This is the BEST keto chocolate fudge. I say that because not only is it delicious and made of simple ingredients, it also doesn’t melt in your hands! It’s perfect for bringing to any Holiday Party.
Fudge is an irresistible dessert, especially for chocoholics like myself. But it can be a little tough to get right when you cut the sugary ingredients from the traditional recipes.
I’ve made lots of low carb fudge since starting my keto lifestyle, and even though they’ve all been really tasty, I haven’t been able to nail down a recipe that’s creamy and delicious, but doesn’t start melting the second I pick it up.
That is…until now…
The Best Keto Chocolate Fudge
The secret to this recipe is creating a low carb sweetened condensed milk to use as its base. When developing this project, I was thinking about how so many fudge recipes are made, especially during the Holiday season, to bring to Christmas parties and what not.
A lot of those recipes are as simple as telling you to “melt sweetened condensed milk and chocolate chips together” so I figured there had to be a way to do that low carb style.
And it’s easier than you might think!
Be sure to check out some of my other chocolicious recipes, like these yummy keto brownies and my keto death by chocolate cake!
What will I need for the best keto chocolate fudge?
The ingredients are simple, which of course is one of my favorite parts. To master this recipe, you will need:
- Heavy Whipping Cream
- Butter
- Erythritol – Powdered or Granular – It doesn’t matter (I prefer Swerve)
- Vanilla Extract
- Low Carb Chocolate Chips (Lily’s is my favorite brand. You can find these online, or at an increasing number of grocery stores. If you don’t see the chips, just pick up a few of the bars!)
- Nuts (optional, of course, but I used chopped pecans for this recipe)
How to make Keto Sweetened Condensed Milk
This low carb liquid gold is super easy and SO delicious. All you need is:
- One cup of Heavy Whipping Cream
- 2 Tablespoons of Butter (I use Salted)
- 1/3 Cup of Erythritol (again, it doesn’t matter if it’s powdered or granular–I’ve made it with both)
- 1 Teaspoon Vanilla Extract
In a medium saucepan, pour all four ingredients and heat on medium (on the lower side of medium) stirring with a spatula regularly. Be sure to scrape the sides and incorporate well.
Within just about 15 minutes, the mixture will reduce and create this thick, sweet and tasty sweetened condensed milk.
From this point if you’re carrying on with the fudge recipe, you can really just turn off the heat, let it rest for a bit (15 minutes, or until it starts to kind of solidify), and mix in the chocolate chips.
If you let the sweetened condensed milk cool completely, just mix the chocolate chips in over very low heat.
Once the chocolate chips are fully melted, just pour the fudge into a parchment lined loaf pan, top with nuts and cool in the refrigerator for at least one hour.
The Best Keto Chocolate Fudge Nutrition
You’re probably going to want to eat the whole pan… but if you have more self-control than I do, here’s the breakdown of nutrition for just one piece (recipe makes 12 servings). This fudge is very rich so you might want to keep a cold glass of almond milk nearby!
Calories: 154.77 Calories
Total Carbs (including erythritol): 14.79g
Fiber: 4.59g
Sugar Alcohols: 7.29g
Net Carbs: 2.92g
Protein: 1.87g
Fat: 15.05g
And here’s the breakdown per ingredient:
The Best Keto Chocolate Fudge Notes
I haven’t tried this recipe with Stevia because I don’t really care for the taste, but it may be possible to make the sweetened condensed milk with Stevia instead of Erythritol. If you do give it a shot, please let me know how it turns out!
To make this fudge in an 8×8 pan, just double the recipe!
If you are only able to find low carb chocolate chips like sugar free Hershey’s or Enjoy Life, this recipe should still work, but keep in mind the nutrition will be different. Also, many major brands sweeten their sugar free candies with ingredients like maltitol, which can cause digestive distress when consumed in large amounts.
Excited to make this recipe and really can’t find low carb chocolate chips/bars?
I added 1/3 cup unsweetened cocoa powder to the completely cooled (IMPORTANT) sweetened condensed milk, and put it in the refrigerator to set. It tasted different, but I think it still turned out good.
If you go this route, be sure to taste as you mix because you might find you’d like to add some extra powdered erythritol to make it sweeter.
Also, if you make it with the cocoa powder, just be aware that you’ll end up with less fudge because there’s less mass than chocolate chips/bars being added to the sweetened condensed milk. The nutritional information will be considerably different as well.
The Best Keto Chocolate Fudge
This is the BEST keto chocolate fudge. I say that because not only is it delicious and made of simple ingredients, it also doesn't melt in your hands!
