This delicious low carb chocolate fudge is perfect for satisfying a sweet craving! Keto, sugar free, and gluten free recipe.
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Sometimes it's good to have something rich, sweet and chocolatey. It can be just what you need as a little pick-me-up, or a sweet treat to end a meal. In all my time low carbing I've never lost my sweet tooth and never stopped craving chocolate. That would be why I wrote a book about low carb chocolate recipes, I guess!
This chocolate fudge is really rich and quite intense - a little goes a long way which is obviously a good thing!
How to Make Low Carb Chocolate Fudge
To make the fudge, add unsweetened almond milk, heavy cream, low carb sweetener and coconut oil to a saucepan. For the sweetener you could use Lakanto or granular Swerve. Place the saucepan over a low heat and stir occasionally until everything has melted together. Break up some unsweetened chocolate into squares, then add them to the saucepan.
Keep the heat low, and stir every now and then. Once the chocolate has started to melt, turn off the heat. Keep stirring until everything has mixed together. Pour into a square 8x8" baking dish lined with baking parchment. If any oil has pooled on the surface then blot this away with a piece of kitchen paper. Let cool, then transfer to the fridge.
Once the fudge has set, remove from the dish and peel off the parchment paper. Cut into 16 squares - and one of these squares is all you need as this fudge is very rich! Store it in the fridge until required.
I particularly like crumbling a little of the fudge over some ice cream or a frozen dessert like Arctic Zero or Halo Top!
📖 Recipe
Low Carb Chocolate Fudge
Ingredients
Step-by-Step Instructions
- Add the milk, cream, coconut oil and sweetener to a medium saucepan. Cook over a low heat until fully combined.
- Break the chocolate into squares and add to the saucepan. Stir frequently until the chocolate has fully dissolved.
- Pour the mixture into a 8x8" baking dish lined with parchment paper. Let cool then place in the fridge to set.
- Remove from the fridge and cut into 16 squares.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
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Leisa says
Hi can I use butter instead of coconut oil? If so will it be the same amount? 1/4 cup (60gms?)
Georgina says
I've never tried the recipe that way. If you try it, let me know what happens!
sandi says
what else can I use apart from Almond milk? coconut milk?
Georgina says
Soy milk might work? I've never tried it with anything with other than unsweetened almond milk. If you try it, let me know what happens!
KetoMom says
What size pan did you use?
Georgina says
It's 8x8" - sorry it was missing. I've added it to the instructions now.