This creamy fudge tastes like spiced cookies. It is low carb, low sugar and keto-friendly. The fudge needs just 2 ingredients and is easy to prepare. The fudge can also be made ahead of time and stores well.
A pile of Cookie Fudge on a white plate

I love eating spiced biscuit cookies this time of year and this fudge captures all of the flavors of the cookie but in fudge form.

Ingredients

  • No sugar added white baking chips
  • Low carb cookie butter spread

No sugar added white baking chips: Make sure to use white baking chips and not milk, semisweet or dark. The added cocoa in milk, semisweet and dark will cause the fudge to be too firm and come out more like a chocolate bar. White baking chips is best for keeping the fudge soft and creamy. I used Lily’s white baking chips.

Low carb cookie butter spread: I used ChocZero’s no sugar added cookie butter spread which has speculoos cookies mixed in. This gives the fudge its spiced cookie flavor. You should be able to use any brand of no sugar added cookie butter spread.

I also sprinkled some crushed sugar free speculoos cookie crumbs on top for decoration but that is completely optional.

How to Make Keto Cookie Fudge

  • The white chocolate is melted until smooth. The cookie butter spread is mixed in until the mixture is uniform in color.
  • Transfer the mixture to your prepared loaf pan. If desired, sprinkle some crushed speculoos cookie crumbs on top.
  • Place into the fridge until set. Cut fudge with a sharp knife.

Texture

The fudge has a creamy texture with bits of speculoos cookie mixed in.
A bite taken from a piece of Cookie Fudge

Expert Tips

  • Make sure to use white chocolate and not milk or semisweet chocolate. I tested with milk and semisweet and the fudge came out too firm because of the cocoa.
  • You can make this with regular white chocolate and regular cookie butter spread if you don’t need the fudge to be low carb or low sugar.

A stack of three Cookie Fudge pieces

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5 from 1 vote

2 Ingredient Keto Cookie Fudge

This cookie butter fudge is soft, creamy and tastes like speculoos cookies in fudge form. The fudge is also low carb, low sugar, keto-friendly and only needs 2 ingredients to make it.
Servings: 21 pieces
Prep Time: 5 minutes
Total Time: 5 minutes
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Ingredients

  • 1 1/4 cups (187g) no sugar added white baking chips
  • 1/2 cup (128g) no sugar added cookie butter spread

Instructions
 

  • Line an 8 inch x 4 inch loaf pan with parchment paper, leaving some overhang for easy removal later.
  • Add white chocolate to a large microwave safe mixing bowl. Heat in 15-30 second intervals, stirring in between with a spatula until chocolate is completely melted and smooth. Add in the cookie butter. Stir and mix with a spatula until the cookie butter is fully incorporated and the fudge is uniform in color.
  • Transfer the fudge into your lined baking loaf pan. Use a spatula to smooth and even the surface. If desired, you can sprinkle some crushed speculoos cookie crumbs on top.
  • Place the fudge into the fridge until set. Mine usually takes about 2-3 hours. Let the fudge come to room temperature for a few minutes before cutting with a large sharp knife. Cut fudge into approximate 1 inch squares or smaller. Uneaten fudge should be stored in an airtight container in the fridge or freezer.

Notes

  • I used Lily's white baking chips* and ChocZero cookie butter spread.*
  • *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.
Serving: 1piece, Calories: 71kcal, Carbohydrates: 8g, Protein: 0.3g, Fat: 6g, Saturated Fat: 3g, Sodium: 24mg, Fiber: 3g, Sugar: 1g, sugar alcohol: 3g, NET CARBS: 2
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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