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.
- 1 cup whipping cream
- 1/3 cup powdered Swerve Sweetener
- 2 1/2 ounces unsweetened chocolate finely chopped
- 1/2 tsp vanilla extract
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In a medium saucepan over medium heat, whisk together whipping cream and sweetener until combined. Bring to a simmer and remove from heat.
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Add chopped chocolate and let sit 5 minutes, until chocolate is completely melted. Add vanilla extract and whisk until smooth.
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Drizzle over your favorite low carb ice cream or use as chocolate fondue.
Serves 8 (2 tbsp per serving). Each serving has 3.7 g of carbs and 1.47 g of fiber. Total NET CARBS = 1.23 g.
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KalynsKitchen says
Great photos, and this sounds amazing.
Carolyn says
Thanks, Kalyn!
Richard says
Please put more advertising on your site it’s almost too easy to scroll through.
Carolyn says
Please understand that this is my livelihood and as such, I am entitled to make a living. Thanks!
Kristi says
Hi Carolyn, What is the best way to store leftovers? (Assuming there are any!) Thanks for all you do!
Carolyn says
The fridge is best but warm it REALLLY gently up again as it has a tendency to seize.
jacque says
This recipe couldn’t be any simpler–makes me wonder why I couldn’t have thought of it! You constantly amaze me. I can’t wait to make this and spoon it over my plain Fage tonight.
I have semi-sweet choc chips left over from Christmas baking for my non-carb husband. I’m guessing I can make him some fudge sauce for his ice cream by using those and reducing the added sweetener/sugar. He’ll love it.
Carolyn says
I am sure the semi sweet chocolate will work, since I developed this recipe based off of some regular carb recipes!
Lynda says
What brand of unsweetened chocolate do you normally use?
Carolyn says
Ghirardelli.
Jan says
Ghiradelli is the best!! Amazing chocolate taste !! I make a chocolate ganache with bittersweet Ghiradelli and cream that is amazing.
Margeaux Vittoria says
I have some whipping cream that I need to use up – perfect!
Zlatka says
What a simple and excellent recipe! Does it taste like milk or dark chocolate? Thanks!
Carolyn says
More like dark chocolate. Truly like hot fudge sauce.
Pamela says
I made this tonight and followed the recipe exactly. My sauce is not nearly as dark or as thick as yours. It’s the color of milk chocolate and is thin enough to drizzle through a bottle with a small hole. I used Scharffen Berger 70% dark chunks. Any ideas why mine is not thick and dark like yours?
Carolyn says
Well, given that 70% chocolate is not the same as 100% unsweetened chocolate, I’d say that’s probably the culprit. Remember that anything that is not 100% cacao is going to have fillers and other things that change its consistency and its behaviour when melted.
Pamela says
Ah, Carolyn, thank you! I did not see that you used unsweetened chocolate. How dumb of me! So, I did not follow the recipe exactly, after all! I think I will melt some unsweetened chocolate and add it to it and I think I’ll like the taste better, too, as it’s a little too sweet for me, as it is, also. Thank you for kindly pointing out my mistake, Carolyn. Once again, I appreciate you so much!
Carolyn says
You can always add some cocoa powder to thicken it, that might offset the runniness and lightness. Make sure to sift your cocoa powder first, so it doesn’t clump in the sauce.
Steph says
Im having the same issue with runniness but i used 100% unsweetened chocoalte. Ideas?
Carolyn says
I guess the brand could be an issue but I’ve made this with a few different brands and it always thickens up. What sweetener are you using?
Arleen says
I had the same issue. I used 90% lindt chocolate. Mine was runny like milk and grey….
Carolyn says
Right, and that’s because you did not use unsweetened chocolate, as directed in the recipe.
Arleen Skidmore says
Ty Carolyn. For some reason I thought I could use it. Normally I use unsweetened baking chocolate. Not sure where this lindt came from…
Carolyn says
The best way I can explain it is…unsweetened chocolate, being pure cacao, has more fiber and so makes a thicker (and more chocolatey) sauce.
