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.]
Low Carb Hot Fudge Sauce
Ingredients
- 1/2 cup heavy cream
- 1/4 cup Sukrin Fiber Syrup Gold
- 1/2 cup low carb powdered sugar or Swerve
- 3 tablespoons unsweetened cocoa powder
- 1 pinch of salt
- 2 ounces Lily’s Sugar Free Chocolate Chips
- 2 tablespoons salted butter
- 1 tablespoon good quality Brandy I like V.S.O.P (optional)
- 1/2 teaspoon vanilla
Instructions
- 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.)
Hi Kim,
This fudge sauce is the best all time amazing fudge sauce that is keto and GL free I have ever eaten. This stuff is dangerous lol. Your recipes are always spot on and never disappoint. Thanks for all the work I know goes into the process.
I used xylitol and stevia. I powdered the xylitol first. Can you tell me the best way to store this sauce. I left mine out on the counter last night but was not sure if I did the right thing.
Thanks so much
Trish
I’m thrilled you like the sauce, Trish. I really do spend a lot of time getting the recipes just right per flavor and texture. I refrigerate mine but warm it gently in the microwave to get it back to a pourable texture. Xylitol doesn’t crystallize the same way erythritol does, so it may require just a few seconds to get it the way you want. Thanks again! -Kim
Would this be good for coffee? Would it last very long in the fridge?
It lasts forever in the fridge, Angelique. I have never used it in coffee. -Kim
Hi Kim,
Can I use xiletol instead od the swerve.? I don’t like the taste that the swerve leaves. A cooling taste. I powder my xiletol in a food processor. I love Surkin fiber gold. Great stuff.
Also when I made the Carmel after I took it off the stove it separated. I was still able to use it because I saw where someone added a little bit of water to it and it came back. It was to soft to use for making the turtles but still good over ice cream. I think I needed a heavy bottom pan because I have an electric stove and I think it got to hot. I will try it again when I get a better pan.
Thank you for all your great recipes.
Hi Patti. I honestly haven’t tried it with xylitol. Xylitol tends to attract moisture, so I don’t know what would happen – meaning if it would melt or not. I’m sorry I don’t have an answer for you. Maybe try a half recipe and see what happens? -Kim
I just made this to go with some homemade vanilla ice-cream. I saw the recipe a couple of months ago and was so glad I was able to find it again. I decided to make it with THM Gentle Blend because it’s become my new favorite sweetener (and I have no puppies), and I left out the brandy, other than that no subs. Anyway, I just wanted to let you know how much I love it and thank you for taking so much time developing these recipes. Hot Fudge on Vanilla ice cream is one of my most favorite things and I’m so happy not to have to do without it!
I’m so glad you like it Sheree. Thanks for sharing your favorite ingredients with us. I’m a sucker for vanilla ice cream and hot fudge, too! -Kim
Shat can I sub for the sukrin fiber?
You can try it without, Kari. I like it with because it’s more like a real fudge sauce. You can thin with water if you like or add almond milk or more cream. -Kim
Is there anyway to make this without sukrin syrup? It’s. Impossible to get where I live!
Rebecca, I haven’t tried the recipe without it, but let me make it tonight. I’ll send you an email tomorrow about it. -Kim
I finally got the sukrin syrup & made this exactly as recipe. Even more wonderful!
I’m glad you’re happy with the recipe, Karen. I just love it. Make sure to warm gently before using because it will harden in the fridge. Enjoy the recipe and have a nice weekend. -Kim
These recipes look so good!.
Thank you, Kelly.
This sauce is amazing!I didn’t have any of the chips so I added a couple of tablespoons extra of the cocoa powder! We put it over strawberry ice cream. My husband said it was so good he felt like he was cheating!
That was supposed to be 5 stars!
:)
Hooray! I’m glad you liked it Tina. I bet it was AWESOME over the strawberry ice cream. YUM! Thanks for commenting. Have a wonderful day. -Kim
The day after serving this hot, we had the remainder from the fridge sliced and and topped with chopped hazelnuts and Jersey cream. Absolutely delicious.
That DOES sound delicious, Mark! Thanks for sharing. -Kim
This teceipe and the recipe for Low Carb Carmel sauce are the reason Surkin Gold is on backorder.
Hi, Sandy. You think so? I get so few people coming back to comment on recipes that I never know if people are making them! Lol. Hope you get some soon! Happy Holidays! -Kim
Those drips are absolutely gorgeous, I want to lick the screen! Wonderfully inviting photography and a delicious-sounding recipe. Thanks for sharing, Kim!
Nicole, you have made my day! As we both know, you have some of the best food photography on the internet, so it means everything that you would give such a nice compliment. Thank you! Have a nice week. -Kim
Haha, you are way too nice, Kim. A wonderful week to you as well! :)
Though I don’t often have a sweet tooth (thank goodness, since I’m diabetic), this looks like something I need for my files. I checked the Lily’s reviews and it looks totally worth it — as if your wonderful photo isn’t enough to sell me. Outstanding! Keep these healthier recipes coming, because my quarterly doctor appointment is only weeks away and I don’t want to deprive myself in the meantime. ;-)
What a nice comment. Thank you, Adam. Good luck on your numbers! Enjoy the recipe.
Kim, this sounds amazing! I can’t wait to try this! Would the erythritol really crystallize even though Sukrin Melis is powdered?
Thanks Vicky! No, this sauce hasn’t developed the big crystals that erythritol (even powdered) sometimes does. It forms a very fine crust on top as it cools (which you can see in the picture where the spoon is standing up against the jar) that can be stirred back into the warm sauce to dissolve. As I’m sure you know, when erythritol cools, it hardens instead of staying soft and gooey. Having said that, I’m very happy with the performance of the Sukrin Melis.