Creamy white chocolate fudge that is low sugar, low carb and keto-friendly. This fudge needs just 2 ingredients and is very easy to make. You don’t need a candy thermometer to make it and you only need about 5 minutes to prepare it. The fudge also stores well.
This fudge is so smooth, soft and creamy. It’s such a quick easy dessert to make.
Ingredients
- Sugar-free white chocolate baking chips
- Sugar-free condensed milk
Sugar-free white baking chips: I used Lily’s white chocolate style baking chips to make this recipe. You can use other brands of sugar-free white chocolate but be sure to choose one sweetened with erythritol or Stevia. Avoid using white chocolate chips sweetened with monkfruit because the fudge will not set. The white baking chips are melted down to form the base for this fudge.
Sugar-free condensed milk: I used sweetened sugar-free coconut condensed milk. The condensed milk is what keeps the fudge so smooth and creamy.
How to Make Keto White Chocolate Fudge
- The white baking chips and condensed milk are combined and heated in the microwave, stirring in between, until the mixture is melted and smooth.
- The mixture is then transferred to a parchment paper lined loaf pan and placed into the freezer to set.
Expert Tips:
- This fudge works best with chocolate sweetened with Stevia or erythritol. It does not set if you use chocolate sweetened with monkfruit.
- I recommend starting with a fresh, unopened bag of sugar-free white baking chips. White baking chips that are old or have been previously opened (even if it was opened just a few days ago) do not melt well.
- I used sweetened sugar-free coconut condensed milk because it contains less carbs than sweetened sugar-free condensed milk. You can use store-bought or make your own.
More Keto Fudge Recipes
- 2 Ingredient Keto Chocolate Fudge
- 3 Ingredient Keto Peppermint Fudge
- 2 Ingredient Keto Peanut Butter Fudge
2 Ingredient Keto White Chocolate Fudge
Ingredients
- 9 oz (255 g) sugar-free white chocolate baking chips see note before starting
- 2-3 fl oz sweetened sugar-free coconut condensed milk see note regarding amount
Instructions
- Line an 8 inch x 4 inch loaf pan with parchment paper leaving some overhang for easy removal later.
- Add white baking chips and coconut 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.
- Working quickly, transfer the mixture into your prepared loaf pan. It is important that you do this right away as soon as the fudge mixture is smooth because it will begin to cool and thicken soon after. Use your spatula to smooth and even the surface.
- Place fudge into the freezer until set (mine took about 20-30 minutes but timing may vary depending on the brand of baking chips or condensed milk). Cut fudge into 1-inch pieces with a sharp knife. Keep uneaten fudge in an airtight container in the fridge or freezer. I recommend freezer if you are making the soft and chewy version.
Notes
- Sugar-free white baking chips: I used one (9 oz) bag of Lily's sugar-free white chocolate style baking chips*. Please note that 9 oz refers to weight, not volume. Make sure you use sugar-free white baking chips sweetened with erythritol or Stevia. Ones that are sweetened with monkfruit (like ChocZero brand) will not work for this recipe.
- I also recommend that you start with a new, unopened bag. White baking chips that are old or have been previously opened and exposed to air do not melt well. Even a new bag of baking chips that was previously opened just a few days ago may have issues melting.
- Coconut condensed milk amount: For a firmer fudge, use 2 fl oz (60 ml) of sweetened sugar-free coconut condensed milk. The fudge will still be soft on the inside but will be firmer on the outside. For a very creamy, soft and slightly chewy fudge, use 3 fl oz (90 ml) of sweetened sugar-free coconut condensed milk. If you make the softer chewy version the fudge will need to be kept in the freezer because it becomes a little too soft to handle at room temperature.
- I used Lily's sugar-free white baking chips* and 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.
