Keto Chocolate Coconut Fudge – Rich, Simple, and Satisfying
If you love chocolate but want to keep things low-carb, this Keto Chocolate Coconut Fudge is a total win. It’s creamy, rich, and sweet enough to feel like a treat without the sugar crash. You only need a short list of pantry staples, and there’s no baking required.
Make a batch in minutes, chill it, and enjoy a square when cravings hit. It also stores beautifully, so you can keep it on hand for snacks or dessert.
Ingredients
Method
- Prepare the pan. Line an 8x8-inch square pan with parchment paper, leaving overhang for easy lifting. This prevents sticking and keeps edges clean.
- Melt the base. In a small saucepan over low heat, add coconut oil and almond butter. Stir gently until smooth and fully combined. Don’t let it boil.
- Whisk in the cocoa and sweetener. Remove from heat. Sift in cocoa powder to avoid lumps. Add powdered sweetener, whisking until silky. Start with 1/3 cup sweetener, taste, and add more if needed.
- Add flavor boosters. Stir in vanilla and salt. If using espresso powder, add it now to deepen the chocolate flavor.
- Fold in coconut and extras. Mix in the shredded coconut and any optional add-ins like nuts or sugar-free chips. Stir just until evenly distributed.
- Pour and level. Transfer the mixture to the lined pan and smooth the top with a spatula. Sprinkle a pinch of flaky salt on top if you like a sweet-salty finish.
- Chill to set. Refrigerate for 2–3 hours or freeze for about 45–60 minutes, until firm enough to slice cleanly.
- Slice and serve. Lift the fudge out using the parchment. Cut into 16–25 small squares. Keep portions modest—this fudge is rich.
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Built for busy home cooks who want real-life structure. Simple steps that fit meal prep, family dinners, and late-night snack attacks.
What Makes This Special
This fudge brings the best of both worlds: deep chocolate flavor and a gentle coconut note that feels indulgent, not heavy. It’s naturally low in carbs and sweetened with a keto-friendly sweetener, so you get dessert without the guilt.
The texture is smooth and melt-in-your-mouth, thanks to coconut oil and a bit of nut butter. Plus, it’s easy to tweak—add nuts, salt, or espresso powder to make it your own.
Because it sets in the fridge or freezer, you don’t need to fuss with thermometers or baking times. It’s a reliable, quick recipe that works for parties, meal prep, or a simple after-dinner bite.
Ingredients
- 1/2 cup coconut oil (refined for less coconut flavor, unrefined for more)
- 1/2 cup unsweetened creamy almond butter (or peanut butter if it fits your macros)
- 1/2 cup unsweetened shredded coconut
- 1/3–1/2 cup powdered erythritol or allulose (adjust to taste; powdered blends dissolve best)
- 1/2 cup unsweetened cocoa powder (Dutch-process for smoother flavor)
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt (plus more for topping if you like)
- Optional mix-ins: 1/4 cup chopped pecans or walnuts, 1/2 teaspoon espresso powder, or 1/4 cup sugar-free chocolate chips
How to Make It
- Prepare the pan. Line an 8×8-inch square pan with parchment paper, leaving overhang for easy lifting.
This prevents sticking and keeps edges clean.
- Melt the base. In a small saucepan over low heat, add coconut oil and almond butter. Stir gently until smooth and fully combined. Don’t let it boil.
- Whisk in the cocoa and sweetener. Remove from heat.
Sift in cocoa powder to avoid lumps. Add powdered sweetener, whisking until silky. Start with 1/3 cup sweetener, taste, and add more if needed.
- Add flavor boosters. Stir in vanilla and salt.
If using espresso powder, add it now to deepen the chocolate flavor.
- Fold in coconut and extras. Mix in the shredded coconut and any optional add-ins like nuts or sugar-free chips. Stir just until evenly distributed.
- Pour and level. Transfer the mixture to the lined pan and smooth the top with a spatula. Sprinkle a pinch of flaky salt on top if you like a sweet-salty finish.
- Chill to set. Refrigerate for 2–3 hours or freeze for about 45–60 minutes, until firm enough to slice cleanly.
- Slice and serve. Lift the fudge out using the parchment.
