This creamy soft fudge needs just 2 ingredients and is low carb and keto-friendly. It is easy to make and you don’t need a candy thermometer or a stove to make it. The fudge is rich, smooth and chocolatey.
I love that this fudge is healthier than traditional fudge and also low sugar, low carb and keto-friendly. It is also very easy to make.
Ingredients
- Sugar-free chocolate chips
- Greek yogurt
Sugar-free chocolate chips: There are quite a few different sugar-free chocolate chips available. We recommend using one that is sweetened with monkfruit. We made these successfully with ChocZero and Lakanto brands. We have found that monkfruit sweetened sugar-free chocolate works best for recipes where melting of chocolate is required because the chocolate chips melt well and don’t crystalize or turn chalky after they solidify again. We also tested this with Lily’s (erythritol and Stevia) and Whole Foods (Stevia) brands and the chocolate became very chalky after the fudge set and had a grainy texture. If you aren’t able to access chocolate chips made with monkfruit, I do an easy fudge recipe that uses Lily’s chocolate chips and should work with other chocolate chips sweetened with Stevia or erythritol.
Greek yogurt: Greek yogurt is the key to creating a creamy, smooth fudge texture. You can use whole milk Greek yogurt, low fat or fat free. You do want to make sure you use a thick Greek yogurt and not one that has a runny or thinner consistency. You also need to make sure you use Greek yogurt and not regular yogurt.
How to Make Yogurt Fudge
- The chocolate chips are first melted until smooth and creamy. The yogurt is then mixed in.
- Transfer the mixture to a lined loaf pan and spread it evenly across.
- Place into the fridge until set.
Taste and Texture
This fudge is slightly softer than traditional fudge. It is firm enough to cut into pieces and hold, but it does get a little messy on your fingers. It is very smooth and creamy though, just like traditional fudge.
More Keto Fudge Recipes
2 Ingredient Keto Yogurt Fudge
Ingredients
- 1 1/2 cups (250 g) sugar-free semisweet or dark chocolate chips see note before starting
- 3/4 cup (180 g) plain Greek yogurt brought to room temperature
Instructions
- Line an 8 inch x 4 inch loaf pan with parchment paper.
- Add chocolate chips 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. You can also melt the chocolate on the stove using the double boiler method. Make sure your melted chocolate is hot. If it has cooled, then when you add the yogurt, it will cause the chocolate to harden immediately which you don't want.
- Add in the yogurt and working quickly, stir with a spatula until the yogurt is fully and evenly incorporated and no yogurt streaks remain. Your mixture will begin to thicken almost immediately after adding the yogurt so that is why you need to work very quickly.
- Transfer the mixture into your prepared loaf pan. Use your spatula to smooth and even the surface.
- Place fudge into the fridge to firm up further (about 1-2 hours). The fudge will still be a little soft when it is set, but it should be firm enough to cut. Cut fudge with a large sharp knife. For smoother cuts, I recommend sliding the knife out (so the knife is running across the fudge) after each cut rather than lifting the knife which can cause some of the fudge to stick to the knife. Uneaten fudge should be stored in the fridge or freezer.
Notes
- We recommend using chocolate chips sweetened with monkfruit (like ChocZero or Lakanto). We tested this fudge with chocolate chips sweetened with Stevia and erythritol and the chocolate was very chalky after the fudge set and was also a little bit grainy.
- Make sure your yogurt is not cold when it is added, otherwise it will cause your fudge mixture to thicken too fast and will cause the chocolate to seize. I leave it out for about 30 minutes before using. If your kitchen is cold, you can also warm it up for a few seconds in the microwave.
- This fudge is a little softer than traditional fudge so don't expect it to be completely firm when it is set. There should still be a little give but it should be firm enough to cut.
- 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.
I wasn’t a fan of this recipe. It might have been my fault. I used the chocolate chips from Choc Zero as stated but it came out so sweet, and too sweet at that. I am wondering if I used the wrong Choc Zero chocolate chips. I used the Choc Zero Milk Baking Chips. Was this the wrong baking chips? Maybe it should’ve been the dark chocolate ones. Not sure.
I loved the 2 ingredient peanut butter and Lilly’s milk chocolate baking chips fudge recipe. That was delicious but quite high in calories. That’s why I wanted to try this recipe instead. Oh well.
The recipe states to use dark or semisweet chocolate. We used ChocZero dark chocolate chips. I recommend trying with the dark chocolate next time so they won’t be that sweet.
I couldn’t find the note before starting can someone please help me with this?
You can find all the recipe notes at the bottom of the post in the recipe card!
Very Good
We’re glad you enjoyed this recipe!