This hot fudge sauce requires just four ingredients and five minutes to make! Low carb, sugar free, and keto friendly recipe.
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Is there anything as good as a thick, warm, gooey fudge sauce?!?!? You will *love* how easy this recipe is to make, and I'm certain you will find many ways to enjoy it!
The key to the sauce, just like my recent Chocolate Bark recipe, is good quality low carb chocolate! For this recipe I used two bars of Lily’s Original Dark Chocolate, which you can buy in Whole Foods, on Amazon, or from Netrition. I also recommend ChocZero, which you can also buy on Amazon!
How to Make Low Carb Hot Fudge Sauce
Place some heavy cream and butter in a medium saucepan.
Heat over a low-medium heat and cook until the butter has melted. Break up some low carb chocolate and add it to the pan, together with some vanilla extract. Use a whisk (a silicone one if using non-stick pans!), and continue to cook until a smooth sauce has formed.
That's it! If you're not serving the sauce immediately let it cool.
Transfer the sauce to a jar or container with a lid, and store in the fridge for up to one week.
Want to see it in “action”? Check out my video on Instagram!
It will get thicker as it gets colder, but all you need to do is spoon out however much you want and reheat it in the microwave!
As you might have guessed, this sauce is perfect for serving over low carb ice cream! Shown below poured over my new no carb ice cream. Check out all my low carb ice cream topping ideas!
Low Carb Hot Fudge Sauce
This hot fudge sauce requires just four ingredients and five minutes to make! Low carb, sugar free, and keto friendly recipe.
Ingredients
- ½ cup heavy cream
- 2 tbs butter
- 6 oz Lily's Original Dark Chocolate
- 1 tsp vanilla extract
Instructions
- Place the heavy cream and butter in a medium saucepan.
- Heat over a low-medium heat and cook until the butter has melted. Break up some low carb chocolate and add it to the pan, together with some vanilla extract. Whisk the mixture and continue to cook until a smooth sauce has formed.
- If not using the sauce immediately, let it cool, then transfer to a jar or container with a lid. Store in the fridge for up to one week.
Notes
2g net carbs per serving of two tablespoons (recipe makes approximately 1 cup of sauce).
The sauce will get thicker as it gets colder, but all you need to do is spoon out however much you want and reheat it in the microwave!
Nutrition Information
Yield 8 Serving Size 2 tablespoonsAmount Per Serving Calories 163Total Fat 16gSaturated Fat 10gCholesterol 28mgSodium 31mgCarbohydrates 12gNet Carbohydrates 2gFiber 10gSugar 1gProtein 1g