Judith says
Hi Carolyn. Nice, simple recipe. Just what I like. I will be interested to hear about the ice cream maker….Several years ago, I found two new Krups machines in a thrift store..bigger than my current Cuisinart. I froze the canister in our deep freezer for days but it never really completely made ice cream but milk shake consistency. I had friends that had a small farm who had a Kitchen Aid canister who had the same problem. They left the canister in the freezer (I do that, as well), so lack of freezer time was not the issue.
I donated the machine back to the thrift store.
It seems that this problem has been solved since my IC21 makes perfect ice cream so it may depend on when your machine was made.
Keep us posted.
Amanda says
I could just drink this! Amazing!!!
Jan says
First of all, welcome to the NW, Carolyn! I have followed your blog for months now and thought it was so cool when you said you were moving this way. Hope you are adjusting well.
This chocolate sauce looks AHmazing! Anything chocolate and I’m all over it. I will make some soon when I have something yummy to pour it on!
Or maybe I should just make a hot chocolate from it? Now there’s a thought…
Donna says
Looks amazing! Love your blogs, and I share your recipes all the time! 🙂
1. How does that ice cream compare to Breyer’s Carb whatever….in taste? How about compared to Edy’s sugar free?
2. Do you think this will work with half and half? I have lots of extra half and half left from holiday baking! 🙂
Thanks!
Carolyn says
I’v only ever had Breyer’s Carb Smart and I personally could taste the sucralose. I am just not a fan of that.
I think half and half might make it to thin, but you could try it and maybe add 3 ounces chopped chocolate to help thicken.
Vicky says
Delucious! I made a half recipe last night, followed the recipe exactly (rather an achievement for me) and it came out perfectly. I certainly could not stop at just one serving! The Swerve cooling didn’t even bother me on this recipe. Love it! Oh, now that I think of it, I did add a few drops of chocolate extract in addition to the vanilla extract for fun. This could easily be flavored with any other extract– orange, hazelnut, mint… How I wish I could just eat all day long 🙂
Carolyn says
I know, it could be rather dangerous!
Melissa B says
Made this tonight – DELICIOUS! I only used a little on some SF icecream to test it out, so I’m trying to figure out what to make w the rest. Thank you for a great recipe!
Carolyn says
I’m so happy to hear that!
Jen and Emily @ Layers of Happiness says
You are not alone – I have been craving ice cream lately too! Not just any ice cream – homemade ice cream! But I don’t have an ice cream maker. 🙁 I guess I’ll just have to go hunt around to score a deal like you did! This chocolate sauce looks delish! Pinned 🙂
Heidi says
I can’t wait to make this sauce. Your Low carb caramel sauce was a hit at my house this year over the holidays and it freezes well. I need a good low carb recipe for ice cream. I have tired several and my husband doesn’t mind the ice cream the first time (if it doesn’t have the cooling effect) but after it completely freezes it is normally so hard and icy when we want another scoop, another day. Any thoughts? I haven’t made any now for awhile becuase I feel like it just waste ingredients i.e. MONEY in the end for a product he won’t eat. The pictures always look amazing but they never seem to turn out quite the same as the pictures look.
Jill says
Heidi – this is my recipe and it stays scoopable for several days in my freezer. If it gets too hard 30 seconds on medium in the microwave will soften it just a bit. Hope this helps.
Soft Scoop Vanilla Ice Cream.
500 ml double cream (heavy cream)
4 large egg yolks
5 tablespoons Sukrin (erythritol)
1 tsp vanilla paste + 1tbsp vanilla essence
Whisk all together and bring to preboil in saucepan stirring all the time. As soon as it begins to thicken, remove from heat and plunge saucepan into 2″ cold water in sink. Stir as mix cools to prevent skinning. Whisk in 1/8 tsp Xanthan gum, 2 tbs Vodka and 1 tbs Glycerin.
