Made the old fashioned way on the stove just like Grandma would, this Keto Chocolate Fudge is a decadent luxury. It’s creamy, buttery, rich and chocolatey – exactly how chocolate fudge should be. Make it as a gift or share it at home, and just try to eat only one! This recipe is vegan and paleo too.
Why you will love this Keto Chocolate Fudge Recipe
- It’s easy. This keto fudge recipe does take a little time to make, but you don’t need a thermometer like you do with sugar.
- It is chocolate heaven. It is SO chocolatey and rich, just as fudge should be.
- You can make it ahead. If you want to share it with guests you can make it a few days ahead of time and it’ll still taste great. It’s perfect for keeping a batch in the fridge…just in case you get an unstopable evening sweettooth!
- It actually tastes like fudge. So many keto, paleo and vegan recipes tend to taste…well, diet. This recipe does not at all even though there is no sugar. Huzzah!
Key Ingredients for Keto Chocolate Fudge
- Cocoa powder: Plain, dark cocoa powder is what you’ll need here. Make sure it doesn’t have any extra ingredients!
- Coconut cream: Just the creamy white part from a can of coconut milk, which comes to about a cup. If your coconut is completely liquid, try refrigerating it and it should separate into cream and clear liquid. if it doesn’t, the cream is probably mostly still on top so pour it off very carefully. My supermarket recently have only been selling coconut cream that doesn’t separate, so in this recipe I had to pour it carefully.
- Butter: Preferably solid, natural, unsalted butter or a plant-based equivalent. I have made this with “buttery spread” before and it turned out fine.
- Coconut oil: This helps to solidify the final keto chocolate fudge.
- Sweetener: I used a stevia & erythritol blend. I haven’t tried others but I believe a paleo substitute like monkfruit may work okay. The ratio to sugar on my sweetener is 1:1.
- Vanilla: Vanilla deepens the flavour and adds warmth.
How to make Keto Chocolate Fudge with cocoa powder
Click through this story for step-by-step instructions!
What is the secret to making fudge?
For this recipe, there are two important steps I would keep an eye on:
- Melt the sweetener: This is one of the first things you do. It does take a few minutes but erythritol-based sweeteners do melt completely. Melting it will keep it from tasting grainy.
- Beat it! Just like the traditional recipe, I recommend beating the fudge until it’s cool. I’ve found that when I just let it set in the fridge it forms crystals, but if I beat it for 10-15 minutes or so after cooking it will set much smoother.
Do you put fudge in the fridge to set?
Yes! This recipe will set perfectly in the fridge in just a couple of hours. It should be cooled to room temperature before placing it in the fridge.
How long does fudge last?
Store this Keto Chocolate Fudge recipe in the fridge for up to a week in an airtight container.
How do I make Keto Chocolate Fudge vegan or paleo?
Vegan: Use dairy-free butter or replace the butter with coconut oil.
Paleo: Use ghee or coconut oil instead of butter, and a paleo-friendly sweetener like stevia, monk fruit or coconut sugar. It will no longer be keto if you use coconut sugar.
I don’t like walnuts. What can I use instead?
I highly recommend trying peanuts, almonds or hazelnuts, all unsalted and roasted. You can also skip the nuts entirely.
More keto desserts to try
- KETO PEANUT BUTTER FUDGE
- KETO APPLE CRISP
- SQUID GAME DALGONA CANDY
- EASY PUMPKIN PUDDING
- KETO PUMPKIN CHEESECAKE BITES
- VEGAN CHIA PUDDING: 2 WAYS!
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Old Fashioned Keto Chocolate Fudge
Made the old fashioned way on the stove just like Grandma would, this Keto Chocolate Fudge is a decadent luxury. It's creamy, buttery, rich and chocolatey - exactly how chocolate fudge should be. Make it as a gift or share it at home, and just try to eat only one! This recipe is vegan and paleo too.
