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.
Linda Nesta says
This recipe was quick to make and tasted amazing!!! No one would ever guess they were keto. I added collagen and protein. The hardest part was waiting for them to freeze!
Ariadna Castaneda says
I truly loved this fudge popsicle. They taste soooo good! I can eat this anytime of the year. It helps me with my craving for a chocolatey sweet dessert!
Thanks for sharing this recipe with us!
Carolyn says
I am so glad!
Tree says
I made these yesterday after getting my new popsicle molds. They are heavenly! My husband said they’re the best fudgesicles he’s ever had! I agree 100%. They’re so smooth and creamy and incredibly easy to make. Can’t wait to try more of your popsicle recipes!
Carolyn says
I am so glad you made them!
Cathy says
These are so forgiving if you are out of, say almond milk or don’t have enough, I just substituted evaporated milk. No dutch cocoa, but I added a little baking soda and they are delish!
Tina Davis says
I loved the taste but mine would not freeze. They were still fudgy after overnight. wonder what I did wrong?😔
Carolyn says
What sweeteners did you use?
Christy Abbott says
Easy to make, and they are so yummy! My father, who eats carbs and regular sugar, found them in my freezer, and he thought they were full of sugar due to the wonderful taste. The texture is spot on! Thank you for another great recipe.
Carolyn says
That’s so great to hear!
Judy says
These were so great. Brought me back to being a kid on a summer day!
Sue H says
These taste just like the ones I had as a kid!
I agree that wooden sticks work the best. I didn’t have any when I saw this recipe and couldn’t wait so I used the plastic ones that came with the mold I have. Yep – difficult to get out of the mold. Still tasted great though. Now I have a good supply of wooden sticks so I’m set. Thank you for the recipe!
Maya Frost says
These are the perfect fudge pop! Just like the sugar ones but better!!! such a tasty treat! I pour the batch into silicon muffin cups then out of those and onto a freezer container to save for when I need a rich chocolate hit. I do then also in a double batch and they are perfect every time!
Fran Barton says
I love these fudge pops. I have made them as written and with coconut cream in place of the regular cream. Both have worked wonderfully. The only problem I had is eating only one at a time. They’re so darn good.
Tyra Gonzales says
These fudge pops are a family favorite every summer. Creamy and rich, they are a great way to get a chocolate fix on a keto diet. Love!
Sharon Caudle says
i have made these at least a dozen times over the last several years. they are sooooo good! follow the recipe and you will be amazed by these!! yummmm!!!!
Mary L Mongar says
These fudgesicles are easy and delicious. My family loves them.
Kathy says
Delicious summer treat! Easy to make, even better than those store bought, sugar laden fudge pops from when I was a kid!
Aga says
We love it!
Theresa Kauffman says
OMG, Carolyn 😍😍😍These are Spectacular 🤩🤩🤩 Thank you for all your amazing recipes and tips ❤️
Cheryl D says
I’ve made them several times and they turned out really good. I whisk the cocoa powder and sweetener before I add the milk and cream. I also add a teaspoon of instant espresso powder. I love this recipe! It reminds me of the frozen pudding pops they used to sell.
Shawn Morrison says
One of my favorite treats year round. The recipe works out perfect every time. The pops come out so much easier now that I purchased a silicone mold. I’ve even had to adjust it slightly because I have had to go dairy free. Replacing the heavy cream with the canned coconut milk works perfectly. So good
Susan Marino says
This is a great recipe for easy to follow directions and excellent outcome! I’ve loved making these every few weeks.
Marisa says
These are so simple and delicious! My family loves them!