To top it off: Hot Fudge

I went to a lovely ice cream social last weekend, and was inspired to make something special with which to crown my sundae.

I spy with my little eye a sundae topping that is low carb. I also spy one that is low carb and vegan. Can you guess which toppings I spy? The cashews and the strawberries are both contenders, yes, but I'm talking hot fudge! 

One is full of cream and butter for the traditionalists, and the vegan one is made with coconut milk. They both tested well at this little ice cream party. I love dairy, but I actually favored the vegan version, which is redolent of a mounds bar. I was too busy stuffing my face to get a sundae photo, but I can assure you it looked (and tasted) amazing.    

Traditional Hot Fudge

Sugar free, low carb, gluten free

1 3/4 cup heavy cream

4 tablespoons butter

1/4 cup Truvia

1/2 cup unsweetened cocoa powder

1/8 teaspoon  salt

4 ounces unsweetened (baking)  chocolate, chopped

1 teaspoon vanilla

1o drops liquid stevia extract 


Run truvia through a coffee grinder until it resembles super fine or powdered sugar. Combine heavy cream, butter, powdered Truvia, cocoa powder, and salt in a medium heavy bottomed saucepan. Bring to a simmer over medium low heat, whisking constantly, until the mixture is smooth and the Truvia dissolved. Remove from heat and whisk in the chocolate until completely melted. Stir and vanilla and liquid stevia. Serve immediately or pour into a mason jar or other covered container and refrigerate until needed. Reheat over low heat in a saucepan or at 50% power in a microwave.

Vegan Hot Fudge

Sugar free, reduced carb, gluten free, dairy free

1 can unsweetened coconut milk (13.5 fl oz)

1/2 cup unsweetened cocoa powder

1/2  cup agave nectar

1/8 teaspoon salt

4 ounces unsweetened (baking) chocolate

1 teaspoon vanilla

20 drops liquid stevia extract

Combine coconut milk, agave, cocoa powder, and salt in a medium heavy bottomed saucepan. Bring to a simmer over medium low heat, whisking constantly, until the mixture is smooth and consistent. Remove from heat and whisk in the chocolate until completely melted. Stir and vanilla and liquid stevia. Serve immediately or pour into a mason jar or other covered container and refrigerate until needed. Reheat over low heat in a saucepan or at 50% power in a microwave.