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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.
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.
What about my usual go-to for smooth consistencies – powdered erythritol or powdered monk fruit blend? It kept sinking to the bottom!
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.
Reader Fave Keto Recipes
The recipe card is below! Readers also made these similar recipes after making this one.
RECIPE CARD
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.
Recipe Video
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Instructions
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
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.
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Recipe Notes
Serving size: 1 cube, or 1/12 of entire recipe
Video Showing How To Make Keto Fudge:
Don't miss the VIDEO above - 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. Net carb count excludes fiber, erythritol, and allulose, 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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112 Comments
Jo Du Plessis
I make this fudge but use coconut oil which I melt, cocoa powder+raw honey. Sometime I add sunflower or sesame seeds. I normally mix it in my blender but today I mixed it with my beater. Tastes very yummy.
E
Could I do something besides chocolate? Not a fan of chocolate fudge id prefer butter or vanilla fudge
Wholesome Yum M
Hi E, I’m sorry, not with this recipe. It relies heavily on the cocoa powder for success.
Kara
I followed the recipe but used stevia confectioners instead. The taste was horrible, too much coconut oil period. And something made it taste chemically and nasty i cant even describe it. Never gonna make it like that again.
Wholesome Yum M
Hi Kara, I’m sorry this didn’t turn out as expected. Unfortunately, I think the stevia is probably what gave the chemical flavors to your fudge. It can have an unfavorable flavor in large quantities.
Mary
Try using Swerve, I use it in all recipes requiring a sweetener. I have never had that chemical taste that you write about, using Swerve, although the “icing sugar” Swerve reminds me of the awful taste that Stevia has.
Good luck trying your recipe again with an alternative sweetener.
Carl
To try this out, I cut it down to tbsp instead of cups and used butter. It was delicious, and a great tiny snack. I will give the full thing a try when I have coconut oil. (Which I actually hope the coconut flavor does come through!)
Thank you!
Ania
You can swap half of coconut oil for butter and add 1/4 c of dry milk. It tastes divine.
Wholesome Yum M
Hi Ania, Thanks for the tip!
Kristi
Thanks so much for this recipe! It turned out DELICIOUS!!! I used refined coconut oil to not have a coconut flavor and it was just great! I love your recipes!! I would suggest that when you post recipes that say 4 ingredients that it has 4 ingredients, not 6. Again, thanks so much! Happy cooking!
Wholesome Yum M
Hi Kristi, I generally don’t count pantry staples like salt, pepper, or water as ingredients. I usually only count ingredients you would have to buy specifically to make this recipe. Glad you enjoyed the recipe.
karen
Another wonderful recipe…I love this recipe and so many others in your cookbook. Thank you for sharing the recipes.
Oscar
I had a bad reaction from my kids and I tasted a lot of coconut oil. Not pleased with overall texture. Thanks it was worth a try.
Wholesome Yum M
Hi Oscar, I’m sorry this recipe didn’t turn out as you hoped. Coconut oil is the base of this recipe, so the texture will be similar to that. As for the flavor, you can get refined coconut oil that has a more neutral flavor. If you are looking for a fudge that has a more traditional texture, I suggest trying the Peanut Butter Fudge recipe.
Megan
Hello!
I made this recipe and find the fudge to taste very strong like coconut, any tips to help? It still tastes decent, though I was hoping to use this as a base to make different flavours of fudge, especially for holidays.
Thanks so much!
Wholesome Yum M
Hi Megan, Look for Refined coconut oil at your grocery store. It has a more neutral flavor and will be less noticable.
Janek Fischer
I tried it, and
1. It tasted like consuming pure fat – I don’t know if I did something wrong, but the coconut oil was far too dominant
2. The blending process was meh – a Handmixer didn’t really work, in the end I beat it with a spoon. Since everything except the coconut oil is a powder, it also spilled a lot
3. The result was more of a cream than a fudge, even after a day in the fridge
Note that I used coconut sugar instead of erithrytol because I don’t have the latter and thought that might fit as well.
