This Low-Carb Chocolate Sauce recipe makes a hot fudge sauce that is everything a chocolate sauce should be, but without the carbs. It’s a perfect treat for those on low-carb, ketogenic, Atkins, LCHF, gluten-free, and Banting diets.
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The recipe for Low-Carb Hot Fudge Sauce
This Low-Carb Hot Fudge Sauce is rich and creamy with deep chocolate flavor with a beautiful gloss. This chocolate goodness is made with real cream and chocolate so it tastes amazing. No more thin, artificial stuff out of a bottle! Best of all, it only takes a few minutes to make.
I like this fudge sauce so much, I make a double batch and keep it in the refrigerator. When refrigerated, it thickens like a good hot fudge sauce should. You can spread the thickened sauce onto crepes or brownies, or, if you prefer, turn it back into sauce. Just put it in a small sauce pan and gently heat over low heat while whisking.
I’m updating this recipe to make it work better for those who eat low-carb and keto. Previously, I used IMO syrup in this recipe, but later heard that several people found that it elevates their blood sugar. Therefore, I switched the sweetener to Allulose.
Allulose is quickly becoming one of my favorite sweeteners. I particularly like Allulose because it’s highly soluble and doesn’t crystalize out of the syrup when it gets cold like erythritol might. Best of all, there is zero aftertaste.
How do you make hot fudge?
Making hot fudge is so easy! It simply involves combining some of my favorite ingredients!
You’ll want to start by chopping the chocolate very finely. The smaller the pieces of chocolate, the better. Smaller bits melt more easily in the cream and ensure a perfect sauce.
While some recipes start with low-carb chocolate bars, I prefer to use unsweetened baking chocolate and add in my own sweetener. It gives me more control in what is in the final product. Also, that low-carb chocolate can get expensive!
I put the chopped baking chocolate, the sweetener, and half of the cream in a small saucepan and whisk it together over low to medium heat. I constantly whisk it until the chocolate melts and the whole thing becomes syrupy goodness.
Next, I add the rest of the cream very slowly, while I whisk constantly. Don’t try to add too much cream at once or the mixture can separate.
I continue whisking the mixture over low heat until it just comes to a simmer. After it reaches a simmer, I immediately remove it from the heat.
The final touches to the sauce is a drizzle of vanilla and a sprinkle of salt. The vanilla adds dimension to the sauce and the salt enhances the flavor.
How to serve hot fudge
I was first introduced to hot fudge sauce on top of ice cream. The warm richness makes a perfect pairing for the exotic vanilla ice cream.
I have learned that a little chocolate sauce makes a lot of things a little more special! I love spooning it over a low-carb cake. It also works well with low- carb brownies. Want to make a keto chocolate cheesecake extra special? Just pour fudge sauce over top.
Fudge sauce transforms waffles or pancakes into a special treat. Ice cream is optional!
One of my favorite ways to enjoy this sauce is simply to eat it with a spoon. I know, I know. Maybe someday I will grow up, but why?
What is the difference between hot fudge sauce and chocolate syrup?
While both of these sweet condiments are tasty, they are slightly different.
Hot fudge is typically thicker –especially as it cools down. Chocolate syrup is usually thinner and will be a liquid even when refrigerated.
Hot fudge boasts a richer flavor profile than chocolate syrup. This is due to its richer ingredients like real chocolate and heavy whipping cream. Chocolate syrup is frequently made with cocoa powder and less rich ingredients.
Which one is better? I love them both. It really depends what you’re going for! The good news is that you can enjoy them both on a low carb diet!
If you want to try some low carb chocolate syrup, you might want to check out this recipe for sugar-free chocolate syrup from The Little Pine.
Try this sauce with our Low-Carb Vanilla Ice Cream Recipe , our Low-Carb Chocolate Waffle Recipe, or on our Low-Carb Chocolate Donuts. It makes any dessert even more special. Enjoy!
Low-Carb Hot Fudge Sauce
- 1 cup heavy cream quantity divided
- 2 ounces unsweetened baking chocolate chopped
- 1/2 cup allulose
- 2 teaspoons pure vanilla extract
- dash sea salt
In a 1 quart saucepan, heat 1/2 cup heavy cream, baking chocolate, allulose, over low heat, whisking constantly.
