Everybody loves this 3-Ingredient Fudge. An all-time favorite during the holidays, it’s a wonderful low-carb dessert recipe for Christmas and Valentine’s day. No more drowning in sugary candy made with high-fructose corn syrup and other mystery ingredients.
Low-Carb 3-Ingredient Fudge
This fudge has only 3 ingredients –dark chocolate, coconut milk, and vanilla powder. With around 10 grams of carbs per serving, this low-carb fudge is a perfect bite of sweetness when you’re craving something wholesome, yet indulgent.
Healthy Low-Carb Christmas Dessert
I’ve been whipping up fudge since I was a girl when I lived in Davis, California. Back then I made homemade Christmas candies, placed them in Chinese food containers, and tied ’em up with pretty ribbons. My parents drove me around town to our friends’ houses, where I dropped off my homemade holiday gifts.
Easy Low-Carb Dessert Recipe
While this low-carb fudge recipe is a fantastic Christmas treat, it’s so good that we make it all year long! A great time-saving recipe, you can whip up a batch of 3-Ingredient Fudge in a couple of minutes. Better yet? There’s very little clean up with this one pot recipe.
What is Vanilla Powder?
The organic vanilla powder in this fudge is a pure product that is simply vanilla seeds scraped out of the pod, and it perfumes the fudge with a special aromatic flavor. If you can’t get your hands on the vanilla powder, grab a couple vanilla beans instead. For best results, use the chocolate linked in this recipe. Like the vanilla powder, it’s highlighted in green text in the ingredients. Use chocolate that is at least 70% cacao or the fudge will not set up properly.
The Best Low-Carb Fudge Recipe
Another tip for this incredible low-carb fudge recipe? When I make it, I let the flaps of the parchment paper hang over the sides of the dish. This creates a little hammock so that it is super easy to remove the fudge.
Hanukkah & Christmas Cookie Boxes
When we make 3-Ingredient Fudge for homemade holiday gifts we pack it up in these cute containers!
This post is an oldie but goodie from the archives. I first shared this recipe in 2016.