This unbelievably easy keto fudge comes together in minutes and sets into velvety, melt-on-your-tongue squares without a grain of sugar. Coconut oil and full-fat coconut milk beat into a glossy base, then cocoa, confectioners-style sweetener and a whisper of almond extract finish the job. Keep a batch in the freezer and proper chocolate bliss is always one slice away.
Craving something rich, decadent, and chocolatey but don’t want the sugar crash? You’ve come to the right place! This unbelievably easy keto fudge is your new best friend. It’s velvety smooth, melts in your mouth, and comes together in minutes. No candy thermometers, no complicated steps—just pure, unadulterated chocolate bliss that fits perfectly into your low-carb lifestyle. Get ready to satisfy your sweet tooth the healthy way!
Ingredients
• 1 cup / 224g (7.9 oz) coconut oil, soft yet still solid
• ¼ cup / 60ml (2 fl oz) full-fat coconut milk
• ¼ cup / 22g (0.78 oz) organic cocoa powder
• ¼ cup / 48g (1.69 oz) Swerve Sweetener, Confectioners Style
• 1 tsp / 5ml vanilla oil or extract
• ½ tsp / 2.5ml almond extract
• ½ tsp / 3g (0.11 oz) Celtic sea salt
Instructions
1. Directions
2. Line a standard loaf pan with parchment or wax paper, leaving some overhang on the sides to act as handles.
3. In a medium-sized bowl, combine the softened coconut oil and coconut milk. Using a hand mixer or stand mixer, beat on high speed for about 6 minutes, until the mixture is glossy, smooth, and fully combined.
4. Add the cocoa powder, Swerve sweetener, vanilla extract, almond extract, and sea salt to the bowl.
5. Mix on low speed until the cocoa powder is incorporated to prevent it from flying out of the bowl. Then, increase the speed to high and mix until everything is smooth and uniform.
6. Pause to taste the fudge. Adjust sweetness or saltiness to your preference.
7. Pour the fudge mixture into the prepared loaf pan and spread it into an even layer.
8. Place the pan in the freezer for at least 15 minutes, or until the fudge is firm to the touch.
9. Using the parchment paper handles, lift the fudge block out of the pan and place it on a cutting board.
10. Peel away the parchment paper and use a sharp knife to slice the fudge into 12 equal squares.
11. Serve immediately or store in an airtight container in the freezer.
Nutritional Information
• This recipe makes 12 servings. Here’s how our healthified fudge stacks up per serving
• “Healthified” Fudge: 172 Calories, 20g (0.71 oz) Fat, 1g (0.04 oz) Protein, 1g (0.04 oz) Net Carbs
• Traditional Fudge: 205 Calories, 19.6g (0.69 oz) Fat, 1g (0.04 oz) Protein, 17g (0.6 oz) Net Carbs
Pro Tips
• Pro-Tips for Perfect Keto Fudge
• Store this fudge in an airtight container in the freezer or refrigerator. It is coconut oil-based and will melt at room temperature.
• For a crunchy texture, stir in ½ cup of chopped pecans, walnuts, or toasted almonds before pouring the mixture into the pan.
• Feel free to customize the flavor. Swap the almond extract for peppermint extract, or add a tablespoon of your favorite nut butter for a chocolate-nutty twist.
• If your coconut oil is completely liquid, chill it in the fridge for 15-20 minutes until it becomes soft and opaque but not rock solid before mixing.
FAQ
Q: Why does my keto fudge melt at room temperature
A: This fudge has a coconut oil base, which is solid when chilled but melts around 76°F (24°C). To maintain its firm, fudgy texture, you must store it in an airtight container in the freezer or refrigerator and serve it chilled.
Q: Can I use a different keto sweetener in this recipe
A: Yes, you can substitute the Swerve Confectioners sweetener with another powdered low-carb sweetener like powdered monk fruit or erythritol. We recommend using a powdered version for a smooth, non-gritty texture. Adjust the amount to your personal taste.
Q: How can I customize the flavor of this keto fudge
A: There are many ways to customize this fudge! For a nutty crunch, stir in ½ cup of chopped pecans or walnuts. For a flavor twist, swap the almond extract with peppermint extract for a mint-chocolate version, or mix in a tablespoon of your favorite nut butter.
Q: What is the purpose of beating the coconut oil and milk for so long
A: Beating the softened coconut oil and coconut milk for 6 minutes is a crucial step that emulsifies the fats and liquid. This process creates a velvety smooth, glossy, and fully combined base, preventing the fudge from becoming greasy or separated.
Pro Tips
- Use coconut oil that is soft yet still solid – if yours has melted, chill it for 15-20 minutes until it turns soft and opaque but not rock hard before mixing.
- Beat the coconut oil and coconut milk for a full 6 minutes until the mixture looks glossy and smooth; that step is what gives the fudge its velvety texture.
- Mix the cocoa powder in on low speed first so it doesn't fly out of the bowl, then increase to high for the final smooth blend.
- This fudge is coconut oil-based and melts at room temperature, so store it in an airtight container in the freezer or refrigerator and slice it straight from the cold.
- For crunch, stir in 1/2 cup of chopped pecans, walnuts or toasted almonds before pouring the mixture into the loaf pan.
Frequently Asked Questions
Does this keto fudge have to be refrigerated?
Yes. Because the base is coconut oil, the fudge softens and melts at room temperature. Keep it in an airtight container in the refrigerator or freezer and cut it while still cold.
Can I freeze keto fudge?
Absolutely – the recipe stores beautifully in the freezer. Freeze the sliced squares in an airtight container and they are ready to eat straight from the freezer whenever the chocolate craving hits.
How can I change up the flavor?
Swap the almond extract for peppermint extract, or blend in a tablespoon of your favorite nut butter for a chocolate-nutty twist. A handful of chopped pecans, walnuts or toasted almonds adds crunch.
How many carbs are in a piece?
Each of the 12 squares has 172 calories, 20g fat, 1g protein and 2g carbs (1g net carbs) – a fraction of the 17g net carbs in traditional fudge.
Recipe card below.
More Recipes You’ll Love
- Incredible Keto Chocolate Chaffles (Brownie-Style)
- Instant Pot Orange Chocolate Chip Muffins (Keto-Friendly)
- Instant Pot Keto Vanilla Bean Custard
Unbelievably Easy Keto Fudge
Ingredients
Method
- Directions
- Line a standard loaf pan with parchment or wax paper, leaving some overhang on the sides to act as handles.
- In a medium-sized bowl, combine the softened coconut oil and coconut milk.
- Using a hand mixer or stand mixer, beat on high speed for about 6 minutes, until the mixture is glossy, smooth, and fully combined.
- Add the cocoa powder, Swerve sweetener, vanilla extract, almond extract, and sea salt to the bowl.
- Mix on low speed until the cocoa powder is incorporated to prevent it from flying out of the bowl.
- Then, increase the speed to high and mix until everything is smooth and uniform.
- Pause to taste the fudge.
- Adjust sweetness or saltiness to your preference.
- Pour the fudge mixture into the prepared loaf pan and spread it into an even layer.
- Place the pan in the freezer for at least 15 minutes, or until the fudge is firm to the touch.
- Using the parchment paper handles, lift the fudge block out of the pan and place it on a cutting board.
- Peel away the parchment paper and use a sharp knife to slice the fudge into 12 equal squares.
- Serve immediately or store in an airtight container in the freezer.