Churn and Freeze.
Donna says
Has anyone used this to make chocolate milk? Along that same line, has anyone made a lower carb “milk” by mixing half and half with some water? I saw this suggested on a FB page.
jacque says
I used the fudge sauce to make hot chocolate, added it to non-dairy milk and probably a splash of heavy cream and some strong instant coffee. I don’t know how much I used–started small and stopped when the taste was right. It didn’t take much, and it was sooo good. I don’t buy half & half, but I’ve combined heavy cream and water before–you might experiment with that.
Btw, the sauce is terrific with peanut butter swirled in for a super-quick Reese’s cup!!
Lori in PDX says
I came for the hot fudge sauce, but now I’m going to race off to New Seasons to find the Halo Top low carb ice cream!!! 😀
Karis says
Freddy’s has it too!
Donna says
Do you ever make this ahead and store it in the fridge like Hershey’s topping? I am a big make-ahead cook! 🙂
Carolyn says
YES! But you do have to reheat it gently.
Lynn says
Reheat it in a double boiler? Could it be reheated in the microwave?
Carolyn says
It does not do that well in the microwave, it seizes easily. If you choose to do that, do it VERY gently, 10 seconds at a time, stirring in between.
Annette says
Carolyn could use use raw cacao powder or a mix of both. I have the unsweetened chocolate and also some totally awesome cacao powder fro tru vibe. Thanks in advance.
Carolyn says
I am not sure about the cacao powder but I’d say it’s worth a try.
Alli says
I made this tonight with raw cacao powder and cacao butter (1:1)- it was SPECTACULAR! I melted the cacao butter, whisked in the sweetener and cacao, and then whisked in the cream. Heaven. I froze the leftovers in muffin papers- I am hoping in the morning I will have milk chocolate cups!
Adele says
Best dark chocolate I have found is Lindt 90%. In Portland it is available at Fred’s, also Target, and most other markets.
ilyse says
THIS IS SO GOOD! Seriously easy and unbelievably delicious! I have already had it on low carb ice cream, on strawberries, and with your cream cheese pancakes…yummm and thank you!
ilyse says
oh, and yes, off the spoon too…
Vicky says
I’ve made this with great success several times and enjoyed it YUM. This time however, the oil separated out and while it was still tasty, it was oily and goopy. Any ideas on what went wrong?
Carolyn says
Did you use the same brand of chocolate? Lower quality chocolate can do that. Also too much heat can cause that issue as well.
Lisa says
This is super easy and yummy. Today I made it a second time and decided to try it with coconut cream instead of whipping cream as I’m lactose intolerant. It turned out just as good. I poured it over your slow cooker chocolate cake for a lava cake taste! Enjoyed every healthy bite!
Carolyn says
Sounds delicious!
Shirley says
We just tried your Perfect Low Carb Vanilla Ice Cream today and couldn’t believe how perfect the texture was! It was so smooth and creamy, even using regular Swerve! I had one of my senior moments and didn’t realize it said “powdered” Swerve until I was already well under way with the recipe. I put the ice cream in the freezer for about 2-3 hours before serving it, and it was perfectly scoopable with a nice, creamy texture! When making the Low Carb Sweetened Condensed Milk for this ice cream, you say to “simmer gently” for 1 1/2 hours to reduce mixture by half. I’m not sure if my heat was too low, but my mixture was only reduced by about 1/3 after close to 2 hours. I didn’t think the mixture should bubble, so I kept it below a boil the entire time. I went ahead and added that amount to the rest of the ice cream mixture, so it did make a really full batch that was right up to and slightly over the sides of the ice cream maker. I had planned to make your Hot Fudge Sauce today to go with it, but noticed that it also calls for the powdered Swerve. I didn’t want to push my luck, so will wait a few days to try it as I have some powdered Swerve ordered and it should be here any day. I was just wondering if you think this Hot Fudge Sauce could be used to turn your Perfect Vanilla Ice Cream into Fudge Ripple Ice Cream? I haven’t seen any low carb ice cream recipes for Fudge Ripple, and that was always one of my favorites. Thank you so much for all your wonderful recipes and for sharing them with us!
