Updated Published Dec 22, 2018 By Julia 82 CommentsThis post may contain affiliate links.
Summary:
This is a softer chocolate fudge that melts in your mouth. Keto, sugar free, and low carb — just 0.5 g net carbs for a generous bar of fudge. It's very easy to make; all you need are a handful of ingredients and a microwave for heating them. No baking.
Chocolate Fudge
4.8 from 41 votesPRINT PIN
Prep: 10 minutes mins
Chill: 1 hour hr
Yield: 16 bars
INGREDIENTS
- 6 ounces
unsweetened baking chocolate, finely chopped (Note 1) - 1.5 cups
confectioners swerve sweetener (Note 2) - 1 cup salted butter, sliced
- 6 tablespoons heavy whipping cream
- 2 teaspoons
vanilla extract
INSTRUCTIONS
Prepare Equipment: Line 8×8 inch pan with foil. Set aside rubber spatula for stirring.
Heat Ingredients: Add all ingredients to microwave-safe bowl. Microwave for 30-second intervals at 50% power until just melted, thoroughly stirring between intervals (Note 3). Stir mixture until silky smooth, then pour into lined pan.
Chill & Serve: Freeze until fudge is set, about 1 hour. Lift up foil to remove fudge from pan, and cut into 16 bars. Serve cold and store any leftovers (Note 4).
NUTRITION
| Makes 16 Servings |
| Amount Per Serving (1 large bar): |
| Calories 190 (88% from fat) | |
| Total Fat 18g | 28% |
| Saturated Fat 12g | 58% |
| Cholesterol 36mg | 12% |
| Sodium 100mg | 4% |
| Net Carb 0.5g | |
| Total Carb 3g (Note 5) | 1% |
| Dietary Fiber 2.5g | 9% |
| Sugars 0g | |
| Protein 2g |
Vitamin A 10% · Vitamin C 0% · Calcium 0% · Iron 8%
PHOTOS
NOTES & TIPS
(1) Baking Chocolate. I use 6 ounces weight of baking chocolate that’s unsweetened and 100% chocolate by the Bakers brand. You can check if your chocolate is unsweetened by looking at its nutrition label — the only ingredient listed should be chocolate. They usually come in bars, which I chop into fine pieces for easier melting. I haven’t tested cocoa powder and I don’t recommend making that substitution since cocoa powder has significantly less fat (cocoa powder is about 50% fat and baking chocolate is about 90% fat).
(2) Sweetener.About 7 ounces weight. I use Confectioners Swerve to sweeten the fudge, and you can replace it with any other powdered sweetener that measures the same as sugar. If you use a granulated sweetener, powder it using a small blender like the Nutribullet. If your sweetener doesn’t measure the same as sugar — for example, pure erythritol is only 70% as sweet — then you’ll need to calculate how much to use for the same level of sweetness. Your sweetener’s packaging should indicate how its sweetness compares to sugar.
(3) Heating Ingredients. You can use either the microwave or a double boiler on the stovetop. I prefer using the microwave because I’ve found that it’s less likely to overheat and seize the chocolate. If your microwave has less than 1 kW power, operate at 100% power instead of 50%. Once the mixture starts melting, it’s important to thoroughly stir (at least 30 seconds) in between microwave intervals. If you encounter seizing, vigorously stir in 1 teaspoon of boiling water at a time until smooth.
(4) Serving / Storage. Each bar is fairly large, and you may want to further cut each bar into 4 bite-sized chunks if desired. They should be served cold, and leftovers can be stored in a covered container in either the refrigerator or freezer, depending on how soft or hard you prefer fudge to be. I keep mine in the refrigerator for up to 1 week.
(5) Carbs. The nutrition calculation assumes you are using Swerve or a similar erythritol-based sweetener that uses sugar alcohols, whose carbs are non-impact and therefore not included in the nutrition estimate. Apps that count sugar alcohols will show a higher number of carbs.
(6) Flavor Variations. If you’re looking for more than plain chocolate fudge, you can add extra ingredients like coarse sea salt or finely chopped nuts. Sugar free chocolate chips would also be a delicious addition. To add a thin peanut butter layer to chocolate fudge, make the chocolate fudge as instructed until hardened. Then combine equal parts salted butter and peanut butter with a sweetener added to taste (e.g., 1/4 cup butter with 1/4 cup natural peanut butter and 2 tablespoons confectioners swerve), melting them in the microwave until very smooth. Pour over the hardened chocolate fudge to form the peanut butter layer.
(7) Mocha Idea. Drop a small chunk of fudge into a cup of hot coffee to make a buttery high-fat mocha.
