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Nothing 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.
Free Printable: Low Carb & Keto Food List
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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!)
By
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.
Instructions
[ See step photos See my tips ]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 make it? Leave a review or tag me @wholesomeyum on Instagram!
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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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Keto Fudge
217 Comments
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?
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.
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.
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
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)
Maya | Wholesome Yum
0Hi LeeAnne, It was much smaller, this was the container.
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?
Rose
0I cut mine 1/2 with coconut oil and 1/2 cream cheese. Wonderful!
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.
Maya | Wholesome Yum
0Hi Teresa, If you’re sensitive to the taste of coconut you could use butter next time instead (softened, not melted).