Carolyn says
I think the fudge sauce would be perfect for a Fudge Ripple!
Karis says
You can probably powder your own erithritol in the VitaMix. I did that with xylitol. Similar product, so should work.
Molly says
Soooo I just had two bowls of ice cream….. :-/ dangerously delish indeed!!
Linda says
I’ve been doing low carb for 4 years now, and I crave chocolate at times. Made this recipe and it’s wonderful! I found that if I add just a little more chocolate, it gets thicker, almost like fudge when chilled. I keep a batch in the fridge and when the craving hits, I just eat a spoonful! So satisfying, I don’t need the ice cream! Thanks!
Carolyn says
You nailed it, actually. I’ve done fudge based on this very recipe! https://alldayidreamaboutfood.com/2014/11/easy-low-carb-chocolate-peanut-butter-cup-fudge.html
Samara says
Is there s secret to thickening this sauce? I did a half recipe: 1/2 cup heavy whipping cream, 1/6 cup swerve, 1.25 oz 100%baking chocolate. Brought the swerve and cream to a simmer, took it off the heat, added the chocolate for 5 minutes, whisked in the 1/4 tsp vanilla. What I have is a (cooled) thick hot chocolate the texture of the cream. Definitely not fudge sauce. What is in this recipe to make it thicker than cream? Is the swerve supposed to caramelize? Thanks.
Carolyn says
No secret…usually when you add the chocolate and then it begins to cool, it gets very thick. Still pourable, but thick. I make this very often and mine is always much thicker than cream. If yours is too thin, I suppose you could add some cocoa powder.
Farah says
omg i can’t wait to make this! you’re such an inspiration!! but i can’t find Swerve here in my country. can I substitute it with granular erythritol or liquid splenda instead? oh and when will it expire once we produce it- thinking of making them as gifts for my friends!! 😉
x
Carolyn says
Granular erythritol will work alright but you may get some recrystallization. This lasts a week or two in the fridge, as long as your cream is fresh when you make it.
Sandra says
Your Hot Fudge Sauce recipe is excellent! I made ½ the recipe and used it as topping on 4 different deserts. My favorite was unsweetened strawberries and low carb vanilla ice cream. The richness of the chocolate sauce made it extraordinary and so satisfying. It is amazing one layer makes a dessert so special.
Thank you for a wonderful recipe!
Vicki L says
Your recipe titled Best Low Carb Hot Fudge Sauce is truly the best. I made it today for the first time. It is wonderful, exactly like the ones I remember from my pre-diabetic days. The only change I made was to use THM Gentle Sweet. Thank you! I’m looking forward to trying the ice cream recipes next!
Carolyn says
Thanks, Vicki!
bob paiva says
Please help me I’m looking for a way to make sugar free, low carb butter cream. Can you help
me?
Carolyn says
It’s pretty easy. https://alldayidreamaboutfood.com/2013/11/vanilla-bean-coconut-flour-cupcakes-and-teaching-children-about-kindness.html
Julina says
I agree with everyone. The best choc sauce, EVER!!! I always find both eryhtritol and stevia on it’s own has some form of aftertaste. But in combination, it’s magical.
Thanks again for yet another wonderful LCHF recipe?
Stephanie Deal says
OH my goodness — I made this tonight and served it on top of the Halo Top vanilla bean ice cream! It is so luscious – I could just eat the chocolate sauce with a spoon!!! So rich and chocolate-y …… I just love this sauce so much AND dang, it was so easy to prepare!! Thanks again for another FAB recipe!!
gillian says
another winner from your amazing kitchen. kids and us adults eat mostly Primal and this over some banana ice-cream was the bomb!!!! I think your recipes make everyone love me just a little bit more ha ha ha.
