Keto Sugar-Free Gingerbread Fudge – Cozy, Spiced, and Easy to Make

This fudge gives you everything you love about gingerbread—warm spices, rich flavor, and a silky bite—without the sugar crash. It’s creamy, quick to make, and feels special enough for holidays or gifting. You don’t need a candy thermometer or fancy equipment.

Just a saucepan, a pan to set it in, and a few pantry staples. If you’re low-carb or keto, this is a treat you can enjoy without second-guessing.

Why This Recipe Works

This recipe uses a blend of butter, heavy cream, and sugar-free chocolate or cocoa butter to create a smooth, melt-in-your-mouth texture. The fat content keeps it creamy without needing real sugar.

A small amount of almond butter adds body and helps the fudge set cleanly.

The classic gingerbread flavor comes from ginger, cinnamon, nutmeg, and cloves, with molasses extract or a tiny touch of real molasses for authenticity. For sweetness, we rely on powdered erythritol/monk fruit blend, which doesn’t spike blood sugar and dissolves nicely for a smooth finish.

Ingredients

• 1/2 cup (113 g) unsalted butter
• 1/2 cup (120 ml) heavy whipping cream
• 1/3 cup (80 g) creamy almond butter (unsweetened)
• 8 oz (225 g) sugar-free white chocolate chips or chopped cocoa butter for a truer white fudge base
• 1/2 cup (70 g) powdered erythritol/monk fruit sweetener (powdered is key for smooth texture)
• 1 1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/8 tsp ground cloves
• 1/8 tsp ground nutmeg
• 1/8 tsp fine sea salt
• 1 tsp vanilla extract
• 1/2 tsp molasses extract or 1/2 tsp real molasses (adds about 2–3 net carbs to the whole batch; optional but recommended)

How to Make It

1. Line a square 8×8-inch pan with parchment paper, letting the paper hang over the sides for easy lifting. Lightly grease the parchment if your fudge tends to stick.
2. In a medium saucepan over low heat, add butter and heavy cream.

   Warm gently, stirring often, until the butter melts and the mixture looks uniform. Do not boil.

3. Whisk in the almond butter until smooth. Keep the heat low to prevent scorching.

   If it looks split, keep whisking; it will come together.

4. Add the sugar-free white chocolate chips (or cocoa butter). Stir constantly until fully melted and silky. If needed, remove from heat and let residual heat finish melting to avoid overheating.
5. Whisk in the powdered sweetener until dissolved.

   If you see tiny granules, keep whisking over very low heat for 1–2 minutes. A silicone spatula helps smooth it out.

6. Remove from heat and stir in ginger, cinnamon, cloves, nutmeg, salt, vanilla, and molasses or molasses extract. Taste and adjust spices if you like it bolder.
7. Pour the mixture into the prepared pan and smooth the top with a spatula.

   Tap the pan on the counter to release air bubbles.

8. Chill in the refrigerator for 2–3 hours, or until firm enough to slice. For neater edges, chill overnight.
9. Lift the fudge with the parchment and transfer to a cutting board. Use a sharp knife warmed under hot water and dried to cut into small squares.

Keeping It Fresh

Store fudge in an airtight container with parchment between layers.

It keeps up to 2 weeks in the fridge. For longer storage, freeze tightly sealed for up to 2 months, then thaw in the fridge overnight.

Because this is sugar-free, it can soften a bit at room temperature. For best texture, serve slightly chilled.

If you’re gifting, pack with a small ice pack or advise refrigeration upon receipt.

Why This is Good for You

• Low in net carbs: Using monk fruit/erythritol keeps sugars low, making it keto-friendly.
• Healthy fats: Butter, cream, and almond butter provide satiety and steady energy.
• Spice benefits: Ginger and cinnamon are known for their warming qualities and supportive digestive properties.
• No blood sugar spikes: The sweetener blend keeps the sweetness without the crash.

Common Mistakes to Avoid

• Overheating the chocolate: High heat can cause seizing or a grainy texture. Keep it low and slow.
• Using granular sweetener: Granular crystals won’t dissolve smoothly. Use powdered sweetener.
• Skipping salt: A pinch of salt brightens the spices and rounds out sweetness.
• Cutting too soon: If you slice before it’s set, the edges smear.

  Chill fully for clean cuts.

• Too much molasses: A tiny amount gives flavor without many carbs. More than 1/2 teaspoon can push carbs up and affect set.

Recipe Variations

• Chocolate-Swirled Gingerbread Fudge: Drizzle melted sugar-free dark chocolate over the top and swirl with a toothpick before chilling.
• Pecan Crunch: Fold in 1/2 cup toasted chopped pecans for texture.
• Coconut Ginger Snap: Add 1/3 cup unsweetened shredded coconut for a chewy bite.
• Dairy-Free: Use coconut cream instead of heavy cream and cocoa butter instead of white chocolate chips. Replace butter with coconut oil or dairy-free butter.

  Flavor will be slightly more tropical.

• Extra-Spicy: Increase ginger to 2 teaspoons and add a pinch of black pepper for a gingerbread kick.
• Espresso Twist: Stir in 1 teaspoon instant espresso powder to deepen the caramel-like notes.

FAQ

Can I use a different sweetener?

Yes. A powdered erythritol/monk fruit blend works best for a clean taste. Allulose also works but can make the fudge a bit softer; consider reducing the heavy cream by 1–2 tablespoons if using allulose.

Do I need a candy thermometer?

No.

This is a no-fuss fudge. Gentle heat and thorough stirring are enough to get a smooth texture.

What if I don’t have molasses or molasses extract?

You can skip it, but the flavor will be less like classic gingerbread. Add an extra 1/4 teaspoon cinnamon and a pinch more cloves to compensate.

My fudge looks oily.

Can I fix it?

Yes. If the mixture separates, remove it from heat and whisk vigorously. You can also add 1–2 teaspoons of hot cream and whisk until it comes back together.

How many carbs per piece?

Exact macros depend on your brands and portion size.

As a general guide, a small square (1/16 of the pan) typically has about 1–2 net carbs when made with sugar-free chocolate and the optional 1/2 teaspoon molasses.

Can I make this nut-free?

Yes. Replace almond butter with sunflower seed butter. Note that some sunflower butters can slightly green when exposed to baking soda, but that’s not an issue here.

How do I get perfectly smooth slices?

Chill fully, then use a sharp knife warmed under hot water and wiped dry between cuts.

Clean the blade after each slice for neat edges.

Can I set it at room temperature?

You can, but it will be softer and may not hold sharp edges. The fridge gives the best set and texture.

In Conclusion

This Keto Sugar-Free Gingerbread Fudge delivers cozy holiday flavor with a creamy, satisfying texture and minimal carbs. It’s simple to make, easy to customize, and stores beautifully.

Keep a batch in the fridge for when you want something sweet without breaking your goals. Share it with friends, pack it as a gift, or enjoy a square after dinner—no sugar, all comfort.