Keto Hot Fudge Sauce and Sprinkles
I am kind of obsessed with ice cream, so when I went keto that was the first recipe I upgraded because I had to have something that tasted like the real thing. Since then I have come up with many variations and accoutrements of and for my keto ice cream. I pretty much have everything you would ever need or want for a keto ice cream sundae even with hot fudge and sprinkles on top!
If you want a quick link to anything having to do with ice cream or ice cream sundaes here are the links- Keto Ice Cream Playlist on YouTube for all the flavors-https://youtube.com/playlist?list=PLDA690SIIES1yOrd8qLa2g1qnnaw7ga8y
Keto Caramel Sauce- https://www.youtube.com/watch?v=PRCI77HBGqs
Keto Waffle Cones or Bowls- https://www.youtube.com/watch?v=qSrEhhNxnMQ&t=243s
Keto Brownies if you love warm brownie sundaes like I do! - https://www.youtube.com/watch?v=CJPl79ImXHw&t=1s
Sprinkles are kind of finicky but I think it is a fun project to do with kids, just put a drop cloth down to protect the table and floor. It seems that allulose, bocha sweet, erythritol and erythritol blends work for this recipe but the water level you need may change. I know the bocha sweet got more liquid after it sat for a minute, so definitely start with less than you think you need.
The hot fudge recipe is super simple, you just nee to make my keto sweetened condensed milk, you can see me making it here - https://www.youtube.com/watch?v=F9DhbF78Kik&t=210s and here - https://www.youtube.com/watch?v=4at_g_M0hNw&t=194s . You can make a huge batch of this and it will keep in the fridge for a few weeks but you can also freeze it and just let it thaw over night in the fridge.
Then just choose your favorite keto semi-sweet chocolate chip, I used baked believe, it is the cheapest I've found and the lowest carb. And just a little bit of butter to make it silky smooth!
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Wilton Disposable Piping bags 50CT. - https://amzn.to/3H8YODD
Wilton Disposable Piping bags 12 CT. - https://amzn.to/3peebV
Anchor Hocking Baking and Storage Set - https://amzn.to/3CY7omv
Anchor Hocking Custard Cups - https://amzn.to/3cQe36Z
Wilton decorating tip set - https://amzn.to/3338VaW
Mixing bowls- https://amzn.to/32ZZclx
Silicon spatulas- https://amzn.to/3u8rQNw
Silicon whisks- https://amzn.to/3ujOMtn
Scale - https://amzn.to/339tsKN
Mini Offset Spatula - https://amzn.to/3e4i09O
Pyrex measuring cups - https://amzn.to/2QIcd0J
Pyrex bowls- https://amzn.to/3t4sKcj
Lakanto powdered monkfruit- https://amzn.to/3eHaz7u
Anthony's powdered monkfruit - https://amzn.to/3oqS241
Cream of Tarter - https://amzn.to/3ntYJml
Splenda Allulose - https://amzn.to/3hdAINj
It's Just Allulose - https://amzn.to/38OA4RQ
Big Box of Allulose - https://amzn.to/3kNPM6G
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2 Cups Powdered Erythritol or monkfruit/erythritol blend (or another powdered sweetener)
1 tsp. Cream of Tarter
1/2 tsp. Vanilla Extract
4-6 Tbs. Water (may need more to rehydrate sweetener)
Line 3-5 baking pans with parchment, sift powdered sweetener
Add the cream of tarter and whisk
Add the vanilla extract and the water a little at a time while whisking until a thick paste forms
Divide into small bowls and add a little dye at a time until you reach the desired color
Place in ziplock or piping bags and cut a very small opening and and pipe lines back and forth on the parchment paper as close together as possible if you are limited on drying space
Let dry for 6 hours if your mixure was very thick and the sprinkles were very thin, if they were a little watery and spread on the paper they may take until over night to dry completely
Chop up sprinkles once they are fully dry, or just roll and crumple the paper to break them up and store in the pantry in a ziplock bag
Keto Hot Fudge Ingredients
14 oz./1-3/4 Cup Keto Sweetened Condensed Milk ( https://www.youtube.com/watch?v=F9DhbF78Kik&t=210s )
7oz./1-1/8 Cup Keto Semi-Sweet Chocolate Chips (Baked Believe)
2 Tbs. Butter (I used salted if using unsalted ad a pinch of salt)
Heat the sweetened condensed milk until just simmering around the edges
Add in the chocolate chips making sure all the chips are submerged and let sit for one minute
Whisk the mixture until fully combined then add in the butter and whisk
Switch to a spatula and make sure everything is melted and pour into a mason jar or 2.
Let cool at room temperature then store in the fridge for about 2-3 weeks, if you use clean utensils every time to scoop some fudge into a separate bowl to heat, it could last longer
Macros for 1 ounce of Hot Fudge using baked believe chips
11 g Fat
6 g Total Carbs
3 g Fiber
2 g Sugar Alcohol
1 g Net Carb
1 g Protein
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Alycia J Distefano
P. O. Box 56
Derby, NY 14047
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