Keto Chocolate Fudge – Rich, Creamy, and Low-Carb

If you’ve been missing fudge on a low-carb lifestyle, this recipe is going to make your day. It’s rich, silky, and satisfies chocolate cravings without the sugar crash. You only need a few pantry staples and about 10 minutes of hands-on time.

No candy thermometer, no complicated steps. Just smooth, decadent fudge that’s easy to make and share—or keep for yourself.

What Makes This Recipe So Good

• Ultra creamy texture: Thanks to butter and coconut oil (or cream), you get classic fudge richness without grainy sugar.
• Low-carb and sugar-free: Uses a keto-friendly sweetener with zero added sugar.
• Quick and no-bake: The mixture melts together on the stovetop or in the microwave, then chills to set.
• Customizable: Add nuts, sea salt, espresso powder, or extracts to change it up.
• Make-ahead friendly: Keeps well in the fridge or freezer, so you can prep a batch for the week.

Shopping List

• Unsalted butter (or ghee for a lactose-light option)
• Coconut oil (refined for neutral flavor, or extra-virgin for coconut notes) or heavy cream for a dairy-forward version
• Unsweetened baking chocolate (100% cacao) or high-quality sugar-free chocolate chips
• Cocoa powder (unsweetened, Dutch-process or natural)
• Powdered keto sweetener (erythritol/monk fruit blend or allulose; powdered dissolves best)
• Vanilla extract
• Fine sea salt
• Optional add-ins: chopped pecans or walnuts, shredded unsweetened coconut, sugar-free peanut butter or almond butter, espresso powder, flaky sea salt

Step-by-Step Instructions

1. Prepare the pan. Line an 8×8-inch square pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment if you want extra-smooth edges.
2. Melt the base. In a small saucepan over low heat, add 1/2 cup unsalted butter and 1/4 cup coconut oil (or 1/3 cup heavy cream).

   Warm gently until the butter melts and the mixture is smooth. Avoid boiling.

3. Add the chocolate. Stir in 4 ounces chopped unsweetened baking chocolate (or about 2/3 cup sugar-free chocolate chips). Keep heat low and stir constantly until fully melted and glossy.
4. Whisk in cocoa and sweetener. Remove from heat.

   Whisk in 1/4 cup unsweetened cocoa powder and 1/2 to 3/4 cup powdered keto sweetener until completely dissolved. Start with the lower amount, taste, and add more if needed.

5. Flavor it. Stir in 1 teaspoon vanilla extract and a pinch of fine sea salt. Taste for sweetness and salt balance.

   If using espresso powder (1/2 teaspoon), add it now to deepen the chocolate flavor.

6. Add mix-ins. Fold in 1/2 to 3/4 cup chopped nuts or other add-ins if using. Keep the mixture warm enough to stay pourable but not hot.
7. Pan and smooth. Pour the fudge into the lined pan. Tap the pan on the counter a few times to release air bubbles.

   Smooth the top with an offset spatula.

8. Chill to set. Refrigerate for 1.5 to 2 hours, or until firm enough to slice. For faster setting, place in the freezer for about 45 minutes.
9. Slice cleanly. Lift the fudge out with the parchment. Use a sharp knife warmed under hot water and wiped dry for clean squares.

   Cut into 25 small squares for portion control.

10. Serve. Sprinkle with flaky sea salt if you like contrast. Enjoy chilled for a firmer bite or let it soften for a minute for a melt-in-your-mouth texture.

How to Store

• Refrigerator: Store in an airtight container for up to 2 weeks. Place parchment between layers to prevent sticking.
• Freezer: Freeze in a sealed container for up to 3 months.

  Thaw a piece in the fridge for 15–20 minutes before serving, or enjoy straight from the freezer for a firmer treat.

• Room temperature: If your home is cool, fudge can sit out for a couple of hours. In warmer kitchens, it will soften quickly due to the healthy fats.

Why This is Good for You

• Low in sugar: Using a keto sweetener helps keep blood sugar stable and cuts cravings.
• Healthy fats: Butter, coconut oil, and nuts provide satiating fats that help you feel full and steady your energy.
• Antioxidants: Cocoa and dark chocolate are rich in flavanols, which support overall wellness.
• Flexible for macros: Easy to portion and fit into daily carb limits when cut into small squares.

Pitfalls to Watch Out For

• Grainy texture: Use a powdered sweetener. Granulated erythritol can feel gritty unless fully dissolved.

  Allulose tends to be the smoothest.

• Overheating chocolate: Keep heat low. Burnt chocolate turns dull and bitter, and it can seize.
• Too soft at room temp: If you live in a warm climate or used extra coconut oil, keep the fudge chilled. Add a bit more cocoa or use some sugar-free chocolate chips for a firmer set next time.
• Too bitter: Unsweetened chocolate needs balance.

  Add a little more sweetener and a pinch of salt to round out the flavor.

• Sweetener cooling effect: Erythritol can have a minty-cool finish. Switch to allulose or a monk fruit blend if this bothers you.

Recipe Variations

• Peanut Butter Swirl: Dollop 1/4 cup sugar-free peanut butter on top, swirl with a knife before chilling.
• Almond Joy Style: Add 1/3 cup unsweetened shredded coconut and 1/3 cup toasted almonds, then top with a sprinkle of coconut.
• Mocha Fudge: Add 1 teaspoon espresso powder and 1/2 teaspoon almond extract for a café vibe.
• Mint Chocolate: Replace vanilla with 1/2 teaspoon peppermint extract. Top with a few crushed sugar-free peppermint candies.
• Salted Pecan: Fold in toasted pecans and finish with flaky sea salt for sweet-salty contrast.
• Dairy-Free: Use coconut oil and a splash of canned coconut milk in place of butter and cream.

  Choose dairy-free sugar-free chocolate.

FAQ

Can I use cocoa powder instead of baking chocolate?

Yes, but the texture is creamier with baking chocolate. If using only cocoa, increase the butter and coconut oil slightly and sweeten to taste. A mix of cocoa and sugar-free chocolate chips works best.

What sweetener is best for fudge?

Powdered allulose or a powdered monk fruit/allulose blend gives the smoothest result.

Powdered erythritol blends work too, but may create a slight cooling effect.

How many carbs per piece?

Exact numbers depend on brands and add-ins. As a ballpark, cut into 25 squares, each piece often lands around 1–2 net carbs. Always calculate with your specific ingredients.

Why didn’t my fudge set?

It may be too warm or the fat ratios were off.

Chill longer, or next time add a bit more chocolate or cocoa. Using more sugar-free chocolate chips usually creates a firmer set.

Can I make this in the microwave?

Absolutely. Melt butter and coconut oil in 20–30 second bursts, stir in chocolate until smooth, then whisk in cocoa, sweetener, and flavorings.

Avoid overheating.

Does it taste like coconut?

If you use refined coconut oil, the flavor is neutral. Extra-virgin coconut oil will add a coconut note. Butter-forward versions taste mostly of chocolate and vanilla.

Wrapping Up

Keto Chocolate Fudge is one of those reliable, quick treats that feels special without a lot of work.

With a handful of ingredients and a short chill time, you get a rich, silky square that fits your low-carb goals. Keep a batch in the fridge for a sweet bite after dinner, or dress it up with nuts and flaky salt for guests. It’s simple, satisfying, and easy to make your own.