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.
Low-Carb Hot Fudge Sauce
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.