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Additional Info
These dark chocolate keto fudge fat bombs combine cream cheese and rich chocolate for a soft, decadent treat. The taste and texture are almost exactly like traditional fudge… but this low carb version comes with only 3 net carbs per serving!
I’ve made a lot of sugar free fudge recipes over the years. I’d say I’ve tried at least a dozen or more. But after tasting every single one, this keto chocolate fudge recipe is hands down my favorite.
And I’m not the only one that loves it. After I made my first batch, I took it into work to share with my coworkers to keep myself from over-indulging. They devoured all of it and many didn’t even know it was made without sugar!
Even the guys were all over this treat, and they’re always skeptical when it comes to healthy dessert recipes. But they thought it tasted just as good as regular chocolate fudge, which I’ll take as a big win.
So if you’ve been searching for the perfect low carb chocolate fudge recipe that will be a big hit even with non-Keto friends and family, this is it!
I created this recipe as an adaptation of my always-popular peanut butter fudge recipe, which calls for whey protein powder to create the texture. For this keto chocolate fudge, I was able to omit the whey protein and use cocoa powder for the same texture effect.
I know a few people really wanted to try the peanut butter fudge but either didn’t have or didn’t like whey protein. So if you fall into that category, then this recipe is your answer to delicious, whey-free keto fudge.
What chocolate is good for keto?
Chocolate can be enjoyed in moderation if you’re eating low carb or keto as long as it is low or no sugar. In fact, there are health benefits associated with dark chocolate as long as you find a brand suitable for keto!
Most brands you find in the store will have added sugar. Therefore, you will need to read your ingredient labels very carefully to find a brand with the least amount of sugar.
One exception is unsweetened baking chocolate, which is what you will use for this sugar free chocolate fudge. This is a common ingredient that can be found in the baking aisle of most stores and it’s relatively inexpensive.
However, most people wouldn’t want to eat this chocolate by itself, as it is very bitter. It’s meant to be used as a part of a recipe. And since there’s no sugar added, it’s a great ingredient for making homemade keto dark chocolate like my low carb chocolate bar recipe.
When you’re looking for keto friendly chocolate to eat by itself or for recipes that include sweetened chocolate, your best bet is to order online or check at a local health food store. I personally recommend ChocZero and Coco Polo.
Do you need to use almond butter in this keto chocolate fudge recipe?
The unsweetened almond butter in this recipe plays a big role in the texture.
You could swap it out for peanut butter, which should yield a similar texture but likely a slightly different flavor. If you have a nut allergy, you can definitely substitute with sunflower seed butter.
I would not substitute the almond butter for something like coconut butter or regular butter. There is already a lot of butter in this recipe. And using coconut butter would change the texture of the fudge.
If you’re worried about the flavor, there’s no need. The almond butter flavor is detectable, but it’s so mild that it doesn’t interfere with the chocolate taste. If you want to up the chocolate flavor, you can add another ounce of unsweetened baking chocolate.
Calculating the macros
Please be aware if you are entering the ingredients into MyFitnessPal or another macro tracker, you will need to subtract the carbs that come from sugar alcohols.
The carbs from erythritol in the sweetener should not impact blood sugar. Therefore, they can be deducted from your total carbs. Some entries in MyFitnessPal are specifically labeled “net carbs,” which are the ones you want to use.
This recipe calls for Swerve and stevia, which are keto friendly and have zero net carbs. If you don’t have either on hand or want to substitute, you can check out my low carb sweetener guide for suitable replacements.
I’ve also found that with avoiding sugar long term, the less sweet I need my recipes. If you’re looking for low carb chocolate fudge with a little less sweetness, feel free to adjust the sweetener to taste.
Tips for making my dark chocolate keto fudge recipe
A common problem with the recipe is separation where the fat doesn’t blend in well. It happens because of the high fat content along with the temperature of the mixture after melting the butter, cheese, and chocolate.
However, it will be okay if you see a little separation. After the mixture chills in the refrigerator for a few hours, it should turn into a creamy, soft fudge.
But if you let the mixture chill a bit at room temperature and then whip it again, the fats usually blend in better. The temperature of the mixture affects the separation, so cooling and re-whipping typically helps.
You can also try adding a tablespoon of heavy cream. It helps by lowering the temperature of the mixture a bit before blending. Or, let the butter soften and blend it in with the almond butter instead of melting it.
Other treats to enjoy on a keto diet
Looking for a few more shareable keto desserts to enjoy? Try some of these favorites:
- Chocolate Truffle Candy is a delicious low carb sugar free chocolate truffle with a creamy ganache center. Perfect to share with someone special!
- Low Carb Chocolate Walnut Fudge is the perfect recipe for nut lovers. The texture is identical to real fudge and is loaded with chopped nuts.
