Chocolate Fudge

Prep Time 10

Chill 1

Total Time 1 10

Servings bars

This is a softer chocolate fudge that melts in your mouth. Keto, sugar free, and low carb — just 0.5 g net carbs for a generous bar of fudge. It's very easy to make; all you need are a handful of ingredients and a microwave for heating them. No baking.

Ingredients

▢ 6 ounces unsweetened baking chocolate, finely chopped (Note 1)
▢ 1.5 cups confectioners swerve sweetener (Note 2)
▢ 1 cup salted butter, sliced
▢ 6 tablespoons heavy whipping cream
▢ 2 teaspoons vanilla extract

Instructions

Prepare Equipment: Line 8x8 inch pan with foil. Set aside rubber spatula for stirring.
Heat Ingredients: Add all ingredients to microwave-safe bowl. Microwave for 30-second intervals at 50% power until just melted, thoroughly stirring between intervals (Note 3). Stir mixture until silky smooth, then pour into lined pan.
Chill & Serve: Freeze until fudge is set, about 1 hour. Lift up foil to remove fudge from pan, and cut into 16 bars. Serve cold and store any leftovers (Note 4).

NUTRITION

Makes 16 Servings

Amount Per Serving (1 large bar):

Calories 190 (88% from fat)
Total Fat 18g	28%
Saturated Fat 12g	58%
Cholesterol 36mg	12%
Sodium 100mg	4%
Net Carb 0.5g
Total Carb 3g (Note 5)	1%
Dietary Fiber 2.5g	9%
Sugars 0g
Protein 2g

Vitamin A 10% · Vitamin C 0% · Calcium 0% · Iron 8%

PHOTOS

NOTES & TIPS

(1) Baking Chocolate. I use 6 ounces weight of baking chocolate that’s unsweetened and 100% chocolate by the Bakers brand. You can check if your chocolate is unsweetened by looking at its nutrition label — the only ingredient listed should be chocolate. They usually come in bars, which I chop into fine pieces for easier melting. I haven't tested cocoa powder and I don't recommend making that substitution since cocoa powder has significantly less fat (cocoa powder is about 50% fat and baking chocolate is about 90% fat).

(2) Sweetener. About 7 ounces weight. I use Confectioners Swerve to sweeten the fudge, and you can replace it with any other powdered sweetener that measures the same as sugar. If you use a granulated sweetener, powder it using a small blender like the Nutribullet. If your sweetener doesn’t measure the same as sugar — for example, pure erythritol is only 70% as sweet — then you’ll need to calculate how much to use for the same level of sweetness. Your sweetener’s packaging should indicate how its sweetness compares to sugar.

(3) Heating Ingredients. You can use either the microwave or a double boiler on the stovetop. I prefer using the microwave because I’ve found that it’s less likely to overheat and seize the chocolate. If your microwave has less than 1 kW power, operate at 100% power instead of 50%. Once the mixture starts melting, it's important to thoroughly stir (at least 30 seconds) in between microwave intervals. If you encounter seizing, vigorously stir in 1 teaspoon of boiling water at a time until smooth.

(4) Serving / Storage. Each bar is fairly large, and you may want to further cut each bar into 4 bite-sized chunks if desired. They should be served cold, and leftovers can be stored in a covered container in either the refrigerator or freezer, depending on how soft or hard you prefer fudge to be. I keep mine in the refrigerator for up to 1 week.

(5) Carbs. The nutrition calculation assumes you are using Swerve or a similar erythritol-based sweetener that uses sugar alcohols, whose carbs are non-impact and therefore not included in the nutrition estimate. Apps that count sugar alcohols will show a higher number of carbs.

(6) Flavor Variations. If you’re looking for more than plain chocolate fudge, you can add extra ingredients like coarse sea salt or finely chopped nuts. Sugar free chocolate chips would also be a delicious addition. To add a thin peanut butter layer to chocolate fudge, make the chocolate fudge as instructed until hardened. Then combine equal parts salted butter and peanut butter with a sweetener added to taste (e.g., 1/4 cup butter with 1/4 cup natural peanut butter and 2 tablespoons confectioners swerve), melting them in the microwave until very smooth. Pour over the hardened chocolate fudge to form the peanut butter layer.

(7) Mocha Idea. Drop a small chunk of fudge into a cup of hot coffee to make a buttery high-fat mocha.