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Heavenly Cream Cheese Dark Chocolate Keto Fudge

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Satisfy your sweet tooth with this heavenly cream cheese dark chocolate keto fudge. It’s a delicious low carb treat with only 1 gram net carb per square.

Cream cheese dark chocolate keto fudge

I’ve been really good avoiding low carb sweet treats. But, last week, I was craving chocolate so I decided to make up a batch of cream cheese fudge.

I was looking for a texture similar to my cream cheese peanut butter fudge recipe. So I adapted that recipe into one to make dark chocolate keto fudge squares.

A few people have asked if the whey protein powder in the original peanut butter recipe could be replaced. But, it’s needed to get the right texture without adding a lot of bulk sweetener. However, in this chocolate version, I’ve used unsweetened cocoa powder instead.

I was a little worried that this cream cheese chocolate keto fudge wasn’t going to come out right. The oils did separate out as I tried to blend everything together at the end.

Cream cheese dark chocolate keto fudge

Although the mixture didn’t come together as well as I would have liked, I spread the mixture out into the pan anyway. After sitting in the refrigerator for a few hours, the mixture did turn into a creamy soft fudge.

At first, I cut the fudge into sixteen large squares. They were really big, so I cut those up into four smaller pieces. The perfect serving size is two small pieces so I calculated the nutritional data based on 28 servings.

Since I’m trying to limit low carb sweet treats, I gave away most of this dark chocolate keto fudge. My coworkers ate most of it and I gave a small bag to my mother-in-law.

The guys at work were all over this treat. They thought it tasted just as good as regular chocolate fudge. And, one of my coworkers who is dieting ended up losing weight that day despite eating three servings.

Cream cheese dark chocolate keto fudge

You can easily turn this cream cheese keto fudge into a chocolate peanut butter flavor. I used almond butter, but you can substitute that out with either peanut or sunflower seed butter.

The almond butter flavor was detectable, but it’s so mild it didn’t interfere with the chocolate taste. If you want to up the chocolate flavor, you can add another ounce of unsweetened baking chocolate.

I plan to make this yummy keto fudge again, but will use peanut butter to change up the taste. For those with nut allergy, you can use sunflower seed butter instead.

My coworkers loved this cream cheese chocolate fudge so much that I’ll bring them the peanut butter batch when I make it. We will all be working a lot of overtime hours next month so that will be a good time to share these low carb sweet treats.

Cream cheese dark chocolate keto fudge

If you are on a really strict low carb diet, this keto fudge would make a wonderful fat bomb. There’s only 1 gram net carb for a very satisfying serving size.

I’ve made a lot of chocolate fudge recipes that are low in carbs. This recipe using cream cheese is hands down my favorite as the texture is very similar to high carb sugar loaded fudge.

For those who want to check out more low carb fudge recipes, you can check out the collection I put together here. You certainly don’t want to eat this rich chocolate treat to often. But, it’s fine to have low carb sweet treats every once in a while.

They even say that dark chocolate has many health benefits. How do you like to satisfy chocolate cravings?

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Cream Cheese Dark Chocolate Keto Fudge Recipe

Cream cheese dark chocolate keto fudge

Cream cheese dark chocolate keto fudge
4.89 from 27 votes
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Cream Cheese Dark Chocolate Keto Fudge

Satisfy your sweet tooth with this heavenly cream cheese chocolate fudge. It's a delicious low carb treat with only 1 gram net carb per square.

Course Dessert
Cuisine American
Keyword low carb candy
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 11 minutes
Servings 16 people
Calories 259 kcal
Author Lisa | Low Carb Yum

Ingredients

  • 1 cup butter
  • 1 ounce unsweetened baking chocolate can add 2 ounces to up flavor
  • 1 cup unsweetened almond butter or peanut butter or sunbutter (nut free)
  • 8 ounces cream cheese
  • 1 cup low carb powdered sweetener Sukrin Melis or Swerve Confectioners
  • 1 teaspoon stevia concentrated powder see note
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
US Customary - Metric

Instructions

  1. Line an 8x8 baking pan with parchment paper.

  2. Melt together butter, and baking chocolate over medium heat.

  3. Add almond butter (or peanut butter/sunbutter) and blended in with an electric mixer. Then, blend in the cream cheese with an electric mixer.

  4. Remove from heat and stir in remaining dry ingredients. Blend with an electric mixer to combine as well as possible. Then, blend in vanilla extract

  5. Spread mixture into prepared pan evenly. Chill in refrigerator until set.

Recipe Notes

1 teaspoon of stevia concentrated powder is equivalent to about 1 cup of sugar if you'd like to use another low carb sweetener.

