Everybody loves this 3-Ingredient Low-Carb Fudge. It’s a phenomenal low-carb dessert recipe for Christmas. But remember, it’s the perfect healthy Valentine’s day treat too, and so fantastic we devour it all year round!
When you’re drowning in sugary candy made with high-fructose corn syrup and other mystery ingredients my 3-Ingredient Low-Carb Fudge will save the day!
If you’re wondering how to make fudge, it’s nothing fancy. Melt the ingredients in a pot, transfer to a dish, then refrigerate. While it sets up you can work on the rest of the meal.
Taking a walk down memory lane, I’ve been whipping up homemade fudge since I was a girl, when I made homemade Christmas candies, placed them in Chinese food containers, and tied ’em up with pretty ribbons. My parents drove me to our friends’ homes to drop off my homemade holiday gifts.
Now we use the adorably festive containers above: snow globe, santa, and snowman. I love that you can order them online –keeping things simple is the key these days.
This easy fudge recipe is made with dark chocolate, coconut milk, and vanilla powder. That’s it! Yes, it’s a dairy-free fudge!
With around 10 grams of carbs per serving, my low-carb fudge is a perfect bite of sweetness when you’re craving something wickedly indulgent, yet healthy and wholesome.
My favorite thing about this low-carb dessert, other than its incredibly rich chocolatey flavor, is that it’s an easy fudge recipe, so no issue if you need a last-minute dessert.
My 3-Ingredient Low-Carb Fudge recipe is a great time-saving recipe, you can whip up a batch of this quick and easy fudge in a couple of minutes. Better yet? There’s very little clean up with this one-pot recipe.
The organic vanilla powder in this dairy-free fudge recipe is a pure product that is simply vanilla seeds scraped out of the pod. It perfumes this 3-Ingredient Low-Carb Fudge recipe 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 the highlighted text in the ingredients section of the recipe. Use chocolate that is at least 70% cacao or the fudge will not set up properly.
This photo of Baby Pantry and friends making fudge gives me all the feels. I miss those messy chocolate adventures.
Another tip for this healthy low-carb christmas dessert? 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.
I’m often asked, when is this fudge ready to cut? It should be firm and well set before you stick a knife in it. If it feels soft to the touch it needs to be chilled longer.
The easiest way to cut fudge is with a sharp knife that you’ve run under warm water. Dry the knife and then it will glide through the fudge.
I store 3-Ingredient Low-Carb Fudge in the refrigerator. It will keep for up to one week stored this way. If it lasts that long!
Want to add some crunch to your fudge? If so, look no further than my Chocolate Hazelnut Fudge recipe. The ratio of hazelnuts to chocolate will make you smile.
If you haven’t picked up on it yet, we are obsessed with the decadent combination of chocolate and peanut butter. My homemade Chocolate Peanut Butter Fudge is no exception to the rule, it’s a family favorite. If you love this combo as much as we do check out my Buckeye Brownies.
Looking for a coffee, chocolate, fudge delight? My Espresso Fudge Brownies combine those three slices of heaven into one perfectly sized bite.
I love homemade gifts, always have. If you need some inspiration for homemade gifts, check out my post on Easy DIY Christmas Gifts. If homemade isn’t your thing, I published The Best Keto Gift Guide so you can simply click and buy –a much speedier process.
What’s your favorite gift? Do you like homemade or something store-bought? And when was the last time you made fudge?! Leave me a comment. I LOVE hearing from you.
This post is an oldie but goodie from the archives. I first shared my 3-Ingredient Low-Carb Fudge recipe in 2016.
Comments
168 responses to “3-Ingredient Low-Carb Fudge”
I made your DELICIOUS fudge recipe last year, adding toasted chopped pecans and unsweetened coconut – very yummy! This season, I’ll make your fudge recipe and will top the fudge with chopped roasted peanuts and gluten free chopped pretzels. I love my old tried and true fudge recipe, but it is so loaded with sugar. We all feel so much better eating your so much cleaner version. Thanks for sharing your recipe, I just love it!
Dianna, thanks for your lovely comment! Really appreciate it :-)
What is the carb count for each serving? And do you use sugar free chocolate chips?
Thanks!
Pat, for more on that go here:
https://elanaspantry.com/nutrition-information/
Per chocolate, if you click the the link in the ingredients portion of the recipe that says “chocolate” you will be taken to the exact type that I use.
Have a wonderful day!
Elana
Daphne, if you click the highlighted link in the ingredients portion of the recipe that says “chocolate” you will find the chocolate called for in this recipe :-)
The recipe states 3 cups of chips. Is that a full bag or will more than one bag be needed?
Letha, the one pound bag I link to in the recipe will easily work for this in terms of quantity :-)
Dear Elana,
Just wondering why my fudge did not harden enough since it was in the fridge overnight. I used 1/4 tsp. of organic vanilla pudding and pie filling powder which contains non GMO organic cornstarch, organic vanilla beans, sea salt and natural vanilla flavouring. Would this make a difference? The result is really yummy but a little “gooey” and not solid. I even put it in the freezer for a bit but that didn’t really change anything.
Daphne, this is what happens when semi-sweet chocolate is used in place of dark chocolate –it doesn’t set up :-)
Elana, I forgot to ask for semi-sweet chocolate but received the sweet, dark chocolate chips instead. The result is very sweet (I prefer semi-sweet) but the chocolate was the dark chips.
Daphne, thanks for your comment. Are you referring to something you purchased from a vendor? If so was it Nuts.com?
Elana, we have a specialty store that dates back at least four decades called Galloways that stocks all flours, nuts, dried fruits, etc., etc. – the only one in BC. That’s where I purchased the dark chocolate chips for the fudge recipe. Do you use dark chocolate chips (non-sweetened) for this recipe?? In any case, the fudge, although quite sweet is wonderful and yummy. I love your recipes. Thank you!
Merry Christmas Elena to you, Rob, your two children and your rescue cat. Thank you and Rob for your generous gift to Tulane University to help expand its molecular pathology lab to increase Covid-19 testing. Collins Vallée
Thanks Collins!
Hi Elana,
On of my favorite things to do is find the “fudge” stand whenever I’m at an outdoor/indoor fair event. I am a huge chocolate fudge fan. I’d love to try your recipe but after seeing the cost of your ingredients, $87.43, I certainly can’t afford to make it. Can you come up with “ a poor mans recipe “ that contains quality ingredients?
Thanks,
Judy
Judy, thanks for your comment! As I mention in the section on vanilla powder in this post, you can use a vanilla bean instead; that will cut the majority of the expense for this recipe :-)
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