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

A little sneak peek...

With Diet Doctor Plus you get access to tons of keto meal plans, including dairy-free and vegetarian versions, meal plans adapted for intermittent fasting, quick-and-easy and budget keto meal plans. Below, see our latest one.

Low carb: Taste of Mediterranean #2

How about enjoying a quick breakfast in sunny Italy, a delightful lunch in gorgeous Greece, and a tasty dinner in charming France — all in the same day? Sounds pretty good to us!

The Mediterranean is closer than ever with our low-carb meal plan, which offers you delicious meals — all below 30 grams of carbs per day.

Full meal plan →

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.
1 2

74 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.
    Replies: #64, #73
  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!
  13. Sarah Kwakernaak
    Mine split too after adding the last third of the chocolate. Adopted the icebath trick, worked well.
    Divided the mass in icecube forms (ikea) and put it in the freezer. The mass became somewhat firm while pouring it in the icecube trays, but so far it seems fine...
    Maybe the icebath was a bit long.
    Hubby and I licked the bowl without the kids ;-)
  14. Nicolette Grandin
    Thanks for the suggestion Tony, made this with just clotted cream, dark choc and vanilla. Decanted back into the clotted cream tub to store in the fridge. Simplicity at its best.
  15. Eos
    I don’t think I’ll be making this again. Sticking to a single portion is really hard!
  16. Monique Roby
    I followed the recipe and directions to the letter and my fudge did not set in the fridge and have the consistency of "fudge"...there is no way to serve it that way. I put it in the freezer and of course it froze, which is good but too hard to serve. Sat it out on the counter to soften before serving and again it was turning back to almost a liquid?? I quickly put it back in the freezer to dirm it back up for a minute and my husband and I ate the little fudge squares quickly before they melted. Lol. I made more of an ice cream than fudge??? Is there any other people complaining that it did not have consistancy of fudge?? Any ideas of where I went wrong??
  17. Paula
    Mine turned out firm enough to not be liquid but not solid enough to cut into pieces .... was supposed to be bringing it as my Keto dessert for new year's day gathering.... ooops! Like all cooking and baking it's mostly trial and error I suppose☺
  18. Karrie Glasgow
    This turned out perfect! I used Lindt 70% dark chocolate and served with a dallop of heavy whipped cream and a few raspberries on top. This was a hit even for my non Keto guests.
  19. Adaqeus
    Used "Green and Blacks 85% with Madagascan vanilla", seasoned additionally with cardamom and cinnamon, topped with raspberries/strawberries. Turned out absolutely amazing. Great recipe!
    Reply: #70
  20. Kerry Merritt Team Diet Doctor

    Used "Green and Blacks 85% with Madagascan vanilla", seasoned additionally with cardamom and cinnamon, topped with raspberries/strawberries. Turned out absolutely amazing. Great recipe!

    So glad you enjoyed it!

  21. Stephanie Murrile
    I used 100% dark chocolate, 2 cups heavy whipping cream, 6 tbsp butter, 1 tsp vanilla extract and 1 tbsp stevia. I cooked the heavy whipping cream on summer for about 25-30 minutes ensuring it would be done. I put in room temp butter, once it was creamy and incorporated, I added the stevia. Then the dark chocolate. I used a whisk to stir it. Poured it into a 8x8 pan. Put it in the fridge for 2 to 3 hours, then made dinner.

    I'm eating a small square right now. It is so creamy and smooth, melts in my mouth.

    Reply: #72
  22. Crystal Pullen Team Diet Doctor

    I used 100% dark chocolate, 2 cups heavy whipping cream, 6 tbsp butter, 1 tsp vanilla extract and 1 tbsp stevia. I cooked the heavy whipping cream on summer for about 25-30 minutes ensuring it would be done. I put in room temp butter, once it was creamy and incorporated, I added the stevia. Then the dark chocolate. I used a whisk to stir it. Poured it into a 8x8 pan. Put it in the fridge for 2 to 3 hours, then made dinner.
    I'm eating a small square right now. It is so creamy and smooth, melts in my mouth.

    Glad you are enjoying it!

  23. cdobson1974
    I'm in the UK and tried your version yesterday. It worked perfectly! I've now got a tub of cubes of chocolatey deliciousness ready for when I need a hit. It's not chewy like fudge, but a mix of chewy and melt in the mouth. Which is better imo! Thank you x
    Reply: #75
  24. cdobson1974
    And for anyone who doesn't know what clotted cream is: It's basically cream that has been simmered to boil off water so it thickens a lot. It's the first step of the recipe - but you can buy it ready done in supermarkets. Much quicker 😉
  25. Crystal Pullen Team Diet Doctor

    I'm in the UK and tried your version yesterday. It worked perfectly! I've now got a tub of cubes of chocolatey deliciousness ready for when I need a hit. It's not chewy like fudge, but a mix of chewy and melt in the mouth. Which is better imo! Thank you x

    Thank you for your feedback!

1 2

Leave a reply

Reply to comment #0 by