If you notice some oil separation, it will be okay once mixture cools. You can try adding a tablespoon of heavy cream and see if that helps the mixture blend together better.

Nutrition Facts
Cream Cheese Dark Chocolate Keto Fudge
Amount Per Serving (1 square)
Calories 259 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 11g 55%
Cholesterol 46mg 15%
Sodium 148mg 6%
Potassium 181mg 5%
Total Carbohydrates 5g 2%
Dietary Fiber 2g 8%
Sugars 1g
Protein 4g 8%
Vitamin A 10.9%
Calcium 7.6%
Iron 6.4%
* Percent Daily Values are based on a 2000 calorie diet.

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Satisfy your sweet tooth with this heavenly cream cheese dark chocolate keto fudge. It's a delicious low carb treat with only 1 gram net carb per square. | LowCarbYum.com
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Comments

  1. Stevia has a really horrible thing in it I’m pretty sure it starts with a t but it’s also in lunch meats. Don’t use stevia.🛑🛑

    Reply

    • I think you’re thinking of dextrose which can be added to some stevia products. However, the brands I use are either pure stevia or stevia and erythritol

      Reply

    • It’s a temperature thing. I usually cool the mixture a bit and then whip it again. However, it’s still great with the separation after it’s chilled.

      Reply

  3. What about replacing coconut butter for the almond butter?? I’m not a fan of almond butter and I really want to reach for a rich chocolate flavor by adding a touch of vanilla and espresso. Thoughts?

    Reply

  5. Hi, I’m also a little confused: I added all ingredients into my fitness pal app, and calories per serving of 16 is 253, but the carbs are 18.3. Am I not understanding the carbs part correctly?

    Reply

  6. A lovely fudge, and so simple to put together. I halved the recipe but used the full amount (2oz) of 100% chocolate as I love the rich, chocolatey flavour. I also cut it into 24 pieces so that came to a very nice 92 kcal per piece and just 1 net carb. Just the perfect size to satisfy that sweet craving 🙂 Next time I might reduce the sweetener, add a bit of salt, or maybe a sprinkling of salted nuts. Thank you very much for this!

    Reply

  9. When I put recipe into My Fitness Pal, I put it in as 16 servings, as you have on your nutritional info) and it comes out to
    272 calories
    6 grams carbs
    25.9 grams of fat
    5.4 grams of protein
    I don’t get that you put sixteen servings and then 4 squares = one serving. If that is the case then you are merely cutting each of the 16 squares into 4 smaller squares (making 64 squares) and saying 4 squares is a serving instead of just one square. And I really don’t get how the nutritional info is correct on yours vs the data on MFP. I love these but would really like to know the correct info. Please help.

    Reply

    • Fixed the 4 square to one so the fudge is cut into 16 pieces with 1 piece being a serving. Also recalculated and got 5g carbs, 2g fiber with 259 calories.

      Reply

  10. Just to clarify, should I use one cup Swerve AND teaspoon stevia. Or one or the other? Thank you!

    Reply

    • The bulk of Swerve or another erythritol based sweetener is needed. Stevia is added to sweeten without bulk. I find it best to use both.

      Reply

  11. I forgot to mention that the almond butter was also already in the melted butter/chocolate mixture when I mixed it into the cream cheese. Also, I had all the ingredients at room temperature before starting to make the fudge.

    Reply

  12. Can you let me know your macros for this please? I put the recipe into MyFitnessPal and it’s telling me 17.2 grams of carbs for the 2 little squares – I know the swerve confectioner’s (which is what I used) equates out to 0 net carbs, so that may be why it’s showing carbs so high – really wish MFP would do net carbs!! I also used Crazy Richard’s peanut butter, which may also be way carbs are higher? Would that make sense?

    Reply

  13. The fudge is delicious! But when I imported the recipe into My Fitness Pal, the calories per serving and the amount of carbs was way off. Your recipe says 177 calories and the carbs at 3g, but on my fitness pal the same ingredients listed it at 360 calories per serving and 20 g of carbs! This doesn’t seem right!

    Reply

    • When I imported the recipe it jacked up the numbers too. When I manually imported the info I got 272 calories and 6 carbs, but 3.3 of fiber which makes each serving under 3 net carbs.
      The nutritional info on this page is very confusing, as are the serving amounts. None of it makes sense. But the fudge is delicious!

      Reply

  14. I made them pretty much as directed and followed one reviewers recommendation of letting cool and then mixing again. That got rid of all but a few tiny dots of oil. Great flavor, I added a little more cocoa powder as I didn’t have any baking squares. I halved the recipe and it was the perfect amount for the hubby and I. Thanks for the great recipe. They will definitely save me from a carb loaded craving attack!

