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Nothing beats the taste of rich, chocolaty fudge… and this keto fudge recipe makes it easy to enjoy during the holiday season — or anytime! Best of all, this sugar-free fudge with cocoa powder uses simple pantry ingredients. It’s the perfect marriage between my keto chocolate truffles and chocolate fat bombs.
This easy keto fudge recipe is intended to be super quick with just a few ingredients. But if you’ve ever made fudge using condensed milk and like the creamy texture it imparts, you can easily swap this homemade sugar-free condensed milk in virtually any “regular” fudge recipe to make it keto-friendly! I have a recipe using it in my Easy Keto Carboholics’ Cookbook and it’s my favorite of all in terms of texture and flavor, but the version below is great for a faster option that doesn’t require making condensed milk.
For the best keto fudge recipe, the right sweetener is a must — that’s where Besti Powdered Monk Fruit Allulose Blend comes in! It dissolves effortlessly into the base for smooth and creamy results — never gritty or bitter like you might find with other sweeteners. And since it has a consistency and taste exactly like powdered sugar, nobody will guess this fudge is sugar-free!
Why You’ll Love This Keto Fudge Recipe
- Sweet chocolate flavor
- Smooth, fudgy texture
- 10 minute prep, with no baking required
- Just 0.3g net carbs per square
- The perfect high-fat snack for anyone starting a keto diet
Ingredients & Substitutions
This section explains how to choose the best ingredients for sugar-free fudge, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Butter – I use a grass-fed one, but any unsalted variety will work. You can also use ghee or coconut oil to keep this keto fudge recipe dairy-free, but the flavor and texture will be a little different.
- Besti Powdered Monk Fruit Allulose Blend – For perfectly sweet and soft fudge! I don’t recommend other sugar substitutes here, because anything with erythritol (which includes most brands of monk fruit and stevia) won’t dissolve well and leads to a gritty texture. Plain allulose is the only other one that might work, but most brands are too coarse — it might work to powder it in a food processor — and you’d have to use 33% more.
- Cocoa Powder – Find the best kind you can, since it creates the chocolate flavors in the fudge.
- Vanilla Extract – Use high-quality vanilla for best taste.
- Sea Salt – Balances the sweet flavor.
- Sugar-Free Chocolate Chips – While optional, they give the low carb fudge recipe a firmer texture, so I recommend adding them to make it easier to eat. You can use any flavor chocolate chips you prefer, just make sure they’re sugar-free.
- Coarse Sea Salt – Optional, for a stunning topping.
How To Make Sugar-Free Fudge
This section shows how to make keto fudge, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Prep. Line a small rectangular glass container with parchment so that parchment hangs over the sides.
- Cream. Beat butter and powdered Besti together until fluffy.
- Flavor. Mix in cocoa powder, vanilla, and sea salt. If using chocolate chips, melt in a double boiler or microwave, then beat in. Adjust sweetener and salt to taste.
- Transfer. Spread the keto fudge mixture into the lined container and smooth the top with a spatula.
- Top. Sprinkle with flaked salt, if using.
- Chill. Refrigerate keto chocolate fudge until solid.
- Slice. Use a sharp knife to cut fudge carefully into squares. A good size for keto fudge bites is 5 pieces the long way X 3 pieces the short way, for 15 total.
Tips For The Best Keto Chocolate Fudge
Now that you know the secret for how to make a keto fudge recipe with cocoa powder, here are just a few tips to answer some questions you might have…
- Don’t melt the butter. 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.
- Mix at low speed. Only keep it running for long enough to mix together. If the speed is too high, you’ll create air bubbles.
- 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.
- 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.
- Line the pan. 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 correctly. 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.
Sugar-Free Fudge Variations
- Keto Peanut Butter Fudge – If you prefer peanut butter in your fudge, make this recipe instead!
- Keto Fudge With Condensed Milk – Want a classic fudge texture? You can get it with sugar-free sweetened condensed milk. The full recipe in The Easy Keto Carboholics’ Cookbook explains how!
- Rocky Road – Add chopped nuts and keto marshmallows (cut into small pieces) on top of the fudge before it chills.
