Summer is quickly approaching! Time to make some frozen treats to beat the heat. Here's how to make sugar-free fudge pops that taste great but only have 5 grams of net carbs.
The warmer seasons are officially here, and although the first days of it have been relatively mild, I know it's about to get very hot soon.
Although I can eat ice cream any time of year, obviously, to beat the heat, now is the best time of year to eat it.
But, I thought it would be fun to try making some no sugar added fudge pops that would be safe for those following a keto, paleo, or dairy-free diet.
Why you'll love it
The ingredients in my fudgesicles no sugar added recipe will yield about ten treats. So, if you have a summer birthday party coming up, it's the perfect healthy dessert for those chocolate lovers in your life!
Your guests might not know (or frankly even care) that these sugar-free fudge bars are actually quite nutritious, containing an impressive amount of iron from the baking chocolate and cacao powder.
You will know - and everyone will be able to taste - the classic fudge pop flavors. It has a delicious chocolate taste without the added carbs.
This is one of my favorite sugar-free recipes! I used only simple ingredients in these frozen ice pops. Here's my ingredients list:
This is what makes every sugar-free fudge bar taste so creamy. It also gives them a boost of healthy fats too.
Use unsweetened plain almond milk in this frozen treat recipe.
Use both cocoa powder and unsweetened baking chocolate in these sugar-free fudge bars.
Using these sugar alternatives means this chocolate dessert can be enjoyed guilt-free anytime.
The real vanilla extract gives these keto fudge bars so much flavor that they will become your new favorite frozen treat.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
- Wait before you add the stirring sticks. Allow the fudgesicles to freeze for about 30 minutes before placing the sticks in them. This helps position the sticks in the right spot without them sinking to the bottom.
- Let them thaw a bit. It's best to allow the fudgesicles to thaw slightly before trying to remove them from the molds.
- Use warm water. You can dip them in warm water for a short time to speed things up.
The first thing you'll need is coconut cream! My recipe calls for about 13.5 ounces, which is equivalent to about one can.
Combine cream, milk, and cacao
Pour a can of coconut cream into a medium saucepan. Don't worry if it looks clumpy. This is just the natural settling of the cream. You're about to mix it anyway.
Add the almond milk and cacao powder to the coconut cream.
Cocoa powder will work but it is more processed. That's why I recommend cacao because it retains its nutritional value.
Keep in mind that I prefer to make my own almond milk. Store-purchased almond milk contains very few almonds. In fact, it's mostly just water with synthetic vitamins added.
You can use another alternative milk like cashew. Or, if you love a rich, coconutty taste, you can use coconut milk.
Heat the coconut cream, alternative milk, and cacao powder over medium heat until hot while whisking occasionally.
Don't wait until the ingredients start bubbling because some of the nutritional value gets lost when this occurs.
Next, add some unsweetened baking chocolate. This no-added sugar baking chocolate is a staple of many of my desserts.
Along with it and the natural sugar substitute, this is how I keep my desserts, like these sugar-free fudge pops, low-carb.
Keep whisking until the chocolate is melted! I usually find it only takes a couple of minutes or so until the chocolate has a nice liquid consistency.
Stir in sweetener
Next, remove the saucepan from the heat. Add in the sweetener drops. I prefer liquid vanilla stevia as it's readily available on Amazon or in my local market.
Pour in molds
Now you're ready to pour the mixture into molds. Don't have popsicle molds? You can order them on Amazon right here. The popsicle molds include a brush for easy clean-up.
Freeze sugar-free fudge pops
After you're done placing the mix in the molds, place them in the freezer for a half hour. Then, add the popsicle sticks into the partially frozen mixture and place the molds back in the freezer until they're frozen completely.
Finally, after they are frozen, take them out and allow them to thaw for a little while. I find that about five minutes or so is perfect. But, you can speed it up by placing the molds in some warm water.
️ Serving suggestions
These taste just like the original fudge pops, but they are low-carb. If you are eating them on a hot day, then pour yourself a keto iced coffee to go along with them.
Before we get to the printable recipe card, here are some questions people often ask about how to make it.
Any sweetener you prefer can be used for the keto fudge pops. I just find erythritol can crystallize if too much is used.
The taste of these keto pops resembles dark chocolate. If you are looking for a less intense chocolate taste, you'd need to up the sweetener and or cut back on the chocolate.
They will stay fresh in the freezer for up to 6 months.
Looking for even more sugar-free treats to make for those super hot days or for the rest of the year? Be sure to check out some of my keto ice cream recipes for more cool summer desserts. They are some of my favorites!
- Raspberry Cheesecake Ice Cream is super creamy and amazingly sugar-free.
- Chocolate Keto Frosty is a low-carb shake that tastes just like the classic drive-through version.
- Almond Milk Ice Cream is high in protein and only takes 10 minutes to make, from start to finish!
- Keto Chocolate Avocado Ice Cream is really soft, creamy, rich, and full of chocolate flavor.
- Sea Salt Caramel Ice Cream Bars have a really sweet ice cream covered in a rich chocolate shell.
Sugar Free Fudgesicles Fudge Pops
- 13.5 ounces coconut cream 1 can
- ¾ cup almond milk or other low carb milk
- 3 tablespoons unsweetened cocao powder or unsweetened cocoa
- 8 ounces unsweetened baking chocolate
- 1 teapoon monk fruit liquid or ½ teaspoon stevia drops
- 1 teaspoon vanilla extract
- 2 tablespoons powdered erythritol or other powdered sweetener (optional)
- Heat coconut cream, almond milk, and cocao powder in medium sauce pan over medium low heat until hot.
- Whisk in the baking chocolate until completely melted.
- Remove from heat and add in the sweetener drops and vanilla extract. Add powdered sweetener if needed to taste.
- Pour into popsicle molds and place in freezer for 30 minutes. Add popsicle sticks and continue to freeze until set. Remove from molds and allow to thaw slightly before serving as they will freeze very hard.
Array ( [serving_size] => 1 [calories] => 247 [carbohydrates] => 10 [protein] => 4 [fat] => 25 [saturated_fat] => 19 [cholesterol] => 0 [sodium] => 31 [potassium] => 335 [fiber] => 5 [sugar] => 0 [vitamin_c] => 1.1 [calcium] => 52 [iron] => 5 [serving_unit] => popsicle )
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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First published on July 16, 2018. Post updated on April 19, 2022, with additional recipe information and new photos.