Chocolate flavored keto fudge that creamy and it won’t melt in your hand. Easily made from scratch these are a perfect fat bomb to add some fat when starting the keto diet. Delicious and on the go keto desserts that are sure to please!
The Best Keto Fudge Online!
- Doesn’t melt in your hands
- Can be frozen for a cool treat or refrigerated
- Only 3 ingredients excluding sweetener
How To Make Keto Fudge- Step By Step
- In a sauce pan on medium/low heat add heavy cream. Be very careful in this step you don’t want your cream to get so hot it’s boiling and sticking to the pot. Clean up should be a breeze.
- Sift your cocoa powder or at least take a fork and remove big lumps. Slowly add powder to heated heavy cream little by little.
- Pour in your granulated or powdered sweetener. It doesn’t matter which but I do advise to avoid liquid sweetener here.
- After you have whisked everything smoothly remove from heat. While still heated add in cacao/cocoa butter, coconut oil or butter. Out of the three, cacao/cocoa butter works the best.
- In a pan lined with parchment paper, pour in keto fudge and allow to chill for several hours. After 2-3 hours the fudge will be hard but it won’t truly set until about 8 or so.
Helpful Recipe Tips
- Watch your heat! Overheating the heavy cream will cause not only sticking but the cream will curdle as well. When that happens you will have to trash it and start over because your fudge will never get hard.
- Parchment paper is your friend. Not lining with parchment paper will give you a very hard time with removing it from the pan.
- Liquid sweetener isn’t the best in this recipe. When you have a recipe without much “bulking” things like liquid stevia will show the aftertaste and you don’t want that. To add, if using only erythritol you may get a cooling sensation. My go to sweetener these days is a mix or monk fruit.
What’s The Best Fat Source
- Coconut oil- If you choose to use coconut oil there will be a coconut taste. Not to mention coconut oil is liquid when heated and solid at room temperature. But unless it’s cold, it’s not rock hard. So, in turn your fudge may leave residue and melt in you hand.
- Butter– Butter is a good option, it will bring a shiny fudge and that amazing flavor butter brings. As you know butter is semi-solid when cold. The fudge will get somewhat hard but not really. And it takes little heat for butter to begin to melt. But, if you want to double these as a frozen treat butter is a great option.
- Cacao/cocoa butter– This is the best option to me, but the trickiest. Chocolate has crystals that are disrupted when introduced to heat which is why it has to be tempered. If using cacao butter wait until the very end when the fudge has cooled some then add it in and allow it to melt slowly. When tempered correctly this gives the most shelf stable keto fudge out if the three.
Macros
Below you will find a nutritional label via Cronometer. The facts are based on using cacao butter and cut into 8 slices. Each slice comes to only 1g net carbs!
Other Keto Chocolate Recipes You’ll Love
Delicious, Creamy Chocolate Keto Fudge
Chocolate flavored keto fudge that creamy and it won't melt in your hand. Easily made from scratch these are a perfect fat bomb to add some fat when starting the keto diet. Delicious and o the go keto desserts that are sure to please!
Equipment
- 9 x 5 baking pan
- sauce pot
Ingredients
- 3/4 cup heavy cream
- 52 grams cacao/cocoa butter (or 1/4 cup butter or coconut oil)
- 1/4 cup cocoa powder
- 1/4 cup granulated or powdered sweetener
Instructions
- In a sauce pot on medium/low heat pour in heavy cream
- As cream begins to heat up pour in sweetener
- Using a whisk give the cream a stir. Cream sould not be boiling or sticking at all. If so the heat is too high.
- Gradually add in cocoa powder little by little making sure all powder prior is dissolved before add more. This will avoid lumps of chocolate in fudge.
- After chocolate has dissolved remove from heat and allow it to rest about 10 minutes.
- At this point add in cacao butter and whisk in to make sure it's fully combined becasue it will want to seperate.
- Pour in parchment paper lined pan adn place in refrigerator or freezer for a few hours. The freezer will be quicker but the refridgerator will allow the fudge to set more properly.
Video
Notes
What's The Best Fat Source
- Coconut oil- If you choose to use coconut oil there will be a coconut taste. Not to mention coconut oil is liquid when heated and solid at room temperature. But unless it's cold, it's not rock hard. So, in turn your fudge may leave residue and melt in you hand.
- Butter- Butter is a good option, it will bring a shiny fudge and that amazing flavor butter brings. As you know butter is semi-solid when cold. The fudge will get somewhat hard but not really. And it takes little heat for butter to begin to melt. But, if you want to double these as a frozen treat butter is a great option.
- Cacao/cocoa butter- This is the best option to me, but the trickiest. Chocolate has crystals that are disrupted when introduced to heat which is why it has to be tempered. If using cacao butter wait until the very end when the fudge has cooled some then add it in and allow it to melt slowly. When tempered correctly this gives the most shelf stable keto fudge out if the three.
Nutrition
Nutrition Facts
Delicious, Creamy Chocolate Keto Fudge
Amount Per Serving
Calories 142
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Leave a rating and comment, thank you
This never set after overnight in frig. I’m sure I did not heat the cream long enough but the cocoa powder was dissolved
What fat did you use? You would need something like butter or cacao butter because all of those are solid at room temperature. Heating the cream longer evaporates more water but the hardening effects come from the other ingredients I just mentioned.