Sugar-Free Fudge – Low-Carb, 3-Ingredient, and Dangerously Easy

Some days, you need a quick hit of chocolate that doesn’t involve melting down your willpower or your blood sugar. This fudge? It’s keto-simple, creamy, and ridiculously fast. No stove drama, no candy thermometers. Just melt, mix, chill, and boom—fudge that feels like a cheat, but isn’t.

💡 The Secret Behind This Low-Carb Win

This fudge works because of the high-fat combo: sugar-free chocolate chips + almond butter = that rich, melt-in-your-mouth texture you want from real fudge. No powdered milk, no cornstarch, no weird sugar alcohol afterburn. Plus, it takes less time to make than it does to brush your hair.

🧾 Ingredients That Kept It Keto

• Sugar-Free Chocolate Chips (2 cups) – I use Lily’s or ChocZero. Both are stevia-sweetened and keep net carbs low. Don’t skimp here—the chocolate is the main event.
• Almond Butter (1 cup) – Go for smooth, unsweetened. Adds fat, structure, and richness. Peanut butter works too, but it overpowers the chocolate a bit.
• Vanilla Extract (1 tsp) – Rounds out the flavor. Optional, but it gives it that “real fudge” vibe.

🔁 Low-Carb Substitutions That Hold Up

Want to Swap This?	Try This Instead	Notes
Almond butter	Peanut, cashew, or tahini	Peanut gives a stronger flavor; tahini is nut-free but earthier.
Sugar-free chocolate	85% dark chocolate	Higher in carbs—watch your serving size.
Vanilla extract	Almond extract	Totally optional, but a flavor boost.

⚠️ Learn From My Low-Carb Fails

What Went Wrong	Why It Happens	How to Fix It
Fudge was too hard	Over-chilled or used dry nut butter	Let it sit at room temp 10–15 mins before slicing.
Fudge too soft to cut	Didn’t chill long enough	Chill at least 1 hour, or freeze 20 mins.
Chocolate seized up	Heated too fast	Melt slow—microwave in 20-sec bursts or double boiler.

👩‍🍳 Step-By-Step: How I Make It

1. Line a pan (8×8 or 10×10 inch) with parchment paper.
2. Melt chocolate and almond butter together in a microwave-safe bowl or over low heat. Stir until smooth.
3. Add vanilla, mix again, and pour into lined pan.
4. Refrigerate or freeze until firm (about 1 hour in fridge, 20 mins in freezer).
5. Cut into 24 squares. Store chilled for best texture.

🧠 My Go-To Low-Carb Hacks

• I cut it into 24 equal pieces and freeze half so I don’t “accidentally” eat 6.
• I keep a stash in the freezer for emergency sweet cravings—5 minutes at room temp and they’re perfect.
• If your nut butter is super oily, stir it well before using or your fudge may separate.

🧊 How I Store and Track It

• Fridge: Lasts 2+ weeks in an airtight container. Doesn’t melt into goo like traditional fudge.
• Freezer: Store with parchment between layers. Keeps 3 months. Just thaw slightly before eating.
• Room temp: OK for a few hours, but texture softens.

❓ Real Keto Questions, Real Answers

Will this spike my blood sugar?
Not if you use chocolate that’s truly sugar-free (like Lily’s or ChocZero). Still check your response if you’re sensitive to sugar alcohols.

Can I make this dairy-free?
Yes—there’s no dairy in the base unless your chocolate chips contain it. Just double-check the label.

What’s the best nut butter to use?
Almond keeps the flavor mild and chocolate-forward. Peanut butter makes it taste like a Reese’s. Tahini or sunflower seed butter if you’re nut-free.

📊 Full Nutrition Facts – Per 1 Piece (Out of 24)

Nutrient	Amount
Calories	134 kcal
Total Fat	10g
• Saturated Fat	1g
Sodium	1mg
Potassium	78mg
Total Carbohydrate	11g
• Fiber	2g
• Sugars	1g (from chocolate & almond butter)
Net Carbs	9g
Protein	2g
Vitamin A	0.1 IU
Calcium	36mg
Iron	1mg

Check out More Recipes:

• Low Carb Keto Peanut Butter Fudge
• Low Carb Keto Brownies
• Low Carb Keto Pistachio Fluff