Easy Chocolate Keto Fudge
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Introduction
Okay, serious show of hands: who believes fudge is the next best thing since sliced bread? You? Glad to hear it, because so do we.
You know that feeling when you’re craving chocolate and you’ve just got to have some or else? That was exactly what was going on before this recipe came to be. I tried several different keto fudge versions, but none gave me the consistency I was looking for until this one.
For me, the ingredient that finally made the difference was Nestlé Table Cream. It is a canned table cream that you will usually find in the baking aisle, and it is the ingredient I credit with giving this fudge the consistency I wanted.
The rest is wonderfully simple: five main ingredients, optional almonds if you want some crunch, about five minutes to mix everything together, and roughly 25–30 minutes in the freezer to set. If quick chocolate desserts are your thing, our dark chocolate sea salt peanut clusters are another easy one to keep nearby.
Ingredients For Easy Chocolate Keto Fudge
The full amounts are in the recipe card below, but here is what goes into this batch and how each ingredient fits into the recipe:
- Coconut oil: Melt this first before mixing in the remaining ingredients.
- Unsweetened cocoa powder: This provides the chocolate base without adding the sugar found in sweetened cocoa.
- Lakanto monk fruit sweetener: Sweetens the fudge without sugar.
- Vanilla extract: A small amount goes into the chocolate mixture before the cream is added.
- Nestlé Table Cream: Add half of the can first, mix well, then add the rest.
- Slivered almonds, optional: Stir these in when you want a little crunch.
Choosing A Sweetener For This Keto Fudge
We use Lakanto monk fruit sweetener here because it does not leave the aftertaste we had run into with some other keto sweets.
For the most predictable result, stick with the sweetener listed rather than assuming another one will behave exactly the same way.
Ingredients
All Ingredients
- 4 tbsp coconut oil
- ⅓ cup cocoa powder, unsweetened
- 3 tbsp lakanto classic monkfruit sweetener
- ½ tsp vanilla extract
- 8 oz nestle table cream
- A pinch of almonds, slivered (optional)
Nutrition Facts
8 servings per recipe| Per Serving 150 | Per Recipe 1210 | |||
| 4 servings of coconut oil (4 tbsp) @ 130 each | 65 | 520 | ||
| 5 ⅓ servings of cocoa powder, unsweetened (⅓ cup) @ 15 each | 9.99 | 79.92 | ||
| ½ serving of vanilla extract (½ tsp) @ 12 each | 0.75 | 6 | ||
| 15 ⅛ servings of nestle table cream (8 oz) @ 40 each | 75.6 | 604.79 | ||
| 15g | 20% | 122g | 156% | |
| 4 servings of coconut oil (4 tbsp) @ 14 g each | 7 g | 56 g | ||
| 5 ⅓ servings of cocoa powder, unsweetened (⅓ cup) @ 1 g each | 0.67 g | 5.33 g | ||
| 15 ⅛ servings of nestle table cream (8 oz) @ 4 g each | 7.56 g | 60.48 g | ||
| 11g | 56% | 90g | 449% | |
| 4 servings of coconut oil (4 tbsp) @ 13 g each | 6.5 g | 52 g | ||
| 15 ⅛ servings of nestle table cream (8 oz) @ 2.5 g each | 4.72 g | 37.8 g | ||
| Trans Fat | 0g | 0% | 0g | 0% |
| 19mg | 6% | 151mg | 50% | |
| 15 ⅛ servings of nestle table cream (8 oz) @ 10 mg each | 18.9 mg | 151.2 mg | ||
| 45mg | 2% | 360mg | 16% | |
| 5 ⅓ servings of cocoa powder, unsweetened (⅓ cup) @ 40 mg each | 26.64 mg | 213.12 mg | ||
| ½ serving of vanilla extract (½ tsp) @ 0.4 mg each | 0.03 mg | 0.2 mg | ||
| 15 ⅛ servings of nestle table cream (8 oz) @ 10 mg each | 18.9 mg | 151.2 mg | ||
| 8g | 3% | 67g | 24% | |
| 5 ⅓ servings of cocoa powder, unsweetened (⅓ cup) @ 3 g each | 2 g | 15.98 g | ||
| 4 ½ servings of lakanto classic monkfruit sweetener (3 tbsp) @ 8 g each | 4.5 g | 36 g | ||
| ½ serving of vanilla extract (½ tsp) @ 0.5 g each | 0.03 g | 0.25 g | ||
| 15 ⅛ servings of nestle table cream (8 oz) @ 1 g each | 1.89 g | 15.12 g | ||
| 1g | 5% | 11g | 38% | |
| 5 ⅓ servings of cocoa powder, unsweetened (⅓ cup) @ 2 g each | 1.33 g | 10.66 g | ||
| 0g | 0g | |||
| ½ serving of vanilla extract (½ tsp) @ 0.5 g each | 0.03 g | 0.25 g | ||
| 5g | 36g | |||
| 4 ½ servings of lakanto classic monkfruit sweetener (3 tbsp) @ 8 g each | 4.5 g | 36 g | ||
| 3g | 21g | |||
| 5 ⅓ servings of cocoa powder, unsweetened (⅓ cup) @ 1 g each | 0.67 g | 5.33 g | ||
| ½ serving of vanilla extract (½ tsp) @ 0.5 g each | 0.03 g | 0.25 g | ||
| 15 ⅛ servings of nestle table cream (8 oz) @ 1 g each | 1.89 g | 15.12 g | ||
| 1g | 1% | 5g | 11% | |
| 5 ⅓ servings of cocoa powder, unsweetened (⅓ cup) @ 1 g each | 0.67 g | 5.33 g | ||
About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy and calculated with free online nutrition calculators — we compare a few to get as close as we can — so please treat it as a helpful estimate rather than a guarantee. The brands you buy, any swaps you make, and how generously you portion the recipe will all move these numbers.