Ingredients
- 1 cup Heavy Whipping Cream
- 1/3 cup Erythritol
- 2 tbsp Butter
- 1 tsp Vanilla Extract
- 1 cup Low Carb Chocolate Chips
- 1/4 cup Chopped Pecans
Instructions
- In a medium pan over medium heat, mix together the Heavy Whipping Cream, Erythritol, Butter, and Vanilla Extract, stirring often for about 15 minutes until a slightly browned, thick sweetened condensed milk forms
- Remove from heat and let cool for 15 minutes before stirring in chocolate chips.
- Once chocolate chips are melted, pour mixture into a parchment lined loaf pan and top with pecans before cooling in refrigerator for at least 1 hour.
Notes
Please note that I am not a certified nutritionist. Any nutritional information that is discussed or disclosed in this post should only be seen as my best amateur estimates based on NET carbs. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator.
Nutrition Information:
Yield:
12Serving Size:
1 PieceAmount Per Serving: Calories: 154.77Total Fat: 15.05gCarbohydrates: 2.92 NETgFiber: 4.59gProtein: 1.87g
Molly says
Wow! This sounds amazing!!! I can’t wait to try! I’ve been low carb for several years now, and have tried a couple different LC fudge recipes before, but hadn’t found one that I loved. I do have a question though… For the chocolate, do you think it would work to use unsweetened bakers chocolate, melt it, sweeten it with Swerve, then add it to the sweetened condensed milk? My main reason for wondering if it would work fine this way is because I really want to try this today, and I don’t have any Lily’s on hand!
Thank you!
Sam says
I’ve only tried it with the chocolate chips and unsweetened cocoa powder so far, but I do think this would work out just fine! Just taste as you go to get the amounts right 🙂
Lauren says
I used Bakers unsweetened and it turned out fine.
Laura Taff says
I’m so glad you asked this, I had the same thought~
Bridget says
So glad I found your website! What if I don’t have the chocolate chips, but I do have some unsweetened powdered cocoa on hand? Do I just add that in to the sweetened condensed milk as it is, or would I need to add in more of the Erythritol?
I’m also thinking of omitting the nuts as some family members don’t like them, what would that bring the carbs down to please?
Sam says
I did make it with unsweetened cocoa powder and thought it turned out pretty tasty. I added 1/3 cup to the completely cooled sweetened condensed milk. It wasn’t overly sweet, but you can taste as you go and add extra erythritol if you think it needs it. Doing it that way will definitely make a smaller amount, overall, but the carbs will be lower. And omitting the nuts will bring the carbs down a little bit as well.
Pam says
This fudge is delicious! I used organic stevia and the cocoa powder. Because we love the sweet / salty combo, I added super crispy bacon bits to the mixture. BIG HIT! Thanks for sharing!
Cindy says
How much Stevia did you use?
Sarah Abu says
Does this melt at room temp and in your hand? If so how can i let it stay firm and keep shape
J Driscoll says
J Driscoll
I made this using the chocolate chips. I used half chocolate chips and half Ghiradelli dark chocolate baking bar…contains no sugar. This is the best keto fudge we’ve had. I will definitely be making this again and again. Wow,
Rhonda says
Have you tried to freeze this for enjoying later? Does it work?
Kayleigh says
I doubles the recipe before seeing how much chocolate I had I only had a cup maybe just a little over a cup of chocolate so I added about 1/3 cup coco powder and some extra swerve it turned out nice a little dryer in some spots but nothing that was really noticeable, if I have to do that again I may add just a touch of coconut oil to smith it out better. But it did work and it’s really good actually just a little bit less sweet than real fudge I was quite impressed!
Kim says
This was easy to make and tastes amazing!
Jennifer Stevenson says
I made it with 1/3 cup stevia instead but I did use Lilly dark chocolate chips. Turned out amazing!!
Cindy says
Im guessing it was the baking Stevia which is the 1:1 ratio, correct? If ou did that in packet amounts it would be really bad.
Sebastian says
Mmmmm fudddggeee! I made these and they’re delicious and fun to make (I’m a guy and on keto and it’s been a great experience making most of my own food now)
Instead of the Lily’s chocolate chips, which cost like $11 where I live, I made my own sugar free dark chocolate using this recipe! (Recipe makes “2 cups” which is half a cup more than what’s in a Lily’s package!) https://www.sugarfreemom.com/recipes/naturally-sweetened-dark-chocolate-chunks-dairy-free-diabetic-friendly/
It actually hugely cuts down the total (and net) carbs in the fudge recipe, the original recipe has ~35g carbs, but this modified, make-your-own chocolate version has only ~17! Or ~1.5g/serving net, plus it’s even MORE fun to make your own chocolate to go in your own fudge! I used half the chocolate recipe in the fudge recipe and still have half the batch in the fridge for something else! 🙂
Thanks!!
