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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.
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.
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.
PrintIngredients
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- 1 cup Coconut oil (solid)
- 1/4 cup Powdered erythritol (to taste)
- 1/4 cup Cocoa powder
- 1 tsp Vanilla extract
- 1/8 tsp Sea salt
- Coarse sea salt flakes (optional - for topping)
Instructions
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.
SIMILAR KETO LOW CARB RECIPES
Recipe Notes
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.
More Low Carb & Keto Support!
If you want to know more about how to start a low carb diet, want to substitute sweeteners, need a food list, or need support, check these guides:
Low Carb & Keto Diet Plan
Starter Guide 
Sweetener Conversion Calculator 
Keto Low Carb Macro Calculator 
Low Carb Keto Food List
© Copyright Maya Krampf for Wholesome Yum. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.
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49 Comments
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).
Stacey
I added 1/3 cup of creamy, unsalted peanut butter. It changes the carb count per serving, but it’s so yummy.
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?
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!
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 expensive 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!