Smooth, chocolaty, rich and sophisticated. This low carb hot fudge sauce has it all and it’s completely sugar-free! It’s perfect for ketogenic diets.
I have warm fuzzy feelings about this low carb hot fudge sauce. Warm fuzzy feelings like wearing a favorite pair of slippers and a nice cashmere sweater – kinda cozy and sophisticated at the same time. I don’t eat hot fudge very often, but I absolutely love vanilla ice cream drenched in warm low carb caramel and hot fudge sauce. Don’t forget the whipped cream and chopped nuts, please! It’s what my sweet dreams are made of.
But hot fudge doesn’t have to be saved just for ice cream. Drizzling a really good hot fudge over a simple breakfast pastry, a piece of cake or pie, or even over a dessert bar can transform the “simple” to special, the humble to extraordinary — in no-time flat!
The Recipe: This sauce can be made in no-time-flat, too — like in about 10 minutes — and it’s really really good, like pour-it-on-everything GOOD or take-a-bath-in-it GOOD.
Now, this is not a 3 ingredient hot fudge sauce nor a 5 ingredient chocolate sauce recipe. This is a real hot fudge recipe that delivers honest to goodness superior flavor. I used the Sukrin Fiber Syrup Gold to mimic the effects of using corn syrup and to add a warm brown sugar note to the sauce. It also adds a little goo-factor that is nice when pouring.
The unsweetened cocoa powder I use is gorgeous! I like to use a mixture of 1 part Bensdorp Cocoa Powder to 1/2 part Black Cocoa. I buy both from King Arthur’s Flour. The two combined make for a cocoa powder that is rich in color and smells exactly like chocolate. Use what you have, but the better the cocoa, the better the end product. For the chocolate, I used Lily’s Sugar Free Chocolate Chips. Why? I bought a case (12 bags!) and the chocolate is already sweetened which eliminating the need to add more sweetener. The vanilla extract helps take the edge off of the bitterness of the chocolate and rounds out the flavor. The Brandy bumps up the sophistication of flavor but one could use rum or bourbon. Alternately, one could use a flavored liqueur like orange, raspberry, blackberry, Cassis, or coffee just make sure to count the additional carbs.
Upon cooling, a skin will form on top of the hot fudge sauce, it is the erythritol cooling. The sauce will harden in the fridge like a ganache, but putting it in the microwave for about 60 seconds and stirring will bring it right back. Oh, and good news… it did not crystallize in the fridge.
We’ve been enjoying this super delicious hot fudge on everything lately, even vanilla ice cream! Just remember, I don’t like my desserts sweet, so sweeten per your taste!
How about an awesome Homemade Low Carb Caramel Sauce to accompany this Hot Fudge?
Low Carb Hot Fudge Sauce is 1 net carb per serving!
[Disclosure: This recipe contains affiliate links.]
- Put the first 5 ingredients in a small pot or sauce pan and cook on medium high until the mixture begins to boil vigorously. Turn the heat down to low and whisk the ingredients. They will bubble quite a bit. (if you are using an electric stove, you may need to move the pot off and on the heat to help manage temperature.)
- Adjust the heat to where is it bubbling quickly but not crawling up the sides of the pot. This will take a minute or two to get it right. Boil the mixture for 5 minutes then remove from the heat.
Add the butter and whisk until melted. Add the chocolate chips, let them sit 1 minute, then whisk until completely dissolved. Add the vanilla and brandy, whisking until incorporated. (Makes about 1 1/2 cups with 2 T per serving.)
Makes 1 1/2 cups.
This hot fudge sauce is not very sweet. If one adds too much erythritol to a recipe, it tries to recrystallize and gets "crunchy". Make this as sweet as you like by adding more sweetener after all of the ingredients have been incorporated. Do not add too much stevia glycerite or the sauce will be bitter. If you don't mind using liquid sucralose, a few drops would be perfect!