These easy sugar free fudgesicles are super chocolatey and deliciously creamy. The recipe is dairy free and one popsicle is only 5.2g net carbs.
I could eat ice cream all year round, especially if it contains chocolate. So, what better way to cool down and treat yourself than with homemade keto fudgesicles?
This recipe is from Martina Slajerova's cookbook "The Beginner's KetoDiet Cookbook". She called them "Mexican Chocolate Fudgesicles", because they contain a fiery kick from cayene pepper.
I made a few adjustments, but at the core it is the same - deliciously creamy, chocolatey goodness on a stick.
Since one sugar free fudgesicle contains only 5.2g net carbs, it is the perfect dessert for anyone on keto or watching their blood sugar levels.
Also try this sugar free chocolate avocado ice cream or this classic keto chocolate ice cream.
Ingredients
Let's talk about the ingredients:
- Coconut Milk. You need full fat coconut milk from a can, which has around 18g fat per 100g. It's often part firm, part liquid.
- Chocolate. Broken into pieces. Use a good quality chocolate - you'll taste the difference. I used unsweetened by Montezuma's, but a 90% chocolate such as Lindt would work, too.
- Cocoa powder: Both cacao or cocoa powder are fine. Again, make sure it's unsweetened.
- Sweetener. When I first made the recipe, my sweetener of choice was powdered erythritol. Today, I use allulose in all my ice cream recipes because it sets softer and keeps the fudgesicles creamy.
- Spices. Martina's recipe suggests adding ¼ teaspoon salt and ⅛ teaspoon cayenne pepper. I didn't add the salt because we had run out, and I didn't add the cayenne because of the kids. But I am sure both would taste great!
See the recipe card for full information on ingredients and quantities.
Instructions
Let me show you how I made sugar free chocolate fudgesicles. Here are the basic steps.
Scroll down to the recipe card for the detailed method, ingredient amounts and nutrition info.
STEP 1
Heat the coconut milk with the sweetener in a saucepan until it bubbles.
STEP 2
Take the pan off the heat and stir in chocolate, cocoa powder, vanilla extract, cinnamon and nutmeg. Let cool.
STEP 3
Pour the chocolate mixture into a popsicle mould.
STEP 4
Add the cover and wooden sticks. Freeze until set.
STEP 5
Dip the frozen popsicles into melted chocolate, then into a bowl with chopped toasted hazelnuts (optional).
STEP 6
Let the chocolate set, then enjoy straight away or freeze in an airtight container.
Katrin's Top Tips
#1 Taste the chocolate mixture once it has cooled. This way, you can adjust the sweetener if necessary.
#2 You can stir in more allulose to taste or add a few drops of liquid stevia. 4-5 drops are equivalent to 1 teaspoon of sugar.
#3 Erythritol-based sweeteners (including monk fruit sweeteners) must be powdered. This prevents them from tasting crunchy as they recrystallise when frozen.
Variations
Less sweet: If you prefer your sugar free ice pops less sweet, start with ½ cup / 80g powdered sweetener plus 8 drops stevia. You can always add more sweeteness later!
Avocado: For an extra nutritious fudgesicle, replace ½ can (200 ml / 6.7 oz) of coconut milk with 1 large avocado (200g). Blend the avocado into the cooled chocolate mixture just before pouring into the moulds.
No coconut: Substitute half of the coconut milk for heavy cream or mascarpone and the other half with almond milk. This will result in the same fat content as the coconut milk.
Here is a reader comment by Renee: " I have tried at least 7 recipes online for fudgesicles. These were the best! Thank you! No heavy mouth slime from heavy cream use like most recipes. No coconut taste at all. Just a creamy, yummy chocolate goodness! Did not use any spices this time, just good old chocolate. Used bakers 100% dark chocolate for the recipe. Delicious! A wonderful low carb treat."
Recipe FAQs
No. The chocolate flavor masks any coconut taste.
If you only use cocoa powder and omit the chocolate, the popsicles are not creamy enough. You would have to use coconut cream instead of coconut milk to make them taste good.
Yes, but you'll have to reduce the sweetener. The recipe is written for unsweetened chocolate. Store-bought sugar free chocolate already contains sweeteners. This means you need less additional sugar substitute
Storage
Store the fudgesicles in the freezer for up to 3 months.
More Sugar Free Ice Cream Recipes
- Sugar Free Popsicles - Strawberry Cheesecake3 Hours 15 Minutes
- Sugar Free Ice Cream Recipe4 Hours 20 Minutes
- Keto Strawberry Ice Cream5 Hours 35 Minutes
- Sugar Free Ice Lollies4 Hours 5 Minutes
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Recipe
Sugar Free Fudgesicles
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Equipment
- silicone ice cream mould
Ingredients
For the Fudgesicles
- 37 oz coconut milk (2 cans) 800ml (2 x 400ml cans)
- 3 oz unsweetened chocolate 85g or dark chocolate with at least 90% cocoa solids
- ¼ cup cocoa powder 22g
- ¾ cup allulose 120g, or powdered sweetner of choice
- 2 teaspoon vanilla extract sugar free
- 2 teaspoon cinnamon
- ½ teaspoon ground nutmeg
For the Chocolate Coating
- 2 oz dark chocolate 57g, 90% cocoa solids
- 2 tablespoon melted virgin coconut oil 30ml
- optional: unsweetened shredded coconut or chopped nuts such as almonds, hazelnuts or pecans
Instructions
- Heat the coconut milk in a saucepan until it bubbles.
- Take off the heat and add the chocolate, cocoa powder, powdered erythritol, vanilla extract, cinnamon and nutmeg. Stir until the chocolate is dissolved and the mix is well-combined.
- Let the mix cool and taste. Add liquid stevia if you prefer more sweetness.
- Pour into popsicle moulds (about ⅓ cup / 80 ml each). I love these silicone moulds! Add sticks and freeze around 4 hours.
- To make the coating, melt the chocolate and coconut oil in a waterbath. For this, you place a bowl int a larger bowl which you have filled with boiling water. The water heats the smaller bowl from the outside, which causes the chocolate and coconut oil to melt.
- Remove the fudgesicles from the moulds by running some hot water over them. Dunk popsicles into the chocolate or drizzle it over and sprinkle with topping, if using.
Video
Notes
Nutrition
First published in June 2018. Republished with more details in June 2024.
Katrin Nürnberger
You would have to google that. Probably easier to get a can of coconut milk 🙂