- No Bake Chocolate Peanut Butter Bars taste just like peanut butter cup candies. Enjoy them as keto fudge fat bombs or a sweet snack.
- Sugar Free Chocolate Peanut Butter Fudge is a dairy-free treat that only takes about ten minutes to make!
- Sugar Free Pecan Blondies With Chocolate Chips are a great alternative to chocolate chip cookies.
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Cream Cheese Dark Chocolate Keto Fudge
Ingredients
- 1 cup butter see note
- 1 ounce unsweetened baking chocolate can add 2 ounces to up flavor
- 8 ounces cream cheese
- 1 cup unsweetened almond butter or peanut butter or sunbutter (nut free)
- 1 cup Swerve Confectioners Powdered Sweetener Sukrin Melis or Swerve Confectioners
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon stevia concentrated powder see note
- 1 teaspoon vanilla extract
Instructions
- Line an 8×8 baking pan with parchment paper.
- Melt together butter (see note), baking chocolate, and cream cheese over medium heat.
- Add almond butter (or peanut butter/sunbutter) and beat in with an electric mixer.
- 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
- Spread mixture into prepared pan evenly. Chill in refrigerator until set.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Originally Published: March 20, 2017… Last Updated: 05 Nov 2019
Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
Inez Aultman says
I made this tonight. Wow, but it makes a LOT! Has anyone frozen this?
I used a mix of Lakanto and allulose that I ground fine enough in a blender cup.
The almond butter is a discernable flavor. It’s good, but I think I might like it better if I’d used almond extract with it.
The next time I make it I will try it with peanut butter and maybe a skosh of molasses.
Thanks for ANOTHER great recipe! You are the first person I recommend to those starting out with Keto/low carb.
Jay says
I scrolled through the post for 10 minutes and still was unable to find the recipe! Thanks for nothing
Lisa MarcAurele says
Did you miss the green “Jump To Recipe” button at the top that gets right to it without scrolling?
Dawn says
Hi Lisa, I’m not too sure if I’ve missed it somewhere in the recipe, but how long can you store the fudge for in the fridge? AND, can this be frozen? Many thanks.
I haven’t tried it yet, but it’s on my List for Christmas. Thanks so much for your lovely recipies!! Merry Christmas
Dawn
Lisa MarcAurele says
Dawn, the fudge should be fine for a couple weeks in the fridge and at least 3 months in the freezer. Enjoy the holidays!
Dee says
Can i use the stevia that comes in the little packets?
Lisa MarcAurele says
You really need a bulk powdered sweetener in this recipe for the right texture. Any one for one powdered sugar replacement works.
Becky says
I am a chocolate purist, i.e., I don’t like any kind of nut flavor in my chocolate. Is there something else I can use in lieu of the almond butter?
Lisa MarcAurele says
Sunflower seed butter should work if you’re okay with seed.
Adelyn says
Hi, why do we need 2 kinds of sweetener? Can we skip one of them?
Lisa MarcAurele says
For this recipe, I use two sweeteners as the texture would be off using the amount of powdered sweetener needed. And blending sweeteners usually provides a better taste as well.
Ola says
Hi, can I use instead of 1 teaspoon stevia concentrated powder liquid stevia? How much should I use if it’s ok? Thank u. Ola
Lisa MarcAurele says
You can use a liquid stevia sweetener. Most are half as sweet so you may need twice as much. But it depends on the brand. See my sweetener conversion chart for info on how to convert.
Dottie says
I’m going to make this. Thanks for the recipe. I am from Southeastern ct. also. I went to high school, NFA to be exact. His name is Ronnie MarcAurele. Any relation to you?
Lisa MarcAurele says
OMG. That’s my brother in law! My husband’s family are from Norwich. Small world.
Robert Delgado says
Really a great recipe, cannot complain at all! I found sugar free cocoa powder and chocolate at target for under $3.00 total!
Janna Robinson says
This fudge is awesome! It has a real fudge taste. My husband is a very desserty person and this one is a hit, thank you!
Tiffanee says
Can I use regular butter instead of almond butter?
Lisa MarcAurele says
There’s already a lot of butter in the recipe. You need to use a nut or seed butter.
Pati says
This fudge looks AMAZING! What a great idea. I’ll have to start making some fudge asap. Thank you for the recipe
Hollie says
I have made this several times and sometimes it turns out great, no separation and sometimes it separates. Not sure what I do differently. But it always tastes great. I’ve mixed in heavy cream which changes consistency a bit, but still is good. Also like ppl have said, to chill mixture and whip it really well and it’ll come back together. That has worked too. I’ve used peanut butter, almond butter and walnut butter. All work great:). This is my fav Keto fudge recipe! Thx
Lisa MarcAurele says
From my experience, it seems like a temperature issue. So if the temperature is a little too hot, it separates.
