Whether you call it low carb hot fudge sauce or low carb chocolate sauce, this easy sugar-free ice cream topping is insanely delicious! And it only takes 4 ingredients to make. Pour it over your favourite keto ice cream recipe. Updated with a how-to video.
Here we are in the dead of winter and I am craving ice cream. Granted, it’s not as cold in Portland as it was in Boston; it typically stays well above freezing and is often in the mid-40s by the middle of the day. But it’s still not exactly ice cream weather. It’s often rainy and windy and that damp chill gets into your bones and makes you wish you were home by the fire sipping a hot drink. So that doesn’t account for my strange cravings for the creamy cold stuff. And no, I am not pregnant. I’ve got my three and am thoroughly overwhelmed as it is, so don’t even go there! So what the heck is up with me?
Best Low Carb Chocolate Sauce Recipe
Well, the way I see it, the source of my sudden passion for ice cream is two-fold. First of all, I came across a larger ice cream maker at a second-hand store the other day for a fraction of the normal cost. It looked virtually brand new and I made sure the store had tested it to see if it worked. I snapped it up and brought it home and now the freezer canister is in the freezer, waiting for me to really give it a test drive. Thrift store and second hand store shopping is big in Portland and I love it. I usually pop in to look for interesting props for my food photography, but when I come across a find like that, I just have to jump at it. I may give away my old, smaller ice cream maker…or I may keep them both, who knows? (My husband is NOT a fan of that idea, but we shall see).
The other, more significant factor in my desire for ice cream is that I have developed a gorgeous recipe for low carb hot fudge sauce. It really is gorgeous…thick and velvety and chocolatey, and it pours over that ice cream, melting it just slightly as it goes, making delicious creamy, chocolatey puddles in the bottom of your bowl. Have I convinced you yet that you need to make this? You really, really do. And the best part is that you can adapt it in so many ways for interesting flavors. Consider mint extract instead of vanilla. Or orange extract! Or coffee, or raspberry, or caramel, or…oh, oh, the possibilities are endless. Can you see why I am craving ice cream?
I also wanted to give a little shout-out to a new low carb ice cream I recently discovered called Halo Top. Although I prefer to make my own ice cream most of the time, it’s something that requires a little forethought. You have to make the custard and cool the custard and make sure your ice cream canister is frozen and ready to go. But when those ice cream cravings hit, you aren’t always prepared that way. Halo Top is a nice change from most low carb ice cream products because it’s mostly sweetened with erythritol, not sucralose (it does have a little cane sugar too). A serving is 12 g of carbs, 4 of which are fiber and 4 of which are erythritol, so the net carb count comes in at a nice 4 g. That’s definitely doable for me in a pinch! And with a good dollop of my low carb chocolate sauce, it’s pure low carb dessert heaven.
The Best Low Carb Hot Fudge Sauce
Ingredients
- 1 cup whipping cream
- ⅓ cup powdered Swerve Sweetener
- 2 ½ ounces unsweetened chocolate finely chopped
- ½ teaspoon vanilla extract
Instructions
- In a medium saucepan over medium heat, whisk together whipping cream and sweetener until combined. Bring to a simmer and remove from heat.
- Add chopped chocolate and let sit 5 minutes, until chocolate is completely melted. Add vanilla extract and whisk until smooth.
- Drizzle over your favorite low carb ice cream or use as chocolate fondue.
Notes
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Jlizz says
Taste great! Simple to make.
My only problem was it didn’t thicken like Hot Fudge.
Carolyn says
What sweetener did you use?
GB says
I’m curious too. We use both powdered swerve and allulose with monk fruit to help prevent recrystallization. Ours thickens so well it has to be heated to be pourable.
GB says
This was so easy and amazing. I used 1/2 powdered swerve, 1/2 allulose/monk fruit blend and it’s wonderfully thick and smooth. Anyone thinking about this should make it immediately.
GB says
There was some discussion about the carb count here (1.2 in the recipe, 2.2 by the nutrition information.)
Using my own tracker, it seems at least with Bakers unsweetened chocolate the 1.2 is correct and for some reason the total carbs in the nutrition information is one higher.
In case that helps anyone indulge just a bit more in this fabulous fudge sauce.
PAM SYKES says
I finally got time to make this delicious sauce, and we had it over the top of our Bread Pudding, that I stole the recipe from Maya at Wholesome Yum….yum! I used the low carb bread that we use for it and it was wonderful. Your fudge sauce turned out perfectly, too….double yum! Now, I am ready for some ice cream, too! Congrats on the find at the Thrift store…I love those places, too.
Lori says
so few ingredients, so simple and so so good 👍!
Louisa says
Finally I found a chocolate sauce that is perfection! Ok, I tweaked it slightly to achieve perfection but holy smokes it’s the BEST! For the chocolate I used 80g of a 90% dark Lindt bar, and after stirring that and the vanilla into the heated cream and swerve mix, I added 1/4 c full fat sour cream. It just makes it more creamy and a bit thicker. I drizzle this over chocolate brownie cheesecake and it’s also amazing over slightly warmed keto chocolate cake with chopped nuts. Tip: if you make this sauce and freeze any it will taste like an ice cream fudge bar.