Wholesome Yum M
Hi Janek, I’m sorry this recipe didn’t turn out as planned. Did you use fractionated coconut oil? I don’t know why it didn’t set up. Coconut oil turns to a solid at room temperature, so time in the fridge should have quickly set it.
Rose
For anyone concerned that this isn’t sweet enough, once you truly wean yourself off sugar and only use artificial sweeteners for rare treats, you will find your perception of what’s “sweet enough” really changes. Case in point, my homemade “Keto Nutella” (fat bomb in a jar) is plenty sweet enough for me with only natural peanut butter as the sweetener, but my family finds it disgusting. I made them a homemade Nutella and even though I think it’s way too sweet, they are still asking for it to be sweeter. It doesn’t take long for your Tastebuds to change.
Bob S.
I’m no cook, and I was pleased with the results, so I started some experiments… I added 1/2 cup powdered peanut butter ( PBFit brand ) to give it some pasty texture. ( and prevent erythritol from sinking ) The PB powder reduced the calories ( compared to real PB ) and added protein to the result. I also reduced the coconut oil quantity to 1/2 cup, and just microwaved it until it was fully liquefied. A quarter cup of Cocoa, a quarter cup of Erythritol powder, mix all the solids ( including salt ) thoroughly before adding hot coconut oil, then stir it all together until fully blended, freeze it in in fridge.
I made some also with protein powder vs. PBFit, but the flavor wasn’t nearly as nice.
Finally settled on a smaller recipe because it was just too tasty, and too many calories for a snack. I switched to gram measurements… to get one large “bar” about 4 x 6 inches, maybe 1/2 inch thick with these portions :
Coconut oil : 90 grams ( microwave it “nice and hot” to help mixing )
Powdered Peanut Butter : 75 grams
Powdered unsweetened Cocoa : 30 grams
Powdered Erythritol : 45 grams
Salt : 1/2 Tsp
Even this was pretty big so I cut the portions to 1/3, to get a chocolate bar about 1/4 inch thick, of about 400 total calories, 3 grams of net carbs and 13 grams of protein, for about $ 1.40 of ingredients :
Coconut oil : 30 grams ( hot ! )
PB powder : 25 grams
Cocoa powder : 10 grams
Erythritol powder : 15 grams
Salt : 1/4 Tsp
Total weight : 80 grams ( almost 3 ounces )
Even though it’s 400 calories, 2/3 of that is Coconut oil, which is mostly Lauric fatty acid, one of 4 MCT fats. Those don’t generate fatty tissue… the body just burns them up to get rid of it, so it behaves more like a 150 calorie bar. I’ve been eating 2 of these every day for maybe 10 days, no obvious impact on my weight or diet. Great to have some chocolate back in my life…!
Sharon Sopczynski
Love all your recipes haven’t made this yet but wondering could you use plant butter instead of real butter and is there a peanut butter that you reccomend thank you for all so much great recipes
Karen
This is wonderful!!! I subbed 1/2 cup of cream cheese and 1/2 coconut oil instead of cup of all coconut oil. I also added chopped walnuts. Came out perfect! Thanks so much for recipe!
Gwenda
This is so easy and DELICIOUS! My husband loves it. I will be making it again. I would like to adapt this to a frosting for a chocolate cake.
Thank you
Gwenda
Shannon S
Do you think Black Dutch processed cacao powder will work in this recipe? I really love that signature Oreo flavor. If I could make some sugar-free fudge that tastes like Oreos that would be awesome
Wholesome Yum M
Hi Shannon, I have not tested this recipe with black dutch cocoa powder, so I’m not sure if it will turn out how you are hoping. If you try it, please share how it came out for you!
Eilidh
I’m not a coconut oil fan so wasn’t expecting to like this much but it’s delicious! I added a piece in my bpc this morning and it was great blitzed in it. Thanks for the recipes. We’ve just made our full weeks meals off your website.
