Keto Fudge Pops
Published July 26, 2019 • Updated December 18, 2025
This post may contain affiliate links. See my disclosure policy.
These easy keto fudge bars are made with cream and dark chocolate to create a creamy, chocolatey, sugar free frozen treat that will remind you of the days you used to chase the ice cream truck down the street for a popsicle.
Every summer, I end up making batch after batch of these creamy fudge pops because my boys inhale them faster than I can freeze them. I started making this sugar-free version years ago so they could have something cold and chocolatey after playing outside, chasing the dog around the lawn. Now it’s become one of our go-to warm-weather traditions. They come together in under 15 minutes, then do their thing in the freezer overnight, which makes them an easy little treat to prep ahead.
Eight fudge pops barely survive a day in my house, but I don’t mind because they’re made with simple, quality ingredients that I always have on hand. They’re extra chocolatey, super smooth, and just lightly seasoned with a pinch of salt, but not enough to taste salty, just enough to make that chocolate really pop.
Explore 679+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Ingredients
6 oz sugar-free chocolate -
1 ½ cups macadamia nut milk (or nut milk of choice)
-
1 cup heavy cream
-
1/4 cup powdered sugar-free sweetener
-
2 tablespoons unsweetened, 100% cocoa powder
-
2 teaspoons vanilla extract
-
1/2 teaspoon salt
Step by Step Instructions
Step by Step Instructions
Soak sticks in water
Place popsicle sticks in water a few hours prior to give them some weight so they don’t float up to the top of your popsicle molds.
Add chocolate into blender
Break up chocolate into chunks by grinding up in a blender.
- 6 oz sugar-free chocolate
Heat in saucepan
In a small saucepan, bring the nut milk, cream, sweetener and cocoa to a light boil. Immediately remove from the heat and pour the mixture over the crumbled chocolate in the blender.
- 1 ½ cups macadamia nut milk (or nut milk of choice)
- 1 cup heavy cream
- 1/4 cup powdered sugar-free sweetener
- 2 tablespoons unsweetened, 100% cocoa powder
Add vanilla & salt
Add vanilla and salt to the blender. Blend until chocolate is melted and mixture is smooth.
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
Pour into molds
Pour the mixture into 8 popsicle molds. If you don’t have a mold, you can use dixie cups (3 oz paper cups). Just insert the popsicle sticks about an hour after they have been in the freezer so they will stand up straight.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
These turned out way better than I expected. I used almond milk instead of macadamia and they still came out creamy and rich. A nice low carb treat, especially for summer. I appreciate how simple the steps were compared to other frozen keto desserts I’ve tried.
Oh my goodness these were great! I could not believe how creamy and how filling they were. Perfect for a hot summer night treat. I loved that when I bit into them, the texture was exactly like the ones I used to get from the ice cream man as a kid. Thanks so much for this recipe.