This fudge is smooth and creamy. It needs just 2 ingredients and it is low sugar, low carb and keto-friendly. The fudge takes only a few minutes to prepare and no stove or candy thermometer is needed.

Cottage cheese fudge is one of my favorite ways to make fudge. The cottage cheese gives the fudge such a smooth and creamy texture and reminds me of the filling of a candy bar.

Ingredients

  • Cottage cheese
  • Sugar-free semi-sweet chocolate chips

Cottage cheese: This recipe works best with high protein cottage cheese made with whole milk. Low protein or lowfat cottage cheese is more watery.

Sugar-free semi-sweet chocolate chips: The fudge base is made with semi-sweet chocolate chips sweetened with a sugar substitute.

How to Make Low Carb Cottage Cheese Fudge

  • Bring the cottage cheese to room temperature. Blend it in a high powered blender until smooth. If your cottage cheese is very thick and not blending easily, add a splash of water to help the blender blend.
  • Melt the chocolate chips until smooth. Stir in the blended cottage cheese until the cheese is fully and evenly incorporated.
  • Transfer the batter to your prepared loaf pan and place into the fridge to set.
  • Cut the fudge with a large sharp knife. Store any uneaten fudge in an airtight container in the fridge.

Expert Tips

  • I find it easier to blend the cottage cheese in a small high powered blender like a Nutribullet.
  • You can also make the fudge with sugar-free dark chocolate chips, but the fudge may not be sweet enough.

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2 Ingredient Keto Cottage Cheese Fudge

This cottage cheese fudge is smooth and creamy. It is also low carb, low sugar and keto-friendly. You only need 2 ingredients to make it and it is easy to prepare.
Servings: 24 pieces
Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
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Ingredients

  • 1 cup (226g) high protein cottage cheese, 4%, brought to room temperature (about 30 minutes), see note before starting
  • 2 cups (300g) sugar free semi-sweet chocolate chips, see note before starting

Instructions
 

  • Line an 8 x 4 inch loaf pan with parchment paper, leaving some overhang for easy removal later.
  • Add cottage cheese to a small high powered blender and blend until completely smooth with no visible curds. Stop and scrape your blender a few times with a spatula to help the blender blend. If your cottage cheese is very thick and not blending well, add a splash of water to help the blender blend. Make sure your cottage cheese is room temperature before blending it. If the cottage cheese is too cold, it will cause the chocolate to seize.
  • In a large microwave-safe mixing bowl, add chocolate chips. Heat in 15-30 second intervals, stirring in between with a spatula, until chocolate is completely melted and smooth.
  • Add the blended cottage cheese into the melted chocolate. Use a spatula to mix until the cottage cheese is fully and evenly incorporated. There should be no streaks of cottage cheese and the batter should be uniform in color.
  • Transfer your mixture into your prepared loaf pan. Use a spatula to smooth and even the surface. If desired, you can make a pattern on the surface of the fudge using your spatula.
  • Place fudge into the fridge for a few hours (about 3-4 hours) or overnight to set. Cut the fudge into bite-sized pieces (approximate 1 inch squares) with a large sharp knife. The fudge can stick to the knife as you cut it. After each cut, rather than lifting the knife off the fudge or pulling it off, slide the fudge across the length of the knife blade until it slides off the knife blade. This keeps the fudge pieces smooth and intact. Store uneaten fudge in an airtight container in the fridge.

Notes

  • Cottage cheese note: This fudge works best with a cottage cheese made with whole milk or 4% milkfat. You also want a high protein cottage cheese (between 13-14 grams of protein per 1/2 cup.) Some brands of cottage cheese are very thick and will need a splash of water to help the blender blend it completely smooth (such as Good Culture and Nancy's brands). Bring the cottage cheese to room temperature (about 30 minutes) before using.
  • Chocolate note: I made these with Lily's semi-sweet chocolate chips. The fudge texture may turn out differently depending on the sugar substitute used in the chocolate chips. 
  • 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: 54kcal, Carbohydrates: 8g, Protein: 1g, Fat: 4g, Saturated Fat: 3g, Sodium: 29mg, Fiber: 4g, Sugar: 0.3g, sugar alcohol: 3g, NET CARBS: 1
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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