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Until recently, low carb peanut butter fudge was my favorite keto fudge recipe. But, I really wanted a chocolate version, and I wanted to avoid using actual sugar-free chocolate in it, which gets expensive. (I used chocolate in my flourless chocolate cake recipe because it needed it, and that was some regular feedback for it.) So what do you do? Make easy keto fudge with cocoa powder instead!
The only thing is, making a keto fudge recipe with cocoa powder turned out to be… not so easy. At least at first.
(Keep reading, this is actually going to be a super easy keto fudge recipe!)
Testing for this keto chocolate fudge turned out to be a bit of a roller coaster. The concept is a lot like keto chocolate fat bombs, but I ran into some unexpected challenges. Still, because so many people starting a keto diet want to know how to make keto friendly fudge – and because it’s fall! – I persisted.
My Other Low Carb Recipes:
My Other Low Carb Recipes:
And, this keto fudge with coconut oil was so worth the experimentation!
The Trick To Keto Fudge With Cocoa Powder
I tested with keto fudge with coconut oil, with butter and with ghee. With all these variations, using cocoa powder meant that I had to add a separate sweetener.
The sweetener was the problem. I knew that regular granulated sweeteners, like erythritol, would be grainy, so didn’t bother with those. Adding a pure, concentrated liquid sweetener, like pure stevia or monk fruit extract, gave off a bitter aftertaste when paired with the cocoa powder.
And then it clicked. The trick to making keto fudge with cocoa powder was not melting the fat that you make it with. If it’s not liquid, the sweetener can’t sink!
Since I’m trying to offer more dairy-free options lately, I opted for keto fudge with coconut oil.
But instead of melting it, I used a hand mixer to cream it with the powdered sweetener. (Either of the types linked above worked.) It was perfect!
Tips For How To Make Keto Fudge
Now that you know the secret for how to make keto fudge with cocoa powder, here are just a few tips to answer some questions you might have…
Do not melt the coconut oil.
In case you missed it above, this is the most important tip! If you melt your fat, the sweetener and cocoa powder will sink to the bottom, and the end result will be terrible.
Instead, beat the solid coconut oil with your sweetener at low speed. The process is similar to creaming butter.
Speaking of butter…
Feel free to use coconut oil, butter or ghee.
I used coconut oil to keep this keto fudge dairy-free. But if you’d rather use butter or ghee, you can. Whatever you use, just make sure not to melt it.
Use low mixing speed and do not over-mix.
Keep your hand mixer at low speed, and only keep it running for long enough to mix together. If the speed is too high, or if it runs for too long, the coconut oil will start to melt.
For this reason, I can’t say for sure if a blender or food processor would work. It might, but the speed would have to be low enough to avoid melting. If you try it, pulsing might be a better idea than keeping it running.
Use powdered sweetener.
Repeat after me: Use Powdered Sweetener.
Do not use liquid sweetener – the fudge won’t set. Do not use concentrated pure powder, like pure stevia or monk fruit – it will be bitter with the chocolate. Do not use granulated sweetener – it will be grainy.
So, what kind can you use? Either powdered erythritol or powdered monk fruit blend both work great. You can also make your own powdered sweetener by running a granulated one through a coffee grinder, food processor, or high-power blender. Just make sure it’s very fine.
Use the right size container.
You don’t have to use the same container I did, but don’t use one that is too big. The size you need is probably smaller than you might think.
Here is the fudge in the container before chilling:
Line the container with parchment paper with edges hanging off the sides.
Once the fudge sets, it will be nearly impossible to remove it from the bottom of an unlined pan. Line it with parchment paper first, and make sure the sides are hanging off so that you can easily lift it out of the container.
Cut the keto fudge correctly.
Once your fudge is set, run a knife along the edges of the container to release. Then, you can pull on the parchment paper to lift it out and place it onto a cutting board.
When cutting keto chocolate fudge, use a large chef’s knife and cut in a straight down motion. Don’t see-saw, because it will crumble.
To help avoid sticking, run the knife under water between cuts, and wipe with a paper towel before making the next cut.
If you find that the fudge starts to crumble when you cut into it, even using a straight-down motion, then it’s likely too cold. Let it sit at room temperature for a while to soften and then try again.
Toppings for The Best Keto Fudge
You don’t have to add toppings for your keto chocolate fudge. But in case you want to, here are a few ideas for you!
My absolute favorite is coarse sea salt flakes, which are pictured. I just discovered them this year, and oh my goodness, they make so many things better. The way they pair with chocolate is just incredible. You can get my favorite coarse sea salt flakes here.
What else? If you aren’t nut-free, try chopped nuts! Chopped pecans, almonds, or even macadamias would be amazing. For a more popular type, try a keto walnut fudge.
For those who are nut-free, pumpkin or sunflower seeds can easily add the same crunch as nuts.
If you like a little drizzle on your keto fudge, try some runny peanut butter or sugar-free caramel sauce. Mmm.
How To Store Keto Chocolate Fudge
The best way to store keto chocolate fudge is in the fridge, or for a longer shelf life, in the freezer.
It’s best to bring the keto fudge to room temperature right before serving, but don’t keep it at room temperature for prolonged periods. It will start to melt if it’s at room temp for too long.
Depending on your fridge temperature, you might be able to cut it right out of the fridge or have to wait for it to warm up a bit to soften enough to cut. If you’re bringing it out of the freezer uncut, you definitely need to wait for it to soften, or it will definitely crumble.
The best way to do it? Just cut it according to the recipe instructions when you make it, then store the individual cubes in the fridge or freezer to grab whenever you want. Then you don’t have to worry about cutting or crumbling, and you can decide each time if you want to enjoy it cold or have a softer fudge at room temperature.
Easy Keto Fudge Recipe With Cocoa Powder & Sea Salt
This easy keto fudge recipe needs just 4 ingredients and 10 minutes prep! And, making keto fudge with cocoa powder and sea salt is super easy.
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More TIPS about this recipe in the post above!
VIDEO + NUTRITION INFO + RECIPE NOTES below!
Line a 28 oz rectangular glass container with parchment paper, so that the parchment hangs out over the sides.
Using a hand mixer at LOW speed, beat the coconut oil and sweetener together, just until fluffy and combined.
Beat in the cocoa powder, vanilla and sea salt to taste. Adjust sweetener to taste. Do not overmix.
Transfer the mixture to the lined container. Smooth the top with a spatula or spoon.
Refrigerate the keto fudge for about 45-60 minutes, until solid.
Sprinkle the top of the fudge with sea salt flakes and press gently.
Run a knife along the edge and take out using the edges of the parchment paper. Slice carefully - see post above for slicing tips.
Keep the fudge refrigerated and bring to room temperature right before serving. You can also freeze it - see tips above. Do not leave at room temperature for prolonged periods, as it will melt easily.
Serving size: 1 cube, or 1/12 of entire recipe
Video Showing How To Make Keto Fudge:
Click or tap on the image below to play the video. It's the easiest way to learn how to make Keto Fudge!
NUTRITION INFORMATION PER SERVING
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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