A sugar-free low-carb chocolate fudge that's made with a secret ingredient. With only 1 gram carb per square, it's the perfect treat for a keto diet.
Are you looking for a sugar free fudge recipe that's super low in carbs? How about making one out of cheese?
I found a low carb chocolate fudge recipe in an old low carb magazine. The original recipe called for Splenda and Sweet 'n Low. Since I'm trying to stay away from artificial sweeteners, I modified the recipe to use erythritol and stevia.
Splenda also seems to result in an odd taste when used to sweeten chocolate. I thought this fudge came out too soft.
However, I think this low carb chocolate fudge recipe could be worked into a really good hot fudge sauce. The warm mixture was really tasty and reminded me of a thick chocolate ice cream topping.
I will keep looking for a good sugar free chocolate fudge recipe that is firmer than this one. This fudge tastes great, but it tends to melt in your hand when eating. Perhaps adding a bit of natural protein powder or whole milk powder would firm things up.
I'm not a fan of processed American cheese, either. Next time, I will work in some cream cheese or other soft cheese. I've made a peanut butter fudge using cream cheese and it was amazing.
If you love peanut butter, be sure to check out my cream cheese peanut butter fudge recipe. You'll be so happy you did. And, if you'd like another chocolate based recipe, take a look at the keto fudge.
For something a little different, you may want to try this low carb chocolate pumpkin fudge by Divalicious Recipes.
Low Carb Chocolate Fudge Recipe Made with Cheese
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Recipe
Low Carb Chocolate Fudge
Video
Ingredients
- 1 cup heavy cream
- ½ pound American cheese cubed (can sub with cream cheese or other soft cheese)
- 1 cup unsalted butter
- 2 ounces unsweetened baking chocolate , cut into small pieces
- 1 ½ cups powdered erythritol or Swerve Confectioners Powder
- ¾ teaspoon stevia concentrated powder
- 1 Tablespoon unsweetened cocoa
- ½ Tablespoon chocolate extract
- ½ Tablespoon vanilla extract
- ½ cup walnuts optional
Instructions
- Mix heavy cream, cheese, butter, baking chocolate, erythritol and stevia in medium saucepan. Cook over medium heat until melted, stirring frequently.
- Add cocoa and bring to a boil. Stir constantly for one minute.
- Remove from heat and add extracts. Stir in nuts, if desired. Allow to cool, whisking occasionally.
- When no longer warm, pour into prepared pan (I used an 8x8-inch). Refrigerate until firm. Cut into 1-inch squares.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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.
Copyright
© 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.
Alice
HI! Thanks for the recipe. I noticed that in the video you added almond butter, but it was nowhere being mentioned in the written recipe. Would you mind clarify it? thanks!
Lisa MarcAurele
Thanks for catching that. The video for the other cream cheese keto fudge was in the recipe card and has been fixed.
Jess
As soon as I added the unsweetened cocoa, it separated. 🙁 Taste, if I could get it to pull together is awesome.
Lisa MarcAurele
Separation is usually a temperature issue. Maybe the mixture was too hot when it was added?
Gay Harlander
Thanks for the recipe. It looks yummy. I did well on Atkins many years ago but decided to give Keto a try. Following very exactly but just not working. Back to Atkins this morning and very motivated. My granddaughter is getting married April 28. I'm 75 but feel (and look *lol)a whole lot younger. Wish me luck. Looking forward to fudge in rwo weeks after induction.
Lisa
I have found that results aren't as quick when getting back to low carb after being off for a while. And, unfortunately for me, age seems to be a factor too.
Linda
Can you freeze this?
Lisa
I haven't tried it. Not sure if the cheese would freeze well.
Julie Bowmer
To make more firm, I would eliminate the heavy cream.....or at least cut back to 1/2 c. And use cream cheese, the butter should make it firm up in the frigde. Sounds yummy, gonna have to try this.
Lisa
That's worth a try!
spaceranger
I have a batch of this in the refrigerator right now. It tastes divine warm. I mostly followed the recipe--I just went a little light on the erthritol and I went a little heavy on the stevia (and for stevia I use stevia glycerite). I also didn't have chocolate extract so I used a little butterscotch extract. It was interesting to me to read the comments of people saying NO WAY to American cheese. I personally won't use artificial sweeteners (stevia and erythritol are not artificial), and I typically don't eat American cheese, but I'm willing to try it in fudge. I think splenda is way more scary than American cheese. I'll update my review once it's cooled! Thanks for posting this! I'm super intrigued to find out what American cheese does to the texture of low carb fudge! The texture of the fudge in the pictures is what sold me on trying this!
