When you are looking for a creamy chocolatey bite, it doesn't get any better than this Keto Chocolate Fudge. Rich and decadent, this no-cook low carb fudge never fails to delight. (And it is SO easy to make!) Keep this one in the freezer for chocolate emergencies.
If there is anything better than a decadent bite of chocolate, it is enjoying guilt-free chocolate.
Not that I am one for food-related guilt, mind you. But enjoying something keto-friendly that just as good as the "real thing" makes it that much sweeter.
This Keto Chocolate Fudge delivers all the richness of your favorite fudge while remaining sugar-free.
Best of all, there is no cooking involved! This No-Cook Fudge is super easy to make and perfect for all levels of cooks.
Ingredients for Making Keto Chocolate Fudge
- Cocoa Powder: A good quality cocoa powder will go a long way to great taste! Make sure you use cocoa powder that is less than a year old because it loses its flavor quickly after that. And always - read the label and check for carbs.
- Coconut Oil: Either refined or unrefined will work here. Unrefined will lend a more robust coconut flavor to the fudge.
- Powdered Allulose: Any powdered sweetener will work here. I like allulose because it doesn't crystalize when frozen and produces a softer fudge. Use whatever you prefer.
- Nut Butter: I used peanut butter, but almond butter will work too.
- Heavy Cream: If you are low carb and not keto, you can use half and half.
- Vanilla Extract: Use the best quality you can - it makes a big difference in the taste!
- Pecans: This is entirely optional, but I love the texture that nuts add to low carb fudge.
Tips & Tricks
- Make sure you keep this in the refrigerator or freezer as it gets very soft at room temperature.
- You can use other sweeteners, but I prefer powdered allulose here because it keeps the fudge soft when chilled. If you want the texture to be a bit more firm, powdered Swerve is a good option.
- For clean cuts, wipe the knife between cuts.
Variations
Feel free to play with the topping here. Any chopped keto-friendly nut will work. Maldon sea salt is another fun option.
Tools Needed to Make Keto Chocolate Fudge
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- 8" x 8" baking pan
- Parchment paper
- Stand Mixer or Hand Mixer
Storage
You can refrigerate this low carb fudge for up to five days or freeze it for up to three months. I like the texture straight from the freezer!
How to Make Keto Chocolate Fudge
First, start by lining an 8 x 8 pan with parchment paper. You want the paper to hang over the edges so that the fudge is easy to lift from the pan when it is frozen.
Combine the cocoa powder, coconut oil, Swerve, peanut butter, and vanilla in the bowl of a stand mixer.
Beat until smooth, and then stir in the pecans if you are adding them.
Transfer to the prepared pan.
Go crazy if you want, and sprinkle the top with more pecans. Or, for a sweet and salty combo, try salted peanuts or Maldon sea salt.
Freeze for 1 hour, and then cut into pieces.
Store in the refrigerator or freezer until serving.
More Low Carb Dessert Recipes
- This Keto Chocolate Ice Cream is always a hit! This is one the whole family is sure to love.
- Keto Peanut Butter Cups are so good I sometimes hide them under the veggies so the kids don't eat them all.
- Breakfast or dessert? You decide! But either way you are going to go wild for these Peanut Butter Chaffles.
Keto Chocolate Fudge
Equipment
- Stand Mixer or Hand Mixer
- 8" x 8" Pan
Ingredients
- 1 cup cocoa powder
- 1 cup coconut oil
- 1/2 cup powdered allulose
- 1/2 cup peanut or almond butter
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract
- Optional: 1/2 cup chopped pecans
Instructions
- Line an 8 x 8 baking pan with parchment paper.
- In the bowl of a stand mixer, beat together the cocoa powder, coconut oil, powdered Swerve, peanut butter, and vanilla extract. If desired, stir in pecans.
- Transfer to the prepared pan and spread evenly on the bottom of the pan.
- Sprinkle additional nuts on top of the fudge if desired.
- Freeze for 1 hour, and then cut into pieces.
- Store in the refrigerator or freezer until serving.
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