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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.
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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
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.
Maya | Wholesome Yum
0Hi Melony, Sorry this recipe wasn’t what you expected. You might like the picture of my keto peanut butter fudge better.
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!!
Maya | Wholesome Yum
0Hi Bianca, My recipe already uses monk fruit, but it’s Besti brand and this makes a difference because it dissolves easily and doesn’t crystallize. Most brands of monk fruit will give you a gritty texture.
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 Wholesome Yum Allulose here or Besti Monk Fruit Allulose Blend here.
Julie Weimer
0Can the coconut oil be substituted? Its a no no for me?
Maya | Wholesome Yum
0Hi Julie, This recipe uses butter. You don’t have to use coconut oil.
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.
Maya | Wholesome Yum
0Hi Paula, I’m glad you enjoyed it. I’m 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 swirl in my sugar free caramel syrup and it will solidify when refrigerated.
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.