Carolyn says
<3
Jenessa says
This is soooo delicious. It does not last long in my fridge. I really do chow it with a spoon. (A spoonful of half peanut butter and half fudge? Sweet heaven.) Thank you so much!
Carolyn says
So glad you like it!
Caitlin McGowan says
This is basically how one would make a traditional chocolate sauce, it’s nice to know that the 90% cocoa bars I have actually don’t taste bitter at all when making this!
This stores nicely and tastes great by the spoonful straight out of the fridge. The texture when cold is almost like fudge, it’s amazing. Gently reheated and it’s a great chocolate pouring sauce again.
This is one blog I follow regularly and I like to comment when I make stuff! This recipe is great–tasty, simple, and basically no-fail.
Carolyn says
Thanks, Caitlin!
patricia says
I have to be dairy free. What could I sub for the whipping cream? This just looks so delicious!
Carolyn says
Full fat coconut milk works well but it’s a bit thinner in the end.
Cypriene DeCuir says
I was searching for a chocolate recipe, that was low carb and sugar free, to use in a fat bomb recipe. A lot of fat bombs have wayyy too much coconut oil and I wanted to find something different! This recipe worked so well! I used heavy whipping cream, 100% cocoa (Ghirardelli brand), and Splenda instead of Swerve. I followed all directions in your recipe, once it was finished I poured half into my silicone molds then added unsweetened coconut (just enough to cover chocolate) then put a whole salted, roasted almond on top and topped them off with remaining chocolate mixture. Froze for an hour and they were done! The carbs are higher because of the coconut and almond but not by much!! Also, I don’t know if these would really be considered fat bombs, more of a sugar free, low carb treat! So super delicious, you must try it!
Carolyn says
Sounds delicious!
Lisa says
Thank you, Carolyn, for another great recipe! The sauce thickened up nicely. I made a double batch because I was serving eight people. Guess what you do when your entire recipe won’t fit into a container! Dip strawberries! Yum!
Thanks again for all you do!
Lisa
Amy says
Hi Carolyn,
I posted over on the caramel recipe and certainly had to come over here as well. I am insulin resistant and eat a low to moderated carb diet. I have to be very careful of my sugar intake and am about to enter into the world of homemade sugar free ice cream. I made this and your caramel sauce and both are just divine! I am usually pretty sensitive to the “cooling sensation” of Swerve but in these recipes I don’t really detect it. I followed the recipes to the letter with the ingredients provided, no substitutions. Next I will be trying out your ice creams to go with these delicious sauces! Thanks for working so hard on all of your recipes. I certainly appreciate it! Thank you!
Carolyn says
I am so glad you like them! Thanks for your feedback.
Victoria says
Hello! This looks great! A couple of questions…would this work without the sweetener? I don’t like to use any low /no calorie sweetener and like the flavor of just the chocolate. I would really like to make and refrigerate to put a bit in my coffee – do you think it would refrigerate well? Thanks so much!
Angela says
I just used this to make chocolate covered strawberries! Amazing! Hasn’t hardened up quite like normal chocolate covered strawberries-its is still a little fudgy so far. But it is still awesome! Thank you so much!
Angela says
Thank you for all your recipes. Really helps a low carb girl out!
Nancy says
Oh my goodness, I have now me this over and over. I keep the leftovers in the refrigerator. Swirl this in some low carb ice cream (no matter the flavor) it is to die for! Thank you!!!!!
Judy says
Just made again for the ????th time. Chocolate goodness for sure!
Baila says
Hi I would love to make this choc sauce, it sounds amazing. I’m just a little confused, u write sugar free, and all the whipped topping I see has sugar. Which one do u use that is sugar free?
