Keto Classic Chocolate Fudge
Indulge in the rich, velvety decadence of Keto Classic Chocolate Fudge—a guilt-free treat perfect for satisfying your sweet tooth while staying on track with your low-carb lifestyle. Made with unsalted butter, unsweetened cocoa powder, and a keto-friendly sweetener like erythritol, this fudge delivers authentic chocolate flavor without the sugar. Creamy heavy cream and a touch of vanilla extract enhance its luscious texture, while optional chopped nuts like pecans or walnuts add a delightful crunch. Ready in just 25 minutes with minimal prep, this easy-to-make dessert is ideal for sharing or storing as a week-long indulgence. Whether you're hosting guests or treating yourself, this keto chocolate fudge is sure to impress!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup unsweetened cocoa powder
- 1 cup granulated erythritol or preferred keto sweetener
- 0.5 cup heavy cream
- 1 teaspoon vanilla extract
- 0.25 teaspoon sea salt
- 0.5 cup chopped nuts (such as pecans or walnuts), optional
Instructions
Line an 8x8 inch square baking dish with parchment paper. Set aside.
In a medium saucepan, melt the butter over medium heat.
Once melted, reduce the heat to low and whisk in the unsweetened cocoa powder until thoroughly combined.
Add the granulated erythritol (or preferred keto sweetener) to the mixture, stirring consistently until it's dissolved, about 2-3 minutes.
Gradually stir in the heavy cream, ensuring the mixture remains smooth and well incorporated.
Mix in the vanilla extract and sea salt, keeping the saucepan over low heat.
Allow the fudge mixture to thicken slightly while maintaining a gentle simmer for about 5-7 minutes, stirring constantly to prevent burning.
Once the mixture has thickened, remove the saucepan from the heat.
If using, fold in the chopped nuts until evenly distributed.
Pour the chocolate mixture into the prepared baking dish and spread it evenly with a spatula.
Refrigerate the fudge for at least 2 hours, or until it is completely set and firm to the touch.
Once set, lift the fudge out of the baking dish using the parchment paper.
Slice into 16 equal squares and serve.
Store any leftovers in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
2184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.3 g | 263% | |
| Saturated Fat | 102.0 g | 510% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 368 mg | 123% | |
| Sodium | 637 mg | 28% | |
| Total Carbohydrate | 392.8 g | 143% | |
| Dietary Fiber | 89.7 g | 320% | |
| Total Sugars | 7.3 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 350 mg | 27% | |
| Iron | 39.5 mg | 219% | |
| Potassium | 3902 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