    Reply

  15. I made this and LOVED it, however my blood sugar was higher than expected when I checked after eating this. So, I entered the info into my fitness pal I got 10g carbs per square (28 servings). The swerve sweetener has 192 carbs per cup… that’s almost 7 carbs per square from the sweetener alone. Are we interpreting things differently?

    Reply

  16. I’m new to all the natural sweetner so have Pyure organic stevia all purpose blend. Can I use this for the powder and sweetner?

    Reply

  18. Oh my god, finally something sweet worth the effort to make it, i tryed some recipes of cheesecake and other stuff but i did not get satisfied, maybe i did them wrong, but this one, it’s awesome, i’m a big fan of keto diet and honestly i dont know about you, but i feel way better, i eat less and feel satisfied and i feel like my body is changing, im looking to learn from everyone around so if you are interested in more info’s about studies in keto diet , go ahead and look here–> https://tinyurl.com/y8jdbx22

    Reply

  19. So delicious! I did not have a mixer so I used my magic bullet and the consistency was amazing even my husband like this recipe and he is very picky.

    Reply

  20. You say 1/3 cup unsweetened cocoa powder is 41grams but every powder i’ve checked is around 28 grams per 1/3 cup so which should we go by?

    Reply

  21. I made this delicious fudge the other day. I found that it separated. I think this happens when it gets too hot. But I chilled it, then returned it to a large bowl and let it soften. Then I took the electric mixer to it.
    This made all the difference. It turned heavenly fluffy and delicious.
    I also added 1/2 c chopped walnuts as that’s the way I think of fudge.
    Delicious recipe.

    Reply

  25. I’m always confused with the sweetener measurements. You say to use 1 tsp of sweetener. I have Stevia with a little scoop. The little scoop says it is equal to 1 tsp. Do I use the little scoop or do I actually use a 1 tsp measure?

    Thank you,
    Stacey

    Reply

  26. Utter disaster. Followed the recipe to a T and the oil separation was disasrterous. I used whey protein powder for the bulk and even took the advice in the oder of mixing the ingredients.

    Reply

  28. AMAZING low carb dessert which is perfect for my sweet tooth! Added some pecans on top of half of it, sooo delicious! Thank you for this recipe, I will definitely be making this again!

    Reply

  29. Can you put all your measurements in weight? It is kind of inconsistent.

    1 cup Sukrin Melis or Swerve Confectioners
    1/3 cup unsweetened cocoa powder / 41 grams

    How much by weight on the Sukrin/Swerve?

    Reply

  30. Hi Lisa! Merry Christmas! I was wondering if you have some suggestions for the best keto-friendly dark chocolates? I’m new to this journey, so I’d like to make sure I get the best ones with the lowest carbs/sugar. Thanks much!! Love your website!!

    Reply

  32. Love It! I use the same ingredients, just put them together in a different order. It turns out very creamy and there is no oil separation. Here is how I do it:

    Melt together butter and baking chocolate
    Blend in nut butter, then blend in cream cheese with mixer
    Add dry ingredients
    Add vanilla

    Mix with mixer until smooth

    Reply

    • I made this the first time a few months ago. It was good but the oil separation was ugly. I was taking it with me to a tailgate at the time. I was able to get rid of most of it. Then I had to reprint the recipe, noticed your helpful hint…and it WORKED!!!!! Thank you so much. I would never have figured this out as I am NOT a baker! My family and friends want this recipe so I will use your directions.

      Reply

  33. This was very good! To make it more like milk chocolate instead of dark chocolate. I used 75% dark chocolate, upped the liquid stevia, and added 1/4 cup of heavy cream. It gets kinda gooey at room temp. So put it in the fridge until just before serving.

    Reply

  34. Oh. My. God. This is amazing!
    I used peanut butter instead of almond butter, 50g of chocolate and added 100g of heavy cream when the oil separated. I just ate 125g for dessert!
    10 drops of liquid stevia, 120g of erythritol, and no bad after taste.
    Thanks for the recipe! 😀

    Reply

  35. This recipe has a serious after taste like feeling in the mouth
    Its good while eating
    But 30 seconds after it feels super weird and unpleasant

    Reply

  36. This looks really good! I am new to low carb, so have a question. If I wanted it to be less dark chocolate and more milk chocolate tasting (so more sweet, less bitter) what do you think I should do? I know you’ll be guessing, as you haven’t made the recipe that way, but I’m sure you have TONS more experience than I do. Would more Swerve work? Maybe there isn’t any way to have a low carb milk chocolate fudge.? 🙁

    Thanks for all of your recipes! I love your site. 🙂

    Reply

  38. This fudge is delicious! The only thing I did different was substitute Walden farms chocolate peanut butter spread in place of the nut butter. It tastes amazing, great recipe!

