Sugar Free & Gluten Free Hot Fudge Frozen Yogurt Sundae, low carb
Do you love Hot Fudge Sundaes? So does my family but we didn't want the sugar! Now we're loving these healthy sugar-free and gluten-free sundaes and we can have them whenever we want!
For many years I tried to make us "healthy" sundaes with sugar-free ice cream and the sugar-free Hershey's syrup. I cringe when I think about the junk and chemicals that I fed my family, thinking that they were a healthier alternative to the higher calorie foods.
As I started reading labels and studying recipes, I learned more about what sugar, artificial sweeteners and GMO's do to our bodies. I now know how unhealthy our late night snack truly was. I also drank diet pop for many years and have given that up too. That was a tough one!
Did you know that the original Hershey's chocolate syrup has: High Fructose Corn Syrup, Corn Syrup, Sugar, Preservatives, Mono-and Diglycerides: Xanthan Gum, Polysorbate 60, Vanillin, Artificial Flavor in it? yikes! and the sugar-free is just as bad.
These days I make frozen yogurt from my homemade DIY plain Greek yogurt and it's wonderful. I love that we can still enjoy a treat and we're saving a ton of money!
A perfect sundae for me is topped with my healthy sugar-free hot fudge sauce, chopped walnuts, real whipped cream and a cherry on top. What do you like on yours?
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Sugar-Free Frozen Yogurt
4 cups plain, Greek yogurt, well strained. Full fat is best because it's lower in carbs but use what you prefer.
- 1 cup sugar substitute, like xylitol, or erythritol, powdered in a coffee mill or 1/3 cup NuNaturals New Stevia Simple Syrup or 1 cup Swerve
- 2 teaspoons pure vanilla extract- (I make my own from potato vodka and several split vanilla beans. Just combine in a jar and let sit for a few months in a dark place. It's awesome.)
- pinch sea salt
- 1 teaspoon xanthan gum (keeps it soft!)
- Combine ingredients in a large bowl, whisk well. Pour into a plastic wrap lined bread pan or use your ice cream machine for fluffier results. For freezer yogurt: stir every 30 minutes until desired consistency is reached. For ice cream machine: follow your machines instructions, when done, scoop into plastic wrap-lined pan and freeze. Keep tightly covered and frozen.
- 2 tablespoons gluten-free cocoa, like Freedom Organic Cacao
- 1 tablespoon cold unsalted butter or coconut oil
- 1-2 tablespoons milk of choice, like heavy cream (low in carbs) or almond milk, as needed
- 1/8 teaspoon NuNaturals NuStevia or 8-10 drops liquid stevia, to taste
- pinch sea salt
- pure vanilla extract, to taste
- In a small bowl, microwave the cocoa and butter for a minute or two, just until the butter melts.
- Stir well to remove lumps and add sweetener of choice.
- Add 1 tablespoon of cold milk and whisk until smooth and glossy. Add more milk as needed if it's too thick. Taste and add more sweetener if needed. Pour over ice cream and it will thicken and harden a little more.
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