Ingredients:

  • 1 ½ cups Heavy Whipping Cream (full fat)
  • ½ cup Water or Unsweetened Almond Milk
  • ½ cup Keto Granulated Sweetener (Allulose or Erythritol/Monk Fruit blend)
  • 1 Tbsp Unsalted Butter (optional)
  • 1 tsp Vanilla Extract
  • ½ cup Unsweetened Cocoa Powder (Dutch-processed preferred, sifted)
  • ½ tsp Instant Espresso Powder (optional)
  • ¼ tsp Fine Sea Salt

Instructions:

  1. Combine and Dissolve: In a medium saucepan, combine the heavy cream, water/almond milk, keto sweetener, and butter (if using).
  2. Heat Gently: Heat the mixture over medium-low heat, stirring constantly until the sweetener and butter are fully dissolved. Do not allow it to boil vigorously; remove from heat immediately once steaming hot.
  3. Mix Dry Ingredients: In a small bowl, whisk together the sifted cocoa powder, espresso powder (if using), and salt.
  4. Temper and Whisk: Slowly sprinkle the cocoa mixture into the hot cream base in two additions, whisking vigorously after each addition until the mixture is completely homogenous and lump-free.
  5. Finish Flavor: Stir in the vanilla extract.
  6. Quick Cool: Let the mixture sit at room temperature for about 15 minutes, stirring occasionally, to allow flavors to meld.
  7. Strain for Silkiness (Recommended): Pour the entire fudge base through a fine mesh sieve into a large measuring jug or bowl, pressing any residual cocoa clumps through with a spatula. This step ensures a signature silky smoothness.
  8. Fill Molds: Pour the cooled fudge mixture carefully into the prepared popsicle molds, leaving about ¼ inch (5 mm) of headspace at the top of each mold.
  9. Insert Sticks: Insert the popsicle sticks or mold covers.
  10. Freeze Solid: Transfer the molds to the freezer and freeze for a minimum of 6 hours, or preferably overnight, until completely solid.
  11. Release Pops: To easily remove the pops, run the molds under warm water for 15–20 seconds. Gently wiggle and pull the pops free. Serve immediately.