Lisa
American cheese may not be 100% cheese due to the additives and processing. But the kind sold in the deli case has the least additives and is made with a lot more real cheese than something like Kraft singles.
Dorothy Kuehn
Years ago I made Velveeta fudge & loved it. Can't wait to try this!
Lisa
This is very similar to that. In fact, you can use Velveeta in this recipe if you'd like.
Judy
What size pan did you use?
Lisa
I make these in an 8x8 pan or 7x11
JACKIE
I ENTERED THIS RECIPE IN MY FITNESS PAL, I USED SWERVE POWDERED SUGAR.
IT CAME UP AT 6 GRAMS INSTEAD OF YOUR 1 G OF CARBS??
IS THAT BECAUSE OF THE SWERVE??
IM NEW AT THIS, AND APPRECIATE ANY SUGGESTIONS.
THANK-YOU!!
BY THE WAY, THE TASTE IS PHENOMENAL!!! I HAVENT FROZEN THEM YET, THEY ARE ON THE COUNTER COOLING.
Lisa
The carbs in Swerve are from erythritol which has been proven not to impact.
Carly
American cheese? Eek! I think I'll try this with cream cheese or a mixture of cream cheese & mascarpone cheese. Both are widely used in dessert recipes.
I don't even eat American cheese. It's a "cheese product" too many questionable ingredients & unnecessary carbs.
Lisa
I don't eat American cheese any more either. Once I realized that it wasn't real cheese, I ditched it!
Jessika
American Cheese, are you serious? can not imagine how it would taste me.
I will try 😉
we have in Germany, incidentally, also American cheese, for us it has only a different name.
It should therefore be in Australia no problem to get it from there.
Sorry for my bad english;(
Greetings from Germany
Jessika
Lisa
I don't use American any more. I've tried this with a soft Monterey cheese and it was good.
Jennifer
Sweet cravings are squashed with L-Glutamine. I take a couple of teaspoons in a small amount of water - no more carb cravings or sweet cravings! I'm sure you could get capsule if you don't like the taste of the powder/water mix.
Anyway, I'm in Australia and want to try the fudge recipe - question - what exactly is American cheese?
Thanks!
Lisa
Thanks for the tip for using L-Glutamine. I'll have to give it a try. American cheese is a processed cheese made from milk and fats as well as concentrated whey. It is difficult to get outside of the US.
Anonymous
I'll have to experiment with a few different options here, thanks though!
Lisa
Colby or Monterey Jack are probably the closest to American cheese if you can get those.
Michele Clow
Can I ask you which brand of L-Glutamine you use?
Lisa
I don't use l-glutamine, but my son does. He wrote about it at http://allnaturalideas.com/l-glutamine-to-build-muscle-and-burn-fat/
Donna
How many pieces are in a serving?
Lisa
I'd say it's pretty safe to have 2-3 pieces at once.
zandi
I havent tried this but sure i'll love it, it's chocolate right lol.i found choc fudge rec in a diabetic cook book going to try them both.it makes 16 servings with 5c in each.
Lisa
Xylitol should work fine here. I use erythritol because it is the only sugar alcohol that doesn't give me the typical side effects.
For the stevia, I use the NOW brand stevia extract powder which is pure stevioside with no additives.
I have to admit that I liked the fudge more the longer it sat in the refrigerator. I think I tried to cut it too soon after it was made.
foodlvr
This looks very good. I used to be low carb and it worked well for me but then it stopped working. Don't know why. Now I eat Low Fat quite a bit and it works now. Didn't for years.
Anyway, a question - does xylitol also work here? I still have quite a bit left in my cabinet and don't know what to do with it. I thought I would try this with it. Also, I use Stevia powder (real thing, not Truvia which has Stevia and a fake sugar in it) so how much of it would I use?
Smita
Wow...Looks yummy & creamy...i personally prefer the soft fudge to a firm one
Lisa
Debbie - I'm so glad you like the site. I also struggled with low carb in the beginning because of my sweet tooth. I don't think there are enough good low carb recipe sites on the web which is one of the reasons I started this blog. I hope you enjoy the fudge as much as I did. It tastes like a rich chocolate cheesecake without the crust.
Debbie
I just found your blog and I am so excited! My husband and I struggle to eat low carb, because we just love the sweet stuff! This is perfect and I can't wait to try it, thanks!