Keith T Dyer
I was wondering, think you could add in a little Cream Cheese?
Wholesome Yum M
Hi Keith, Yes, I think that would be delicious!
Chelsea
Overall the brownies were really good! Tasted great very chocolatey! My only critique is that not everyone has access to the same size pan as suggested, so when making it I used a bit of a bigger pan and it came out rather thin. My recommendation to give to those without these pans, instead of us going out to buy new pans, to pour this mixture into an ice tray and let it freeze as brownie cubes.
Enjoy all!
April
Not bad. When you can’t eat the real stuff, this taste pretty good. I like the just let it sit in my mouth and savor it.
Luke
Tried subbing the coconut oil with butter but it just doesn’t work at all — tastes like a stick of slightly flavored butter.
Wholesome Yum A
Sorry to hear that, Luke. I’ve seen other people use half oil and half butter in this recipe and liked those results better.
Lyn
Hi, I am excited to try these.. I have a couple questions:
Our dietician has instructed us to not subtract erythritol or sweetener, so I’m needing to use powdered stevia in order to lower the net carbs – any suggestions out there on how much to use?
Also, is there a way to convert these to vanilla with the same issue as above?
Thanks for any help!
Wholesome Yum
Hi Lyn, substituting stevia should work in this recipe. It may be less firm at room temperature.
Corinna
Hi, my friend and I tried making this today. We didn’t have the other sweeteners so we put Splenda in the Ninja and blended it. We used the coconut oil and other ingredients. It turned out delicious! Cutting it by following your directions made it problem free. Thank you so much for working on this recipe! I don’t like sugar-free choc chips and am not a fan of peanut butter fudge. Was not expecting this recipe to taste as wonderful as it did.
I love it.
Elisa
I just made this and I absolutely love it! I’m wondering if I could use less coconut oil, though? Maybe give it less of an oily taste. And the next time I make it I was going to add a quarter cup almond butter and swirl it through. But definitely So easy I made it in the morning before I went to work LOL
Maya | Wholesome Yum
Hi Elisa, You could sub some of the coconut oil with butter if you are not dairy-free. Swirling in almond butter sounds delicious – you may want to blend that with just a bit of melted coconut oil too to help it firm up more when cooled.
Jeff
This is the go to recipe for fat bombs they are so good.
But we sub baking powder for dark chocolate chips which adds only .3 more carbs
Donna
I love coconut but when I use coconut oil I find the flavor a bit strong. If I use half butter and half coconut oil would that give me a light coconut flavor without being so overpowering?
Maya | Wholesome Yum
Hi Donna, Yes, that would definitely help if you’re not liking the coconut oil flavor by itself.
Rama
I didn’t try it yet. I wanted to try it right away, but its 10:30pm and my toddler is asleep, the mixers noise would wake him up! I will very soon though. But I just wanted to tell say a big THANK YOU for being such an awesome person, explaining so thoroughly, giving amazing recipes to everyone without return. That ‘not melting the fat’ tip blew my mind!! You’re so clever! Thanks again.
Monika
In response to “Do not use concentrated pure powder, like pure stevia or monk fruit – it will be bitter with the chocolate.” — If we don’t mind the bitterness, can we use pure stevia? It’s the only sweetener I can use…OR will it just not set up?
Maya | Wholesome Yum
Hi Monika, You can use pure stevia if you don’t mind the bitterness. It will still set in the fridge, but it will be less firm and melt more easily at room temperature.
Lisa
I Used Stevia. Although it had a slightly grainy look to it, it was not bitter at all. The sea salt males it divine. And I love putting a pecan halve in it! So good. Have made this3 times.
Leah
OK I made this… with butter… loved the consistency… had to add more swerve… 1/8 cup more … still not sweet enough… I also think swerve gives a weird cold sensation… very kind of nauseating… how do we fix this..
