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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!
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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
Marta B Mueller
0I love the VERY low carb aspect of this recipe, the flavor, and the fact that it solidified so beautifully. Because it’s so low carb/keto, however, the oiliness (fattiness) was a little off putting so I tweaked the recipe a bit to my taste. I added about 45 g (1/4-1/3 cup?) of very finely chopped toasted almonds (and a few toasted pistachios, any toasted nuts would be good I think) to the mix. I’ve also tried chopping toasted coconut and it’s really good, especially with the coconut oil… I use half coconut oil half butter. I also cut the squares of fudge into 15 pieces and shake them up and a container with a lot of cocoa powder so they’re coated. Yum!
Mike Campbell
0How many calories. You wrote 161 is that per serving? Or do you divide 161 by amount of pieces?
Wholesome Yum D
0Hi Mike, Nutrition info is per serving, but the recipe was updated a bit, so it’s 124 calories per serving.
Jenniffer LaCroix
0Hi, I made your fudge yesterday. I had a few problems that were on my end. My coconut oil was in the fridge, so I let it come to room temperature for a bit. It was still hard to mix. (I didn’t use a mixer, I did it by hand). When it finally started coming to more room temperature consistency, I finished making the recipe. Once I mixed everything, there were hard chunks or coconut oil in it. I had the stove on for supper, so I put it just on top to soften s bit. It turned into chocolate soup within minutes. None the less, I put it in a pan and in the fridge. The texture wasn’t fudge like, and I’m wondering if that was because it was so runny first. The second problem I had was just short of the measurements for cocoa, so this to me tastes like chocolate coconut oil. It’s really strong tasting of the oil. Other than letting it go runny, I’m wondering what I did wrong. Thanks.
Wholesome Yum D
0Hi Jennifer, I don’t think you could blend the coconut oil and sweetener enough by hand so I definitely recommend a hand mixer. I also think you probably didn’t get the correct temperature because you heated the mixture in a pan.
Sandi E
0Turned out more like sludge than fudge, although the taste was decent. I used the right sized pan, but it barely lined the bottom, and was nearly impossible to spread. I see you’re suggesting a peanut butter fudge to some, and I do like peanut butter fudge, but regular fudge is what I was after this time.
Wendy
0Great recipe and so easy and quick. I used a silicone ice tray so extremely easy to fill, chill, then pop out of the moulds with fudge looking very professional. I put extra salt on top so I can use them to top up my sodium as well – suits me – but that would not suit someone with a sweet tooth.
Adrianne
0Made this a few days ago, and I’m very pleased with the taste and how quickly it came together. Used a stand mixer w/ paddle, which mixed things fairly well. The biggest problem was figuring out the dimensions of a 28oz pan (8×5). Crumbled a bit when I cut the fudge into pieces. Next time, I’ll probably make 12 “truffles” by dropping the batter onto a lined cookie sheet.
Billiejo
0How many carbs in this?
Wholesome Yum D
0Hi Billiejo, There are 0.3g net carbs in 1/15 of the recipe.
Jeff
0Great recipe, a little strong taste for me, but salt and /or peanut butter really helped.
I did use a silicone icecube tray and that made perfect squares that pop out very easily!
I used coconut oil that is sitting at room temperature in my pantry, and it was perfectly softened it blended easily with my sweetener
As a sweetener I used a powdered Erythitol and monkfruit blend.
Paula Richarson
0I made this with butter instead of coconut oil and it’s Delicious thank you for the recipe
Adrianne
0My only comment is that I wanted to eat it all in one sitting, but it is so rich, that I could handle one piece.
Yum.
Susan
0Hi Maya,
I made this fudge today, and had one small issue with it. In getting the coconut oil cold enough and trying not to over mix, I ended up with some big globs of hard coconut oil in the fudge that didn’t mix in. I have plans to get a newer, better mixer that has a real slow speed (the one I have belonged to my husband’s late wife and was ancient when I married). Would a slower speed help or should I not have to coconut oil so very firm? We really enjoyed the taste of the fudge, and though I did not put salt on top, I can see why you would want to do that. I’d appreciate any ideas you have for overcoming my issue.