Carolyn says
It’s not whipped topping. It’s heavy whipping cream – the liquid cream itself which is just really thick cream.
Amanda Matasick says
Can this be kept in the refrigerator? And if so, how long will it keep?
Carolyn says
It can be but it will harden and be like fudge. RE-warm it gently. It can keep for 5 days or so.
Jen says
Hmmm, well, I used the exact sweetener and Ghiradelli unsweetened chocolate and it looks like dark chocolate milk, not thick at all. Followed the recipe to a T. 🙁
Jen says
Good news — I refrigerated it for a while and it thickened and looks just like the picture. And tastes…..amazing! I put it on some of my homemade almost-sugar free peppermint ice cream. I love how it thickens a little more when it’s on the ice cream. The best.
Karen McGuffin says
Is it whipping cream or heavy whipping cream? Was neutered and the whipping cream was like choc milk and I did use 100% choc.
Carolyn says
I always use heavy whipping cream but they are so close in fat content, it shouldn’t matter.
Rhonda says
Ohhh, yeah! This is totally awesome. I’ve made the sauce just to nosh on it when the chocolate craving hits!!! 😉
Kathy says
I have to say I don’t normally comment on a recipe; however, this has to be one of my most favorite low carb recipes I have made. To all of those who have problems with consistency my advice would be to whisk, whisk and keep whisking. And follow ingredients exactly! By the way, I fooled my diabetic husband with this topping on carb smart vanilla ice cream and he thought he was having a real hot fudge sundae! I had to show him the container I put it in in the fridge, then he wanted more! I just scoop out a spoonful or two and microwave it about 6 seconds and it has a very nice topping consistency. Thank you for such a wonderful treat!
Carolyn says
I am so happy to hear that. Glad it is helping your husband.
maureen says
Mine is very thick and dark just like hot fudge- however, its not as sweet as i like, almost a tiny bit bitter. I used the correct ingredients but the only 100% unsweetend chocolate I found was Bakers- the bar kind. I am guessing that is the culprit? I will try to find Lindt 90% and try again or just add more swerve to it..
Carolyn says
Well, you may simply like it sweeter but if it’s thick then that is indeed the Baker’s chocolate. It’s not as high quality as Lindt or Ghirardelli.
Sheila M Bassett says
THE. BEST. FUDGE. SAUCE. EVER! I frankly eat it like pudding
Christi says
Carolyn, would it be possible to use Lilly’s chocolate to make this? I have your brownie cheesecake in the oven but no unsweetened chocolate.
Carolyn says
Yes, but it doesn’t thicken up as much as unsweetened so you may want a bit of cocoa powder in there too.
Patti says
Made this last night, turned out nice. I had a little problem with the chocolate sauce as I only had Lilly darkbaking chips. Just added some cocoa powder and it thickenednicely, just wasn’t real dark . Thanks for a great recipe!!! Wish I could post a picture of it
Nicole S Devrieze says
Does this thicken when cooled? Im looking for something to spread on top of a pie.
Carolyn says
Yes, it certainly does. But search my blog for chocolate ganache and you will find an even better recipe.
Susan Gautier says
This is so delicious! I substituted cocoa powder (9 Tbs) and it was thick and rich but I forgot to whisk the cocoa powder with the Swerve so it was a bit challenging to work it in but it turned out great. I also substituted granular Swerve for the powdered. Still perfect! It thickened a lot as it waited in the pan for dessert. I warned it up a few minutes on the stovetop.
Thank you for having such great reliable recipes. I’ve found out the hard way that not all published recipes turn out right. But yours are dependably tasty.
Margaret says
I didn’t see if anyone asked whether you could sub in coconut milk for cream, and whether it would be just as yummy?0
Carolyn says
You can. Whether or not it’s as yummy is up to your tastebuds! 😉
Mia says
Hi, a bit confused on the net carb count. 3.7 Carbs, 1.47 Fibre… Shouldn’t that be 2.23 net carbs not 1.23 net carbs? or am I missing something?