- Cookie Dough – Form small balls of keto cookie dough (with or without chocolate chips) and gently fold into the base before chilling.
- Peppermint – Replace vanilla extract with peppermint extract.
Storage Instructions
- Store: Keep fudge in the refrigerator for up to 2 weeks. Avoid keeping this cocoa powder fudge recipe at room temperature for too long, since it can melt easily.
- Freeze: Store individual cubes in a freezer-safe container for up to 6 months. Enjoy right out of the freezer, or return to the fridge before serving.
Topping Ideas
Keto fudge recipes are so easy to customize with toppings! Here are some of my favorites.
- Flaky Sea Salt – A sprinkle before chilling adds the perfect salty-sweet taste.
- Chopped Nuts – While walnuts or pecans make a classic pairing, use any keto nuts you like. For those who are nut-free, pumpkin or sunflower seeds can easily add the same crunch as nuts!
- Sugar-Free Caramel – For a perfectly sweet and candy bar-like flavor. It will be runny at room temperature, but will be solid if you eat the fudge from the fridge.
- Melted Peanut Butter – Use a natural peanut butter to keep carbs low. Like caramel, this will be firmer and best out of the fridge.
- Sugar-Free Sprinkles – For a colorful twist!
More Keto Chocolate Dessert Recipes
Need a treat that won’t steer you off course? Now that you can make fudge sugar free, try these chocolaty desserts next!
Recommended Tools
- Hand Mixer – This one is my favorite because it’s compact and comes with storage for the attachments.
- Rectangular Glass Container – The exact size I use to make this fudge! Available at Amazon or Target.
- Icing Spatula – Helps spread the fudge mixture evenly. Available at Amazon or Target.
Easy Keto Fudge Recipe
Sugar-Free Keto Fudge (So Easy!)
This easy sugar-free keto fudge recipe is simple with butter, cocoa powder, sweetener, and chocolate chips. Rich, sweet, and 0.3g net carbs!
Go Ad-FreeRecipe Video
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Line a 28 oz rectangular glass container (I used this meal prep container, with dimensions about the size of a 4×6 photo) with parchment paper, so that the parchment hangs out over the sides.
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In a medium to large bowl, use a hand mixer at medium-low speed to beat the butter and Besti Powdered together, until fluffy.
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Beat in the cocoa powder, vanilla, and sea salt.
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Melt the chocolate chips in the microwave, or in a double boiler on the stovetop. Beat into the other ingredients in a bowl.
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Adjust sweetener and salt to taste. Do not overmix.
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Transfer the mixture to the lined container. Smooth the top with a spatula or spoon. Sprinkle the top of the sugar-free fudge with sea salt flakes, if using, and press gently to secure.
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Refrigerate the keto fudge for at least an hour, until solid.
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Remove the fudge from the container using the edges of the parchment paper. Slice carefully into 15 pieces, 4 cuts the long way and 2 cuts the short way (see post above for slicing tips).
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Keep the fudge refrigerated until 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.
Last Step: Leave A Rating!
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Readers Who Liked This Easy Recipe Also Made:
Recipe Notes
Serving size: 1 1-inch square
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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188 Comments
Rose
0For 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” 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.
0I’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
0Love 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
0This 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
0This 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
0Do 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
0Hi 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
0I’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
0I was wondering, think you could add in a little Cream Cheese?
Wholesome Yum M
0Hi Keith, Yes, I think that would be delicious!
Chelsea
0Overall 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
0Not 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
0Tried 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
0Sorry to hear that, Luke. I’ve seen other people use half oil and half butter in this recipe and liked those results better.
Navneet
0Should I use sugar free cocoa or is normal fine?
Wholesome Yum M
0Hi Navneet, Sugar-Free. You are wanting to use cocoa powder for baking.
Lyn
0Hi, 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
0Hi Lyn, substituting stevia should work in this recipe. It may be less firm at room temperature.
Corinna
0Hi, 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
0I 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
0Hi 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
0This is the go to recipe, it’s so good. But we sub baking powder for dark chocolate chips which adds only .3 more carbs
Donna
0I 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
0Hi Donna, Yes, that would definitely help if you’re not liking the coconut oil flavor by itself.