Wholesome Yum M
0Hi Susan, The coconut oil doesn’t need to be cold, just in a solid state. The slower speed of the mixer will help, but you also may need to mix a little longer too to break up some of the chunks. I hope this helps!
Susan
0It does help. A lot. I had refrigerated the coconut oil because it is always hot here (about 9 months of the year), and I have discovered that when we go to eat the fudge, it softens up quite quickly, even with the AC on. I will wait to make it again until I get my new mixer to make it again, and I will try to be more observant about the state of the coconut oil. In the meantime we are really enjoying the fudge. It’s a definite keeper recipe!
Susan
0One thing that I would have found helpful is if you had mentioned the dimensions of your container; I have no clue about what size a 28-oz. container is. I was actually able to find dimensions on Amazon: interior dimensions are 4.25″ x 6.5″. Even though I’m not big on candy, I think I would actually make this fudge – it would make an excellent snack. Thank you for taking the effort to figure out how to make it work.
Sinead
0Thank you so much for this recipe. It’s my first few weeks of Keto and my sweet cravings were overwhelming! I am allergic to dairy so I made it with coconut oil. I added 2 drops of orange essential oil to the mixture for additional flavour so ended up with chocolate orange fudge. I am delighted to have found something that satisfies my sweet tooth without sending my sugar levels rocketing. My doctor told me to take chromium to help with the sugar cravings which helps too. I did find it hard to mix initially but realized it was because I had added cocoa immediately to the coconut oil and stevia which made it messy (blobs of brown powdery goo all over kitchen counter) and that I should have waited until I had blended the coconut oil and stevia first before adding the cocoa. Thanks again for this really super recipe.
Margaret Stacy
0Thanks. It’s really nice to know I don’t have to give up my favorite things. Really helpful too.
tammy capo
0Im wondering if it will work to make the fudge in ice cube trays so it won’t need to be cut. Just worried about no lining.Since this is so small amount I might try it.
Wholesome Yum M
0Hi Tammy, If you want to use a tray, then I would suggest freezing the fudge instead of refrigerating it. It will be much easier to remove frozen.
Julie
0I taught a class this morning with FUDGE as a spelling word. My brain said, “MUST HAVE FUDGE.” I found your recipe and LOVED that you suggest NOT melting the fat. (It’s warm enough here in Charlotte, NC that I actually had to REFRIGERATE my coconut oil a bit so it wasn’t liquid!) My tastebuds were not satisfied with the combo of cocoa powder and coconut oil. (BTW, I ground my own erythritol, and it seemed SUPER sweet.) I have no problem with dairy, so I will try the recipe with softened butter and see how that comes out more to my personal liking. You always have great recipes and ideas.
Shannon
0I can’t thank you enough for this recipe! I’m in week 5 of Keto & my cravings for something sweet were off the chart. Luckily I purchased a bag of Anthony’s erythritol from Amazon when I started, but it’s granulated so I pulverized it into a powder in a mini-food processor and it was perfect. Also, I opted to use butter instead of coconut oil simply because I was concerned that the oil would liquify too quickly. (my hand-mixer is broken, so I had to mix everything by hand & knew it would take a lot longer)
Fast forward one hour & I was savoring melt-in-your-mouth chocolate walnut fudge buried under a cloud of Reddi Whip. I thought I went to heaven!
Lori M.
0Thanks for another tasty recipe to try! Unfortunately, I must agree with the folks said this is frosting/icing – not fudge – hardened by whatever amount of coconut oil used (I did 1/2 butter-1/2 coconut oil). I know of which I speak because years ago I would keep prepared icing in the fridge to eat a spoonful or two as a treat. This is still valuable that same way now. I accidentally made a true keto fudge once with a failed batch of hot fudge sauce where I beat it too much getting it smooth. I too used cocoa powder, since why use expensive keto tempered and formed chocolate bars or chips when the unsweetened natural cocoa powder is so accessible as well as inexpensive in stores. I get that it takes cooking, more time and more work while being finicky on temperature but the usual keto swaps of sweetener for sugar and cream for milk would seem to work in any of the “old fashioned fudge” recipes I’ve come across. So thanks again for an easy chocolatey fat bomb but further work is needed to make a chocolate fudge recipe.
