KETO FUDGE POPS | SUGAR FREE FUDGESICLES | keto popsicle recipe

Welcome back to my channel. Today I have an easy keto dessert recipe for you. I'm going to show you how to make creamy chocolatey keto fudge pops. So if you want to see how I make these, then keep watching. With the weather getting warmer outside, I wanted something easy that I could have on hand to give my kids that was low in sugar and carbs and still had that creamy chocolatey taste. This recipe is so easy to make. It's all made in a blender, a little bit on the stove. Takes you less than 15 minutes to make and you have them in the freezer and the next day you're enjoying some fudge pops. To start, you need six ounces of sugar-free chocolate. I like to use the ones by ChocZero. You can use my code KETOFOCUS and get 10% off your order. Make sure you get the ones that are around 70% cocoa because that'll ensure some really good chocolate flavor. And then we're going to need some powdered Swerve. This is a quarter cup here. I like to use the powdered because it dissolves better. And then you're going to need two tablespoons of 100% unsweetened cocoa powder, one cup of heavy cream, and then one and a half cups of your favorite nut milk. I like to use Milkadamia nut milk. Then we need two teaspoons of vanilla extract and some salt. Don't worry, this won't make it salty. It's just there to bring out the cocoa flavor and enhance the sweetness. To make these fudge tickles, you're going to need some sort of popsicle mold. I picked this one up from Amazon. I'll have it linked down below. It's important to soak your popsicle sticks ahead of time in water for a few hours. This just gives them some weight so they don't float up to the top when you put them in. So we're going to start by weighing out those six ounces of the ChocZero chocolate. And then we're going to put it in a blender and pulse it up until it is into crumbles. This just makes everything easier to melt once we add our hot liquid to it. In a small saucepan, we're going to add our nut milk and our heavy cream. And then we're going to add the confectioner's Swerve and then our cocoa powder. And we're going to mix everything together until it's dissolved. And we want to let it come to a boil. But you just want it to come to a light boil. You don't need a rolling boil. Just a little bit of bubbles around the edges is fine. And then we'll remove it from the heat. Next, we're going to pour this milk chocolate mixture into our crumbled chocolate. And the hotness from this liquidy mixture will help dissolve all the chocolate. But we're also going to make sure everything gets totally mixed up and purified by mixing it up in a blender. And next, we're going to pour this chocolatey fudge pops mixture into our popsicle molds. You want to pour it up until it reaches the top. There's not really maybe a little bit of room for expansion there, but I poured mine to the top. And we're going to cover it. And now it's time to insert our popsicle sticks. Remember, I pre-soaked these just so that they have a little weight to them so they don't float up to the top. Now it's time to freeze these. We put these in the freezer for at least 24 hours just so that they're hardened. I typically like to put my fudge stickles next to the pig feet and the ribeyes just to help develop that fatty goodness in my popsicles. After 24 hours, if your popsicles are kind of hard to remove, just let them sit on the counter for a few minutes or run them under some warm water. And here they are. They look just like a regular fudge pop. They are so creamy and fudgy and chocolatey and delicious. And the best part is, is that your kids are going to love them too. I mean, look at how crazy mine started acting. It's like they had real sugar, but it's not sugar. They just were happy doing some happy dances. As always, the recipe is down below in the description box. Don't forget to subscribe and like this video and stay tuned for some bloopers.