This easy sugar free hot fudge sauce recipe is thick and rich. It's the perfect topping for your low carb ice cream. Add whipped heavy cream for a sundae!
The weather in Southern New England has been unseasonably warm this March. Last week, we saw temperatures near 80 degrees F.
There's no need to travel south for the typical spring vacation. We can save tons of money and enjoy the summer like temperatures at home this year!
All of the early spring flowers are in bloom and more people are out walking the streets and hanging out in the parks. Life is good with the winter weather behind us.
After some unsuccessful attempts at making low carb yeast bread, I ventured into a simpler recipe. This sugar free hot fudge sauce is super easy!
With the warm temperatures, I have been snacking on Breyer's CarbSmart vanilla ice cream. Even our local Walmart store carries CarbSmart ice cream in the frozen food section so it's something readily available.
I make my own whipped cream in a whipped cream dispenser so that I can sweeten it with a low carb sweeter like stevia. Whipped cream is usually all I put on my ice cream, but I do like hot fudge sauce when splurging.
However, most commercially available low-carb hot fudge sauces either taste bad or have too much maltitol in them. I knew eventually, I would find an easy sugar free hot fudge sauce that I could make at home.
This low carb homemade hot fudge sauce recipe tastes awesome and is easy to prepare. And, it's a thick sauce that won't just run off the ice cream.
I can honestly say this is best of the sugar free ice cream toppings that I've tried. And, there are many that I've tried. Who can resist a yummy hot fudge sundae?
I used a mix of Swerve and stevia to sweeten the sauce. It's the perfect addition low carb vanilla ice cream and sugar free whipped cream. Homemade sugar free ice cream like my egg fast vanilla frozen custard or coffee ice cream recipes are also perfect with this sauce.
If you use too much erythritol sweetener, it may crystallize after this easy sugar free hot fudge sauce is chilled. To remedy this, just add a bit more heavy cream when reheating.
Note that most low carb bulk sweeteners like Truvia, Swerve, Sukrin, Natvia, and Pyure contain erythritol. If you aren't sure, look at the ingredients listed.
Each serving of this easy sugar free hot fudge sauce is about 2 tablespoons. But, it's really easy to go overboard. No worries, though, because this sauce is virtually guilt-free!
During the hot summer months, you'll want to keep a stash of this easy low carb hot fudge sauce in the refrigerator. To use, just spoon out the amount you want and microwave it to reheat.
If you notice the erythritol crystallized, just add a bit more heavy cream before microwaving. Enjoy this yummy low carb treat!
Easy Sugar Free Hot Fudge Sauce
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Easy Sugar Free Hot Fudge Sauce
- ½ cup butter
- 3 ounces unsweetened baking chocolate
- ½ cup unsweetened cocoa
- ½ cup low carb sugar substitute more or less to taste
- ¼ teaspoon stevia concentrated powder or pure monk fruit powder
- 1 cup heavy cream look for one without additives like carageenan
- ¾ cup unsweetened almond milk or coconut milk
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- Stir butter and chocolate over low heat until melted and combined.
- Mix in cocoa, sugar substitute(s), heavy cream, almond milk and salt.
- Heat slowly until a boil is reached. Remove from heat and stir in vanilla extract.
- Serve warm. Store in refrigerator and reheat small batches as needed.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Array ( [serving_size] => 28 [calories] => 62 [carbohydrates] => 3 [protein] => 1 [fat] => 6 [saturated_fat] => 4 [cholesterol] => 11 [sodium] => 74 [fiber] => 1 [potassium] => 71 [sugar] => 1 [vitamin_a] => 137 [calcium] => 29 [iron] => 1 )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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Delicious! Definitely a recipe to keep on file. Thanks bunches.
I can't find a heavy cream w/o the carageenan. :/
What are the brands you have found?
Farmer's Cow is a local brand I buy in Connecticut. Maybe see if you have a local farm that sells it?
First time I made this it turned out beautifully. Just made a second batch and the butter separated from the chocolate sauce toward the end and I could not get it to re-incorporate... my plan is to put it in a food processor before using tonight but any other ideas and why did this happen??
It's a temperature thing. It just means it was too hot. It should blend in when cooler.
Thank you! I figured it might have been that I added the cold cream too quickly. I will revisit soon and appreciate your fast answer!
This cured my chocolate tooth. I made some sugar free vanilla ice cream and missed having fudge. Found your recipe and I am in heaven! I used xylitol and didn't put any salt in mine. It taste like brownie batter fudge. So good and no one would believe me if I told them it was sugar free!!
LOVE THIS!!!! Thank you!
Wow, you knocked this recipe out of the park, Lisa! I followed the recipe but used half monk fruit granules and half allulose for my 1/2 cup sweetener. I put them through my food processor to make powder out of them. This is similar to a ganache but much smoother. I am sold on the almond milk as the second liquid because I think it is the soothing agent as well as a thinning agent. I defy anyone to realize this is sugarless. Allulose is quite expensive, hence, the reason I mix it with less expensive sugarless sweetener. I did not need the addition of the Monk fruit liquid sweetener. I did not add vanilla because I wanted the full chocolate flavor.
