I’ve been working on this keto fudge recipe for ages. I could never get the texture right, and/or the sweeteners I used had too much aftertaste or didn’t work well with the chocolate I used.
But this weekend, I finally managed to get the ratios right to create a creamy soft fudge that stays together, slices perfectly, and tastes just as sweet and crazy good as the real deal.
I hope you guys enjoy this recipe as much we did. It was so good I had to give away half the batch, so I would stop eating it. If you have willpower, it’s a great low carb dessert to have on hand as a treat. If your willpower suffers around chocolate, well, don’t say I didn’t warn you!
What Makes This Low Carb Fudge So Sensational?
The soft creaminess! If you are looking for a sugary gritty old fashioned styled fudge, this will not be your jam. But if you like the soft, rich magical fudge that melts in your mouth – you will love this recipe.
The recipe makes 16 servings, and each piece is decadent, sweet, and satisfying. The best part is that the recipe is very low in net carbohydrates.
This keto fudge recipe:
- It is quick and easy – no fussing, no complicated steps.
- It can be adapted to any flavor you want: change up the chocolate, and add any oil-based flavorings you want.
- It is low carb, keto-friendly, and gluten-free.
Can I make this recipe dairy free?
You sure can. This recipe will whip up perfectly with canned coconut milk. It will not work with coconut beverage.
What Sweeteners Work Best In This Sugar-Free Fudge Recipe?
For this recipe to remain soft and creamy, you will need to use granular allulose or bocca sweet. Both sweeteners will not crystalize or impart a weird aftertaste to the recipe.
Erythritol and monk fruit will work in this recipe as well, but since the sweetener is super concentrated (after all, fudge IS sweet), you will get a pretty big aftertaste of both sweeteners. I don’t recommend them in this recipe, but you can try them. Erythritol will grain up when the fudge is cold, and you will lose that super creamy softness that the allulose provides.
Stevia is not recommended in this recipe, nor any liquid sweeteners.
Answers about Sweeteners, Low Carb Baking Tips, and General FAQ
Tips for Working with Allulose
We only cook the allulose in this recipe for a few minutes, just until it is melted and the cream has started to bubble just a little bit.
But there are a few tips you should know about working with allulose. Be careful when you are stirring your cream and allulose mixture. When allulose splashes up on the sides of the pan, it tends to burn very quickly and drop back down into whatever you are making – which will impart a bitter flavor to your recipe. To avoid this, gently stir your ingredients and only heat on medium-low heat.
Tips for making this keto fudge recipe
You can double this recipe easily to have it fit an 8×8 square pan. I used a small short half cake pan, but a small loaf pan would work as well.
Whatever pan you use, be sure to line it with plastic wrap, or the fudge will stick to your pan and cause a great big mess. The plastic wrap makes it so you can pull the whole fudge slab out to cut it easily on a cutting board.
The fudge will feel wrong when you pour it into your pan, it will feel very, very loose, almost like fudge sauce, but I promise, if you leave it in the fridge overnight, you will be rewarded with honest to goodness keto-friendly fudge that you can cut and slice and bite into.
But you should leave it in the fridge overnight!
Storage and Serving Suggestions
This fudge is best kept in the fridge. It keeps its texture best when cold and softens up a bit in a warm room. You can try it both ways, but I really love the texture of it cold for me. It reminds me of that magic marshmallow fudge my mom made when I was a kid.
You can keep this fudge stored in the fridge for up to a week, so long as you keep it covered.
The fudge also keeps exceptionally well in the freezer, well covered, for up to a month.
Looking For More Keto Chocolate Recipes?
We have you covered. Since chocolate is one of our very favorite things in life, we have loads of chocolate recipes adapated for keto, sugar-free and low carb diets.
- Chocolate Bundt Cake With Cheesecake Filling
- Chocolate Flake Low Carb Ice Cream
- Chocolate Ganache Tarts
- Silky Chocolate Cream Pie
- Mocha Chocolate Covered Donuts
- 1 cup allulose
- 1/2 cup heavy cream
- 1 cup Lily's Milk Chocolate Chips (you can use any flavor you want)
- 2 Tbsp unsalted butter
- 1 tsp vanilla
- Pinch of salt
- Pour chocolate chips into a medium-size bowl and set them aside.
- Prep the bottom and sides of a loaf pan with plastic wrap.
- In a heavy bottom saucepan or double boiler, heat the allulose, heavy cream, butter, salt, and vanilla on medium-low heat until the butter is fully melted and the mixture begins to boil around the edges. About 4 minutes.
- Pour the mixture over the chocolate chips, and let it sit for 2 minutes undisturbed.
- Use a spoon and mix the chocolate with the sweetened cream mixture until glossy and fully mixed.
- Pour into prepared loaf pan and place in the fridge to cool overnight.
- To slice, lift the entire slab out of the pan and place it on a cutting board for easy slicing.
1. Be sure to cook the allulose and creamy mixture on medium-low heat. Allulose has a tendency to burn quickly. Cooking on medium-low heat takes a little longer, but avoids imparting any bitterness from burned sweeteners.
2. Don't forget to line your pan with plastic wrap. Greasing the pan will not work (ask me how I know!).
3. The fudge is best refrigerated and can be frozen for up to a month.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 95Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 19mgCarbohydrates: 4gNet Carbohydrates: 1.5gFiber: 2.5gSugar: 6gProtein: 1g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs (and sugar alcohols) are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fibre.