Ingredients
- 50 g cocoa, 1/2 cup
- the cream from a can of coconut milk, about 1 cup/228g
- 272 g sweetener (I used stevia & erythritol blend), 1.5 cups, see notes for paleo*
- 113 g butter, 1/2 cup, plant-based, regular, ghee, or coconut oil.
- 54 g coconut oil , 1/4 cup, preferrably refined
- 1 tsp vanilla extract
- 1/8 tsp salt
- crushed walnuts, optional
Instructions
- Line an 8x8 dish with greaseproof or parchment paper and set it aside.
- Add the cocoa, coconut milk and sweetener to a pot on the stove over medium heat.
- Stir until the erythritol is completely dissolved and allow it to simmer for 2 minutes.
- Turn off the heat and add butter, coconut oil, vanilla, and salt. Stir to combine.
- Pour into a large mixing bowl and beat with an electric mixer for about 10 minutes, until it cools and begins to thicken.
- Pour into the lined 8x8 dish and top with a few handfuls of walnuts if desired.
- Allow it cool to room temperature (about an hour) and then set it in the fridge for about 2 hours.
- Tip: for a clean cut, slice with a warm knife, wiping the blade between each slice.
Notes
Vegan: Use dairy-free butter or replace the butter with coconut oil.
Paleo: Use ghee or coconut oil instead of butter, and a paleo-friendly sweetener like stevia, monk fruit or coconut sugar. It will no longer be keto if you use coconut sugar.
| Nutrition Facts | |
|---|---|
| Servings: 30 | |
| Amount per serving | |
| Calories | 65 |
| % Daily Value* | |
| Total Fat 7g | 9% |
| Saturated Fat 5.3g | 27% |
| Cholesterol 8mg | 3% |
| Sodium 35mg | 2% |
| Total Carbohydrate 1.2g | 0% |
| Dietary Fiber 0.6g | 2% |
| Total Sugars 0.3g | |
| Protein 0.5g | |
| Vitamin D 2mcg | 11% |
| Calcium 4mg | 0% |
| Iron 0mg | 2% |
| Potassium 58mg | 1% |
Nutrition Information:
Yield: 30 Serving Size: 1 gramsAmount Per Serving: Calories: 65Unsaturated Fat: 0g
OMG this sounds AMAZING! But I have questions lol. Using coconut cream..do you TASTE the coconut? Could I use heavy cream instead? And your sweetener…my erythritol and stevia blend is twice as sweet as sugar. Can I use it? Or does it need to measure equal to sugar?
I’m stoked to try this! Thanks!
I couldn’t taste the coconut cream but I use it all the time so my tastebuds may be a little immune at this point! I haven’t tried using heavy cream but I don’t see why not. For the sweetener, I use a 1:1 sweetener to sugar blend, so I’d try adding 1/2 and see how the sweetness is, and then add more to suit your taste. Fudge tends to be very sweet though, so you may find you can use the regular amount called for. Let me know how it turns out! =]
Bethany, this is GOLD!!! Even my non-keto, old-school cooking mom liked it. THAT is saying something. I won’t bother with another keto fudge recipe again.
That said, I decided not to use coconut milk this time. I was really excited about old school fudge and just didnt want to ruin it for myself with coconut. So I used HWC. I’ll try coconut another time as I’m super interested in less dairy but so often I just don’t don’t care for the taste.
Additionally, I had on hand an erythritol and monk fruit confectioners blend so I used it. I also remembered Pyure sweetener (the one I was talking about above) doing weird things with chocolate taste wise.
Also added some roasted pecans on top.
I could kiss you square in the mouth for this recipe. It is AMAZING. Thank you so much!
I’m SO glad you loved it, Suzanne! Roasted pecans sound *amazing* – I’ll need to try that next. Good to know about the HWC! The traditional recipe that I based this on used HWC but sometimes I can’t stomach dairy, which is why I use the coconut cream. If you’re into peanut butter, check out my keto PB fudge – very similar recipe, could probably use HWC as well =]