This fudge couldn’t be easier. It’s rich, chocolatey, nutty, chewy and just 2 ingredients. It takes about 10 minutes to make, stores well, and is perfect for a snack, treat, or dessert.
I always make fudge during the holidays for gifting. I love that it can be made ahead of time and stores well. This year I was determined to make a low carb and keto-friendly fudge that is as easy to make as my traditional fudge recipes.
I tried out a few keto fudge recipes but most of them require you to make a low carb condensed milk first. It’s not too hard to make your own condensed milk, but I don’t like having to do that extra step, especially when I am pressed for time.
Instead of condensed milk, this fudge uses almond butter to provide the fudgy, chewy texture.
Taste and Texture
This fudge tastes like chocolate and nuts. The texture is chewy and fudgy, just like traditional fudge.
I used Lily’s chocolate chips for the chocolate which is my favorite low carb chocolate as it tastes just like regular chocolate to me. My family ate this fudge and couldn’t even tell it was low carb!
To make this fudge, all you need are:
- almond butter
- sugar-free chocolate chips
Why this Recipe Works
Many fudge recipes start with condensed milk to create the chewy, fudgy base. Almond butter has a very similar consistency to condensed milk. When combined with the chocolate, the chocolate firms up the almond butter just enough so that you get a chocolate treat that is fudgy and chewy.
How to Make Keto Fudge
- The almond butter and chocolate are melted together on the stove until smooth.
- Then you pour the chocolate batter into an 8 x 4 inch loaf pan and chill in the freezer to set.
- Let the fudge soften to room temperature before cutting into 1-inch squares and serving.
You might like my Keto Peanut Butter Fudge, too!
2 Ingredient Keto Fudge
- 3/4 cup creamy natural-style almond butter unsalted and no sugar added
- 1 ½ cups low carb chocolate chips (I used Lily's)
- Line an 8 x 4 inch loaf pan with parchment paper.
- Melt almond butter and chocolate in a double boiler on the stove over medium heat. Stir constantly with a spatula until the mixture is completely smooth and evenly mixed.
- Pour chocolate mixture into lined loaf pan. Use spatula to smooth out the chocolate and evenly spread it across the loaf pan.
- Place loaf pan into freezer for about 1 hour or until fudge is set.
- Once fudge is set, let it soften at room temperature before cutting with a sharp knife. Cut fudge into 1-inch squares. You should have enough for 18 squares. Store uneaten fudge in an airtight container.
- Adapted from Beaming Baker
- I used Lily's keto chocolate chips.* They are sweet enough that no other sugar needs to be added. And I like that they don't leave a cooling sensation like some other low carb sweeteners.
- If you don't own a double boiler, it is easy to make your own. Use a medium saucepan and a large glass mixing bowl that will sit on top of the saucepan and not touch the bottom. Fill the saucepan with about 1 inch of water, bring to a simmer, and place the large mixing bowl over it. Add ingredients to the mixing bowl.
- *Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
- Estimated Nutrition Information is calculated with Lily's keto chocolate chips and does not include carbs from erythritol
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.