! Quite often you put out a recipe that I have been dreaming about. Here you go again! Fudgesicles have been my favorite always and I’m so glad to have a recipe for them. As I am lazy, however, I will probably just put them in a container and not bother with the sticks at all. Is that okay?
Your biggest fan,
Jill
Thanks, Jill!
This is the most amazing frozen dessert I have made. I did use kroger carbmaster milk instead of almond milk and added some all natural PB. I know it affects the carb count but I honestly don’t care that much because I still know it is way better than
regular ice cream and not
$7/box. Thank you so much!
Next I am trying the peppermint extract and those will be mine
rbecause of one likes mint!!
You really did outdo yourself. I added a pinch of salt and 1/8 tsp of cinnamon to enhance the chocolate flavor. Soooo good!!! Thank you.
Good to know!
Thanks!
This recipe is simple and amazing. I make it all the time with no Xanthan gum and it still comes out great. Thank you so much for making recipes we can indulge in!
instead of popsicles can use place in container and eat in bowls
Can I use the canned coconut milk/cream ins place of the heavy cream? Thank you.
Absolutely!
Why Swerve? Is it taste or texture in recipes? I tried it once and thought it wasn’t pleasant, but tend to lean toward Lakanto.
And I detest Lakanto because monkfruit has a strong aftertaste! We are all different. Please read this tutorial on sweeteners: https://alldayidreamaboutfood.com/best-keto-sweeteners/
I used Monk fruit sugar because all I had and mine turned out hard as a rock ????
Using her suggested ingredients works the best. Read the Expert Tips segment under the recipe on this page. Look for the “Sweetener Options”. I think you’ll find your answer there.
My diabetic husband even said these tasted like the real thing!! They came out perfect and we absolutely loved them!! So now I am wondering how can I make banana fudge pops? I have the banana extract, and would love an all banana version, or 1/2 chocolate and 1/2 banana (like those old bullet style ones). Suggestions?
thanks!!
Look at my banana pudding recipe and use that! Triple it or quadruple it to make 6 or 8 pops.
I made these for me WOW they are so good all I can say is thanks for helping me get through my journey love you recipes so much