3 Ingredient Keto Lemon Fudge
This lemon fudge is just 3 ingredients and is low carb, low sugar and keto-friendly. The fudge is creamy and smooth. It is easy to make and you don't need a candy thermometer or a stove to make it.
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.
Serving: 1piece, Calories: 66kcal, Carbohydrates: 9g, Protein: 0.002g, Fat: 5g, Saturated Fat: 3g, Sodium: 23mg, Fiber: 2g, Sugar: 2g, sugar alcohol: 4g, NET CARBS: 3
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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