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Picture this…hot summer night and you’ve got a hankering for something cold and sweet. You open the freezer and there waiting for you is a creamy and chocolatey Keto Fudge Bars. That rich and velvety texture satisfies every little sweet desire while trying to stay low carb.
There aren’t many commercially available options for keto and low carb treats that are 1. affordable 2. delicious and 3. are actually low carb. Until now with these Keto Fudgesicles.
Easy, but you MUST wait
I make a few different flavors of these Keto Fudge Bars or my Keto Creamsicles at one time to always have a bunch in the freezer. For the best results you really need to freeze them for 24 hours or more for a solid pop. You can see my tips below when it comes to a solid freeze and storing your pops.
So many creamy and icy flavors…
- Original Fudgesicle
- Chocolate Mint Fudgesicle
- Chocolate Banana Fudgesicle
- Chocolate Coconut Fudgesicle
- Chocolate Peanut Butter Fudgesicle
- Coffee Cream Popsicle
- Coffee Chocolate Chip Popsicle
- Strawberry Cream Popsicle
- Strawberry Banana Popsicle
- Strawberry Coconut Cream Popsicle
- Blueberry Lemon Cream Popsicle
- Piña Colada Popsicle
- Banana Coconut Cream Popsicle
- Strawberry Lemonade Popsicle
- Raspberry Lime Popsicle
- Root Beer Float Popsicle
Keto Ice Cream is always too icy
For the past 3 years I have been searching for a soft and scoopable keto friendly ice cream, but no luck so far. They all are just too icy and rock hard. I’ve had some success with using Xylitol in my ice creams, but that doesn’t always work well. Don’t get me wrong…I like Xylitol but, there are issues with gas and tummy distress. Also there is the real danger to animals if ingested.
No vodka used
Some recipes call for vodka to help with the iciness. If I’m serving to kids or people that don’t drink then we have a problem. I always have to disclose that my triple berry ice cream is spiked with liquor…and that doesn’t always go off so well. It’s such a minimal amount to keep the iciness at bay and you don’t even taste it, but some people don’t like that.
Who doesn’t like a Keto Fudge Bar?
In comes the popsicle. Or more specifically a creamy and velvety Keto Fudge Bar. With all the chocolatey sweetness of the original, but with almost no carbs. Ok…there are technically 2g net carbs per, but still so low. It’s a little dessert like this that got me through those late night cravings for something sweet…without totally falling off the wagon.
Fudgesicle and Popsicle Tips
It’s always fun to be handed a perfectly shaped Keto fudge bar straight from the freezer on a hot summer day. I get a skip in my step when I make my own pops at home. To pull one out of the freezer that looks like store bought is a treat in itself. Professional looking fudgesicle or popsicle molds don’t take up a ton of space in your freezer. They also wash right in your dishwasher.
Both the plastic and silicone versions work well. I prefer the silicone mold to the plastic mold as I can peel back the sides of the fudgesicle or popsicle. Either version is inexpensive and easily found at Target or on Amazon at this link. The molds range from ($12-30). You can use them over and over and over again for your Keto Fudgesicles or in any flavor imaginable. For a small investment in your own molds you can use them again and again.
However…you don’t need fancy fudgesicle or popsicle molds! Any small paper dixie cup will work just fine. Sometimes I even prefer the small paper cups to the molds as they are smaller serving size and there’s no clean up. The molds typically come with a cover to hold the stick in place. If you are using paper cups simply wait until your mixture is slightly frozen. Place a fudgesicle or popsicle stick in the center of the slushy cup. If the stick still falls to the side you can wait a little longer for your slush to get a little thicker.
To unmold your Keto fudge bars from the plastic molds simply set the mold out on the counter for 5-7 minutes. If you can not wait then dip the mold in warm water for 30 seconds to a minute. Then slide a single fudgesicle out. The silicone molds are slightly easier as you gently peel back the sides of each fudgesicle. Give your pop a tug every couple seconds to see if they’re loose yet. We don’t want to soften them any more than absolutely necessary.
