Sugar Free Fudgesicles Recipe - (No Sugar Added Fudge Pops!) (2024)

As low carb bakers and creators, sometimes we have to sacrifice a little something to make a dessert sugar and gluten-free. Sometimes that thing is texture, sometimes that thing is taste. In this recipe there is no sacrifice at all! These sugar free fudgesicles are the real deal, creamy sweet, and oh so chocolatey, fun summer treats for the keto dieter!

Keto Friendly sugar free fudgesicles

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If you’re like me, you love taste of a chocolate fudge ice pop, but you’re not happy about the amount of sugar in the original fudge pops.

At only 5 net carbs per serving and 2 g sugar (and that is with the chocolate and peanut topping), these sugar-free fudgesicles are sure to satisfy, without any added sugar or artificial flavor.

The chocolate flavor is rich but not bitter, and slightly sweet. The addition of sugar-free chocolate chips adds flavor and creates a low carb popsicle that doesn’t melt instantly. The fat content in the chips also helps to harden the popsicles. Bonus!

Sugar-Free Low Carb Frozen Treats!

If you want more low carb freezer treats, you may want to check out my favorite treats for summer. Like these coconut frozen popsicles, raspberry ripple frozen pops, dark chocolate ice cream and the super popular blueberry cheesecake ice cream!

Can I make this Dairy Free?

Looking for dairy-free options? You can use full fat coconut milk in these keto fudge pops, just know that it will change the flavor significantly, and will turn your sugar free chocolate fudgesicles into sugar free coconut chocolate fudgesicles. You only need to replace the heavy cream with canned coconut milk and your pops will be as creamy as can be.

If I were making this recipe dairy-free I would add white chocolate chips to the recipe instead of chocolate chips, and remove the cocoa powder altogether, but that’s just me. I think white chocolate and coconut were made to be together.

Lily’s chocolate chips are dairy-free, vegan, and gluten-free.

What Sweeteners work best in this recipe?

I used allulose in this recipe, and it worked perfectly. I like allulose in frozen desserts for two reasons:

1. Allulose does not crystallize when cold, so you can be sure if you use allulose you’re going to get a super creamy texture.
2. Allulose actually helps to prevent frozen treats from freezing rock hard! If you ever made homemade ice cream before, you know what I mean. Without additives like alcohol or glycerine frozen treats tend to be super hard out of the freezer. This is not the case if you use allulose.

Ok, but I don’t have allulose, what else can I use?

You can use powdered sweeteners of any kind. Monk fruit, erythritol, or xylitol will work. If you don’t have the powdered form, my suggestion is to grind up your granular versions either in a high-speed blender or food processor until fine. These artificial sweeteners will still grain up, but I do find that the powdered versions do it less.

If you want to use stevia, you can. With the exception of Lilly’s chocolate chips, which are sweetened with stevia, I find chocolate desserts sweetened with stevia turn out bitter. If this doesn’t bother you, you can go ahead and use stevia to your heart’s content.

Can I use dark chocolate or white chocolate?

Oh yes! I used milk chocolate in my sugar free fudgesicles, but there are options here for sure. Lilly’s has a wonderful dark chocolate chip and recently released white chocolate and salted caramel chocolate chips.

And yes, the salted caramel chocolate chips are as good as they sound. You can simply replace any of those sugar-free chocolate chips in the recipe 1:1.

Simple instructions Plus Tips & tricks

Super easy to make, these homemade fudge pops make a wonderful low carb treat in any low carb freezer this summer.

• Toss all the ingredients into a pan.
• Whisk to blend well.
• Continue to whisk until everything is melted and all ingredients are well incorporated.
• Let the mixture cool for about 10 minutes and then pour it into your popsicle mold. No molds? Use dixie cups or small plastic cups, they work just as well.
• Add your sticks. I recommend you use the wooden ones. I tried to use a reusable plastic stirring stick, but they just slide out of the frozen popsicle, wooden ones work far better. If you don’t have popsicle molds with a stick holder, add a tiny piece of plastic wrap over your mold and insert the sticks.
• Freeze for 6 hours or overnight. To remove from the mold, run a bit of warm water over the outside of the mold until the fudgesicle pulls out easily.

Optional steps, but oh so good.

I got a little crazy. In all honestly, these low carb fudgsicles are perfectly fine without any additions. They are actually quite good without any extras, but I had extra chocolate, and I do tend to get a little carried away.

