This lemon fudge is creamy and smooth. It is also low carb, low sugar and keto-friendly. The fudge needs just 3 ingredients and doesn’t require a candy thermometer. The fudge is easy to make and stores well.
This keto lemon fudge is such a delicious treat. I love how creamy the fudge is and there is just the right amount of zesty lemon flavor. It’s great for gifting, bringing to a party, serving at an event, or saving for yourself whenever you need a quick treat.
Ingredients
- Sugar-free white chocolate chips
- Sugar-free sweetened coconut condensed milk
- Lemon
Sugar-free white chocolate chips: This fudge works best with white chocolate chips that are sweetened with Stevia or erythritol. It does not work well with chocolate that is sweetened with monkfruit because the chocolate will not set.
Sugar-free sweetened coconut condensed milk: The coconut condensed milk is added to the white chocolate to create a creamy and smooth fudge. I chose coconut condensed milk instead of condensed regular milk because coconut condensed milk has fewer carbs compared to condensed milk. You can use homemade coconut condensed milk, but I used store bought for this recipe.
Lemon: A little bit of lemon juice and lemon zest are added to bring natural fresh lemon flavor to the fudge. You can also add lemon extract if you want even more lemon flavor. You do need to be careful to only add a little lemon juice to the fudge mixture, otherwise the fudge will be too soft and won’t set.
How to Make Keto Lemon Fudge
- The white chocolate chips and coconut condensed milk are first heated in the microwave until the chocolate mixture is smooth and uniform. Stir in the lemon juice and zest.
- Transfer the mixture to your prepared parchment lined loaf pan. If desired, garnish the surface with additional lemon zest.
- Place into the freezer until set.
Expert Tips
- Don’t add too much lemon juice to the fudge mixture. Even adding an extra tablespoon can cause the fudge to be too soft and not set. If you desire more lemon flavor, you can add 1-2 drops of lemon extract.
- Make sure you add the lemon zest and juice last. If you add it before the chocolate mixture is fully melted and smooth, it can cause the chocolate to seize.
- This recipe works best with chocolate sweetened with erythritol or Stevia. It will not set with chocolate sweetened only with monkfruit.
- I recommend starting with a new, unopened bag of white chocolate chips. Previously opened or old white baking chocolate chips will not melt well.
More Keto Fudge Recipes
- 2 Ingredient Keto White Chocolate Fudge
- 2 Ingredient Keto Chocolate Fudge
- 3 Ingredient Keto Peppermint Fudge
3 Ingredient Keto Lemon Fudge
Ingredients
- 9 oz (255 g) sugar-free white chocolate baking chips see note before starting
- 2 fl oz (59 ml) sweetened sugar-free coconut condensed milk
- 1/2 tbsp (7 ml) lemon juice + 1.5 tsp lemon zest
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. Quickly stir in the lemon juice and zest. This should only take a few seconds until the lemon is evenly incorporated.
- 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. If the surface of the fudge looks a little oily, that is okay. The fudge will not be oily once it is set. If desired, garnish the surface with additional lemon zest.
- Place fudge into the freezer until firm (mine took about 30 minutes but timing may vary depending on your freezer temperature and the ingredient brands). Let the fudge soften a little at room temperature and then cut fudge into small square pieces with a sharp knife (mine were slightly over 1 inch). Keep uneaten fudge in an airtight container in the fridge or freezer.
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.
- Make sure you don't add more coconut condensed milk or lemon juice than the recipe calls for. Even increasing by 1 tablespoon can cause the fudge to be too soft and not set.
- For a stronger lemon flavor, you can add 1-2 drops of lemon extract.
- 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.
