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Sometimes you just need a hot fudge sundae, and now you can have it without sacrificing your low carb diet! This keto hot fudge sauce recipe is so impressively easy, it’s ready in just 10 minutes and be easily reheated. It never crystallizes!
I first started playing around with a keto hot fudge sauce several months ago. At first I tried making a thin ganache with dark chocolate, but it separated easily when reheated.
I remembered that my grandma used to make a hot fudge sauce, so I went through the recipes of hers I have and found a good starting point.
Keto Hot Fudge
This recipe is so simple to make it comes together really quickly.
All you need for this recipe is butter, allulose
, cocoa
, salt, and vanilla
.
I opted for allulose as the sweetener here because it doesn’t crystallize at all and reheats nicely without compromising texture in any way.
Allulose is more expensive than many other low carb sweeteners, but there are a few applications for which I think it’s worth using.
Bring all the ingredients (minus vanilla, plus a little water) together, and bring to a boil. Boil for a minute and a half and throw in the vanilla extract. That’s it! Seriously!
It’s so nice and shiny and smooth.
This recipe yields just over a cup. It’ll fill an 8 oz. mason jar to the very tippy top.
This hot fudge sauce is perfect over your favorite low carb ice cream for a super easy dessert.
If you want to learn all about making your own ice cream, check out this post that covers all the basics of homemade ice cream over at my other site!
But my favorite thing to do with this fudge sauce is to make a hot fudge peanut ice cream parfait, like what I used to get at Dairy Queen back in my carb-eating days. *drool*
How do you like to eat hot fudge?
Keto Hot Fudge Sauce
A super simple, smooth, reheatable hot fudge sauce
Ingredients
- 1/3 cup (75g) butter
- 1 cup (180g) allulose
- 1/3 cup (30g) cocoa powder
- pinch salt
- 1/4 cup (60mL) water
- 1/2 tsp vanilla extract
Instructions
- Combine butter, allulose, cocoa, salt, and water in a small saucepan over medium heat.
- Whisk together as butter melts, and allow to bring to a boil.
- Whisk constantly once boiling, and allow to boil for 1 1/2 minutes.
- Take off the heat and whisk in vanilla extract.
- Store in an airtight container in the refrigerator. Reheats well.
Notes
In the nutrition information, I left out the allulose because it doesn't have any impact on blood sugar.
Nutrition Information:
Yield:
9Serving Size:
2 TablespoonsAmount Per Serving: Calories: 68Total Fat: 7.3gSaturated Fat: 4.5gSodium: 33mgCarbohydrates: 1.9gNet Carbohydrates: 0.7gFiber: 1.2gSugar: 0.1gProtein: 0.7g