Dee says
Marry me!!!
Cassandra Staffieri says
This has to be the best dessert I’ve had on keto so far. Tastes just like real fudge!
Denise Lefebvre says
Can I use xylitol as the sweetener?
diana says
how many lilys bars would equate to the one cup of chips?
Shirley Dorsey says
Just made the fudge twenty minutes ago. There in the fridge now. I licked the pot clean !!!
They are so delicious. I followed the recipe as directed. I will be proud to share these with friends along with some delicious tea!
Nicky says
Question…. Why did my chocolate separate? I have never had my chocolate separate before and this is the first time It didn’t incorporate into the liquid correctly, in this case the condensed milk. Can someone tell me what I did wrong?
Jackie says
Hi there- my chocolate separated too! It was very watery. I chose to stick it in the freezer to see if it would turn our.
mary ann says
Mine did too….so disappointed
AJ says
Did you let your mixture cool for 15 minutes before adding the chocolate?
Lynne says
Check your butter. Some have a lot of added water, which will separate chocolate. To test, microwave and see how much liquid separates from the fat. Hint: the cheaper the butter, the more water it contains
Betty says
This was by far the best low carb fudge I have ever tasted!!!
Kera Huber says
I used 8oz 100% cocoa bars instead of choc chips. Turned out fantastical.
Robin says
I put peanut butter on top and it was fabulous!!
Robin says
I’ve made this twice now and it’s the best fudge ever! My husband is a diabetic and he thought i was joking when i told him it was sugar free! My son and i are on Keto so i put SF peanutbutter mixed with coconut oil on top of hardened fudge. I also sprinkled finely chopped pecans and unsweetened coconut on the peanutbutter layer. It turned out amazing! One piece is quite enough as this is some rich stuff. Thank you for this fabulous recipe!!!
Christine E Keesbury says
Holy wow! Great stuff!
Question: how can I get my sweetened condensed can to look O like your picture? 15 min does not do that for me!! First time it took way to Long and I gave up and just mixed into the chocolate, came out fine! This time I thought I’d try a higher temp but alas here I am 30 min in and it still looks mostly like cream! Would love to know how to get it perfect! Thank you for this amazing treat!
Sam says
You might need to turn the temperature up a little. I use the middle number on my burner and that usually gets it going. I’d try turning it up to the next one where you normally make it. Also be sure to keep stirring in circles and pushing the edges to the center. Hope that helps!
Jess says
I let mine go for about 20. I had to pull my pan off the heat a few times because it was threatening to boil over, even though I was stirring pretty much constantly. It also thickened a bit in the cooling period.
Erica Mark says
Thank you for the fantastic recipe! This fudge is was delicious! I did not miss the sugar one bit! Made exactly as recipe read, no substitutions.
Liz Richardson says
I made this yesterday using Callebaut 100% Cocoa Mass Easymelt. The cream mixture didn’t thicken like your but it turned out to be the best fudge I have ever tasted. Had some a while ago and surprised how fre carbs are in it. Definitely a winner. Thank you
Erin Dickerson says
This is the best keto dessert recipe I found!! It actually tastes like a real dessert. Can’t thank you enough for sharing this recipe!
Rocky says
HOLY MOLY THIS TURNED OUT SO GOOD!!! the only bummer was it was hard to get out of the pan, so next time I think I’ll use silicone molds or maybe line the pan with parchment paper? I just had to spoon the fudge out, which I wasn’t entirely mad about LOL but it did not help with any kind of portion control
Malathi says
This was yummy! I made it with unsweetened chocolate and it was perfect as I prefer my sweets less sweeter 🙂 Will try with cocoa powder next time .
Janet D says
Seriously the best fudge ever. Going back to low carb as it works for me and I am in love. Definitely helps with cravings and super fast to make! Highly recommend!
Jess says
So I went a little wacky/extra-stereotypical keto with this, and added bacon bits since I don’t care for nuts. I gotta tell you, the first tastes out of the pan/spoon were fantastic. I used 1/2 milk chocolate and 1/2 semisweet Lily’s, mostly because I’d been snacking on the milk chocolate ones last week and thusly didn’t have enough to make a double batch, like I’d planned on from the moment I saw this recipe. (I rarely, if ever, start small with stuff, which is often my downfall — but we shall see.) The pan is cooling in the fridge overnight since I started this after 10 PM, haha. I’ll be posting pics to my Instagram in a minute! 🙂
JohnT says
Can you substitute stevia instead of erythritol. For some of us, sugar alcohols cause digestive issues.
Dave F. says
This is great fudge the step to make the condensed milk is totally worth it. The only thing I would do next tine is cut back on the erythritol a bit as the chips are already sweetened
Also thank you for the great dessert recipes here on your site it makes the keto lifestyle that much easier!