Maya | Wholesome Yum
Hi Leah, I agree that adding too much Swerve or erythritol will give a cooling sensation, which is why I didn’t add more. I thought it was sweet enough as-is but everyone’s taste buds are different. If you need it sweeter, you can try adding some concentrated liquid stevia or monk fruit instead of more Swerve.
Rachel
Sounds yum, can’t wait to try! Can I use powdered xylitol?
Maya | Wholesome Yum
Thank you, Rachel! Yes, you can! You’d need just a tiny bit less, use scant measurements.
Donna Mae
Can I put the fudge in individual square silicone molds to set and them pop them out?
Maya | Wholesome Yum
Hi Donna, Yes, absolutely!
Peggy
I made this with butter and it was way too buttery! I now have chocolate flavored softened butter. Needs more powdered erythritol, lots more than even 1/2 cup.
Wholesome Yum
Hi Peggy, I’m sorry this one didn’t work for you! Feel free to use more sweetener next time. You can also use half butter, half coconut oil to minimize the butter flavor.
LeeAnne
Would you mind giving me the measurements of the dish you use. Ex. 8×8,
13×9 etc.?
I’d love to make this tonight or tomorrow morning
Maya | Wholesome Yum
Hi LeeAnne, It was much smaller, this was the container.
Felicity Paige
7.8×5.3×2.7 inches. Pictured on the end of the containers in the link. Any similar sized container will work. Or for a bigger container you can fold over some aluminium foil to make a partition in the container. (OR double the batch-yum)
Sheila Loomis
Yes, it was as easy as it was delicious! My son has lost 70 lbs. on the keto diet. Your recipes and tips have really helped me add variety to his menu.
Thanks,
Sheila Loomis
Banks, Arkansas
Teresa Ray
I made this fudge last night. The consistency was good, and I added more sweetener, but the coconut oil taste was overpowering. Any ideas?
Maya | Wholesome Yum
Hi Teresa, If you’re sensitive to the taste of coconut you could use butter next time instead (softened, not melted).
Christie
Omgosh!! Banks, AR?!?!?!?! Hi!! I bet you know Betty Jo Robertson! I graduated high school in Monticello. Most of my family is from there.
Rose
I cut mine 1/2 with coconut oil and 1/2 cream cheese. Wonderful!
Stacey
I added 1/3 cup of creamy, unsalted peanut butter. It changes the carb count per serving, but it’s so yummy.
Rindi J Hauck
I want to make a chocolate peanut butter version. Do you know if I can just add the peanut butter after mixing the sugar and coconut oil and how much PB to use? Can’t wait to try this!
Wholesome Yum
Hi Rindi, mixing it with the coconut oil before adding the cocoa powder would work best. Good luck!
Brenda M
Mine didn’t come out good at all 🙁
Maya | Wholesome Yum
Hi Brenda, Sorry to hear you didn’t like it. I’d be happy to help troubleshoot but it’s hard to tell what happened without more info. Did you watch the video? Use all the same ingredients? Have any issues with the steps?
Rachel
Something went wrong…all I can taste is the butter. I wish I had used a European butter, as I prefer that taste for some reason, but I used some other kind of butter and I don’t care for it at all. I used high-quality ingredients (Pasture-Raised Butter, Rodelle Cocoa powder, Swerve Confection Sugar, Monk Confection Sugar, etc…). I used two sticks of salted butter, and I should not have added that 1/8 t of sea salt because now it is over-salted. I began with a hand mixer and beat the butter and cocoa powder together being very careful not to overmix, but I think I should have blended them longer because the taste of butter is just too strong. I could not really taste the chocolate so I added an additional 2 T of Cocoa Powder (Rodelle) and still, all I taste is the butter. I even added an additonal 2 T of powdered Monkfruit, trying to make it sweeter. I then poured the mixture into my mixer, as my hand mixer seems to beat too aggressively, so I hoped my standing mixer would be able to simply stir and blend the ingredients more gently than the hand mixer did. But, the fudge-mixture was so darn thick it just clumped onto the mixer paddle, making blending impossible at a low speed. Sigh. So I went ahead and scooped it into the container to set overnight in the fridge, hoping that somehow the butter taste would take a backseat to the cocoa.