Thanks for sharing! Allulose is a great way to cut back on the erythritol which tends to crystallize in this recipe if too much is used.
Hi Lisa! I see in the notes you talk about mixing swerve and stevia, but the ingredients now list monkfruit extract. I've been looking for a recipe with monkfruit, and I'm so excited to have found this! Does it taste just as good? I can't wait to make it!
I prefer using as little erythritol as possible which is why I like to use the extract sweeteners. And yes, it does taste just as good made with the concentrated sweeteners.
This sounds great. Can you make a batch and store it somehow, like freezing or canning it? I would like to have some on hand when I get the craving for a nice hot fudge sundae.
I'm not sure about canning, but freezing should be okay. Just watch out for adding too much erythritol which tends to crystallize in large amounts.
Thanks! This recipe is really great! I made it today for the first time and it is delicious! When I accomplish recipes like this, I start to really believe that I can live this sugar free lifestyle.
You definitely can Kathy! I've been doing it for over a decade.
This is by far THE BEST low carb sauce I have ever tasted!! Thank you so much! 🙂
I bought some sugar free Hershey's syrup and it was disgusting. I found this recipe and made it and it is so yummy! I used 3/4 cup of Swerve Confectioners and it was perfect! I put it over Breyer's Carb Smart ice cream and felt like I was eating a real hot fudge sundae!
I too could not eat the Hershey's syrup. It's the worst taste ever!
I just made this recipe with ground powdered Xylitol. I used the 1-1/2 cups measurement. I made it with Organic Cream. This is almost as good as my hot fudge sauce that I have made for years. I tweeked it with maybe an 1/8 tsp MORE of salt and when done I stirred in the 2tsps of vanilla I should have started with 1 tsp and added I think it is a little too much vanilla, but then I remembered a trick to add black pepper to magnify the chocolaty flavors. 2-3-4 shakes of the pepper, and wow the pepper popped this recipe. it is really yummy. I know that pepper sounds scary, a spoonful and give just a bit of a shake over the spoon stir it with your finger and give it test taste to see what I mean. Then add one shake at a time to the recipe stir it in and taste till you get it perfect.
I am going to add to my chocolate sauce, my pre-mixed, ground nuts mixture of Pecans, Almonds, Brazil Nuts, and toasted salted Sun Flower Seeds and use as a stir in for my Keto low carb Vanilla Icecream recipe that I am in the process of perfecting. I am going for 'Chocolate Fudge Nut Swirl' today.
The ice cream flavor sounds fantastic. Thanks for the tips on the fudge sauce!
I too loved this recipe! I don't see why ground black pepper or even ancho chili pepper wouldn't taste great in this recipe! I have put cocoa powder or chocolate chips in my chili for almost 30 years!
I am new to your site and in the hot fudge recipe the ingredients call for 1 1/2 c. sweetener, but then in the notes you say you only used a little over a half cup (1/2 c. Swerve and 3/4 tsp. stevia powder concentrate). Which is correct?
Thank you in advance for your help! I want to serve this on Christmas Eve this week!
The combination of Swerve and stevia is equivalent to about 1 1/2 cups of sugar. That's what that means.
Very delicious!!! I used lily's chocolate chips & less swerve. I used powdered swerve 3/4 c. This is super good, hard to believe low carb.
I've never tried it with chocolate chips. I bet it's even richer with them.
I see Amond Milk mentioned but no indication of how much in the ingredients. Please confirm?
thank you so much!
You can use either almond milk or heavy cream. I used about 3/4 cup.
This still is not clear to me. Both heavy cream AND almond milk are in the ingredient list with specific amounts for each AND then you say in the directions to add BOTH to the mix. In your response to the question above you say to use one OR the other. Is it AND or OR. And is the total wet ingredients 1 cup PLUS 2/3 cup (1 2/3 cups), or just ONE cup total. thanks
That's an old comment and the recipe has been fixed. The amount of almond milk wasn't provided originally. You will need 1 cup heavy cream and 3/4 cup almond milk for a total of 1 3/4 cup. I answered the original comment 2/3 cup almond milk, but then tested the recipe again with 3/4 cup (which is a little more) which is what was put in the recipe card. (I also fixed the comment to say 3/4 vs 2/3 cup so it's not so confusing)
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what is a substitute for the Nestle Table Cream?
Slightly whipped heavy or coconut cream would likely work.
I'm wanting to make some lowcarb scotcharoos with toasted coconut flakes and I want a nice thick chocolate for the top. But I need one that will kind of set up or harden at least if I freeze them for a bit. Do you think this would work ok? The chocolate for the original recipe looks so thin 🙁
I keep this fudge sauce in the fridge and it is very firm. It only thins when heated.
Thanks! I'm gonna try it! 🙂 Looks yummy!