Low-Carb Chocolate Fudge Recipe made with cleaner ingredients. This easy fudge recipe is perfect for sharing during the holidays, gift giving, or enjoying as an occasional treat! Rich, fudgy, and decadent, this low-carb fudge is a healthier alternative to classic fudge.
Well, I have exciting news for you, my friends!
Not only do I have a healthier low-carb chocolate fudge recipe for you today, but it happens to be my partner’s favorite dessert recipe I’ve made since we got together almost a year ago (his second favorite being my Flourless Avocado Brownies).
This is a big accolade, considering I make multiple dessert recipes every week (particularly this month…have you noticed? It’s a real sweet factory up in here).
The Inspiration For This Recipe:
Truth: I’ve never been a fudge person.
I find it too sweet!
Some people have no threshold for sweetness, but I have a definitive line where I just can’t consume a treat, no matter how enticing it is.
My mom made fudge every holiday season when I was a kid, and I just couldn’t get on board.
A few years ago, I began making my own fudge recipes using cleaner ingredients. Take for instance, my Superfood Dark Chocolate Beet Fudge, Maple Walnut Vegan Fudge, Paleo Sweet Potato Fudge , Dairy-Free Fudge, and my Low-Carb Peanut Butter Fudge.
All falling on the “healthier” end of the dessert spectrum, all less sweet so as not to sting your teeth, and all made using whole food ingredients.
This low-carb chocolate fudge is super rich and creamy, perfect for the dark chocolate lover, and ideal for those who love a sweet treat but prefer them less sweet.
Now of course if you like your fudge to be lightning bolt sweet, you can easily add more sugar-free confectioner’s sugar! Play with the portions to your heart’s delight!
This easy fudge recipe requires minimal ingredients. Ready to dive in? Let’s go!
Ingredients for Low-Carb Chocolate Fudge:
Unsweetened Cashew Butter: The majority of the volume of this recipe is cashew butter. Not all grocery stores carry cashew butter, so you may need to source it online or go to your local natural food store (I got mine at Whole Foods).
Cashew butter is naturally creamy and has a subtle sweetness to it, making it ideal for a treat that should be creamy and sweet! You can substitute for peanut butter or almond butter, but the texture and flavor will be different. If you love peanut butter chocolate fudge, I say go all in!
Butter: Melted butter gives the fudge a silky smooth texture so that it has that classic fudge consistency. It makes it nice and soft and of course buttery, which is important when it comes to fudge! If you’re dairy-free, you can replace the butter with coconut oil. You can also use ghee!
Raw Cacao Powder: The chocolate portion of this chocolate adventure. Raw cacao powder has a rich and creamy chocolatey flavor, which I prefer over regular unsweetened cocoa powder. If you like the bitterness of regular cocoa powder, go for it!
Sugar-Free Confectioners Sweetener: In order to sweeten the fudge without adding sugar, I use sugar-free confectioners sweetener (aka sugar-free powdered sugar). The finely ground confectioners sweetener ensures the substance mixes into the fudge without graininess. If you want to give it a shot with regular sugar-free granulated sweetener, so for it, but note that the texture will not be creamy.
Vanilla Extract & Sea Salt: Vanilla extract and sea salt provide that warmth and big bold rich flavor that makes fudge so enticing. It’s these little touches that make a treat irresistible!
Let’s make it!
How to Make Low-Carb Chocolate Fudge:
Make sure cashew butter is at room temperature.
Melt the butter, combine with cashew butter until creamy. Add cocoa powder, powdered sugar, vanilla extract and sea salt and mix until creamy. If the mixture is difficult to stir together, heat it in the microwave for 15 second increments until it is easier to combine.
Transfer the mixture to a parchment-lined 8” x 8” cake pan, or a 9” x 5” loaf pan for thicker fudge.
Refrigerate fudge for at least 2 hours, or until it has set up completely.
Slice and serve!
How to Store Low-Carb Chocolate Fudge:
Although this fudge is stable at room temperature, I store leftovers in a sealed container in the refrigerator (or freezer) because it contains butter. I also like my fudge to be solid rather than soft, but if you prefer very soft fudge, it can be stored at room temperature for a few days.
Is This Fudge Recipe Keto?:
Depends on who you ask. Not according to most people’s keto parameters.
Depending on your carb target, this fudge may not be compliant with your keto diet. It still is sugar-free and won’t spike your blood sugar (so ideal for those with high blood sugar), but it contains 10 net carbs per piece.
It is important to remember everyone has a different carb tolerance when they are looking to keep inflammation low and/or follow a ketogenic diet. For instance, because I’m active, I can easily eat 100 grams of carbs per day and dip in and out of ketosis easily.
This to say, if you’re keto, this may not be the perfect fudge recipe for you; however, if you’re like me and are mindful about your carb intake but are not strictly keto, the recipe is pretty rad.
More Low-Carb Dessert Recipes:
More Keto Dessert Recipes:
- Keto Snickerdoodles
- Keto Chocolate Pie
- Keto Shortbread Cookies
- Keto Eggnog
- Keto Cranberry Orange Bread
- Keto Peanut Butter Chocolate Turtles
I hope you enjoy this sultry little number!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!
- Melt the butter, combine with cashew butter until creamy. Add cocoa powder, powdered sugar, vanilla extract and sea salt and mix until creamy. If the mixture is difficult to stir together, heat it in the microwave for 15 second increments until it is easier to combine.
- Transfer the mixture to a parchment-lined 8” x 8” cake pan, or a 9” x 5” loaf pan for thicker fudge.
- Refrigerate fudge for at least 2 hours, or until it has set up completely.
- Slice and serve!
Nutrition Information:Yield: 16 Serving Size: 1 of 16
Amount Per Serving: Calories: 184Total Fat: 16gUnsaturated Fat: 0gCarbohydrates: 12gFiber: 1gSugar: 1gProtein: 3g