Easy, Keto Low-Carb Fudge Popsicles are the best homemade, sugar-free recipe for creamy, chocolate fudgesicles. These frozen pops are nearly carb free and are the perfect treat for dessert. It isn't always all about ice cream!
Place a saucepan on medium-high heat. Add 2 tablespoons of almond milk and the xantham gum. Whisk both together until it forms a clump.
Add the remaining ingredients and adjust the heat to medium-high. Whisk the mixture continuously. It may take some time to break down the clumps of the xanthan gum. It's used to thicken the mixture.
The mixture will begin to boil and become thick.
Once you have whisked away the clumps (be patient, it may take time), remove the mixture from heat. Pour the fudge into a measuring cup, or a cup with a spout. This will make it easier to transfer the mixture to the popsicle mold.
Pour the fudge into each of the molds. Top the mold with the cover and insert popsicle sticks into each. Ensure the stick adheres to the fudge and is properly inserted.
Freeze for a minimum of 6 hours. The longer you freeze the popsicles, the harder they will become. Overnight will work best for hard popsicles.
Run the molds under hot water to release the popsicles. It may take some depending on how long they have been frozen.
Fudge bars aren't typically overly sweet. If you prefer sweet fudge popsicles, be sure to taste the mixture repeatedly and adjust to your taste.The popsicles will last a week in the freezer.When recalculating your macros, be sure to REMOVE sugar alcohols from your calculation.This recipe includes the exact amount of ingredients to fit the 10 count popsicle mold linked in the recipe. If you spill some of the fudge mixture (this has happened to me several times) you may need to re-make a small amount of the mix to compensate.