This recipe for keto dark chocolate fudge bites combines cream cheese and rich chocolate for a soft, decadent treat. The taste and texture of this dessert 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 to work to share with my coworkers and to keep myself from over-indulging. They devoured all of it and many didn’t even know it was made without sugar!
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!
Inspiration Behind This Dark Keto Fudge Recipe
I created this recipe as an adaptation of my always-popular peanut butter fudge recipe, which calls for a whey protein powder to create the texture. For this specific 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.
Ingredients Needed To Make Keto Fudge
All of the exact ingredients are in the printable recipe card at the bottom of this post. First, here is a quick note about the main ones that I used in this recipe.
Use a combination of your favorite nut butter, cream cheese, and Swerve Confectioners Sugar substitute.
For the chocolate, I used unsweetened baking chocolate - the confectioner's sugar substitute made them sweet enough.
I also added more sweetener. I used some Stevia concentrated powder too!
The small amount of unsweetened cocoa powder that I used helped balance out the bitterness of the baking chocolate.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low carb recipe.
Recipe's Quick Tips:
- You only need to melt the butter if it isn't softened to room temperature first.
- Also, it's important to note that 1 teaspoon of stevia concentrated powder is so sweet that it is equal to an entire cup of sugar. You won't need very much of it!
How To Make Dark Chocolate Fudge That Is Keto-Friendly
All of the exact step-by-step instructions are in the printable recipe card at the bottom of this post. Here are some photos of the entire process along with a few more tips.
If your butter is not softened, you need to melt it in a saucepan along with the chocolate. If it is, then you don't have to melt it with chocolate and cream cheese.
Add Nut Butter
After they are all melted, add your favorite nut butter (or sunbutter). Beat it with an electric mixer so it mixes together really well.
Mix In The Dry Ingredients
Then, remove it from the heat before you add the rest of the dry ingredients. I suggest using an electric mixer again to give it one more whipping so that it combines really well.
Chill and Enjoy!
Pour the mixture into a prepared pan and let it chill in the refrigerator until it is set. That's it! It really is that easy!
Frequently Asked Questions About Keto Fudge
Before we get to the recipe, here are some questions people ask about making low-carb fudge.
Which Chocolate Is Best On 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 Good Chocolate 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.
What Other Sweeteners Can I 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 to be. If you’re looking for low carb chocolate fudge with a little less sweetness, feel free to adjust the sweetener to taste.
Why Is My Fudge Separating?
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 can help.
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 Dessert Recipes To Try
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
- 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
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon stevia concentrated powder see note
- 1 teaspoon vanilla extract
- Line an 8x8 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.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Array ( [serving_size] => 1 [calories] => 259 [carbohydrates] => 5 [protein] => 4 [fat] => 26 [saturated_fat] => 11 [cholesterol] => 46 [sodium] => 148 [potassium] => 181 [fiber] => 2 [sugar] => 1 [vitamin_a] => 545 [calcium] => 76 [iron] => 1.2 [serving_unit] => square )
Notes 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.
© LowCarbYum.com - Unauthorized use of this material without written permission 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.
First Published on March 20, 2017. Updated on February 18, 2021, with higher quality images and additional recipe information.
Awesome recipe. I make this every couple of weeks for our lunch dessert. I also cut it in smaller pieces so it lasts longer. Thanks for sharing.
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.
I scrolled through the post for 10 minutes and still was unable to find the recipe! Thanks for nothing
Did you miss the green "Jump To Recipe" button at the top that gets right to it without scrolling?
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, the fudge should be fine for a couple weeks in the fridge and at least 3 months in the freezer. Enjoy the holidays!
Can i use the stevia that comes in the little packets?
You really need a bulk powdered sweetener in this recipe for the right texture. Any one for one powdered sugar replacement works.
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?
Sunflower seed butter should work if you're okay with seed.
Hi, why do we need 2 kinds of sweetener? Can we skip one of them?
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.