This Easy Chocolate Fudge Recipe is so simple and it just happens to be vegan, low carb, and keto!
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My late grandmother’s birthday just passed and it got me thinking about the fudge she used to make. Every Christmas since I became and adult, she’d gift me some of her delicious chocolate fudge.
After she passed, I tried to get my hands on her chocolate fudge recipe, but so far, I haven’t been able to get it. (Relatives: if you have Gram’s fudge recipe, please send it to me!) I decided I might as well come up with my own easy chocolate fudge recipe.
This recipe is so easy it’s dangerous. It takes just three simple ingredients and five minutes to whip it up. Then you just have to let it set in the fridge for a few hours. 
The result is a smooth, creamy, and rich chocolate fudge that you will love.
It was kind of a happy accident that this easy chocolate fudge recipe ended up being vegan, low carb, and keto! I love this decadent fudge, and it might not taste exactly like Gram’s fudge, but it sure is healthier!
Easy Chocolate Fudge Recipe Ingredients
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I use a combination of coconut butter and coconut milk for this recipe. You’d think that it would have a strong coconut flavor, but it really doesn’t. If you absolutely hate coconut and can easily detect it in recipe, this one might not be for you, but the coconut flavor is actually quite subtle.
For the chocolate, I used bittersweet chocolate chips. These are the chips I used; they are 70% cacao. If you want, you can use a sweeter chocolate, but that will take this Easy Chocolate Fudge Recipe out of the keto and low-carb zone.
Everyone in my family loved this Easy Chocolate Fudge recipe and it was plenty sweet enough for us, so don’t be scared away by the bittersweet chocolate in the recipe.
I topped this with flaked sea salt that really complimented the fudge so well. It’s optional, but I highly recommend it! I hope you enjoy this recipe as much as we have!
If you try this recipe, please give it a star rating below. It really helps other readers! I think you’ll also love these Keto Peanut Butter Cookies.
How to Make Easy Chocolate Fudge
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Easy Chocolate Fudge Recipe (Vegan + Low Carb + Keto)
- Total Time: 2 hours 5 minutes
- Yield: 40 squares 1x
Description
This Easy Chocolate Fudge Recipe is simple to make and just happens to be vegan, low-carb, AND keto!
Ingredients
- 1 1/2 cups coconut butter
- 1 (13.66 FL OZ) can full-fat coconut milk
- 10 ounces bittersweet chocolate chips
- Optional: flaked or coarse sea salt for topping
Instructions
- Line an 8X8 inch baking pan with wax paper or foil.
- In a small saucepan over low heat, melt the coconut butter.
- Stir in the coconut milk and chocolate chips.
- Cook over low heat, stirring frequently, until the chocolate chips are melted.
- Pour the mixture into the pan. Optional: sprinkled flaked or coarse sea salt over the top. Place in refrigerator until set, about 2 hours. Slice and enjoy!
- Prep Time: 5 minutes
- Cook Time: 2 hours (chill time)
- Category: recipes
- Method: no bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 122
- Sugar: 2.97 grams
- Fat: 11 grams
- Saturated Fat: 8.8 grams
- Unsaturated Fat: 2.2 grams
- Trans Fat: 0 grams
- Carbohydrates: 5.85 grams (3.5 net carbs)
- Fiber: 2.275 grams
- Protein: 1.325 grams
You can check out more healthy dessert recipes here! All the chocolate lovers will adore this Clean Eating No Bake Brownie recipe (this one is vegan, but not low carb).
If you make this Easy Chocolate Fudge Recipe or any Happy Healthy Mama recipe, I would LOVE to see it! Please take a pic and share it on Instagram or the Happy Healthy Mama Facebook page and tag me @happyhealthymama ?
Also, if you try it, would you mind rating the recipe with stars when you leave a comment? It’s VERY helpful for me and other readers if the recipes have ratings and reviews. I appreciate you!
If you’d like to save this recipe for later, here’s an image to save to your Pinterest dessert board!
Can you use light coconut milk? Or what other substitute for the milk?
Light coconut milk *should* work, but it won’t be as rich. Keep in mind, though, I haven’t tested it, so I’m only guessing!
I know this is quite old at this point, but how do you get the fudge to set where it won’t melt at room temperature?
I’ve yet to figure this out.
Thanks for the time spent to develop and list this recipe. First let me say that the texture and appearance of the finished product are great for fudge. The coconut flavor is there, but if you like coconut in general to me it was not excessive.
The biggest negative is the taste. The bittersweet chocolate is overpowering and there is no sweetness at all. Having made non-keto regular fudge, there is an expectation of a sweet treat. Even after adding 1 & 1/2 cups of stevia, the taste was still not good as reviewed by my family.
I was making this for my diabetic father who still has quite the sweet tooth but I don’t think he would get past the first bite.
Possible solutions might include using semi-sweet morsels instead? difference of1 gram of carbs per tbsp so probably increases the net carbs per fudge square by 1 gram. Probably also benefit by adding an artificial sweetener, although at this point not sure which one would work best and how much. Would love to hear suggestions from others.
I’m sorry the flavor was a miss for you. What percentage was your chocolate? It sounds like you used unsweetened instead of bittersweet?
this looks easy tasty n fast, but I sadly don’t have coconut butter neither milk
can I use regular butter n milk?
Yes you can use regular butter, they just won’t be vegan anymore.
This is absolutely delicious!! I recently got diagnosed with gestational diabetes and I was looking for a low carb dessert to satisfy my late night chocolate cravings but still manage my blood sugar throughout the night. I’ve also been trying to avoid artificial sugars and really focus on clean eating while pregnant so this dessert recipe seemed right up my alley. It taste just like chocolate fudge. It’s really delicious. I’ve done it two ways: placed in a pie dish and kept it in the fridge. Also I’ve placed it in silicone popsicle molds in the freezer to enjoy since I’m 8 months preggos in the heat of July. Both taste amazing. My husband is paleo and lactose intolerant and he loves that he gets to enjoy “ice cream pops” again.
I haven’t tasted this yet because it’s currently chilling, but I had a huge issue with the coconut butter separating and floating on top of the chocolate. I used unsweetened chocolate and a dash of liquid stevia and it became kind of gritty. Once I drained the excess oil it smoothed out, but I’m not sure where I went wrong unless the chocolate is the culprit?
I poured out a LOT of excess coconut butter, saving it to use later… but anyway, wow! I am shocked how good this is! It’s a lot smoother and creamier than regular fudge, and the flaked sea salt on top hits that sweet/salty combo wonderfully. I’m a recently diagnosed diabetic and thought I would be going without desserts for the rest of my life, so thank you for posting this! I’m very excited to start trying more keto recipes now that I know they can be this good. 🙂
So happy to hear this Max!
Hmmmm….I’m not sure. I haven’t had that issue at all.