    Reply

  39. Added 1/3 cup coconut sugar in place of the stevia and the extra ounce of chocolate and it was amazing!

    Reply

  40. Hi Lisa, Was reading through your fudge recipe (heavenly cream cheese chocolate) here (which sounds delicious by the way)and am I wrong in wondering about your calculations on servings?
    16 squares divided into 4ths should be 64, then you said 2 per serving which would make it based on 32 instead of 28; yet in nutrition factfacts state 1 small square. Just want to get my macros correct.

    Reply

      • This didn’t answer Laurie’s question at all. I’m also lost on how your nutrition label was created. In the video you cut the fudge into 49 squares but your nutrition label says 28 servings. Saying “The nutrition is per square so you can judge based on how many you eat” doesn’t matter if the person that asked doesn’t know how many squares to cut

        Reply

        • I believe it was calculated with 3 squares a serving which doesn’t divide well, so I’m changing it to 4 small squares a serving or 16 servings per recipe and updating the label.

          Reply

          • OMG, so good! I even improved on the oil separating problem. I thought about how when mixing something thick like cream cheese into liquid, you get little chunks of the solid part floating in the liquid. So, I mixed the chocolate, which was melted with the butter in a double boiler, into the cream cheese, little by little. I put it in about a fourth at a time, mixing with my blender after each addition. The liquid mixed with the cream cheese easily and didn’t separate. I used about a teaspoon liquid Stevia but I suspect it was diluted with something because the directions say to use a teaspoonful in 8 oz. of tea. That would be a lot of sweetener if it was pure. I used 1 cup of powdered Swerve and 3 oz. of Baking Chocolate. When it was all mixed up I used a 1″ cookie scoop to drop the fudge into mini muffin cups with paper liners. Easier than parchment paper. I was surprised that the batch made 40 candies. Each is quite a big piece of fudge and so good, even warm.

  41. Unfortunately, this recipe did not work for me. Could have been that I tried to omit the swerve (as it’s not on the healthier sweetener to use list) and use only the stevia as a sweetener. The mixture was grainy, and unlike the peanut butter recipe, no amount of mixing helped – it remained grainy. It also had that stevia after taste. It was sad wasting those good quality ingredients. However, I cannot fault this recipe as I tried modifying it. Maybe I will be brace later and try again.

    Reply

    • It’s better to just use peanut butter in place of the almond butter. If you omit the cocoa, you’ll lose the chocolate flavor.

      Reply

    • You’ll need about 1 cup of low carb sugar equivalent. Concentrated is preferred as products like Stevia in the Raw use fillers. You can replace with one cup of the bulk sweetener, but it may have an effect on texture.

      Reply

  44. Could you please include measurements for regular stevia in future recipes? I can’t afford the latest/most expensive things on the market and don’t live anywhere near a Whole Foods.

    Thanks!

    Reply

    • It isn’t a new item at all. We’ve been getting it through Amazon and many other places for years. A little goes a long way, so it is pretty economical, unless you buy it at Whole Foods.

      Reply

  46. I don’t use sukrin or swereve. I only use stevia. I see you use 1 tsp stevia. Does something have to be used to replace the 1 cup of sukrin or swerve??? Can I just leave it out

    Reply

      • So are you saying we can use a cup of whey protein as a sub for the swerve? Or, another tsp of concentrated stevia for the cup? I guess I’m trying to see if the cup of whey is to help with texture???

        Reply

        • You’ll need to make up for the bulk if you replace the bulk sweetener with a concentrate. I’d sprinkle in a neutral powder like whey until the texture feels right.

          Reply

          • Thanks for your quick reply! Is the mixture supposed to be grainy? I remember in your peanut butter recipe we mixed through the mixture because of the separation unit it fixed – is it ok to leave it grainy?

          • Mine would not come together like the peanut butter one. However, I put it in the fridge anyway and after hardening, my fudge had a great texture like real fudge.

        • I used a cup of my favorite protein powder, 1st Phorm ice cream sandwich, instead of the swerve as my filler, it turned out amazing!! I used no other sweetener besides the concentrate

          Reply

          • Awesome! I’ve had success using protein powder too in place of bulk erythritol sweeteners. Good to know!

    • I don’t think so. You need that nut/seed/peanut butter consistency. But, if you don’t mind the change it texture, it’s worth trying.

      Reply

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Lisa at Low Carb Yum
Hi! I’m Lisa, a retired engineer, and mother of three. I’ve been low carbing since 2001 and love to try new recipes. This blog started in 2010 as a way to save and share my recipes with others. Read more….
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