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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.
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.
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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.
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.
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.
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?
How to make low carb chocolate fudge video
Cream Cheese Dark Chocolate Keto Fudge Recipe
Cream Cheese Dark Chocolate Keto Fudge
Ingredients
- 8 ounces cream cheese
- 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)
- 1 teaspoon vanilla extract
- 1 cup Sukrin Melis or Swerve Confectioners
- 1 teaspoon stevia concentrated powder see note
- 1/3 cup unsweetened cocoa powder 41 grams
Instructions
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Line an 8x8 baking pan with parchment paper.
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Melt together cream cheese, butter, and baking chocolate over medium heat.
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Add almond butter (or peanut butter/sunbutter) and stir until blended in.
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Remove from heat and stir in remaining ingredients. Blend with an electric mixer to combine as well as possible. There may be some oil separation, but 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.
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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.
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Hi! I'm Lisa, a part-time blogger, full-time 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. 
Lisa says
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.
Lisa says
I found that the almond butter didn’t mix in well, particularly with the melted baking chocolate. But, after it set in the fridge, it was fine. However, for fudge, it’s tough to get the right texture without a powdered sweetener.
Nikki says
This looks so amazing. Do you think Peanut Powder could be substituted for the cocoa powder for a chocolate peanut butter fudge?
Lisa says
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.
J M Sanders says
What could be used in place of concentrated stevia? I have stevia in the raw – could that be used?
Lisa says
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.
silverdust says
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!
Lisa says
1 teaspoon of concentrated powder is equivalent to 1 cup of sugar so you can substitute if desired.
Lisa says
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.
Bethany @ athletic avocado says
YYUMMMMM this fudge sure does look heavenly! I’ve never thought of adding cream cheese to fudge, but I bet it makes the texture light and fluffy!
Lisa says
It’s very rich and delicious!
Annette says
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
Lisa says
You probably need to add in another powder like whey protein to get the right consistency.
Lisa says
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???
Lisa says
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.
Lisa says
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?
Lisa says
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.
Melissa says
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
Lisa says
Awesome! I’ve had success using protein powder too in place of bulk erythritol sweeteners. Good to know!
Naomi says
Would this work using cacao butter instead of the almond butter?
Lisa says
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.