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Low Carb Chocolate Fudge Squares - Rich, Easy, and Satisfying

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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 16 servings
Ingredients Method

Ingredients
  

  • Sugar-free dark chocolate chips (70–85% cocoa, stevia or erythritol sweetened) – 1 1/2 cups (about 255 g)
  • Unsalted butter or coconut oil – 6 tablespoons
  • Full-fat coconut cream or heavy cream – 1/2 cup
  • Almond butter or peanut butter (no sugar added) – 1/3 cup
  • Powdered erythritol or allulose – 1/3 to 1/2 cup, to taste
  • Vanilla extract – 1 teaspoon
  • Fine sea salt – 1/4 teaspoon
  • Optional add-ins: chopped nuts (pecans, walnuts), unsweetened shredded coconut, cacao nibs, espresso powder, a pinch of cinnamon

Method
 

  1. Line your pan. Use an 8x8-inch square baking pan. Line with parchment, letting it overhang on two sides for easy lifting.
  2. Set up a gentle melt. Place a heatproof bowl over a small pot of barely simmering water (double boiler style). Keep the heat low.
  3. Add base ingredients. To the bowl, add chocolate chips, butter (or coconut oil), and cream. Stir slowly until mostly melted and glossy.
  4. Whisk in the creamy boosters. Add almond butter, powdered sweetener, vanilla, and salt. Whisk until completely smooth. If it thickens too fast, warm gently and keep whisking.
  5. Taste and adjust. Dip a spoon to taste. If you want sweeter fudge, whisk in a little more powdered sweetener. If it’s too thick, add a splash more cream.
  6. Fold in extras. Stir in any optional add-ins. Keep pieces small so the fudge slices cleanly.
  7. Pour and level. Scrape the mixture into the prepared pan. Smooth the top with a spatula. Tap the pan lightly to release air bubbles.
  8. Chill to set. Refrigerate for 2–3 hours, or until fully firm. For faster setting, you can freeze for 45–60 minutes.
  9. Slice cleanly. Lift the slab out by the parchment. Warm a sharp knife under hot water, dry it, and cut into 16–25 small squares, wiping the blade between cuts.
  10. Serve. Enjoy straight from the fridge for classic fudge texture, or let sit at room temp for 5–10 minutes for extra creaminess.