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.
24 servingservings


  • 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 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.


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.

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  1. Matthew
    Just made this, if the mixture starts separating after adding the chocolate (possibly due to being too hot) pour the batter into a food processor and blend it for about a minute. This really thickened it up!
    Reply: #48
  2. 1 comment removed
  3. Mari
    I made these and they are delicious. Tried the other fudge recipe with peanut butter and find these to be better. Easy to eat too many!
  4. Kayrah
    I don't think I reduced the cream enough. I had to freeze it for it to set. Still Tastes amazing and they just live in the freezer now. I used salted butter so it had a salty twang to it. Next batch is getting made with salt-free butter and peppermint.
  5. M
    So far, this isn't setting up at all. I'm going to let it go overnight and see how it does.
  6. M
    Had to freeze the fudge to get it to harden. Mine weren't as thick as those pictured, so that was a bit disappointing. You get the chocolate flavor but even more the fat from the whipping cream coats your tongue. I don't think I'm used to the lack of sweetness yet, so this isn't going to be a favorite for now. I do wish this site had a location for reviews (instead of just # of stars) so you could learn from others experiences and make adjustments as necessary.
  7. Auriane
    I'm French so I hope you'll understand my comment even if it's not absolutely correct.
    I successfully realized this recipe, thanks to the other comments !
    I doubled the proportions of the recipe.
    I boiled the heavy whipping cream with the vanilla extract, in a small saucepan. When the "bubbles" appeared, I let it boil for a minute, as it is written in the instruction n°1. Then, I lowered the heat.
    Contrary to the instruction n°2, I let it reduce during 35 minutes, at the lowest temperature possible. You have to wait that the cream becomes thick, as a sort of magma.
    Piece of advice : I tried to speed up the process with a lid or a higher heat. The cream boiled over... "Patience is mother of virtue"...
    At 35 minutes, I introduced the butter diced, progressively (a quarter of the butter, I mixed until it was plain, then a new quarter...) I did it during 5 minutes, still with the lower heat.
    Then, I forgot to remove the cream from the heat (instruction n°4), and I inserted chocolate in pieces (one piece by one piece), mixing conscientiously with a silicone spatula. I didn't have the problem of "Matthew", the mixture didn't separate after adding the chocolate. I had a homogeneous chocolate cream. I continued to mix until the pieces of chocolate was correctly melted.
    I put the chocolate cream in a rectangular cake tin (cake pan), and let it into the freezer during one night (15h). To turn out the fudge, you have to take out the cake tin from the freezer about 2 hours before eating (not "one minute", instruction n°6).
    Piece of advice : don't forget to put a tablemat into your freezer..!
    To decorate it, and just before to serve, you can add cocoa powder on top (instruction n°5).
    It is not necessary to serve big portions. The taste is good, but you feel it in your stomach (nearly stodgy).
    After eating, you could keep in a cool place (fridge).
    "Bon appétit !" :)
    Replies: #18, #23, #51, #52
  8. Lynne
    Ok I added one more step into this recipe

    I poured what looked like a complete mess into a silicone baking tray and left it at room temperature for an hour or so so that the butter just started to solidify.

    I then remixed it and poured it inbetween two sheets of baking / grease proof paper then put it into the fridge.

    I'm in the middle of my second batch now so hopefully it will turn out as good as the first. I added coffee into mine as mocha fudge has always been one of my favourites.

    My first batch, we'll all I can say it was amazing. I gave it to friends who immediately asked for the recipe. My second batch is for my mum and friends as this just about ticks all the boxes as far as I'm concerned. The texture is like old fashioned fudge, the taste amazing and after having no sweets or chocolate since I started my lchf journey three months ago it's exactly what the doctor ordered.

    Try it, you will be Suprised.... If the mixture splits dont panic let it cool and then remix... Easy.

    I'm so happy though, I used to make fudge all the time and this is just so much better...

  9. Lynne
    Can I just say to everyone, you need to reduce your cream, but turn the gas down low and leave a spatula or wooden spoon in it to stop it boiling over.

    Also, when I make real fudge, it suggests that you whisk it for a few mins after making it, I did that the first time but left it out the second time as it really didn't seem necessary, I'll update you to how this batch turns out.

    Thirdly, it does look like it's not going to set, but the butter and chocolate will both help the setting part you just need to be patient.

    Mine both times looked like very greasy, with butter floating on top, when it cooled and I remixed it it did look better. After being in the fridge for a couple of hours though it started to look like the pictures.

    I have to say I'm no expert cook, however, I've made fudge before and have learned that you can't rush it. The 20 mins of simmering really does need to be done to reduce the cream, it changes constituency and colour.

    And one last thing. M I'm in the UK, I live up north there.

