Keto Chocolate Fudge Recipe (Dairy-Free, Low Carb, Paleo)
I love how easy this Keto chocolate fudge recipe is to make. Plus it’s completely dairy-free!
It uses just 2 easy-to-find main ingredients plus 2 flavoring ingredients. And it takes around 10 minutes to whip up.
You do have to refrigerate it for a few hours, but it’s well worth the wait. Plus, you can make a large batch of these, cut into small slices and enjoy as a Keto snack or dessert fat bomb.
Below, I’ll go through the simple steps for making this fudge as well as suggest some alternations you can make to this Keto fudge recipe to fit your favorite flavors – why not try our almond butter fudge recipe too?
How to Make Dairy-Free Keto Fudge – Ingredients
Main Ingredient: Coconut, Nut/Seed butter
The basis of all dairy-free keto fudge is either coconut or nut/seed butter. This is what gives it the soft “fudge” like texture.
For this recipe, I made it nut-free but using coconut butter. If you can’t find coconut butter at your grocery store, then you can use almond butter or cashew butter instead. Or you can try your hand at making coconut butter yourself with this recipe here.
Flavoring Ingredients: Chocolate, Vanilla, Peppermint, Spices, Sweetener
For chocolate fudge, you have to add in chocolate – and I used 100% dark chocolate, although you could also use a combination of unsweetened cacao powder with coconut oil.
For additional flavoring in my keto chocolate fudge recipe, I used vanilla extract and stevia. But a ton of additional options are possible – e.g., cinnamon, ginger, nutmeg, peppermint extract, almond extract, etc.
Crunchy Ingredients: Chopped Nuts, Cacao Nibs, Shredded Coconut
And for added crunch, you can add in chopped nuts or cacao nibs.
How to Make Dairy-Free Keto Fudge – Step-by-Step
Start by melting the 100% dark chocolate – you can use a water bath or microwave. Just make sure you don’t burn the chocolate.
Melt the coconut butter if it’s a bit too hard. You need to be able to mix it easily.
Combine all the ingredients together well.
Pour into a silicone pan (I used a silicone loaf pan). If you don’t have silicone pans, then use a regular pan and line with parchment paper so it’s easier to get the fudge out when it’s done.
Place in the freezer for 1 hour or fridge for 2+ hours so that it’s pretty solid. Pop out of the silicone mold and cut into pieces.
Other Keto Chocolate Dessert Recipes You Should Check Out:
We’ve got several other Keto chocolate dessert recipes you might enjoy, like Chocolate Coconut Cups, Vanilla Fat Bombs Dipped In Chocolate, and Spiced Chocolate Covered Pecans.
Plus, if you’re looking for more Keto fat bomb recipes, check them out here.
You’ll be so pleased you opted for keto when you see how much sugar goes into a traditional fudge recipe.
- Melt the chocolate.
- Melt the coconut butter.
- Combine all the ingredients together in a bowl with a fork.
- Pour into a silicone loaf pan or a parchment paper-lined pan.
- Place into the fridge for 2+ hours or freezer for 1 hour until it’s solidified.
- Remove from the pan and cut into pieces.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 2 g
- Serving Size: 1 small piece
- Calories: 158
- Sugar: 1 g
- Fat: 13 g
- Carbohydrates: 4 g
- Fiber: 2 g
- Protein: 2 g