Low Carb Classic Chocolate Fudge Bars
Indulge guilt-free with these Low Carb Classic Chocolate Fudge Bars, a decadent treat that satisfies your sweet tooth without derailing your diet. Featuring rich unsweetened chocolate, buttery goodness, and a hint of vanilla, these fudge bars are sweetened with granulated erythritol for a keto-friendly twist. Made creamy with heavy cream and enhanced with almond flour, they deliver a texture that's perfectly fudgy and a flavor that's irresistibly chocolatey. With just 15 minutes of prep and bake time, these delicious bars are easy to whip up and perfect for sharing—or savoring all on your own! Store them chilled to enjoy their velvety texture at its best. Perfect for anyone searching for low-carb dessert recipes or keto chocolate treats, these bars are sure to become a favorite.
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Recipe Information
Ingredients
- 5 oz Unsweetened chocolate
- 1 cup Unsalted butter
- 2 teaspoons Pure vanilla extract
- 1 cup Granulated erythritol sweetener
- 0.5 cup Heavy cream
- 0.25 cup Cocoa powder
- 0.25 cup Almond flour
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a medium saucepan, melt the unsweetened chocolate and butter over low heat, stirring constantly until smooth and combined. Remove from heat.
Stir in the vanilla extract and granulated erythritol sweetener into the melted chocolate mixture until well combined and the sweetener is dissolved.
Add the heavy cream and stir until the mixture is smooth and creamy.
Sift in the cocoa powder, almond flour, and salt, and mix until everything is fully incorporated.
Pour the batter into the prepared pan, smoothing the top with a spatula.
Bake in the preheated oven for about 15 minutes, or until the edges are set and the center is slightly soft. Be careful not to overbake, as the fudge bars will firm up as they cool.
Allow the fudge bars to cool completely in the pan on a wire rack, then refrigerate for at least 2 hours to set.
Once chilled, use the parchment paper overhang to lift the fudge out of the pan and cut into 16 squares.
Store the fudge bars in an airtight container in the refrigerator for up to 1 week or freeze for longer storage.
Nutrition Facts
Calories |
2209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.5 g | 278% | |
| Saturated Fat | 122.4 g | 612% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 368 mg | 123% | |
| Sodium | 685 mg | 30% | |
| Total Carbohydrate | 283.5 g | 103% | |
| Dietary Fiber | 44.7 g | 160% | |
| Total Sugars | 1.3 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 244 mg | 19% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 1508 mg | 32% | |
*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.
