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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Kirsten says
Sssoooooo gooooodd!!
Celeste Conlin says
I followed the recipe but it was very runny…not sure what I did wrong but the taste was spot on!
Carolyn says
What kind of chocolate did you use? And what sweetener?
BBear says
OMG! This sauce is wonderful! Love the silky texture. Used half lakanto powdered and half powdered allulose as that is what I had on hand. I decided to freeze the leftovers to see if it would be like chocolate ice cream. It was the silkiest, smoothest and richest chocolate ice cream ever and so much easier than an actual ice cream recipe. Thank you for your delicious recipes.
Cindy says
Hello,
Just wondering if it would hurt the recipe any if I doubled or even tripled it. Which is what I would like to do for a birthday party this week.
Thank you!
Carolyn says
I don’t think it would but watch it carefully so it doesn’t seize.
Ann Marie Harrington says
Can I substitute regular sugar instead of swerve and would it be the same measurement. I made the sugar free one and it is fabulous! Wanted to try using regular white sugar.
Carolyn says
I am sorry, I don’t cook with sugar so I really can’t advise!
Patricia says
HORRIFIC TYPOS IN MY ORIGINAL COMMENTS BECAUSE YOU CAN’T FRIGGING SEE WHAT YOU TYPE AS IT IS GRAYED OUT….GRRRRRRRRRRRRR… CORRECTIONS AS FOLLOWS:
SCANT 1/3 CUP NOT 1/2
SQUARES NOT SQUARED !!!!
Carolyn says
I have no idea what you mean when you say “grayed out”. That doesn’t happen to me when I write comments…
Patricia says
Oops… I meant to say scant 1/3 cup powdered sugar NOT 1/2. So difficult to read the text as I write.
Patricia says
This absolutely is the most delicious and simple Hot Fudge Sauce. I was slightly shy of 2 1/2 oz of unsweetened chocolate so I reduced the cream to 3/4 cup and scant 1/2 cup powdered sugar. I also added a touch of instant Espresso Powder and a couple of squared of 90% Lindt chocolate. OMG! This is heavenly and so idiot proof easy to make. I know I will make it again and again if only to drizzle on my iced coffee and whipped cream.
J9 says
Thank you…I’m new to baking Keto and did not know that.
Carolyn says
This article will probably help a lot: https://alldayidreamaboutfood.com/best-keto-sweeteners/
J9 says
Followed the directions exactly..except I used .Lakanto powdered sweetener and Bakers unsweetened chocolate. Came out runny and a bit grainy. What could I have done wrong.
Carolyn says
Well, no, you didn’t follow the recipe exactly. Because Lakanto powdered sweetener is 2x as sweet as sugar, which mean you only use half as much, reducing the bulk that you are adding to the sauce and making it thinner. And since Swerve Confectioner’s has added fiber, it helps thicken the sauce.
deb dana says
good, followed instructions and appearance and consistency were good. somehow the taste was not as good as when i merely melted together lundy’s no sugar dark chocolate chips ( yes they are pricy) and some coconut oil. that was truly heavenly imho but i do love coconut oil. it reheated very well in the microwave on the melt setting. i think your recipie is lower calories though since coconut oil is very caloric. i assume you MUST store in frig due to dairy content?
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.
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!
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.
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!
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.
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.
Crystal says
Can I sweeten it with powdered monk fruit instead?
Carolyn says
I think so but I haven’t tried it myself.
Sarah says
Absolutely fantastic! I followed your recipe and then added a pinch of kosher salt.
Carolyn says
Love the salt addition!
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!