Keto Fudge

This Keto Fudge provides a rich, sweet, and deeply comforting dessert solution for your low-carb lifestyle. This simple no-bake chocolate confection will instantly satisfy your cravings for velvety, candy-shop fudge without breaking your ketosis.

First, you will love how the smooth, melt-in-your-mouth butter base pairs with deep Dutch-process cocoa, rich dark chocolate chips, and a touch of flaky sea salt.

Because you utilize real butter and natural zero-glycemic powdered sweetener instead of condensed milk and refined sugar, you keep the carbohydrate count exceptionally low.

Consequently, you achieve a confectionery-quality, family-friendly treat that delivers a true comfort food experience straight from your refrigerator.

Ingredients & What You’ll Need

• Unsalted butter: Softened at room temperature to whip into a light, silky fat base (coconut oil works for a dairy-free version).
• Besti Powdered Monk Fruit Allulose Blend: Dissolves completely into the whipped butter without leaving any grit or a cold aftertaste.
• Dutch-process cocoa powder: Delivers a deep, dark, and smooth chocolate foundation to the sweet base.
• Sugar-free dark chocolate chips: Melted and folded into the batter to add cocoa solids that help the fudge set firm.
• Vanilla extract & sea salt: Enhance the dark cocoa notes while cutting through the rich butter fats.
• Coarse sea salt flakes: (Optional) Sprinkled over top to provide an artisanal bakery appearance and a subtle, salty crunch.

How to Make Keto Fudge

This method focuses on whipping softened butter until fluffy, beating in rich cocoa and melted chocolate chips, and chilling in a lined container for a fast, clean slice.

1. Whip the Butter Base

First, line a 28 oz rectangular glass container (or small loaf pan) with parchment paper, leaving plenty of overhang on opposite sides to serve as sling handles later. In a medium to large bowl, use a hand mixer at medium-low speed to beat the softened unsalted butter and powdered sweetener together until light and fluffy.

2. Blend Chocolate and Seasoning

Add the Dutch-process cocoa powder, vanilla extract, and sea salt to the bowl. Beat on low speed until combined. Melt your sugar-free dark chocolate chips in a microwave-safe bowl (in 20-second bursts) or in a double boiler on the stovetop. Pour the melted chocolate into the bowl and beat into the other ingredients just until smooth and uniform (do not overmix). Taste and adjust sweetener or salt if needed.

3. Smooth, Chill, and Slice

Transfer the chocolate mixture into your prepared lined container. Use a spatula or spoon to smooth the top into an even layer. Sprinkle the top with coarse sea salt flakes if using, pressing them gently into the surface to secure. Place the container in the refrigerator to chill for at least 1 hour, or until solid. Lift the fudge out using the parchment paper handles and carefully slice into 15 equal squares before serving cold.

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Tips and Notes

• Don’t Skip the Chocolate Chips: While listed as optional, adding the melted sugar-free chips provides essential cocoa butter and cocoa solids that ensure the fudge sets up firm rather than staying soft like a compound butter.
• Use Softened, Not Melted Butter: Ensure your butter is softened to room temperature before whipping. If the butter is fully liquid, the mixture will separate and fail to hold its fluffy whipped structure.
• Keep It Cold: Because this fudge relies on a pure butter base, it melts quickly when left out at room temperature. Always serve straight from the fridge or freezer!
• Storage Advice: Store leftover fudge squares in an airtight container in the refrigerator for up to 2 weeks. You can also freeze individual slices for up to 6 months.

Yield: 15 pieces

Keto Fudge

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This Keto Fudge recipe transforms butter, Dutch-process cocoa, and sugar-free dark chocolate into a decadent, melt-in-your-mouth confection.

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

• 1 cup unsalted butter, softened (or coconut oil)
• 1/4 cup Besti Powdered Monk Fruit Allulose Blend (or more to taste)
• 1/4 cup Dutch-process cocoa powder
• 1 teaspoon vanilla extract
• 1/8 teaspoon sea salt
• 1/4 cup sugar-free dark chocolate chips, melted
• Coarse sea salt flakes (optional, for topping)

Instructions

1. Prep: Line a 28 oz glass container with parchment paper overhang.
2. Whip Base: Beat the softened butter and powdered sweetener with a hand mixer until fluffy.
3. Mix In: Beat in the cocoa powder, vanilla extract, and sea salt.
4. Add Chocolate: Melt the dark chocolate chips; beat into the butter mixture until smooth (do not overmix).
5. Set: Transfer to container, smooth top, and sprinkle with coarse sea salt flakes if using.
6. Chill & Slice: Refrigerate for at least 1 hour until solid. Lift out using parchment and slice into 15 squares. Keep refrigerated!

Nutrition Information:

Serving Size:

per serving
Amount Per Serving: Calories: 115Total Fat: 12gSaturated Fat: 8gProtein: 0.5g