It’s morning now, and I just tasted it. The consistency was amazing, but, you guessed it, all I can taste is the butter and sea salt (I did not add the optional salt flakes as it was already oversalted).
Where did I go wrong? Did I undermix the butter/cocoa? Perhaps had I beat it a little longer, they would have incorporated better? I will try this recipe one more time using different butter. I love butter, even plain, but I did not care for the taste of the butter I used ($8 for 4 sticks, so it was quality butter, but the flavor was too strong).
Wholesome Yum
Hi Rachel, I would recommend replacing some of the butter with coconut oil next time. Using unsalted butter will also help you control the final amount of salt better.
Lisa Peay
It’s not set in the freezer quite yet,but I’m very happy with the way it tastes! I used powdered stevia. Topped with chopped pecans. So easy and had all of the ingredients at home!
Debor
How much powdered stevia did you use? No bitterness?
Pamela
If I use butter should it be room temp but not melted?
Maya | Wholesome Yum
Hi Pamela, Don’t melt it or even bring it all the way to room temperature. Let it soften a little at room temp so that it’s not super hard, but if it’s too warm it will melt from the mixer. It should be semi-firm, similar to the consistency of solid coconut oil.
Glenda
Thank you for all of your recipes. I have been doing low carb for about 7 months and I’m ready to jump on the Keto wagon. I think your blog and reading everyone’s ideas and success stories will be a great help.
Deborah
This fudge was so good and was easy to make. I needed this treat so much.
Thank you
Katie Arndt
This was so good. The taste reminded me more of a chocolate mousse which was totally fine by me! Everyone loved it, including those who are not doing Keto.
Kelly
I made this for the first time tonight and it tastes fantastic. The only problem I have (and I am sure it user error) is the coconut oil is a bit grainy/chunky. I got it down to tiny chunks, should I have continued to blend it? I was just wary of over mixing it as you cautioned, or is my coconut oil flawed? (I have never really done anything with it that didn’t require melting it! ) I kind of had to chisel it out of the jar, is that normal? Thank you, I am looking forward to trying again!
Maya | Wholesome Yum
Hi Kelly, It sounds like your kitchen temperature is on the cooler side and the coconut oil was too firm. It should fully mix in with the blender rather than stay in chunks, so yes, you can continue blending it next time until it’s smooth. The tip on not overmixing is to avoid melting it, but if it’s in chunks it needs to mix more. If it’s super hard, you can also mix it a bit separately to soften, or place it in a bowl over a warm water bath to soften first (just don’t melt).
Robin Yates
OMG it was trick or treat here tonight and I needed something chocolate! This was fantastic! Super easy! Thank you
Maya | Wholesome Yum
I am so happy to hear that, Robin! Thank you!
Laura
Yum! That fudge was beyond perfect! I’m so obsessed with that one that I had to make it again! 😀
Maya | Wholesome Yum
Thank you so much, Laura!
Shannon Doyle
I made both the coconut oil and butter versions and DEF recommend coconut oil over butter. I drizzled PB and added some unsweetened coco flakes to the top too. YUM!
Maya | Wholesome Yum
Thank you for sharing, Shannon! I’m so glad you liked it.
Wanda
I’ve been using cocoa powder mixed with cream cheese just like your recipe. Anxious to try the butter and coconut oil. Chocolate cream cheese fudge is very good too!
Maya | Wholesome Yum
Thank you for sharing, Wanda! Sounds delicious!
Jack Billings
Another amazing recipe. Thank you.
Jack.
Maya | Wholesome Yum
I am so glad you liked the fudge, Jack! Have a great day!
Victoria Wilson
Can you use splenda instead?
Maya | Wholesome Yum
Hi Victoria, I haven’t tried it, but generally don’t recommend artificial sweeteners such as Splenda Original. I do recommend Splenda Naturals, which you could use if you grind it to a fine powder.