  10. Cynthia
    Do you need to grease the baking dish, or is the mixture oily enough that it won't stick?
  11. Cynthia
    Has anyone made this following the step 2 directions to boil the cream until reduced? Instead of boiling in step 2, I simmered the cream for over 45 minutes. I clearly didn't let it reduce enough since the fudge isn't setting up properly. I'm going to freeze it and see how it goes. I was just wondering if boiling the cream would work. I've never made fudge, so I'm not clear on the importance of simmering vs. boiling.
  12. Eulalie6412
    Has anyone tried doing a dairy free version using coconut cream, and an olive oil spread rather than butter?
  13. Eulalie6412
    Further to my previous post I can say that this recipe can indeed to made lactose free by using coconut cream (drain off the watery stuff first), and a dairy-free spread. It can be kept in refrigerator as well as freezer, and tastes lovely! Like chocolate mousse, yum.
  14. Cindy
    I made this recipe and I keep it in the freezer. Great texture and taste, when you need a little something !
  15. Linda McDonald
    Why is there NO sweetener in fudge??? I am going to make this recipe, using cacao powder and Truvia - adding in chopped walnuts also - will let you know how it goes, but I expect great things!
    Reply: #19
  16. ali
    whats whipping cream ?
    Reply: #17
  17. Peter Biörck Team Diet Doctor
    Hi Ali!

    It's the same thing as heavy cream.

    whats whipping cream ?

  18. candace
    Thank you, this was very helpful!
  19. c
    DD isn't exactly pro-sweetener, which I think is refreshing. I appreciate that they concern themselves with making keto/low-carb recipes for sugar addicts, like myself, without the triggering sweeteners.
  20. julie
    Hi, we UK guys most be super sweet toothed, this recipe was bitter for my taste, to rectify this I decided to heat the mixture back up and add some sweetener, whoops big mistake, split festival, so I did manage and thought some other people may like to hear how, so to rectify this black molten mix (the repair is soooooo simple), warm so more cream don't boil, slowly add this to your split mix while whisking well, bingo it all came together, its now setting in the fridge
  21. Paula
    I wish I read all these comments before I made them! I should have gone with my gut and saw that the mixture looked like it was split... :(
    However even though after putting it in the freezer to set and that there is a layer of pure yellow fat on top of the slice, it tastes delicious. I put on top delicious sea salt. Love salted chocolate.
    DietDoctor, maybe add into the recipe tip to say about the possible splitting and what to do about it? thanks
  22. Pat Janes
    Butter, cream and chocolate is indeed, delicious. But it is NOT fudge.

    Fudge requires sugar. A LOT of sugar. It is an indispensable requirement for the correct texture.

    What you have described is ganache; which, while generally only containing varying proportions of chocolate and cream, can have butter added to make it shiny/glossy.

  23. Tom
    Awesome comment. Very helpful.
  24. Kathy
    Mine separated as well with an oil slick that would not incorporate. I put the pot over an ice bath and wisked continuously. As it cooled it all came together very nicely. I used 85% chocolate and added 1 tablespoon of coconut sugar - perfect! And 1 cup of chopped mixed raw/unsalted nuts. According to My Fitness Pal the end result for 24 servings is, per serving, 147 calories, 3 grams carbohydrate, 1 gram fiber, 14 grams fat, 2 grams protein.

    Thanks! love this recipe :)

  25. Tara
    I made this last night, it didn't really set enough to be called fudge, it's more like a thick chocolate mousse, but absolutely delicious and super rich! I made it with Lindt 85% so it's pretty bitter, tastes good with a spoon of peanut butter :)
  26. Catherine Heiby
    We are allowed to have Stevia so we could add Stevia to the fudge for sweetness.
  27. Annie
    This is delicious! A couple of points:

    1) It took best part of an hour to reduce the cream by half. I poured it into a measuring jug to check and put it back in the pan over the heat twice before it was reduced to half the quantity. By this time the cream was just starting to caramelise on the bottom of the pan.

    2) I used 85% chocolate and salted butter. After seven months of low carb eating I don't find this chocolate bitter at all. I can taste the salt in the finished fudge which I like a lot. If you don't like salted chocolate use unsalted butter.

    I have put it in the freezer to stop me eating it before Christmas Day - this is going to be our dessert after the cheese course!

  28. Peter
    Ok tried this after reading the comments.... worked great first time! When reducing the cream, it basically went to a thicker custard consistency and beige in colour. Added vanilla at the end before adding butter cubes and then chocolate. Very happy with the results... the challenge is only having one small piece.
  29. Shazi
    Hi peter.It is 2g but why in yellow colour where as coffee with whipped cream is also 2g so why is this in green colour? What is the difference?Do reply
    Reply: #30
  30. Peter Biörck Team Diet Doctor
    Hi Shazi!

    It depends on the proportion Carb:Protein:Fat .