About Julia
ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth, and lives in Boston, Massachusetts. Since 2015, she has been sharing simple recipes for tasty dishes in a user-friendly format. She typically prefers savory foods over sweet, hence the name of the site. Contact her at julia@savorytooth.null.com.
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newest oldest most voted
Josh
This recipe is the absolute best keto dessert I have made. FAIR WARNING: Don’t use 1.5 cups of stevia. I used it the first time around and it was so disgustingly bitter. If you’re going to use stevia, try 1/2 to 3/4 cup. I bought Swerve today and made a 2nd batch. It was unbelievably delicious. I only used 1 cup of Swerve because the stevia situation scared me from the full 1.5 cups haha. Perfectly sweet and “fudgy.” Thanks for the recipe and thank you for having the ingredients and instructions right at the top of the page!
Vote Up36Vote Down Reply
4 years ago
Daz
Loved the recipe, because I love chocolate!! – but not being a keto bloke, I gave the sweeteners (any of them) the boot and stuck with sugar (yum – no chemicals for me!)
Vote Up-13Vote Down Reply
3 years ago
Reya
Funny how you consider refined sugar not being a ‘chemical’, but natural sweeteners are…
Vote Up7Vote Down Reply
2 years ago
Angela Sparrow
This is delicious. I subbed in 6 oz Lilly’s chocolate chips instead of the Swerve and chocolate. Added a few pecans.
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4 years ago
Lynn
This is the yummiest recipe for keto fudge I have found! If you don’t want to overheat the chocolate, simply heat the cream-sweetener-vanilla mixture then pour it over the chocolate pieces – it is how ganache is made! Perfect chocolate every time! Thanks for the recipe!
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5 years ago
Donna C.
I used Almond extract instead of vanilla and it reminded us of chocolate covered cherries!
Vote Up14Vote Down Reply
4 years ago
Jamie
I made this tonight, but only used 1/2 cup butter and 1/2 cup coconut oil. I also substituted the bakers chocolate for 2 1/2 Tbsp of cocoa (because I didn’t have bakers chocolate in the house). I sprinkled sea salt on the top and let it chill in the freezer for about 1.5 hours.
It was awesome! The texture was nice and creamy just like real fudge… yum
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5 years ago
Marti A
I think this is the fifth time I’ve made this recipe since Christmas. That’s over a two month period. My husband likes it as much as I do, as well as my adult children. My hubby and I are/were considered diabetic so we had to be careful at Christmastime. I was going to sadly miss my usual fudge recipe, but this was an amazing replacement. Definitely a keeper. I’ll be making it year-round.
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4 years ago
Darcy
I tried this recipe last night. Not only was it quick and easy, it was really yummy. I brought it into work and even the non-keto people loved it! I used Ghiradelli unsweetened chocolate and for sweetner, I used half Swerve and Half Monkfruit.
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4 years ago
M. McSwain
Wow!! What an AWESOME recipe. Thank you for sharing. I have tried MANY fudge recipes and this one beats all others. I will never look for another recipe. Just wanted to mention that I throw everything in a bowl and microwave until melted. Sometimes it tries to separate, so I put in my freezer for 10-15 min, then take out and mix with blender until smooth again.
I cut down on the amount of Swerve and use 1/4 tsp. monk fruit and also added 1 Tablespoon of collagen.
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4 years ago
Lori
I only had 4 oz of bakers chocolate so I added 2 Tablespoons of peanut butter to make up for the 2 oz…this fudge is the best keto dessert I’ve ever made! Thank you so much for this recipe!
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4 years ago
Robin
I have made this 3 times in 2 weeks, we love it! I follow the recipe exactly, and it is perfect each time. I use Lily’s dark chocolate chips. It is really sweet, but that’s the way hubby likes it, though I may in the future experiment with less sugar, and a fruit extract, like blueberry, strawberry, raspberry, or even banana…
Thank you so much for this recipe!!
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3 years ago
Chocolate lover
I have tried this recipe twice now, putting all the ingredients in a bowl, using the microwave for 30 second intervals with an electric mixer in between intervals and both times I have had the ingredients ‘split’ on me resulting in an oily film at the top and then a thin layer of chocolate below. Does anyone have any idea what I might be doing wrong?
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4 years ago
Julia
It sounds like your chocolate has seized. This could be due to overheating the chocolate. You want to heat the chocolate until JUST melted, and not more. You can try microwaving on lower heat or in shorter intervals (15-sec instead of 30-sec), stirring well in-between. Or you can try using a double boiler setup on the stovetop to melt the chocolate.
Another reason chocolate may seize is contact with moisture, so make sure your bowls and utensils are clean and dry.
Also, what brand of unsweetened baking chocolate are you using? I usually use Baker’s.