• Make sure the popsicles are fully frozen before removing them from the molds. Your best bet is to freeze them overnight and top them the next morning.
• The recipe for the chocolate hard shell is in the recipe, but here is a tip – don’t microwave it, cook it over a double boiler to melt the chocolate and coconut oil without burning.
• Crush a half cup of peanuts and add to a bowl.
• Dip the top of the fudgesicle into the bowl of chocolate coating and then very quickly into the bowl of peanuts. The hard shell firms up almost immediately. If it firms up before you have a chance to get it into the crushed peanuts the peanuts won’t stick.

Storage & Serving Suggestions

Make a batch or two of different flavors and save them the freezer wrapped in parchment in their own plastic bags. This keeps them fresh for up to four weeks.

Enjoy these delicious chocolate ice pops on the deck while everyone else is eating ice cream and quietly revel in the fact that they won’t blow your diet. Or share them with the whole family without worrying about overloading the kids with sugar!

Is there such a thing as healthy fudgesicles? Maybe not, but these bad boys are about as close as we’re gonna get!

Looking for more sugar free chocolate Dessert recipes?

If you’re a chocolate lover, and on a keto or sugar free diet, check out these other chocolatey sugar free recipes!

• Super Silky Keto Chocolate Chiffon Pie
• Flourless Chocolate Torte – Only Five Ingredients Required!
• Soft and Creamy Chocolate Keto Fudge Recipe!

Editorial Note: This recipe was originally published on June 9, 2020, and was updated on February 26, 2022.

The Creamiest Sugar Free Fudgesicles Ever!

Yield: 8

Prep Time: 5 minutes

Cook Time: 5 minutes

Additional Time: 6 hours

Total Time: 6 hours 10 minutes

See Also

Nigel Slater’s cherry pie and cake recipes

Sugar-free, low carb, keto-friendly creamy homemade fudgesicles that taste like the real deal!

Ingredients

Fudgesicles

• 2 cups heavy whipping cream
• 1 1/2 cup unsweetened almond milk
• 6 Tbsp allulose
• 2 Tbsp unsweetened cocoa powder
• 1 cup sugar-free chocolate chips ( I used milk)
• 2 tsp vanilla extract
• 1/8 tsp salt

Toppings (optional)

• 1/2 cup sugar-free chocolate chips ( I used milk)
• 1 Tbsp coconut oil
• 1/2 cup chopped peanuts

Instructions

Fudgesicle base

1. Add whipping cream, unsweetened almond milk, allulose, cocoa powder, 1 cup unsweetened milk chocolate chips, vanilla, and salt into a heavy-bottomed pan or double boiler.
2. Heat mixture, over low heat, whisking continuously until chocolate chips are melted and everything is well blended. Allow mixture to cool.
3. Pour into a popsicle mold, cover, and insert sticks. Freeze for 6 hours, or overnight.

Topping (Optional)

1. 1. In a double boiler add chocolate chips and coconut oil and stir continuously until chocolate is completely melted.
2. 2. Dip frozen fudgesicle into the chocolate mixture. Quickly remove the pop from the chocolate and dip immediately into the crushed peanuts. Chocolate will harden almost immediately.
   

Notes

• Make sure to cook the mixture over low heat and whisk continuously to avoid burning the chocolate.
• If you choose to add the chocolate and peanut topping, be sure to leave the popsicles out for a few minutes before biting into them. The chocolate hardens rock hard and is difficult to bite until it warms up a bit.
• Mix and match flavors with different chocolate chips, or even bakery emulsions. A chocolate fudgesicle with a bit of cherry baking emulsion for example would be amazing!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 

  10-Cavity Frozen Ice Cream Pop Mold

• 

  Powdered Monk Fruit Sweetener with Erythritol Confectioners (1 lb / 16 oz)

• 

  Sukrin Icing

• 

  Wholesome Allulose

• 

  Lily's Less Sugar Baking Chips 7oz Resealable Bags (3 Pack) - Milk, Semi Sweet & Dark Chocolate (Low Carb, Keto Friendly, Gluten Free & Non GMO)

• 

  Lily's Chocolate, Baking Chips Chocolate Salted Caramel Flavor, 9 Ounce

• 

  Lily's Chocolate, Baking Chips White Chocolate Style, 9 Ounce

Nutrition Information:

Yield: 8Serving Size: 1
Amount Per Serving:Calories: 362Total Fat: 36gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 67mgSodium: 89mgCarbohydrates: 13.5gNet Carbohydrates: 5.5gFiber: 7gSugar: 2gProtein: 4g

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 (and sugar alcohols) are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fibre.

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