Sweet Freedom Fudge Pops! 🇺🇸
These creamy sugar-free fudge pops are made with rich cocoa, heavy cream, and keto-friendly sweeteners for a refreshing low-carb summer treat perfect for patriotic celebrations.
Equipment
- Medium Saucepan
- Whisk
- Popsicle molds
- Popsicle Sticks
Ingredients
Fudge Pops
- 1 cup heavy cream
- 1 cup unsweetened almond milk or hemp milk for nut-free option
- 1/3 cup Swerve Sweetener
- 1 tbsp allulose
- 1/3 cup unsweetened cocoa powder Dutched recommended
- 1 tsp vanilla extract
- 1/4 tsp xanthan gum
Instructions
- In a medium saucepan, whisk together heavy cream, almond milk, Swerve Sweetener, allulose, and cocoa powder. Heat over medium-high heat until boiling, stirring constantly. Boil gently for 1 minute.
- Remove from heat and stir in vanilla extract. Sprinkle xanthan gum over the mixture and whisk vigorously until smooth. Let cool for 10 minutes before pouring into popsicle molds.
- Freeze for 1 hour, then insert popsicle sticks into each mold. Return to the freezer for at least 5 more hours or overnight until fully frozen.
- To serve, briefly run warm water over the outside of the mold for 5 to 10 seconds. Gently pull on the sticks to release the fudge pops.
Notes
For the creamiest texture, allow the fudge pops to freeze overnight before serving.