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4 years ago
Nanette
I did the double boiler method with a wish. I don’t have one but I put a smaller pot inside a larger pot, boiled the water and it worked very easily.
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4 years ago
Robin
The best! It’s a bit time consuming, but delish! Will make often!!
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3 years ago
Katie
I made this once and followed the recipe exactly. It was easy and great. I tried again, but wanted to make a peanut butter chocolate version so I swapped 1/2 cup of butter for 1/2 cup of natural peanut butter. It totally changed the consistency. It looks inedible. Just wanted to warn others.
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4 years ago
Julia
Have you seen the section in my post about fudge variations, including peanut butter? In that paragraph, I suggest adding equal parts salted butter and natural peanut butter with a bit of sweetener added to taste. Combine those ingredients using heat, then pour the mixture over hardened chocolate fudge so it’s an additional layer.
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4 years ago
Gail C
So delicious! I have tried a few Keto fudge recipes that were okay, but not enough so I’d repeat making any of them, This recipe, however, is incredible. I no longer have to search for a Keto fudge recipe. This one is the best. And ONE serving is HUGE in size! Thank you, Julia!
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4 years ago
Carol L
Made this tonight. Followed your recipe exact. Loved it and so did my husband (who is not low carb).
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3 years ago
Kate
While I’m giving this recipe a 5, I have to note I made a couple of changes. I hate when people make changes and then rate the recipe lower. Anyway, Swerve doesn’t agree with me so I used Truvia and boiled it with the butter until it was dissolved then finished the recipe. It had some crystals in it so I poured it through a sieve and it was great! Thanks so much!
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3 years ago
Teresa
Oh boy yummalicious
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3 years ago
Chip
Throughout Christmas I craved a good piece of fudge. I didn’t cave and my reward was finding this recipe. It is spot on. I shared some with coworkers who bragged about it….then I told them it was keto. They were blown away. Good work.
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3 years ago
Cici
This recipe is really good. I did have to improvise on mine a little bit, I only had 4 oz of 100% unsweetened chocolate. I had to use two ounces of 60 cacao bar. So my carbs are a little bit higher, but everything melted and smoothed out really nicely. I melt it in the microwave but I felt like it took too long so I will use a double boiler next time.
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3 years ago
Aj
I tried this recipe but used the monkfruit sugar. Turned out the sugar didn’t melt. It was like a crunchy fudge. But it tastes really good. Not bad for a first timer. Next time I’ll make sure to get the powdered sugar. Thanks a lot for this recipe.
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4 years ago
Dana
Ughhh, I wish I would have read the comments before I made this. So unlike me not to! Too sweet for me. I ended up adding another ounce of unsweetened chocolate to balance it out. Great recipe, will definitely try again. I put sea salt flakes on it this time. Next time I am thinking of stirring in some instant espresso powder.
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4 years ago
Melinda
Hi there,
I love this recipe, I’ve made it with a bit of peppermint extract too and it’s delish. What I’m wondering though is when I put the recipe into carb manager, it comes in as 2 net carbs per serving. I used .5 cup plus 4 Tbsp of swerve instead of 1.5 cups but that was the only recipe change. I’m wondering why the macros would be different? Did you use a heavy cream that has 0 carbs per Tbsp? I’ve only found 2 brands like that and can’t always get my hands on them, but I thought that might be a reason.
Love your recipes, I use them often and recommend to many!!
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4 years ago
Julia
Thanks Melinda!
The amount of Swerve should not matter because it contains sugar alcohols, which are subtracted out when calculating net carbs since they are considered non-impact. Heavy whipping cream always has carbs, despite what the label may show due to rounding (see Hidden Carbs), so that shouldn’t be it.
Perhaps it’s the chocolate? I use Bakers unsweetened baking chocolate, and other brands may vary in their macro content.
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4 years ago
Lorrie
Delicious with coarse sea salt! I used 3/4 cup of Swerve it was the perfect amount of sweetness for me. Thank you 😉
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4 years ago
Nanette
Too sweet! Maybe trying it again with less than 1.5 cups confectioner Swerve? I’m not very familiar with the consistency of regular fudge, would you say it’s the same? I describe it as the “hot fudge” you can buy in a jar, poured into a pan and hardened…
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4 years ago
Julia
You’ll probably get better results if you measure the confectioners Swerve by weight, not volume. Powders can vary A LOT depending on how you pack it into the measuring cup. If you don’t have a kitchen scale, you can try melting all ingredients except Swerve, then add Swerve a little bit at a time, to taste, until the mixture’s sweetness is adjusted to your liking.
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4 years ago
Becky
This is soooo good! I have made it several times during this holiday season.
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4 years ago