    More reading here:

    Hi peter.It is 2g but why in yellow colour where as coffee with whipped cream is also 2g so why is this in green colour? What is the difference?Do reply

  31. Bill
    Glad everyone liked this and thanks for the recipe. Unfortunately I thought it was terrible, like eating baking chocolate. Perhaps I shouldn't have used 100% cocoa?
  32. KP
    Followed Auriane‘s steps and the fudge turned out fantastic. Not as thick as the picture though. Just took a few hours in the freezer to set. I added 1 t stevia and 1 t espresso powder right after all chocolate was incorporated. Delish!
  33. Pam
    This was delicious! I am a Diet Doctor heretic however. I made a double batch cooked down for the 20 minutes. I didn't have the right chocolate so I used baking chocolate and added 1/2 C Swerve and a 1/4 t. stevia (this is the heretic part)
    It did not set up. It is like a thick pudding but it is so delicious, I couldn't care less! It will keep me on the keto wagon along with the delicious Keto Seed Crackers! Next time, b/c there WILL be a next time, I will try cooking it down to half.
  34. Philip
    I love this recipe. I have made this a couple of times, the first time I portioned too early and it didn't look as appealing (but still tasted great). The second time, I let set in the fridge for 24 hours before portioning. I used 70% dark chocolate and the vanilla just adds that little bit of sweetness it needs!
  35. PC
    I think this is a "must have" recipe, for low carbers. I've made it with Lindt 85% and it all went perfectly. I added 4 drops of Stevia for 24 portion ratio. I have no words how happy I am about this one. I mean you can eat 85% chocolate but you don't feel really satisfied and full as 2 portions of these make you. I mean adding this huge quantity of butter and cream, is definitely a "fat bomb". Great stuff.
  36. PC
    I forgot to add this important tip: the most tricky part is the patience you have to have with the cream, you know it has reduced when you feel the consistency changed, don't get to the next step until you have a fluid "magma like" (as one user described).
  37. Fitheflea
    This is too, too gorgeous! Can’t leave it alone. Think I’d better only make it once a month at the most or I’ll be piling all of the weight back on again!
  38. 1 comment removed
  39. Nicole
    All the chocolate that i find in the grocery store has too many carbs? Any advice, I live in Colorado
  40. Rita
    Help!!! I'm addicted..
    I've made half (12 portions), when I've put the chocolate the ingredient starts to separated, then I've tock off the transparent liquid (fat) and put to rest in fridge. I've split the batter in two little plastic containers 7x7cm. My question is: does somebody know the nutrition per grams? I'm really struggle to find out. Thanks
  41. Tara O'Reilly
    How many are a serving? Is it 1? So 1 = 2g?
  42. Justine FORREST
    Reply to pats comment 22- yes this is NOT fudge. It’s ganache. I hate it when people, usually not chefs, call something a totally different name. Fact!!!!
  43. Jeff
    I've made this 3 times. Needed a good chocolate fix to get the dessert cravings fixed. First I did the recipe as is. Nice fudge like texture. The lack of sweetener makes it a bitter dessert. best with a mug of coffee. 2nd try... added a cup of blackberries (fresh picked and frozen. heated in microwave for 2 minutes and mushed... added after chocolate melted.) Mmmm tasty like an expensive truffle. Adds 5-6 carbs to whole batch. 3rd time added @ 3-4 oz of Adams natural peanut 7x7 pan...butter and reduced regular butter by half. Before chilling, I added a handful of shredded coconut for texture and because coconut is awesome. Adds 30-40 carbs/ batch. 7x7 pan = 49 one inch squares. Also... wax paper lining the pan gives you easier cutting and cleanup.
  44. Jayne
    This is sooo yummy. I even took some into work and they really enjoyed it (and they all think I'm mad doing keto!!!).
    Definitely will be making it again. Thanks for the recipe.
  45. Rebecca
    I wish I had seen these comments prior to making this 'fudge'. I'll have to try reducing the soupy liquid I ended up with
  46. Carol
    I made this tonight and it's very good. But this is not fudge. It's chocolate mousse. I'd suggest you change the title but keep the recipe just as it is. Very tastey!
  47. Warren
    Okay so mine split and I had the yellow layer of fat on the top too. Easy to save though... Once it had set, slice it up and then pop in the microwave. Use a hand blender on high speed with the whisk attachments on it for about a minute. It should go thick and you can pop back in the fridge.
  48. Margaret Pugh
    My butter separated too. I had a butter layer on top of the fudge. Still tasted amazing. I'm making another batch and will do the above suggestion if it separates this time.
  49. Tony
    This is my new favourite
  50. Jeff
    I made this for my Valentine yesterday. It came out perfect. I simmered it for 30 minutes after bring to a boil. It was definitely reduced in half. The butter did split but I cooled it by placing the pan on ice and stirred every 5 minutes. After about 20 minutes it had cooled sufficiently that it did not separate. I placed the mixture in a 7" diameter ceramic dish and placed in the refrigerator. Today it was perfectly firm and was a very smooth ganache. I cut into about 30 pieces and will be wrapping up the extra for the freezer. Definitely 5 stars.
  51. Kerrie
    great advice thanks
  52. 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.
  53. 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.
  54. jen
    Hello, the carb content seems great, what about sugar content if one is pre diabetic, diabetic?
    Just a question.
    Reply: #55
  55. 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.

  56. 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
  57. 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!

  58. Monique
    Can you sub heavy cream with coconut milk/cream if you want to reduce the dairy?
    Reply: #59
  59. 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.

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