Low Carb Fudge (5 Ingredients!)

I have to tell you, friends, this low carb fudge recipe is one of my favorite low carb desserts…

Low carb chocolate mixed with cream, butter, and chunky walnuts, this decadent low carb candy comes together into creamy squares that no one would ever believe came from a site for low carb recipes.

This fudge makes a great gift (hello, Valentine’s Day!) or, treat yo self, and make some to munch on anytime you need low carb snacks!!

It’s ready in no time at all, so let’s start!

What I Love About This Low Carb Fudge Recipe

This special version of low carb fudge is an upgrade on the classic kind, plus:

• Simple, easy to find ingredients.
• Insanely easy technique. You can make these during a commercial break!
• It has all the deep chocolatey flavors and gooey textures we crave in homemade fudge!

Recipe Notes

This gooey, rich fudge is ridiculously yummy and deceptively simple!

Ingredient Notes

Chocolate – You can make your own chocolate (check out my low carb chocolate recipe here!) or grab yourself a bag of Lily’s chocolate chips, which TBH is what I always do! Psst — they’re incredibly affordable at Walmart.

Sweetener – I prefer Swerve/Lakanto for keto sweeteners as they’re the most affordable and easiest to find and use versions of erythritol.

Both of these can be used as a 1:1 swap with traditional sugar — if you’re using plain erythritol, you may want to increase the amount used (it’s 70% as sweet as sugar).

Only have granulated erythritol? Punch it through the food processor a few times and you’re ready to go! 

Chopped nuts – you can add whatever low carb nuts you love here — I prefer walnuts and pecans.

Heavy cream – Instead of lighter low carb milk, we’ll use heavy cream to amplify the creaminess of this fudge! 

Tools To Make

This dish is SO simple and these tools are really basic.

• Microwave – This is the easiest way to melt the chocolate. If you don’t have one, you can use a double boiler over the stove. Make sure to microwave at 50% power, otherwise, you run the risk of overheating the chocolate (and you’ll have to start over!)
• 8×8 baking dish – You can use another sized dish, just know it may take a bit longer to firm up, and the macros will be off if you change serving sizes. 
• Parchment paper – Using this silicone covered paper to line your baking dish, leaving some extra on two sides, like a handle. When your fudge is cool you can easily lift the brick of low carb fudge out of the pan, making it super easy to cut into nice clean hunks.

Storing Tips

Store them in an airtight container in the fridge for a cold, fluffy treat!

BONUS POINTS: fudge does super well in the freezer. To freeze, wait until the fudge is totally cooled. You can wrap the pieces individually, or the entire fudge in one complete block. Thaw in the fridge(don’t microwave) when you’re ready to snack!

Recipe Variations

Your low carb fudge, your rules! There are a billion ways to work this into the dessert of your dreams, here are a few options you may want to try:

• Make rocky road fudge using my low carb marshmallows (I like to make these in bulk and store them in the fridge for this very purpose!) and chopped nuts.
• Use a different type of chocolate, or make a tiger butter fudge! If you’re using Lily’s chocolate chips, they come in a handful of different flavors — Low carb dark chocolate, sugar free white chocolate, and milk — so use whichever you like best.
• Add peanut butter. Check out this low carb peanut butter fudge to see how you can weave PB into this delicious treat. You can also make low carb peanut butter balls for a bite-sized version of fudge.
• Add cream cheese. Either you love cream cheese in your fudge, or can’t stand it — know that you can work it into this recipe in place of the butter. That said, similar to my cream cheese fat bombs, they need to be kept cool, as they have a lower melting point.

More Low Carb Dessert Recipes

Now that the world of low carb dessert has been unlocked, I have a feeling you’ll be wanting some more recipes. I have lots to try, check these out:

• Low Carb Chocolate Chip Cookies
• Cookie Dough Fat Bomb
• Sugar Free Chocolate Syrup
• Coconut Flour Cookies
• Chocolate Peanut Butter Fat Bombs

Low Carb Fudge

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Servings :16 Pieces

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

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Ingredients

• ▢ 3 Cups Sugar Free Chocolate Chips
• ▢ 14 Ounces Heavy Cream
• ▢ 1/4 Cup Unsalted Butter
• ▢ 1 Teaspoon Vanilla
• ▢ 3/4 Cup Swerve or Lakanto (see sweetener notes below) confectioners
• ▢ 1 1/2 Cup Low Carb Nuts chopped, optional. I love walnuts, almonds or pecans

US Customary - Metric

Instructions

• Line an 8x8" casserole dish with parchment paper.
• Add sugar free chocolate chips (3 cups), heavy cream (14 Ounces) and unsalted butter (1/4 cup)to a large microwave-safe bowl.
• Microwave for 1 1/2 minutes at 50% power.
• Stir ingredients to incorporate.
• Continue microwaving using 30-second intervals at 50% power until everything has melted together and your fudge has a smooth texture.
• Stir in confectioners erythritol (3/4 cup), vanilla (1 teaspoon) and chopped nuts (1 1/2 cup).
• Pour fudge into your prepared baking dish and smooth the top using a rubber spatula.
• Place in the fridge and allow fudge to set for at least 3 hours.
• Cut fudge into 16 pieces and enjoy!

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Fans Also Made These Low Carb Recipes:

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Lindsey's Tips

• Chocolate. I love Lily's chocolate chips for this (they make dark, semi-sweet, and milk) but you can always make your own low carb chocolate by following my recipe! 
• Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
• Nutritional information is based on 1 piece if you cut this fudge into 16 pieces. It was calculated using Lily's chocolate chips and contains 5 g erythritol per piece, so there are 3g net carbs per piece:

Nutrition

Calories: 300kcalCarbohydrates: 20gProtein: 4gFat: 28gCholesterol: 42mgFiber: 12gSugar: 1gNet Carbs: 8g

©Little Pine Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.

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