Creamy Keto Fudgesicles
It's heating up here and I needed a frozen treat that was easy and delicious. So I bought popsicle molds and decided to start with fudgesicles because when I looked up a recipe I realized it was just a pudding recipe frozen. And I recently just developed a keto pudding recipe, so I started there and tweaked the recipe until I got a soft, melty, creamy fudgesicle recipe.
To get a nice soft fudgesicle I used a mixture of allulose and monkfruit/erythritol blend like I do for my keto ice cream recipes. But I didn't want it quite as soft as my ice cream cause I wanted it to hold its shape well in popsicle form. So I did equal parts allulose and monkfruit and it can out the perfect texture. But they still come out yummy with using all powdered monkfruit/erythritol blend they just aren't as soft and a little more icy. I'm definitely still enjoying them (literally as I'm typing this, lol)
The thickener I used was arrowroot powder, it gives a nice creamy pudding texture to the fudgesicle. It would work without it but it will be more icy and less creamy. You could replace it with cornstarch if you aren't avoiding corn, just use 3/4 tsp. of cornstarch in place of 2 tsp. arrowroot.
My first recipe I just tried my cook & serve pudding and freezing it. But with using all low carb milk it was way too icy, I tossed those after thawing them to see if I could salvage them as pudding, but they didn't thaw well. So I decided to take out the heavy cream powder and just use a cup of heavy cream in place of one cup of unsweetened almond milk. The first recipe also didn't taste chocolaty enough once frozen so I added some Lily's semi-sweet chocolate chips which have no carbs in them. Then the butter I added was to add more creaminess but it is optional.
Keto Fudgesicle Recipe:
1 Cup Heavy cream
1 Cup Alternative Milk (Almond, Cashew, Macadamia, Flax, Oat)
1/4 Cup Dutch cocoa powder (I use ghiradelli which is 0 carbs)
1/4 Cup Allulose
1/4 Cup Powdered Sweetener (Monkfruit/erythritol, Swerve) or just all Powdered sweetener - 1/3 Cup
2 tsp. Arrowroot Powder
1/4 tsp. Salt
1 1/2 Tbs. Cold Water
1 tsp. Unflavored Gelatin
1 oz. Lily's Semi-sweet chocolate chips (or any sugar free chocolate)
1 Tbs. Butter
Prep 8 popsicle molds then measure, sift and whisk together the dry ingredients and bloom the gelatin in the cold water
Weight/measure out the chocolate chips and butter into at least a 3 Cup bowl, one with a spout is best to pour into the popsicle bowls
Measure out the milk and heavy cream into a medium sauce pot, place onto medium heat and whisk in the dry ingredients until completely combined
Switch to a silicon spatula and stir continuously until it starts to bubble
Turn off the heat and add the bloomed gelatin and stir until fully melted
Pour hot mixture over the chocolate chips and butter and whisk until combined
Divide evenly into 8 popsicle molds, if using sheet tray molds, can cover the back with plastic wrap to prevent pudding skin from forming but I like it
Freeze for at least 8 hours to overnight then pop out and store in a ziplock bag, can wrap individually in plastic wrap if keeping for over 2 weeks, but they probably won't last that long!
Macros for the whole batch:
104 g Fat
24 g Total carbs
11 g Fiber
13 g Net carbs
13 g Protein
131 Calories 13 g Fat 1.6 g Net carbs for 1 fudgsicle if you make 8 with the exact same ingredients