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Free Printable: Low Carb & Keto Food List
Get It NowNothing is quite like rich, chocolaty fudge during the holiday season… and my keto fudge means you don’t have to miss out on it if you’re low carb! I have a more traditional sugar free fudge in my Easy Keto Carboholics’ Cookbook (using sugar free condensed milk, which you can totally use to make any fudge recipe keto friendly). But for this one, I wanted to keep things quick and easy. It’s rich, chocolaty, and perfect for when you want a super fast treat. Whip up a batch with me for the holidays or share it for as the perfect homemade gift.
Why You Need My Keto Fudge Recipe
- Smooth, fudgy texture – This fudge is super creamy and melts in your mouth! Unlike many recipes, mine doesn’t have any grainy texture. It’s like a cross between my keto truffles and chocolate fat bombs, but even richer.
- Rich, chocolaty flavor – My keto fudge has all the sweet, deep chocolate taste you crave… except it’s sugar-free and gluten-free, without processed ingredients.
- Fast and easy – You need just 5 ingredients (plus salt), and the prep is quick. It sets up pretty fast, too!
- Perfect low carb treat – At only 0.3g net carbs and 124 calories per square, this keto dessert is easy to fit into your macros. They’re not very big, but for me even one is rich enough to satisfy that craving!
Ingredients & Substitutions
Here I explain the best ingredients for my easy keto fudge recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Butter – I use grass-fed, but any unsalted kind will do. For a dairy-free option, swap in ghee or coconut oil — just know the flavor and texture will change a bit.
- Besti Powdered Monk Fruit Allulose Blend – This one is key to make your keto fudge texture silky smooth! Most other keto sweeteners (anything with erythritol — check the ingredient label regardless of what the front says!) will crystallize or not dissolve fully, leaving a gritty texture. Avoid granulated sweeteners (too grainy), liquid sweeteners (too runny), or super concentrated sweeteners (like pure monk fruit or pure stevia — too bitter). Plain confectioners allulose does work, but increase the amount to 1/3 cup.
- Unsweetened Cocoa Powder – I recommend Dutch processed cocoa powder because it’s less bitter. Other types or even cacao powder will work if you like the flavor.
- Sugar Free Chocolate Chips – You can skip them, but they give the fudge a firmer texture, which makes it easier to eat.
- Vanilla Extract – I like this brand.
- Sea Salt – Fine salt mixed in helps balance all that sweetness. I like some flaky sea salt on top too, but this is optional.
How To Make Keto Fudge
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Cream the butter and powdered Besti. I use this hand mixer, but a stand mixer also works.
- Beat in the cocoa powder, vanilla, and sea salt. If you’re adding chocolate chips, melt them in a double boiler or microwave, then beat in the melted chocolate as well. Adjust the sweetness and salt to your liking!
- Transfer to a small dish. I use these glass containers lined with parchment paper. Let the paper hang over the edges for easy lifting later. Pour the chocolate mixture into the lined container and smooth out the top with a spatula. If you’re using flaked salt, sprinkle it on now for a special garnish.
- Refrigerate and enjoy! Once your keto chocolate fudge is set, slice it into 15 bite-sized squares (3 by 5).
My Recipe Tips
- Use softened butter. If it’s hard out of the fridge, you’ll end up with little chunks.
- Whatever you do, don’t let the butter melt! Aside from intentionally melting it (don’t!), this can happen if you beat for too long or your kitchen is warm. The sweetener and cocoa powder will sink to the bottom if it melts, so it’s super important to avoid this.
- Use the right sweetener type. I can’t emphasize this enough! If you want a smooth low carb fudge without any crystals or grainy texture, you need Besti Powdered.
- Mix at low speed — just long enough to combine everything. If you crank it up too high or for too long, you’ll end up with air bubbles.
- Don’t have a hand mixer? You can try to stir carefully by hand, but I find it’s hard to incorporate everything evenly. Maybe if your butter is extremely soft. If you’re looking for a hand mixer, I love my lightweight mixer, which has a nice, low speed that this sugar free fudge recipe needs.
- Pick the right size container. It doesn’t have to be exactly like mine (this is the one I used), but don’t go too big. You’ll probably need a smaller one than you’d expect. If you don’t have a small enough one, I recommend doubling the recipe and using a loaf pan.
- Cut it right. Use a sharp knife and cut straight down—no seesawing, or it’ll crumble. To prevent sticking, rinse the knife between cuts and wipe it dry. If it still crumbles, the fudge is probably too cold and you can let it warm up at room temperature for a bit.
- Don’t leave it out too long. The texture of my keto fudge is best after about 5 minutes out of the refrigerator. If it comes completely to room temp, it starts to melt and is harder to eat. It’s more doable if you include the optional chocolate chips, though.
Flavors And Toppings
My recipe for keto fudge is easy to customize with add-ins and toppings! I’ve enjoyed these fun variations:
- Peanut Butter – Use a toothpick to swirl some peanut butter (mix with powdered Besti to your taste first) into the chocolate mixture before popping in the fridge. Or if you want peanut butter without the chocolate, make my keto peanut butter fudge.
- Rocky Road – Fold in chopped nuts (almonds, walnuts, or pecans) and bite-sized keto marshmallows. If you’re nut-free, pumpkin or sunflower seeds work great for that same crunch.
- Cookie Dough – Roll small balls of keto cookie dough and fold them into your bowl.
- Peppermint – For a festive vibe, stir in a teaspoon of peppermint extract.
- Caramel – My sugar free caramel gets firm in the fridge, so it’s perfect for drizzling over keto fudge before it sets.
- Sugar Free Sprinkles – Make them red and green for Christmas, or blue and white for Hanukkah.
Keto Fudge (Sugar Free & So Easy!)
My sugar free, keto fudge recipe is rich, creamy, and so easy to make! Perfect for a quick low carb treat with just 5 ingredients.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Line a 28 oz rectangular glass container (I used this meal prep container) 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 your 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 my slicing tips).
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 1-inch square
- Tips: Check out my recipe tips above to help you get the right texture, choose the right container size, and slice the fudge more easily.
- Flavors and toppings: I’ve got variation ideas and instructions above for customizing this recipe for flavors like rocky road, peanut butter, cookie dough, peppermint, caramel, and more.
- Store: Keep your keto fudge in the fridge for up to 2 weeks, and keep it cold until right before serving. Don’t leave it out, as it melts easily!
- Freeze: Freeze the squares for up to 6 months.
📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System and Low Carb Holiday Cookbook!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Fudge
216 Comments
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!