Elward Saul
This came out better than I expected. I also tried with chopped pecans – tasted just like a candy bar
Maya | Wholesome Yum
I am so happy to hear that, Elward! Thank you!
Christina
Delicious!
Maya | Wholesome Yum
Thank you, Christina! Enjoy!
Pat
The pan you link to had diff. sizes. Which size did you use?
Maya | Wholesome Yum
Sorry about the confusion, Pat. This was the container.
Julie JOY!
I just made a batch with butter. Thanks for the hint to not over mix so as to melt it. I used my 1Tbsp scoop, looks like a MINI ice cream scoop, and put 12 little round servings on a flexible cutting board and stuck them in the freezer. I will transfer them to a Ziploc when they’re hard. Very tasty. My husband is a butter guy, so this batch will be his.
I also made another batch with coconut oil. I just mixed it by hand vigorously. I used Trim Healthy Mama’s Gentle Sweet (in both versions) – – just 2 tablespoons. I’m letting it sit in the fridge for a few minutes so it can start to firm up. Then I will use that tiny scoop and do the same as above. I am a fan of coconut oil, so I will eat these.
Maya | Wholesome Yum
Thank you for sharing, Julie! I hope you and your husband both like the two versions. The only potential issue I see with Gentle Sweet is it’s a little more coarse than powdered erythritol, so if it happens to come out grainy, next time you can “powder” it in a coffee grinder or food processor first. Great idea to use a mini cookie scoop for separate portions without cutting, too.
Judy
Thank you Maya! I love to make fudge each year for the holidays like my mother used to do each year. I’ll try this recipe and have myself some this year! 🙂
Maya | Wholesome Yum
Hope you’ll love it, Judy!
Carol
First of all, I’m so glad I found you! I love the keto recipes & ideas you’ve posted! Your posting this recipe right now is PERFECT timing for me. I’ve been reluctant to buy sugar-free chocolate because of how much it is & have been looking for recipes to make my own from cocoa powder. Your advice re not melting the fat, what type of powdered sweetener to use, & how to mix the sweetener w the UNmelted fat is exactly the info I needed!!! I wonder if cocoa butter might be good here??? 😀
Maya | Wholesome Yum
Thank you so much, Carol! I hope you’ll love the fudge. I haven’t tried the cocoa butter option. My only concern would be whether you can get it soft enough to blend with the sweetener without melting – if you can, it should work!
Maria
I can’t wait to try this recipe. Can you substitute the powdered erythritol for something else?
Thank you
Maria
Maya | Wholesome Yum
Hi Maria, You can also use powdered monk fruit sweetener like this.
Pam
Can you give the dimensions of the pan, please? Thanks. Anxious to give this a try, I miss my occasional fudge fix.
Maya | Wholesome Yum
Hi Pam, This is the pan I used. Let me know if you have any issues with that link.
Kerri
There are two pan sizes in the link. Do you use a 6”x4” pan or 6.25”x4.25”?
Maya | Wholesome Yum
Hi Kerri, Sorry about the confusion – looks like the link changed after I posted it. I used a pan like this (and updated the links now).
Renee
Hi Maya,
I’m excited to try this. You said we could use butter instead of the coconut oil. Would we use the same amount? So 1 cup butter instead of 1 cup of coconut oil? Thank you!
Maya | Wholesome Yum
Hi Renee, Yes, the same amount of butter.
Tammy
Love your recipes,thank you! What is the nutritional info with butter instead of coconut oil?
Maya | Wholesome Yum
Thank you, Tammy! I don’t have exact nutrition info for substitutions, so you’d have to enter ingredients into an online calculator. But, I can tell you that it would be almost identical.
Pat Katz
I have been waiting for this recipe since I started Keto!!!!!! Thank you for your time and energy to develop this recipes ( and all your other divine recipes)!
Maya | Wholesome Yum
You’re very welcome, Pat! Hope you love it!