Jenny says
My family fights over this fudge! I’m guessing it’s important to use tempered chocolate in this recipe…the reason I ask is that we’d like a white chocolate variety and I haven’t found store bought white chocolate I like the taste of. I’ve made some homemade that tastes better but, of course, is not tempered because I haven’t tackled that skill yet!
Lala says
I think Lily’s is coming out with a Stevia sweetened white chocolate and milk chocolate soon!
Debbie says
This fudge is AMAZING and so easy to make! Cannot wait to try some variations.
I used Lily’s dark chocolate and semi-sweet, 1/2 cup each!
Debra Slafkin says
This is the most amazing fudge!!! You cannot tell that it is Keto! So very easy to make too!
Thank-you for this incredible recipe!!
Melissa says
I made this as written and it was delicious! One tip, if you can stand it, make it a day or two before. It tastes better the next day!
LaLa says
Made this last night and it tasted great but the “KETO sweetened condensed milk” did not firm up like the video. MAYBE because I used almost 1/3 cup powdered Swerve plus a dash of Stevia –? I ended up putting half of the mixture into a parchment lined container; and added unsweetened cocoa powder to the other half after it cooled. Then I poured that into my container to make one half “vanilla” and the other “chocolate.” I topped both with chopped pecans before placing in the fridge. Both tasted great but in the end the chocolate side came out firmer. So I’m not sure what happened, but I’m definitely going to try again.
Sarita Thacker says
What did I do wrong. Everything looked great, but as soon as I added the chocolate it all seperated and became this horrible mess.
Day says
Do you use granulated sweetener or the confectioners? I’m wondering if the confectioners would make the recipe turn out differently … drier?
Tenneo says
Wow, this looks pretty simple and similar to how I used to make fudge. I’ve made fudge for several Christmas’s is a row now, and was almost disappointed I couldn’t make any for myself this year. But I will persevere! Thanks for posting this recipe! I’ll come back let you know how it went.
Michele Blanco says
Ok. Loved reading about real fudge. Got sidetracked with fighting kids during second step…. Adding chips to cooled condensed milk…. Which took 25 mins to look like yours 😊. Now they are in the freezer and I have no clue if they will set… But let me tell you!!! The taste test was MAG! One day when the kids are back in school I will make these again and following ALL instructions. Thanks for what you do. You aremaking this lifestyle change delicious and simple to throw together.
Ruth says
Love this fudge! My hubby has SIBO so can’t do sugar alcohols, so I used a Whole Earth combo of stevia extract and monkfruit extract, about 1 1/2 tbsp per recipe. While I also struggled to create the “condensed” milk (and ended up giving up about 30 mins in each time), I still got great fudge. Sprinkled one recipe with sea salt and pecans, and one with crushed peppermint. Next to no aftertaste or cooling effect. Delish! Thanks for putting this recipe together.
Kathy says
This fudge is absolutely divine! Very easy to make and doest melt all over at room temp. Great recipe!
Kelley says
Love these!! I made this with coconut milk (for a dairy free option) and liquid stevia as I can’t tolerate Erythritol. I also used 100% unsweetened baker’s chocolate. I used walnuts in the fudge instead of pecans on top. Absolutely delicious!! And the texture was amazing!
Alex says
BEWARE TEMPERATURE IS EVERYTHING !
The first time i tried this recipe, I boiled the heavy cream too high and didn’t let the heavy cream cool off after cooking so the oil separated when i added the chocolate and it was a oily disaster. So make sure everything is not too hot ! I also added more sweetener
Emily Nottingham says
Turned out great! Made it with Splenda and added 1/4 cup of peanut butter to the hot mixture and then added the chocolate. So good! This is the first low carb dessert that is as good as the real stuff!
Jill Adams says
Best fudge ever. Thank you for the recipe!
Lisa says
This fudge was delicious. I didn’t have sugar free chocolate chips, so I used 1 1/4 85% lindt cocoa bars which I broke into small pieces with a spoon. I used powdered Lakanto monkfruit sweetener and topped the fudge with chopped walnuts.
Do you think I could completely substitute peanut or other nut butter for the chocolate while keeping the rest of the recipe the same?
Leila says
The first time I made this it was amazing. Since I’ve made two more attempts and both times the mixture separated. Do you have any idea what I may be doing wrong? Thank you.
Sam says
Hey there! I’ve only had separation when the condensed milk was too hot when I stirred the chocolate chips in. Maybe cooling it completely and then heating it back up just enough to melt the chocolate chips could help?
HTurner says
Best Fudge EVER! I used two squares of Unsweetened Bakers Chocolate instead of the chocolate chips and it was PERFECT even without any added sweetener!