If you’re craving something sweet but want to keep it low-carb, this keto chocolate fudge is the answer. It’s rich, silky, and surprisingly simple to make—no baking required. The texture is smooth and decadent, just like classic fudge, but without the sugar crash.
You can whip it up in minutes with pantry staples and let the fridge do the heavy lifting. It’s perfect for holidays, gatherings, or a quick treat any day of the week.
Ingredients
Method
- Line an 8x8-inch pan with parchment paper, leaving some overhang for easy lifting. Lightly grease the parchment.
- In a microwave-safe bowl, combine butter and unsweetened chocolate. Heat in 20–30 second bursts, stirring between each, until smooth. Alternatively, melt gently on the stovetop using a double boiler.
- Whisk in the almond butter until the mixture is glossy and fully combined. If using peanut butter, make sure it’s the no-sugar-added kind.
- Stir in the heavy cream, powdered sweetener, vanilla, and salt. Mix well until silky. If the sweetener clumps, keep whisking or use an immersion blender for a few seconds.
- Taste and adjust sweetness. Allulose tends to taste smoother and less cooling; erythritol blends may need a touch more cream to avoid grittiness.
- Fold in any optional add-ins, like chopped nuts or coconut. Don’t overmix or the nuts can sink.
- Pour the mixture into the prepared pan and smooth the top with a spatula. Tap the pan lightly to release air bubbles.
- Refrigerate for 2–3 hours, or until firm enough to slice. For faster setting, chill in the freezer for 45–60 minutes.
- Lift the fudge out using the parchment and cut into small squares. A hot knife (run under warm water and dried) makes clean cuts.
- Serve chilled or slightly cool. Store leftovers in an airtight container in the fridge.
What Makes This Recipe So Good
- Truly low-carb: Uses keto-friendly sweeteners and high-fat ingredients that satisfy without spiking blood sugar.
- Ridiculously easy: A handful of ingredients, one bowl, and a microwave or stovetop. That’s it.
- Customizable: Switch up the flavors with nuts, extracts, or a pinch of sea salt.
You can even make it dairy-free.
- Fudgy texture: Smooth, creamy, and rich—everything you want in a classic fudge, minus the sugar.
- Make-ahead friendly: Stores well in the fridge or freezer, so you can keep a stash on hand.
What You’ll Need
- Unsalted butter (or coconut oil for dairy-free): 1/2 cup (113 g)
- Unsweetened baking chocolate (bar or chips): 6 oz (170 g)
- Heavy cream (or full-fat coconut cream): 1/2 cup (120 ml)
- Almond butter or peanut butter (no sugar added): 1/3 cup (80 g)
- Powdered erythritol/monk fruit blend (or allulose): 1/2 to 3/4 cup, to taste
- Vanilla extract: 1 teaspoon
- Pinch of fine sea salt
- Optional add-ins: chopped pecans or walnuts, unsweetened shredded coconut, sugar-free chocolate chips, or a little espresso powder
Instructions
- Line an 8×8-inch pan with parchment paper, leaving some overhang for easy lifting. Lightly grease the parchment.
- In a microwave-safe bowl, combine butter and unsweetened chocolate. Heat in 20–30 second bursts, stirring between each, until smooth.
Alternatively, melt gently on the stovetop using a double boiler.
- Whisk in the almond butter until the mixture is glossy and fully combined. If using peanut butter, make sure it’s the no-sugar-added kind.
- Stir in the heavy cream, powdered sweetener, vanilla, and salt. Mix well until silky.
If the sweetener clumps, keep whisking or use an immersion blender for a few seconds.
- Taste and adjust sweetness. Allulose tends to taste smoother and less cooling; erythritol blends may need a touch more cream to avoid grittiness.
- Fold in any optional add-ins, like chopped nuts or coconut. Don’t overmix or the nuts can sink.
- Pour the mixture into the prepared pan and smooth the top with a spatula. Tap the pan lightly to release air bubbles.
- Refrigerate for 2–3 hours, or until firm enough to slice.