Ronny
0Hey so here I the deo coconut I always in liquid state as it’s pretty hot here , you think I mix it anyways and then put it to set or first set the coconut oil abd then prepare the fudge and then set the fudge
Wholesome Yum M
0Hi Ronny, Try refrigerating your coconut oil for a few hours. Once it’s solid, you can use it for this recipe. Enjoy!
Dawn
0Thank you for this delicious recipe. I used Wholesome Yum powdered allulose and it was great. Hey, folks complaining about aftertaste for powdered erythritol, “You get what you pay for.” In general, I do not like the aftertaste of erythritol, but Wholesome Yum has much better quality and the aftertaste is barely perceptible. But, I use Wholesome Yum’s allulose and there is NO aftertaste! I constantly have folks do taste tests and haven’t yet met anyone who could consistently tell the difference! I am so happy, thank you!
Judy
0just made this, tasted off the beaters could not wait till it got solid. Yummy. I think it would be better in a 8×8 pan instead of 9×12.
Nikki
0This is excellent. I did however melt the coconut oil and beat it on high and got it super creamy. My kitchen is rather cool so it didn’t take long for it to start trying to get firm again. Had to be quick to get it poured before it wouldn’t. I also added a ton of shredded coconut and chopped walnuts. Not so much like fudge but more like a bark or a candy bar. We went through it quick a few days ago so I’m about to do it all again, but this time I think I’ll do half butter instead of all coconut oil.
Saundra Rathburn
0Tastes GREAT! How long can it be refrigerated or placed in freezer? Thanks
Wholesome Yum M
0Hi Saundra, This fudge can stay in the fridge for 2 weeks, or in the freezer for 3-4 months.
Diane
0it was SUPER GREAT! SO TASTE AND DELICIOUS!
Melony Lynch
0Truth be said, this should never be called fudge. Please name it something else. It’s no where close to tasting like fudge! The term fudge conjures up wonderful memories of grandma’s chocolatey, yummy fudge recipe. I don’t know what this is, but it’s not fudge.
Call it Keto bark. Calling it fudge leads to serious disappointment.
Wholesome Yum M
0Hi Melony, I am sorry this recipe didn’t turn out as expected. If you prefer a more traditional fudge texture, you can try this recipe for Peanut Butter Fudge.
Hope
0This is absolutely delicious and so easy to make!! Thank you!
Melody
0This is so easy and really good! My non keto family members ate it too.
Jessica MacKay
0This is so creamy and delicious! We always have a tray made and keep in the fridge for those sweet cravings! Plus it’s super easy…win win!
Bianca
0Hi! May I use Monkfruit instead? Thanks!!
Wholesome Yum M
0Hi Bianca, Yes that should work. Please check with the manufacturer of your sweetener to see how much you will need to use. Brands can vary in sweetness level.
Judy Mayer
0A+, Maya!
I did a test half batch today in a loaf pan. We need to watch our salt, so I put some chopped pecans on top.
Really a nice treat, and the piece is pretty big. It will be a nice thing to have after our Sabbath meal. We can’t have dairy then. The Swerve brownie mix is really pricey.
Thank you ever so much! I will be looking for more of your dairy-free recipes. I deleted my Instagram app, or I would post a picture. Yum yum.
Wholesome Yum M
0Hi Judy, Thank you so much! If you have Facebook, we are have a great support group there and would love to see the picture there.
Catherine
0I was wondering if you could tell me what kind of sweetener I can use it won’t give me a migraine I’ve tried them all and still no luck. I’m really want to try to do Keto this is one of the worst things for me thank you and I did order your cookbook just waiting for it
Wholesome Yum M
0Hi Catherine, Have you tried allulose yet? It is actually a rare form of sugar, so it doesn’t affect most people negatively. You can read more about allulose here and pick up a bag of Besti pure Allulose here or Monk Fruit Allulose Blend here.
Julie Weimer
0Can the coconut oil be substituted? Its a no no for me?
