I couldn’t be happier to present this Sugar-Free Hot Fudge Sauce for your on plan enjoyment. I first tasted a hot fudge sauce at a Dairy Queen when I was a teenager…and promptly fell in love with it. Throughout the years I tried to find a sauce that I would enjoy as much as I had that one, but none were ever quite right. They were not chocolate enough or they were too chocolate; they were bitter or they were bland. They were too thick and overwhelmed the foods they meant to complement, they were too thin and melted into watery oblivion….you get the idea.
Finally, after roughly 30 years, I found THE ONE! It was a rich, chocolate sauce recipe, made with cocoa and not expensive chocolate (yay!), that you added more butter and powdered sugar to and it became a fabulous Hot Fudge Sauce. It required no extra thickeners or binders that can change consistencies when refrigerated… It was all I used for several more years and then along came THM. I thought that my hot fudge days were over for sure, but then I decided to give it a try using Gentle Sweet. Wow! Dense and fudgy, but highly pourable when it’s warm, spoonable when cool, and all my heart desires in the way of hot fudge fulfillment…plus it’s on plan! So here it is, Sugar-Free Hot Fudge Sauce and as yummy as ever!
I didn’t want to use as much sweetener to fully replace all the sugar used in the original recipe, so I decided to make the basic sauce, but give it a richer chocolate flavor without increasing the chocolate and thereby needing less sweetener to sweeten the “chocolate” (that wasn’t really there) 🙂 I accomplished this by the slight addition of instant coffee powder and spiced it with cinnamon which intensifies the chocolate flavor without actually imparting their own flavor although it does have a Mexican Spiced Fudge Sauce flare now. Win! We love it and I put it on everything that even acts a little bit that it could use a little fudge and it keeps very well in the fridge for snack attacks, just add a protein source!
Topping mug cakes
Drizzling over cheese cakes, OH MY that is good!
Mexican Hot Cocoa – Heat and stir into hot almond milk and add a nice spoonful of protein powder, makes it even better and an on plan snack.
Cold chocolate milk when added to cold almond milk and it doesn’t take much to make a chocolate cream sensation with no extra cream required.
And OF COURSE over ice cream. Make a Hot Fudge Sundae with low carb ice cream, yum!
Hot Fudge Sauce
Hot Fudge Sauce
7 tablespoons cocoa – use the highest quality you can find
1/2 cup Gentle Sweet or 1/4 cup Pyure Organic(from Wal-Mart- I like the bulk of the Gentle Sweet here but the Pyure will work if you don’t have it)
1/2 cup unsweetened almond milk (I use Blue Diamond vanilla)
1/4 cup heavy cream
1 generous pinch of Mineral Sal
1/4 cup butter
1 very generous pinch of cinnamon
1/2 tsp instant espresso or other quality instant coffee (somewhat optional) makes a deeper, richer, chocolate flavor
2-3 tablespoons THM Pristine Whey Protein (or other on plan plain whey isolate)
Heat the milk, cream, and butter and whisk in the cocoa and sweetener till all lumps are gone. Once the butter is melted completely add the cinnamon, salt, and espresso. (Beating with an immersion mixer will increase the volume a bit because of the whipping cream in the recipe but it’s optional as it will thicken the more it cools. ) After removing from the heat whisk in the protein powder. Very pour-able when hot and thick and pourable when cold but slightly heated. Spreadable when cold.