Rama
0I 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
0In 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
0Hi 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
0I 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
0OK 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
0Hi 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
0Sounds yum, can’t wait to try! Can I use powdered xylitol?
Maya | Wholesome Yum
0Thank you, Rachel! Yes, you can! You’d need just a tiny bit less, use scant measurements.
Donna Mae
0Can I put the fudge in individual square silicone molds to set and them pop them out?
Maya | Wholesome Yum
0Hi Donna, Yes, absolutely!
Peggy
0I 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
0Hi 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
0Would 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
0Hi LeeAnne, It was much smaller, this was the container.
Felicity Paige
07.8×5.3×2.7 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
0Yes, 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
0I 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
0Hi Teresa, If you’re sensitive to the taste of coconut you could use butter next time instead (softened, not melted).
Christie
0Omgosh!! Banks, AR?!?!?!?! Hi!! I bet you know Betty Jo Robertson! I graduated high school in Monticello. Most of my family is from there.
Rose
0I cut mine 1/2 with coconut oil and 1/2 cream cheese. Wonderful!
Stacey
0I added 1/3 cup of creamy, unsalted peanut butter. It changes the carb count per serving, but it’s so yummy.
Rindi J Hauck
0I 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
0Hi Rindi, mixing it with the coconut oil before adding the cocoa powder would work best. Good luck!
Brenda M
0Mine didn’t come out good at all 🙁
Maya | Wholesome Yum
0Hi 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
0Something 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
0Hi 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
0It’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
0How much powdered stevia did you use? No bitterness?
Pamela
0If I use butter should it be room temp but not melted?
Maya | Wholesome Yum
0Hi 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
0Thank 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
0This fudge was so good and was easy to make. I needed this treat so much.
Thank you
Katie Arndt
0This 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
0I 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
0Hi 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
0OMG it was trick or treat here tonight and I needed something chocolate! This was fantastic! Super easy! Thank you
Maya | Wholesome Yum
0I am so happy to hear that, Robin! Thank you!
Laura
0Yum! That fudge was beyond perfect! I’m so obsessed with that one that I had to make it again! 😀
Maya | Wholesome Yum
0Thank you so much, Laura!
Shannon Doyle
0I 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
0Thank you for sharing, Shannon! I’m so glad you liked it.
Wanda
0I’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
0Thank you for sharing, Wanda! Sounds delicious!
Jack Billings
0Another amazing recipe. Thank you.
Jack.
Maya | Wholesome Yum
0I am so glad you liked the fudge, Jack! Have a great day!
Victoria Wilson
0Can you use splenda instead?
Maya | Wholesome Yum
0Hi 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
0This came out better than I expected. I also tried with chopped pecans – tasted just like a candy bar
Maya | Wholesome Yum
0I am so happy to hear that, Elward! Thank you!
Christina
0Delicious!
Maya | Wholesome Yum
0Thank you, Christina! Enjoy!
Pat
0The pan you link to had diff. sizes. Which size did you use?
Maya | Wholesome Yum
0Sorry about the confusion, Pat. This was the container.
Julie JOY!
0I 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
0Thank 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
0Thank 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
0Hope you’ll love it, Judy!
Carol
0First 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
0Thank 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
0I can’t wait to try this recipe. Can you substitute the powdered erythritol for something else?
Thank you
Maria
Maya | Wholesome Yum
0Hi Maria, You can also use powdered monk fruit sweetener like this.
Pam
0Can you give the dimensions of the pan, please? Thanks. Anxious to give this a try, I miss my occasional fudge fix.
Maya | Wholesome Yum
0Hi Pam, This is the pan I used. Let me know if you have any issues with that link.
Kerri
0There are two pan sizes in the link. Do you use a 6”x4” pan or 6.25”x4.25”?
Maya | Wholesome Yum
0Hi 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
0Hi 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
0Hi Renee, Yes, the same amount of butter.
Tammy
0Love your recipes,thank you! What is the nutritional info with butter instead of coconut oil?
Maya | Wholesome Yum
0Thank 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
0I 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
0You’re very welcome, Pat! Hope you love it!