Wholesome Yum M
0Hi Julie, If you can’t do coconut, then I recommend trying this recipe for Peanut Butter Fudge instead.
Paula
0I made this last night – I found it was a lot of cocoa for my tastes. I also may not have mixed it enough in fear of mixing too much. Haha! I made more with some peanut butter swirl and that took the edge off. It was delicious!
I was wondering how I could possibly make this into a salted caramel or vanilla version? I have NO idea what I would do. I’m horrible at this stuff.
Wholesome Yum M
0Hi Paula, I’m glad you enjoyed it. I am sure peanut butter was a great addition. I’m not sure about a vanilla flavor, as the cocoa powder adds a lot of structure to the recipe and I don’t think the recipe would work without it. Salted caramel would still need the cocoa powder in it too, but you could add Besti Brown Sweetener to the mix to give it a caramel flavor.
Susie
0Hi, what modifications would you recommend for those of us with cacao powder instead of cocoa powder? The cacao is much more bitter so I would imagine less is needed— but how much less and what else would need to be done? Thanks in advance!! 🙂
Wholesome Yum M
0Hi Susie, I would decrease the amount to 3 tablespoons and adjust the amount of salt to taste. The salt will help to balance the bitterness. Enjoy!
Rhonda Pickard
0I wanted to add to my review to say that I used Monk Fruit instead of erythritol which works great. Our eating program has been enriched through discovering wholesome yum. Thanks
Rhonda Pickard
0This fudge is absolutely amazing. I top it with celtic sea salt. I just cant get enough. Keto way of living works for me and my hips and my husband’s hips as well.
elaine
0I was unsure about making this fudge due to mixed reviews and unfortunately for me, it was awful. I used powdered erythritol and coconut oil but the after taste was so strong. It wasn`t at all fudgy either. Maybe I didn’t do it right. There were some good reviews I thought I had found the perfect treat. It’s my first time using powdered erythritol instead of granulated I never had an after taste with the granulated so maybe it was that.
Wholesome Yum M
0Hi Elaine, I am sorry this didn’t work out for you. You may prefer this recipe for peanut butter fudge. It is nut butter-based, so it has a creamier/fudgier texture that you are looking for.
Jessica
0So if my room temperature coconut oil is liquid-y, I’m guessing I should refrigerate it for awhile first?
Wholesome Yum M
0Hi Jessica, Yes, you will want to refrigerate the coconut oil until solid.
Mena
0Amazing! Absolutely amazing! I’m stunned by how easy it was to make and how good it turned out. Thank you for the wonderful recipe!
Steph
0I made the chocolate fudge first and then made the peanut butter fudge and put it on top. It tastes like a peanut butter cup! So delicious.
Roberta
0Thanks for the very useful and smart instructions and tips: this is a perfect step-by-step guide that make even the newbies feel confident in trying experimenting with home-made fudge, and knowing they’ll be healthy, nourishing but tasting great and satisfying any kind of taste being highly customizable… well… it’s an announced success 🙂 !
Keep going on with this approach, your hard work sharing your recipes is a great resource for a lot of people and spreads the message that being healthy isn’t that hard nor restricting if you know how to manage your diet, thank you Maya!
Jo Du Plessis
0I 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
0Could I do something besides chocolate? Not a fan of chocolate fudge id prefer butter or vanilla fudge
Wholesome Yum M
0Hi E, I’m sorry, not with this recipe. It relies heavily on the cocoa powder for success.
Kara
0I 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
0Hi 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
0Try 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
0To 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
0You can swap half of coconut oil for butter and add 1/4 c of dry milk. It tastes divine.
Wholesome Yum M
0Hi Ania, Thanks for the tip!
Kristi
0Thanks 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
0Hi 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
0Another wonderful recipe…I love this recipe and so many others in your cookbook. Thank you for sharing the recipes.
Oscar
0I 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
0Hi 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
0Hello!
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
0Hi Megan, Look for Refined coconut oil at your grocery store. It has a more neutral flavor and will be less noticable.
Janek Fischer
0I 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
0Hi 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.