Ed says
I finally figured out how to get rid of the oil separation after a few times! After completing the recipe as stated. I let it sit in the pan. There were pools of liquid. Little by little I used a spatula and kept stirring in heavy cream. Used about a cup or so. I stirred it a few times. Then, I transferred it to my food processor. I would take turns mixing it on different speeds a minute at a time , scraping the sidewalls w a spatula. I did this about four or five times, and eventually it created a sort of mousse like texture, and all the separation was gone!
While doing that I made a thin almond pie crust in my 9×11 pan, and let it cool.
While taking turns mixing the fudge, I also made a low carb vanilla buttermilk icing.
After the crust cooled, I poured my now consistent fudge and spread it evenly over the crust. By now, the fudge was stiffer. I nuked my icing 20 seconds to almost liquid. I poured it all over the fudge, and spread it evenly over the top making a vanilla swirl. I let it cool overnight.
This morning, I cut it into 21 squares. I’ve already had 4 pieces today. OMG. ‘Gasmic!
Lisa MarcAurele says
Wow! That sounds amazing. Thanks for sharing!
Ed says
My pleasure! It’s been in the fridge a couple of days now, and each day it tastes better. My new favorite dessert!!
Gail says
Ed,,would you be willing to share your vanilla frosting recipe with us
Elizabeth C says
THIS IS THE BEST KETO DESSERT!! I have made it twice (well, I made it once and my fiance – who isn’t a baker by any means – made it once) and can’t wait to make it again. One of the girls I work with is also doing keto and constantly trying new store bought desserts. She said this is by far her favorite! I tweak it slightly, by using 1/3 of the sweetener it calls for (enough to give it a little sweetness without any aftertaste) and adding a splash of almond extract and top with walnuts! Mine always separates, but the separated pieces are my favorites to eat – so creamy and satisfying! Thanks Lisa! 🙂
Lisa MarcAurele says
I typically reduce the sweetener as well. The great thing about moving to a ketogenic diet is that the taste for sweet reduces significantly. I always tell people to adjust sweetness to taste as it varies widely.
Tracey says
Would monk fruit sweetener work and if so, how much? Also it’s granular sweetener… do you think if I put it in my little magic bullet it would make it a powder consistency? Ty!!!!!?
Lisa MarcAurele says
Yes! I sometimes use Lakanto monk fruit granular and finely grind it in the NutriBullet. They do sell a powdered sweetener but it’s twice as sweet as others. The amount needed would be about the same or a little less.
Craig says
Can you use unsweetened Cocoa powder if you don’t have the squares?
Lisa MarcAurele says
You could try. It just might be a bit softer.
Sanah says
Sounds like a simple n yum recipe. Can’t wait to try it! Quick question.. does it survive outside the refrigerator once it’s ready? Can it be taken for a one week holiday with no access to a refrigerator?
Lisa MarcAurele says
I like to chill it for storage, but it can be left out for a day without issue. However a week might be pushing it.
Regina says
It probably won’t last a week so take it, LoL!!
Mark says
I had everything except the baking chocolate, so I went ahead anyway. I spooned the mixture into a big ziplock bag and used it to squeeze the mixture into a couple of silicon candy molds. I dropped some flaked coconut into the molds first, at it was a good addition.
Angie says
I haven’t made this yet, but I will this week. At the top where you discuss the recipe you state that it has 1 net carb. But in your nutrition info, you list 5 total carb and 2 fiber. It seem that that should net 3 carbs not 1. What am I not understanding? I thought you had said in a comment below that the total carbs had already been adjusted for erythritol.
Lisa says
Fixed! The original recipe had much smaller squares as the serving size.
Chloe says
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.??
Lisa says
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
Nadine says
My fudge has separated. Butter floating on top at the time I chilled it? Any ideas
Lisa says
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.
Serena says
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?
Lisa says
It’s worth a try. Coconut butter is a lot more solid at room temperature so the texture will likely be different.
Nicole says
Do you use salted or unsalted butter?
Lisa says
I like to use salted but unsalted should be fine.
Raquel says
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?
Lisa says
MFP does not remove erythritol carbs unless you pick net carbs for erythritol sweeteners.
Anu says
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!
Lisa says
A little salt and nuts would be great adds!
lindsey blackburn says
Wait so you mix chocolate and butter in a pan iver the stove? And add the peanut butter too?
Lisa says
Yes. It’s a high fat treat.
Brooke says
I followed your recipe exactly and this is the best low carb dessert I have ever had. I just had to give you a shout out. Bravo
Lisa says
Thanks so much Brooke! 🙂
SUSAN L FRANK says
If I use powder peanut butter should I mix it with water first to make one cup?
