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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
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.
Maya | Wholesome Yum
0Hi Elaine, It sounds like the issue was the powdered erythritol. This recipe works better with powdered Besti.
Jessica
0So if my room temperature coconut oil is liquid-y, I’m guessing I should refrigerate it for awhile first?
Maya | Wholesome Yum
0Hi Jessica, Yes, you will want to refrigerate the coconut oil until it’s solid but still soft.
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
0I’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.
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.
Maya | Wholesome Yum
0Hi Kara, Sorry to hear that, but unfortunately it’s the sweetener you used. That’s what gave it the terrible taste, and the texture was probably off as well.
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
0Thanks for the tip, Ania!
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!
Maya | Wholesome Yum
0I’m so glad you enjoyed it, 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.
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.
Maya | Wholesome Yum
0Hi Oscar, I’m sorry this recipe didn’t turn out as you hoped. You can get refined coconut oil that has a more neutral flavor, or make this recipe with butter instead.
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!
Maya | Wholesome Yum
0Hi Megan, Look for refined coconut oil at your grocery store. It has a more neutral flavor and will be less noticable. Or just use butter instead.
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.
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