Cut into 16–25 small squares. Keep portions modest—this fudge is rich.
Keeping It Fresh
Store the fudge in an airtight container in the fridge for up to 2 weeks. The coconut oil base softens at room temperature, so keep it chilled for the best texture.
If you prefer a firmer bite, store it in the freezer for up to 3 months; thaw a piece for a few minutes at room temp before eating.
To prevent any absorption of fridge odors, press a piece of parchment on top before sealing the container. If stacking layers, separate them with parchment to avoid sticking.
Benefits of This Recipe
- Low-carb and keto-friendly: Sweetened without sugar and built on healthy fats to support a keto lifestyle.
- Quick and no-bake: Minimal equipment and no oven—great for busy days or hot weather.
- Customizable: Adjust sweetness, add crunch, or dial up the chocolate with espresso powder.
- Satiety-focused: The fat content helps keep you full and satisfied with a small portion.
- Make-ahead friendly: Stores well and tastes even better the next day.
What Not to Do
- Don’t use granulated sweetener without powdering it. It won’t dissolve well and can make the fudge gritty. Blitz it in a blender if needed.
- Don’t overheat the mixture. High heat can separate the fats and dull the chocolate flavor.
Low and slow is best.
- Don’t skip the salt. A small amount balances sweetness and makes the chocolate pop.
- Don’t cut while warm. Let it fully set or you’ll get smudged edges and a soft, oily texture.
- Don’t leave it out at room temperature too long. It can soften or melt, especially in warm kitchens.
Alternatives
- Nut-free option: Swap almond butter for sunflower seed butter or coconut butter. Taste and adjust sweetener since sunflower seed butter can be slightly bitter.
- Dairy boost: Stir in 2–3 tablespoons of heavy cream after removing from heat for extra silkiness. Reduce coconut oil slightly if you do.
- Sweeter or darker: For a darker chocolate profile, use Dutch-process cocoa and add a pinch more salt.
For sweeter fudge, increase powdered sweetener by 1–2 tablespoons.
- Crispy texture: Add toasted unsweetened coconut flakes or crushed roasted nuts for crunch.
- Flavor twist: Try peppermint extract (1/4 teaspoon), orange zest, or a sprinkle of cinnamon for a seasonal spin.
FAQ
How many carbs are in a piece?
It depends on your portion size and specific brands. As a rough guide, a small square (1/16 of the pan) typically lands around 2–3g net carbs if you use erythritol or allulose and unsweetened ingredients. Always calculate with your labels for accuracy.
Can I use stevia drops instead of powdered sweetener?
Yes, but the texture will change.
Powdered sweeteners add a bit of bulk and body. If using liquid stevia, start with a few drops, taste, and consider adding 1–2 tablespoons of finely ground coconut flour or whey isolate to help with structure.
What if my fudge separates or looks oily?
This usually comes from overheating. Let it cool slightly, then whisk vigorously to bring it back together.
You can also blend it for 10–15 seconds with an immersion blender to emulsify before pouring into the pan.
Can I replace coconut oil with butter?
You can, but the set will be a bit softer and the flavor richer. Use the same amount of unsalted butter and consider chilling in the freezer for a firmer slice. If using salted butter, reduce the added salt.
Is shredded coconut necessary?
No.
It adds texture and coconut flavor, but you can omit it for a smoother fudge. If you skip it, consider adding 2–3 tablespoons of finely chopped nuts or a bit more cocoa to maintain body.
How do I avoid a cooling aftertaste from erythritol?
Use a blend with allulose or monk fruit, or go with allulose alone for the smoothest finish. Also, keep total sweetener on the lower side and balance with a pinch of salt and vanilla.
Can I make this vegan?
It already is, as written, if you use plant-based nut butter and avoid dairy add-ins.
Just double-check your chocolate chips if you include them to ensure they’re dairy-free.
Final Thoughts
Keto Chocolate Coconut Fudge is proof that dessert can be simple, satisfying, and smart. With a handful of ingredients and a few minutes of effort, you get a rich treat that fits your goals. Keep a batch chilled for easy portion control and stress-free snacking.
Tweak the flavors to match your mood, and enjoy a square whenever you want a chocolate moment without the sugar spike.
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