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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
Recipe Video (Click on Image to Play)
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
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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.
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Originally Published: March 20, 2017… Last Updated: 05 Nov 2019
Inez Aultman
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
I scrolled through the post for 10 minutes and still was unable to find the recipe! Thanks for nothing
Lisa MarcAurele
Did you miss the green “Jump To Recipe” button at the top that gets right to it without scrolling?
Dawn
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
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
Can i use the stevia that comes in the little packets?
Lisa MarcAurele
You really need a bulk powdered sweetener in this recipe for the right texture. Any one for one powdered sugar replacement works.
Becky
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
Sunflower seed butter should work if you’re okay with seed.
Adelyn
Hi, why do we need 2 kinds of sweetener? Can we skip one of them?
Lisa MarcAurele
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
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
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
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
OMG. That’s my brother in law! My husband’s family are from Norwich. Small world.
Robert Delgado
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
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
Can I use regular butter instead of almond butter?
Lisa MarcAurele
There’s already a lot of butter in the recipe. You need to use a nut or seed butter.
Pati
This fudge looks AMAZING! What a great idea. I’ll have to start making some fudge asap. Thank you for the recipe
Hollie
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
From my experience, it seems like a temperature issue. So if the temperature is a little too hot, it separates.
Ed
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
Wow! That sounds amazing. Thanks for sharing!
Ed
My pleasure! It’s been in the fridge a couple of days now, and each day it tastes better. My new favorite dessert!!
Gail
Ed,,would you be willing to share your vanilla frosting recipe with us
Elizabeth C
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
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
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
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
Can you use unsweetened Cocoa powder if you don’t have the squares?
Lisa MarcAurele
You could try. It just might be a bit softer.