Lisa says
I would make it into a peanut butter consistency first.
Jennifer McIntyre says
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.
Lisa says
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.
Dezbop says
Just to clarify, should I use one cup Swerve AND teaspoon stevia. Or one or the other? Thank you!
Lisa says
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.
Noyam says
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.
Carrie says
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?
Lisa says
It’s the sweetener, you need to choose to use the one with net carbs.
Erica W says
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!
Lisa says
You need to use then net carb count for Swerve in the calculation as those carbs usually don’t impact.
Jennifer McIntyre says
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!
Jamie says
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!
Victoria says
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?
Lisa says
When calculating Swerve in MFP, you should use the net carb info as erythritol carbs shouldn’t have an impact.
Kristi says
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?
Lisa says
It may work, but it’s better to powder it first as the fudge could be crunchy otherwise.
Keto Recipes says
This is interesting.
I like the idea of a keto inspired sweets.
Thank you for sharing this recipe.
I am adding this to my favorites.
Gabriel Herman says
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
Michelle says
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.
Harlee says
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?
Lisa says
That was an error. The linked conversion is correct and states about 28 grams.
Christina says
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.
Lisa says
Thanks for the tip!
Tracy Babington says
Thanks for this tip! Mine too has separated so I have it in the fridge now. I will let it cool down and take my mixer to it and see if that helps!
suzanne says
this yeilds 16 squares…correct?
and 4 squares = 177 cals and 3 carbs for four squares…and 1 fiber for four squares…
Lisa says
I cut them into much smaller pieces. If you cut into 4 squares, your square is 4 times bigger than my square.
Michelle says
If someone doesn’t like PB, Can u taste the pb or does it taste more like chocolate fudge?
Lisa says
If you use peanut butter, it won’t have a strong taste as the chocolate does cover most of it up.
Sue says
My family can’t use Stevia due to severe allergies to it. What can be used in place of it?
Lisa says
Monk fruit is my favorite sweetener and it comes in concentrated form and erythritol blends just like stevia.
Stacey says
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
Lisa says
That 1 tsp of concentrated stevia is about equal to 1 cup of sugar so adjust accordingly.
Frustrated says
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.
Lisa says
Even if it separates, it should be fine after chilling.
Mikenna says
Is regular peanut butter okay to use? Which peanut butter do you suggest?
Lisa says
Any nut butter without added sugar if fine to use.
Ashley Mathews says
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!
Lisa says
Yay! Glad it was such a hit with you. 🙂
Adam says
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?
Lisa says
There’s a link to change from US to metric units.
Adam says
Awesome thanks!
April says
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!!
Lisa says
My picks for dark chocolate are ChocZero and Coco Polo. Unfortunately, both are tough to find locally. Wishing you the best in the New Year April!
Jeanna Dalrymple says
so is it two cups of Stevie then?
Lisa says
If the sweetener you are using in the recipe is a 1 for 1 sugar replacement, you’ll need 2 cups.
Carla says
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
Lisa says
Thanks for sharing your no-fail method! I updated the recipe since it does seem to prevent the oil separation issue.
Kate says
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.
Michelle Moore says
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.
Lisa says
Thanks for sharing how to make it more like milk chocolate.
Meli says
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! 😀
Lisa says
Thanks for sharing your amounts and ingredients!
Kiefer Dove says
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
Lisa says
It could be the sweetener you are using.
Gayle Smerer says
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. 🙂
Lisa says
You’d definitely want to use more sweetener and maybe add in some heavy cream.
Leanne says
Bar none the absolute best low carb fudge I ever made. It was delicious!!!!!!! Sheer perfection. ?
Lisa says
Thanks so much Leanne. I think so too!
Kylene says
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!
Lisa says
It’s one of our favorites. So glad you enjoyed the fudge!
Mary Selby says
Added 1/3 cup coconut sugar in place of the stevia and the extra ounce of chocolate and it was amazing!
Lisa says
Coconut sugar does add more carbs, but definitely an option!
Laurie says
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.
Lisa says
I’ll have to relook at the label to see if it was based on 28 servings for the recipe.
Dan says
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
Lisa says
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.
Noyam says
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.
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.
Julie says
I think the swerve “baking” confectioner’s Sweetener would probably be better. Not grainy. But I’m going to try it tonight with that AND Monk Fruit sweetener. Low in the GI and no after taste.
https://www.perfectketo.com/top-four-sweeteners-for-a-low-carb-keto-diet/
I’ll post mu results for both.
Lisa says
I use Sukrin Melis (confectioner sweetener) or Swerve Confectioners.
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!
Marlene says
I have erithyrtol how much to use instead of stevia
Lisa says
It’s not recommended as a sub for stevia in this recipe.
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.