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Keto Chocolate Fudge

Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Chilling Time 2 hours
Total Time 2 hours 15 minutes
Servings: 16
Course: Breakfast, Dessert, Dinner
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup unsalted butter
  • ½ cup heavy whipping cream
  • ¾ cup powdered erythritol or monk fruit sweetener
  • ⅓ cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • ½ cup sugar-free dark chocolate chips optional but recommended

Equipment

  • 1 Medium saucepan
  • 1 Silicone spatula or wooden spoon
  • 1 Measuring cups and spoons
  • 1 Whisk
  • 1 Parchment paper
  • 1 Square baking dish (8×8 inch or similar)
  • 1 Refrigerator

Method
 

Prepare the Pan
  1. Line a square baking dish with parchment paper, leaving extra hanging over the sides for easy removal later.
Melt Butter and Cream
  1. In a medium saucepan over low heat, add butter and heavy cream. Stir gently until butter is fully melted.
Add Sweetener and Cocoa
  1. Whisk in powdered sweetener and cocoa powder slowly to avoid clumps.
Simmer Gently
  1. Keep heat low and stir continuously for 3–5 minutes until the mixture thickens slightly and becomes smooth.
Add Chocolate Chips (Optional)
  1. Remove from heat and stir in sugar-free chocolate chips until fully melted.
Add Vanilla and Salt
  1. Stir in vanilla extract and a pinch of salt.
Pour and Smooth
  1. Pour the mixture into the prepared pan. Use a spatula to smooth the top evenly.
Chill
  1. Refrigerate for at least 2 hours or until completely set.
Slice and Serve
  1. Lift fudge out using parchment paper and slice into small squares.

Notes

Nutritional Facts and Total Calories (Per Serving – Approximate)

(Based on 16 servings)
  • Calories: 120–140 kcal
  • Fat: 12–14 g
  • Protein: 1–2 g
  • Total Carbohydrates: 4–5 g
  • Fiber: 2 g
  • Net Carbs: 2–3 g
  • Sugar: 0 g
Values may vary based on ingredient brands.