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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Michelle says
It is amazing! Very easy to make. The only thing I did different was use a little less swerve. Thank you!
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!
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!
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.
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! 😉
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.
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.
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
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.
Sheila M Bassett says
THE. BEST. FUDGE. SAUCE. EVER! I frankly eat it like pudding
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.
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.
Rhonda says
Ohhh, yeah! This is totally awesome. I’ve made the sauce just to nosh on it when the chocolate craving hits!!! 😉
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.
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.
Doreen says
Love this! Have you ever tried Nick’s keto ice cream? I think it’s relatively new. Fabulous flavors – the best keto ice cream I’ve ever tried. (It’s Swedish.) Even their Vegan Keto flavors are fabulous. In some stores, but they also ship (free if you buy 12 pints) and they frequently have specials. Any one of their flavors plus this recipe – I’m in heaven. Can enjoy ice cream, again. Thank you!
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.
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.
Judy says
Just made again for the ????th time. Chocolate goodness for sure!
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!!!!!
Angela says
Thank you for all your recipes. Really helps a low carb girl out!