A creamy chocolate fudge that is low carb and keto-friendly. This fudge is just 2 ingredients and easy to make. You don’t need a candy thermometer to make it.
This chocolate fudge is so creamy and smooth. What I especially like about it is that it can be made with most types of sugar-free chocolate.
Ingredients
- Sugar-free chocolate
- Sugar-free condensed milk
Sugar-free chocolate chips: This recipe works with most kinds of sugar-free chocolate chips. I’ve made them successfully with ones sweetened with Stevia and erythritol. The only kind of chocolate chips it doesn’t work well with is one that is sweetened with monkfruit. The monkfruit sweetened chocolate doesn’t set well because it is too soft.
Sugar-free condensed milk: For this recipe, I used sugar-free coconut condensed milk but I think it should also work with other sugar-free condensed milks. You can also make your own sugar-free condensed milk if you aren’t able to purchase it.
How to make Keto Chocolate Fudge
- Add the chocolate chips and condensed milk to a large microwave-safe bowl and heat in 15-30 second intervals, stirring in between with a spatula, until the mixture is melted and smooth.
- Transfer the fudge to a parchment lined loaf pan. Place into freezer until set.
- Cut into pieces with a sharp knife and enjoy.
Expert Tips
- This recipe works best with sugar-free chocolate sweetened with Stevia or erythritol. Chocolate that is sweetened with monkfruit does not set well.
- I tested this with four different types of sugar-free chocolate chips:
- Lily’s dark chocolate chips (sweetened with Stevia and erythritol). The fudge sets well.
- Whole Foods sugar free dark chocolate chips (sweetened with Stevia). The fudge sets well.
- Lakanto semisweet chocolate chips (sweetened with monkfruit and erythritol). The fudge sets but needs to be kept frozen and eaten soon after removed from freezer because once it fully comes to room temperature it becomes a little too soft to handle.
- Choczero dark chocolate chips (sweetened with monkfruit). Fudge does not set. It is too soft.
More Fudge Recipes
2 Ingredient Keto Chocolate Fudge
Ingredients
- 1 1/2 cups (256 g) sugar-free chocolate chips see note before starting
- 3 fl oz (89 ml) sugar-free coconut condensed milk
Instructions
- Line an 8 inch x 4 inch loaf pan with parchment paper leaving some overhang for easy removal later.
- Add chocolate chips and condensed milk to a large microwave safe mixing bowl. Heat in 15-30 second intervals, stirring in between with a spatula until mixture is completely melted and smooth. You can also melt the chocolate mixture on the stove using the double boiler method.
- Transfer the mixture into your prepared loaf pan. Use your spatula to smooth and even the surface.
- Place fudge into the freezer until set (about 1-2 hours). Cut fudge into 1-inch pieces with a sharp knife.
Notes
- This recipe works best with sugar-free chocolate chips sweetened with Stevia or erythritol. It can also work with a monkfruit blend but does not work with a chocolate sweetened only with monkfruit (like ChocZero). See post for more details of the chocolate brands I used and the results.
- Depending on the chocolate brand, there may be a little bit of crystallization of the chocolate after the fudge sets. I did not experience this with Lily's but did experience it with Lakanto.
- The best results I had were with Lily's dark chocolate chips* and Whole Food's sugar-free dark chocolate chips.*
- I used Nature's charm sugar-free coconut condensed milk.*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- If you are on a keto diet, please remember to look at net carbs and not just total carbs in the estimated nutrition. The net carbs count excludes fiber and carbs from sugar alcohols.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