Carolyn says
Yes, it’s very possible that I did the calculations incorrectly.
Mia says
Thanks, just didn’t want to miscalculate. It looks amazing though and can’t wait to try it. Thank you for all your wonderful recipes.
shannon says
I tried this tonight…. love it. I added a teaspoon of cinnamon (since it works so good in chocolate cake. I’m letting it cool a little more before trying it on my ice cream but I had a taste and it’s great. I didn’t have powdered swerve so I combine regular with allulose (of course it required a little more using the granulated but it turned out lovely. Thank you. the other recipes I found are a bit more complicated than I’m looking for.
Having to me so many more things from scratch doing Keto I look for simple recipes when I can find them. I also made your no-bake chocolate cheesecake which was also terrific and I will be making it again.
Carolyn says
Glad you liked it!
Christi Gates-Hale says
I ran into the same issue with it being thin but I used stevia sweetened milk chocolate chips. I just added more chips until it got thick enough to drizzle over my keto cheesecake. This chocolate sauce is so amazing!
Michelle says
It is amazing! Very easy to make. The only thing I did different was use a little less swerve. Thank you!
Sam says
I made it exactly to spec but my carbs were 11.7 with 8 sugar etoh and 2.5 net carbs. What did I do wrong?
It tasted wonderful. The chocolate was 100% Caocoa ghirrideli (sp?)
Carolyn says
You didn’t do anything wrong, except when using erythritol, I don’t count them as carbs. They have zero impact on blood sugar. My nutritional disclaimer below each recipe is clear about that. Hope that helps!
Sarah says
Absolutely fantastic! I followed your recipe and then added a pinch of kosher salt.
Carolyn says
Love the salt addition!
Crystal says
Can I sweeten it with powdered monk fruit instead?
Carolyn says
I think so but I haven’t tried it myself.
MARY ANN TURK says
Hi Carolyn! Thank you for all you do to make our low carb lives better. I love this sauce and have made it many times, but I always wonder how long it will keep in the refrigerator. It’s just my husband and I, and we don’t use it all right away. Do you know?
Carolyn says
It will keep pretty much as long as your cream is fresh. So that can be up to a week or more.
Juanette says
How many Tbls of cocoa to replace chocolate please
Carolyn says
That’s actually something you can Google, I am sure. I didn’t make it with anything but unsweetened chocolate.
Tanya Payne says
Very good recipe. I made this tonight and served it on top of low-carb vanilla ice cream with toasted pecans. My teenage daughter and I both thought it was delish!
Lynn Ellis says
I just finished making this chocolate sauce. I used 90% Lindt because that’s all I had. I have to confess, I ate three or four teaspoons just to taste test it. Yummy. Actually, it tastes like chocolate pudding. I LOVE chocolate pudding. Hopefully, it will thicken up when I put it in the fridge. I made a Keto cheesecake yesterday and that’s what I’m going to use this on if there’s any left. How could I make this into chocolate pudding? Is it possible? Thanks for your recipes. Love them.
Tori says
All I can say is WOW! Made this in 10 minutes. I was a little short on Swerve so I added 1/2 T Bocha Sweet you turned me onto in your caramel sauce. Otherwise the same recipe. It was rich, thick, velvety and creamy. The chocolate was incredibly decadent. I am moaning thinking of it. Thank you so much for your keto genius. We diabetics salute you!
Amanda says
Hi there! I loved the idea of this recipe but something I did or used made it crystallize and almost granular in the fridge, there were little star shaped cracks in the surface and it has a crispy sound and texture when scooped with a spoon. It’sAlso extremely dense like fudge I used heavy whipping cream, powdered swerve and an unsweetened baker’s chocolate bar, following the recipe
Carolyn says
Yes, well that is the nature of erythritol based things. You could try using half BochaSweet or allulose next time.