If the stick comes out before the fudgesicle or popsicle is fully frozen then they just weren’t frozen enough…and that really sucks! You’ll want to freeze your Keto fudge bars or popsicles at least overnight. Preferably a full 24 hours of freezing just to be certain they’re hard enough to unmold. Trust me…there is nothing more sad than having part of your slush still at the bottom of the mold.
Little paper cups are perfect
The cool thing about using the little paper dixie cups is that there is no unmolding to be done. Simply remove your cup from the freezer and tear away the paper cup to enjoy. I use a small knife or a pair of scissors to make a small cut in the top of the cup. Then I tear the cup away. Easy peasy!
If you use the molds there is another step in the process before you can enjoy your Keto fudge bars. After I unmold all of the fudgesicles and popsicles and I place them on the tray. Then I refreeze them for 10 minutes out of their molds before putting them in a freezer bag. You can also separate them in their freezer bags by placing extra strips of parchment paper in between each pop.
Plastic freezer bags (gallon sized ziploc bags) ensure that your popsicles don’t pick up the flavor or smell of anything else in your freezer. No one likes the taste of a Keto Fudge Bar with a hint of enchilada casserole, right? This extra step ensures that any melting/softening that happens when you unmold them doesn’t mess up their shapes. You wouldn’t want to cause them to stick to one another. The parchment paper in between each pop as you place in the freezer bag keeps the fudgesicles and popsicles separated.
Before we get started I’d like to note that there are flavor variations on this original chocolatey fudgesicle. If you’d like to change it up a bit just substitute out the vanilla extract for whatever flavor your like (mint, coconut, banana, etc). See measurements in the notes.
In a saucepan over a medium heat add cream, almond milk, sweetener and cocoa powder. Whisk all together to a smooth consistency.
Bring to a quick boil and then turn down immediately. Keep your chocolatey mixture at a steady simmer for a few minutes or until mixture starts to thicken. Remove saucepan from heat and stir in vanilla extract.
With a wire whisk in one hand and your tsp of xanthan gum in the other hand start mixing the chocolate mixture. While whisking the chocolate liquid sprinkle in xanthan gum and thoroughly incorporate into the chocolate liquid. Xanthan gum tends to clump if you just dump it into your mixture…and you don’t want that.
Set aside saucepan to cool on counter for at least 10 mins but preferably to fully cooled. Transfer chocolate liquid into a container to easily pour into your fudgesicle molds.
Pour chocolate liquid into each of your 8-10 popsicle molds. Cover and place wooden popsicle stick in each mold. (Cover with foil before you place the wooden sticks if your mold doesn’t come with a cover…then stick the sticks through the foil to hold them in place). If you do not have popsicle mold it is perfectly fine to use little paper dixie cups. Sometimes this is preferable as you just tear away the paper when you are ready to eat.
Freeze your popsicles for 12-24 hours. Longer freeze time is better to make sure they are fully formed. When you are ready to enjoy a fudgesicle set your silicone popsicle mold out on the counter for a few minutes. Pry the popsicle you want out of the mold away from the sides to loosen the individual popsicle. Then while pulling up on the wooden stick press up from the bottom to dislodge your treat.
This part can be tricky, but keep pressing up from the bottom of the mold while pulling up on the wooden stick. As the thawing starts within seconds the treat will just slide from the mold.
Chocolate Mint…substitute out the vanilla extract for 1 ½ tsp peppermint extract
Chocolate Coconut…substitute out the vanilla extract for 1 ½ tsp coconut extract
Chocolate Banana…substitute out the vanilla extract for 1 ½ tsp banana extract
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible. While we do use a standard web-based nutrition calculator, we make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
To calculate Net Carb count with sugar alcohols, we simply subtract grams of sugar alcohols (including glycerin), as well as fiber, from total grams of carbs.
MEDICAL DISCLAIMER…Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers, this should never be construed as medical advice.