Sometimes you just need a rich, chocolatey treat without the sugar crash. This keto chocolate fudge is exactly what your sweet tooth is calling for. It is creamy, dense, and perfectly smooth. You will love how easy it is to make at home. This recipe delivers a traditional fudge texture without any of the sugar.
Why This Recipe Is a Winner
This recipe is a total winner for your holiday dessert table. It uses a special trick to get that classic fudge feel. By reducing heavy cream, you create a sugar-free condensed milk base. This makes the fudge feel like the real deal. It is perfect for a winter comfort treat. Your whole family will enjoy every velvety bite.
Easy Cooking Steps
You will start by simmering cream and sweetener on the stove. This step takes a little patience but it is very simple. Once it is thick and golden, you just stir in the chocolate. Even if you are new to keto baking, you can do this. The fridge does most of the work for you while you relax.
Simple Ingredients
These ingredients are mostly pantry staples for any low-carb kitchen.
- 2 cups heavy whipping cream
- 1/2 cup powdered erythritol or monk fruit sweetener
- 4 tablespoons unsalted butter, divided
- 1/4 teaspoon fine sea salt
- 12 ounces sugar-free dark chocolate chips
- 1 teaspoon pure vanilla extract
Step-by-Step
- Line an 8×8 inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- In a heavy-bottomed saucepan over medium-low heat, combine the heavy whipping cream, powdered sweetener, and 2 tablespoons of the butter.
- Simmer the mixture gently, stirring frequently with a heat-resistant spatula, for 40 to 45 minutes until the liquid reduces by half and achieves a thick, golden, syrupy consistency.
- Remove the saucepan from the heat immediately. Add the sugar-free chocolate chips, the remaining 2 tablespoons of butter, and the sea salt to the hot mixture.
- Stir vigorously until the chocolate is fully melted and the mixture is glossy and emulsified.
- Stir in the vanilla extract until well incorporated.
- Pour the fudge mixture into the prepared pan and smooth the top with an offset spatula.
- Place the pan in the refrigerator and chill for at least 4 hours, or until the fudge is completely firm.
- Using the parchment paper overhang, lift the fudge out of the pan. Slice into 32 equal squares using a sharp knife dipped in hot water and wiped dry between cuts.
- Store in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
Best Ways to Enjoy It
Serve these little squares on a pretty platter for guests. They look beautiful next to fresh red raspberries. You can also enjoy a piece with your morning coffee. This is a great low-carb snack for busy afternoons. Set the tray out during your next holiday gathering and watch it disappear.
Keep It Fresh
Keep your fudge in an airtight container in the fridge. It stays fresh and delicious for up to two weeks. You can also freeze it for a quick chocolate fix later. Just wrap the squares tightly to prevent freezer burn. Thaw them for a few minutes before eating. They taste best when slightly chilled.
Tips for Best Results
- Stir the cream often so it does not burn on the bottom.
- Use a heavy-bottomed pan for even heating during the reduction.
- Don’t skip the step of reducing the cream to half its volume.
- Avoid using granulated sweetener as it can make the fudge feel gritty.
- For a holiday gift, wrap individual squares in parchment paper and twine.
- Use a hot knife to get perfectly clean and smooth slices.
- Add a pinch of extra salt if you love a sweet and salty mix.
Ways to Switch It Up
- Add crushed walnuts or pecans for a classic crunch.
- Sprinkle flaky sea salt on top before the fudge sets.
- Use peppermint extract instead of vanilla for a winter flavor.
- Swap the butter for coconut oil for a dairy-free option.
Quick Answers
Can I make this ahead of time?
Yes, this fudge is actually better the next day. It needs at least four hours to set completely in the fridge. Making it a day early saves you time on busy holiday mornings.
Will kids eat this sugar-free fudge?
Most kids cannot tell the difference between this and traditional fudge. It is very rich and sweet. It is a picky-eater friendly way to cut back on sugar.
How do I know when the cream is reduced enough?
The cream should look thick like a golden syrup. It will coat the back of your spatula easily. This usually takes about 40 to 45 minutes on low heat.
I hope this keto chocolate fudge brings a little sweetness to your winter evenings. It is the perfect way to treat yourself while staying on track. Happy cooking!
— Alex
Ingredients
- 2 cups heavy whipping cream
- 1/2 cup powdered erythritol or monk fruit sweetener
- 4 tablespoons unsalted butter, divided
- 1/4 teaspoon fine sea salt
- 12 ounces sugar -free dark chocolate chips
- 1 teaspoon pure vanilla extract
Instructions
- Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- In a heavy-bottomed saucepan over medium-low heat, combine the heavy whipping cream, powdered sweetener, and 2 tablespoons of the butter.
- Simmer the mixture gently, stirring frequently with a heat-resistant spatula, for 40 to 45 minutes until the liquid reduces by half and achieves a thick, golden, syrupy consistency.
- Remove the saucepan from the heat immediately. Add the sugar-free chocolate chips, the remaining 2 tablespoons of butter, and the sea salt to the hot mixture.
- Stir vigorously until the chocolate is fully melted and the mixture is glossy and emulsified.
- Stir in the vanilla extract until well incorporated.
- Pour the fudge mixture into the prepared pan and smooth the top with an offset spatula.
- Place the pan in the refrigerator and chill for at least 4 hours, or until the fudge is completely firm.
- Using the parchment paper overhang, lift the fudge out of the pan. Slice into 32 equal squares using a sharp knife dipped in hot water and wiped dry between cuts.
- Store in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