When chocolate has melted, stream in the rest of the cream slowly while whisking vigorously.
Bring the mixture to a simmer. Be sure it simmers in the center of mixture and not just at the edges of the saucepan. Remove from heat. Stir in vanilla extract and salt. Sauce will thicken as it cools. Serve slightly warm.
Store refrigerated in an airtight container. This sauce will become even thicker when chilled. Reheat slightly to make it pourable again.
*Other sweeteners may be used, but be sure to adjust for the sweetness level. Allulose is slightly less sweet than sugar. If you use Pyure baking blend, you will need to use about half the amount. If your sweetener is as sweet as sugar, you may want to use a tiny bit more.
please specify what kind or brand of heavy cream to use
Any brand of heavy cream will work for the recipe. I prefer to use cream from organically raised grass-fed cows because of the higher omega 3 fatty acid content. I have my own cow, but realize this isn’t possible for most people:) Check out the following link to see if there are any local dairies near you that have grass-fed cows. http://www.eatwild.com/products/allgrassdairies.html If not, some of the organic brands are starting to purchase milk from farmers who raise their cows on grass. I live in a part of the country where organic products are difficult to find and have used store brand cream in a pinch.
Do u have the sugar content? I’m a diabetic and need to watch that as well as carbs
It will be less than 1.1 gram. I do recommend that people also calculate the nutritional information using the brands of items they use as it can make a difference.
Where in Canada can I buy vitafiber or what can be used to substitute for it?
You can probably substitute any syrupy sweetener that works with you with a flavor that goes well with chocolate.
This hot fudge is thick and chocolatey! It’s perfect on vanilla ice cream.
You can never go wrong with a delicious Hot Fudge Sauce recipe, but I’m so loving that it has low carbs! Win, win!
Hot fudge and low carbs doesn’t seem to be possible in one sentence, but you’ve made it work! I am so excited I can have more of this without the guilt. 🙂
I am drooling on the Hot Fudge Sauce. Your pictures are inspiring me to try them soon.
This is such an easy hot fudge recipe! I loved it!
What are the net carbs
Net carbs is total carbs minus fiber. For this recipe it is one gram per serving.
This recipe is really incredible! I’ve made it twice now, and my entire household adores it. I love using it to make a mocha latte. So delicious.
Yum! Now I’m craving a mocha latte!
Have you made this dairy-free?
I haven’t, but I suspect it will work well with the thick coconut milk in a can substituted for the cream.
Can you use Stevia in place of the Allulose?
I don’t think pure stevia would work. I haven’t tried it, but my gut tells me that the texture won’t be what we hope for in a good hot fudge.
Can you use Purye in place of the Alluose sweetner? If so, how much? Thanks
I have used a combination of Pyure and a fiber syrup in this recipe with good results. I’m going through the blog and replacing recipes that use fiber syrups because I find that they spike my blood sugar and it concerns me that it might spike it for other people. If you want to try this recipe with just Pyure, you could try using 1/4 cup. You may find that the erythritol in Pyure will crystalize out after being refrigerated. You can reheat and add a touch of water to make it smooth again.
Hi, as the only keto chocolate eater in the house, a jar of hot fudge would last me some time, my question is, how long is it good for stored in refrridgerator?
I’m not a food safety expert, so I’m going to give you the guideline of 3 days. I suspect that it would last longer, but I can’t make that recommendation.
I have made this several times and always play with it a little including using cacao paste and cacao butter and powder always great and I only use bocha sweet for I have ABS and can not do any of the artificial sweeteners as well as sugar it looks tastes and bakes like sugar and use 1 to 1 so it works great
Update to my last post I also only use organic canned coconut milk in place of the cream
Glad you’ve been able to alter this recipe to work for you! I really like how Bocha Sweet tastes and behaves in recipes. Unfortunately, I don’t tolerate it as well as I do other sweeteners. It’s funny how people are sensitive to different things!