For faster setting, chill in the freezer for 45–60 minutes.
- Lift the fudge out using the parchment and cut into small squares. A hot knife (run under warm water and dried) makes clean cuts.
- Serve chilled or slightly cool. Store leftovers in an airtight container in the fridge.
Keeping It Fresh
- Refrigerator: Store in an airtight container for up to 2 weeks.
Keep layers separated with parchment paper.
- Freezer: Freeze for up to 3 months. Wrap tightly and place in a freezer-safe bag. Thaw in the fridge for best texture.
- Serving temp: This fudge tastes best cold or just slightly softened.
At warm room temps, it can get too soft.
Why This Is Good for You
- Low sugar load: Using sugar-free sweeteners helps keep blood sugar stable, which supports steady energy.
- Healthy fats: Butter or coconut oil and nut butter add satisfying fats that help manage cravings.
- Cocoa benefits: Dark, unsweetened chocolate provides flavanols and a deep chocolate flavor without added sugar.
- Customizable for dietary needs: Easy to make dairy-free or peanut-free, and naturally gluten-free.
Pitfalls to Watch Out For
- Grainy texture: Some powdered sweeteners can recrystallize. Use a powdered blend or allulose, and mix thoroughly while warm.
- Too soft: If it doesn’t set, you may have added too much cream or used a very warm room. Add a bit more chocolate or chill longer.
- Overheating chocolate: Chocolate can seize or burn.
Melt low and slow, stirring often.
- Salty nut butter: Taste before adding salt. Some nut butters are salted and can make the fudge too salty.
- Hidden sugars: Check labels on nut butter and coconut cream. Look for “no sugar added.”
Alternatives
- Dairy-free: Use coconut oil instead of butter and full-fat coconut cream instead of heavy cream.
- No nuts: Swap almond butter for sunflower seed butter or tahini.
Flavor will change slightly but still delicious.
- Different sweeteners: Allulose gives the smoothest finish; erythritol blends are more cooling but easy to find. Avoid liquid stevia alone—it can taste bitter.
- Flavor twists: Add orange zest, peppermint extract, a shot of espresso, or a teaspoon of cinnamon for variety.
- Crunch factor: Stir in toasted pecans, walnuts, or keto-friendly cacao nibs for texture.
FAQ
Can I make this without a microwave?
Yes. Use a heatproof bowl set over a pot of simmering water (double boiler).
Stir often and keep the heat low so the chocolate melts slowly without scorching.
What’s the best sweetener for smooth fudge?
Allulose usually gives the smoothest, least gritty texture. Powdered monk fruit with erythritol works too, but you might notice a cooling aftertaste. Powdered is key—granulated tends to stay grainy.
How many carbs are in each piece?
It varies based on your ingredients and serving size.
Generally, a small square (about 1 inch) made with allulose or erythritol sweetener lands around 1–2g net carbs. Always calculate with your specific brands.
Can I leave out the nut butter?
You can, but the nut butter helps with creaminess and structure. If you skip it, increase the chocolate slightly and reduce the cream to keep the fudge firm.
Why is my fudge oily on top?
This can happen if the mixture separates from overheating or too much fat.
Whisk it well off heat, or use an immersion blender for 10–15 seconds to emulsify before pouring into the pan.
How do I fix fudge that won’t set?
Chill it longer first. If it’s still soft, remelt gently and whisk in an extra ounce or two of unsweetened chocolate, or a tablespoon of cocoa powder, then reset in the fridge.
Can I add protein powder?
Yes, but add just 1–2 tablespoons of a low-carb chocolate or unflavored protein. Too much can make it chalky.
Increase cream by a teaspoon or two if needed.
In Conclusion
Keto chocolate fudge is a quick, reliable treat that tastes indulgent without the sugar spike. With just a few ingredients and minimal effort, you get rich, creamy squares that store well and satisfy any chocolate craving. Customize the flavors, keep a batch chilled, and enjoy a sweet moment that still fits your goals.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.