Directions
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Prepare the pan.
Line a loaf pan with parchment paper and set it aside.
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Melt the coconut oil.
Microwave the coconut oil for about 10-15 seconds.
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Mix the chocolate base.
Stir in the unsweetened cocoa powder, monk fruit sweetener, and vanilla extract. If you are using the optional slivered almonds, add them here too.
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Add the Table Cream in two additions.
Pour in half of the can and mix well. Add the remaining cream and mix again until everything is combined.
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Pour and set.
Pour the mixture into the prepared loaf pan. Add extra nuts on top if you would like, then freeze for about 25-30 minutes, until the fudge is set.
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Notes
Tools
- Loaf pan: The fudge sets in a loaf pan.
- Parchment paper: Line the pan before you start mixing.
- Microwave-safe bowl: Use it to melt the coconut oil and combine the fudge mixture.
- Whisk or spoon: Either works for mixing the ingredients together.
- Measuring cups and spoons: For the cocoa powder, sweetener, coconut oil, and vanilla.
- Airtight container: Use one to store the finished fudge in the refrigerator.
Storing and serving
- Keep the finished fudge in a closed or airtight container in the refrigerator, where it stays fresh for up to a week.
- Serve it cold, straight from the refrigerator — that is where it holds its firmness. Do not store it at room temperature.
Mix-ins and toppings
- Chopped walnuts or almonds
- Lily’s chocolate chips for more chocolate
- ChocZero bark or a little ChocZero chocolate syrup
Frequently Asked Questions
Can I use a different keto sweetener?
This fudge uses Lakanto monk fruit sweetener. For the most predictable result, stick with it rather than assuming another product will work as a direct one-for-one replacement — we have not tested the swaps.
Can I use heavy cream instead of Nestlé Table Cream?
This fudge was built around Nestlé Table Cream — it is what finally gave us the consistency we wanted after trying other versions. We have not tested a heavy-cream swap, so use the Table Cream if you want the fudge to set the way ours does.
How long does keto fudge take to make?
The mixture takes about five minutes to put together. After that, the fudge needs about 25–30 minutes in the freezer to set.
How should I store leftover keto fudge?
Store the fudge in a closed or airtight container in the refrigerator, where it keeps for up to a week. It needs to stay chilled — that is what holds its firmness — so serve it straight from the fridge rather than leaving it out at room temperature.
Why does this keto fudge use unsweetened cocoa powder?
Unsweetened cocoa gives the fudge its chocolate flavor while the monk fruit sweetener controls the sweetness separately. A sweetened cocoa product would change the sugar and carbohydrate profile of the recipe.
More Keto Chocolate Desserts
When you need another chocolate fix, try our Keto Double Chocolate Chip Fudge Cookies or Keto Pecan Pralines. For something with a little cinnamon instead, these Keto Cinnamon Sugar Pretzels are another favorite.
This is still the part I like most about this recipe: after trying several keto fudge versions, it was a simple can of Table Cream that finally got me to the consistency I had been looking for. Pin this Easy Chocolate Keto Fudge for later.
Have you tried this recipe or any other recipe on the blog? Please rate it below and let us know what you think in the comments! We love hearing from you. You can also share it on Instagram with the hashtag #buttertogetherkitchen and we will feature you on our page.
Updated — August 16, 2026: Rewritten to restore the complete fudge method and improve the ingredient and equipment guidance, keeping the article focused on making the fudge.
Correction — August 16, 2026: This post now sticks to the recipe's ingredients and method, and no longer describes the branded sweetener's effect on blood sugar.