Dark Chocolate Fudgsicles
When making keto-friendly versions of classic recipes, I strive to not only make it as good as the original, but to surpass it. The use of a cocoa powder concentration bloomed in simmering Thai coconut milk is what makes this recipe. The chocolate shines through brightly, rather than barely being there like store-bought.
Servings Prep Time
6small fudgsicles 5minutes
Cook Time Passive Time
20minutes 8hours
Servings Prep Time
6small fudgsicles 5minutes
Cook Time Passive Time
20minutes 8hours
Ingredients
Instructions
  1. Place everything except the stevia and xanthan gum into a pot and bring to a simmer. bringing down the heat to maintain it. Make sure the erythritol dissolves and simmer for 15 minutes to bloom the cocoa powder.
  2. Add stevia glycerite two drops at a time to adjust sweetness to your taste. If it is already sweet enough for you, then you can just stop before this step.
  3. Place xanthan gum into your shaker and evenly distribute all of it into the hot fudgsicle mix. Whisk vigorously until it thickens dramatically. It should be the consistency of chocolate pudding. This is the step that will keep the fudgsicles from getting rock hard in the freezer.
  4. Cool your mix and distribute evenly into your popsicle mold. Freeze for at least 8 hours and preferably overnight.