Low Carb Hot Fudge Sauce

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What good is an ice cream sundae without a heaping helping of stick, sweet hot fudge sauce? Not a sundae at all, if you ask me. Lucky for you, you’ve got just the thing to make your next sundae a super terrific happy hour (anyone remember that Seinfeld episode?)

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This creamy hot fudge sauce was discovered by accident (America, anyone?). I was trying to make a cocoa pebbles-style cereal, but it kind of flopped– but this absolutely delicious, easy-to-make sauce was born. Could it be used to make chocolate milk? Mochas? Homemade frappuccinos? You betcha.

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I use this immersion blender to make this. Store any leftovers in the refrigerator. If there are crystals in the cold hot fudge, simply microwave for a few seconds and stir. Enjoy!

Low Carb Hot Fudge Sauce


Low Carb Hot Fudge Sauce

Makes about 12 two-tablespoon servings. 1g net carb per serving.


  • 1 C erythritol or xylitol
  • 3/4 C unsweetened cocoa powder
  • 2 tsp. vanilla extract
  • 1/4 tsp. salt
  • 1/2 C unsweetened almond milk
  • 3 T heavy whipping cream
  • 1/2 tsp. xanthan gum (or glucomannan)


  1. Place almond milk, cream, cocoa powder and Swerve in a large measuring cup and use an immersion blender to bring it together until it is smooth.
  2. Pour the mixture into a saucepan and bring to a simmer over medium-high heat.
  3. Add in salt and vanilla extract and whisk well.
  4. Let the mixture simmer for about 25 minutes, stirring frequently. Watch it closely so it does not boil over.
  5. After about 25 minutes, you should see significant thickening of the liquid. Sprinkle in xanthan gum while the heat is still on and whisk well. Let simmer another five minutes.
  6. Pour the hot liquid in a pourable container and let it cool at room temperature for at least three hours. Serve while warm over ice cream, cake, cheesecake or any other dessert. Store remainder in the refrigerator for up to two weeks.

Need Ingredients for That Recipe?


It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.


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