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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
Kerry
0I made the recipe with butter (no coconut oil) and I used cacao powder (I didn’t have cocoa powder on hand). It set up great and has a smooth, delicious flavor. I will definitely make this again, as with all of Maya’s recipes. ; )
Cam
0Love this keto recipe! So easy and delicious!
Shelby
0You wouldn’t even know this fudge is sugar free it tastes so good!
Sylvia
0I made some homemade coconut milk yesterday and this morning I have the cream/butter at the top. Can I use that in place of the coconut oil?
Maya | Wholesome Yum
0Hi Sylvia, No, I don’t recommend this. What you have is coconut cream, not coconut oil.
Diana
0Thank you for a really fun and easy “Chocolate Fix”. I used powdered Monkfruit sweetener and added 2 tbsp more to suit my taste, and I also used 1/2 c butter and 1/2 c coconut oil. It mixed nicely and the butter amped up the flavor. After an hour it was ready to slice and eat – so good with the added salt on top. I will say it melts quite readily so has to be eaten quickly, but I will most likely make again when the need for a quick chocolate fix strikes again. I’m wondering if using some melted cocoa butter would help it not melt in your hand so quickly.
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.
Maya | Wholesome Yum
0Hi Jennifer, Sorry, the problem is that you heated it. The sweetener and cocoa powder tend to sink to the bottom if you do this.
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?
Maya | Wholesome Yum
0Hi Billiejo, There are 0.3g net carbs in one serving. I’ve got the full nutrition info on the recipe card above.
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.