Low-carb chocolate fudge

Low-carb chocolate fudge

Whoa... chocolate meets cream and it's a match. It doesn't take much of this low-carb fudge to satisfy. Enjoy a small piece as an after dinner treat. A perfect finish.

Low-carb chocolate fudge

Whoa... chocolate meets cream and it's a match. It doesn't take much of this low-carb fudge to satisfy. Enjoy a small piece as an after dinner treat. A perfect finish.
USMetric
24 servingservings

Ingredients

  • 2 cups 480 ml heavy whipping cream
  • 1 tsp 1 tsp vanilla extract
  • 3 oz. 90 g butter
  • 3 oz. 90 g dark chocolate with a minimum of 70% cocoa solids

Instructions

Instructions are for 24 servings. Please modify as needed.

  1. Boil heavy cream and vanilla in a heavy bottomed sauce pan. Let it boil for a minute and lower the heat and simmer.
  2. Simmer the cream until it is reduced to half the amount – it will take about 20 minutes or more depending on how big the pan is and the temperature. Stir occasionally.
  3. Lower the heat and add room temperature butter. Stir into a smooth batter. Remove from heat.
  4. Chop chocolate into small pieces. Add to the warm cream mixture and stir until the chocolate has melted. Add additional flavorings if desired.
  5. Pour into a baking dish, about 7x7 inches (18 x 18 cm), and let cool in the refrigerator for a few hours. Bring out and sprinkle cocoa powder on top. Cut into pieces and serve cold.
  6. This fudge can be kept in the freezer and doesn't need to be thawed. It will be ready to enjoy after just a minute or two at room temperature.

Tip!

The fudge is delicious as it is, but you can also add a flavor of your choice. Try some instant coffee, licorice powder, peppermint oil or citrus zest. Cinnamon and pumpkin pie spice gives the fudge a holiday flavoring. If you're bold you can try a sprinkle of smoked chili or sea salt on top. Experiment with the amount; start with 1-2 teaspoons of flavoring.

You might also like

Get the full Diet Doctor experience for free

With Diet Doctor Plus, you get instant access to all of our delicious recipes, popular meal plans, meal planner tool, inspiring videos and educational guides. As a paying member you also help us in our mission to empower even more people. What are you waiting for? Sign up today and try for free for a month. Cancel anytime you want.
Start your free trial
1 2

60 comments

  1. Kerrie
    great advice thanks
  2. Andy
    I followed almost exactly the description by Auriane with the exception that I remembered to take mine off the heat after adding the butter. No splitting issues, adding butter gradually, same with chocolate. I added a bit of coffee and cinnamon at the end and it tastes lovely.
  3. Tony
    For those in the UK, just use clotted cream! Not sure what it's called in the US. I don't bother with the butter. I use chocolate:cream 60:40% by weight. Heat the cream till just below boiling (you don't want burned cream), by using a glass bowl over boiling water. Then take off the heat, add the chocolate and keep mixing. It'll mix easily. Put in the fridge for a while then eat! As someone else has said, this is not fudge.
  4. jen
    Hello, the carb content seems great, what about sugar content if one is pre diabetic, diabetic?
    Just a question.
    Reply: #55
  5. Kristin Parker Team Diet Doctor

    Hello, the carb content seems great, what about sugar content if one is pre diabetic, diabetic?
    Just a question.

    The sugar content is included in the carbohydrate count. All our recipes are low sugar/low carb.

  6. Jodie
    Hello. This receipe looks delicous and unfortunately chocolate is my weak point so im going to give it a go! I am new to keto at the moment so finding parts confusing. Does anyone know the measurement/weight per portion please? I really dont want to eat too much by accident :)
    Reply: #57
  7. Kristin Parker Team Diet Doctor

    Hello. This receipe looks delicous and unfortunately chocolate is my weak point so im going to give it a go! I am new to keto at the moment so finding parts confusing. Does anyone know the measurement/weight per portion please? I really dont want to eat too much by accident :)

    This recipe as written makes 24 servings. If you wish to build in portion control, you can use the drop down menu above the list of ingredients to make fewer servings!

  8. Monique
    Can you sub heavy cream with coconut milk/cream if you want to reduce the dairy?
    Reply: #59
  9. Kristin Parker Team Diet Doctor

    Can you sub heavy cream with coconut milk/cream if you want to reduce the dairy?

    Coconut cream may work better as it has the higher fat content.

  10. Leanne
    Can you use carob instead of chocolate?
    Reply: #61
  11. Kristin Parker Team Diet Doctor

    Can you use carob instead of chocolate?

    We have not tested this recipe with carob.

  12. Laura Greenland
    I definitely rushed this and ended up with the split disaster that others have mentioned. It ended up looking like an oil slick with a lovely layer of butter floating on the top! So, I let it cool down for around 10-15 mins and gave it a thorough mix. It started to come together but still didn't look as smooth as it should. I then left it for another hour and it started to set with little pools of solid butter. So, I mixed it again and it became silky smooth! It's now back in the fridge where it shall remain until it (hopefully!) sets but the bit I licked off the spoon tasted dreamy! I used 95% dark chocolate, and a dash of stevia to sweeten it. I also plan to drizzle some unsweetened cocoa powder and some freeze dried raspberries on the top!
1 2

Leave a reply

Reply to comment #0 by