This keto/low-carb fudge recipe is made with full-fat coconut milk, sugar-free chocolate chips and is made in a slow cooker!
I’m not 100% keto, but I keep my carbs and sugars low. I always feel good when I eat this way and have so much more energy.
I do have a craving for something sweet sometimes so I usually keep a low sugar treat on hand for such occasions. This sugar free keto fudge is an excellent dessert to have on hand and it’s easy to make too!
This recipe was adapted from the dairy-free fudge from the Keto Slow Cooker Cookbook! I’ve been cooking out of this book for a few weeks now and absolutely love all the recipes I’ve tried so far.
Why you’ll love this keto fudge recipe:
- Rich, dark chocolate flavor
- Ultra smooth texture
- Dairy-free (made with coconut milk and vegan chocolate chips)
- Just 1 gram of carbs per square
- The perfect low-carb/high fat keto dessert
- Just 5 minutes of prep work (super easy!)
Keto/low-carb fudge ingredients + substitutions
Before you get started make sure you have everything you need to get started!
You’ll need:
- 1 cup full-fat coconut milk
- 2 1⁄2 cups sugar-free chocolate chips (like Lily’s)
- 1 teaspoon vanilla extract
- 1-2 teaspoon liquid stevia, to taste (chocolate liquid Stevia would be amazing)
- 1⁄8 teaspoon of salt
Substitutions
Instead of coconut milk: Mix coconut cream with some water until you get the same consistency of coconut milk.
How to make this recipe dairy-free: Use coconut milk and dairy-free semi-sweet chocolate chips.
Instead of liquid stevia: For another sugar-free option, I recommend Powdered Monk Fruit Sweetener With Allulose, which dissolves well. Any other liquid sweeteners will also work, such as honey or maple syrup.
How to make keto fudge in a slow cooker (step-by-step instructions)
- Line an 8×8-inch baking dish with parchment paper, and set it aside.
- Pour the coconut milk into a 6-quart slow cooker, then add the chocolate chips, vanilla, stevia, and salt, and stir to combine.
- Cover with a paper towel, and place the lid on slightly ajar to allow steam to escape. (Water is the enemy of chocolate!)
- Cook on LOW for 11⁄2 hours. Turn off, and stir the mixture well until it’s smooth.
- Spread the fudge mixture in an even layer in the prepared baking dish.
- Chill in the fridge for 1 hour or until firm.
- Cut into 25 equal square pieces, and store in an airtight container in the fridge up to 2 weeks.
Related Recipes:
- Coconut Oil Fudge
- Pumpkin Fudge (Dairy-Free)
- 3-Ingredient Coconut Fudge
- Keto Slow Cooker Pulled Pork Recipe
- Keto Spinach Artichoke Dip Recipe
Keto Fudge Recipe
- Prep Time: 5 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 35 minutes
- Yield: 25 servings 1x
Ingredients
- 1 cup full-fat coconut milk
- 2 1/2 cups sugar-free chocolate chips
- 1 teaspoon vanilla extract
- 1–2 teaspoon liquid stevia, to taste
- 1/8 teaspoon of salt
Instructions
- Line an 8×8-inch baking dish with parchment paper, and set it aside.
- Pour the coconut milk into a 6-quart slow cooker, then add the chocolate chips, vanilla, stevia, and salt, and stir to combine.
- Cover with a paper towel, and place the lid on slightly ajar to allow steam to escape. (Water is the enemy of chocolate!)
- Cook on LOW for 11⁄2 hours. Turn off, and stir the mixture well until it’s smooth.
- Spread the fudge mixture in an even layer in the prepared baking dish.
- Chill in the fridge for 1 hour or until firm.
- Cut into 25 equal square pieces, and store in an airtight container in the fridge up to 2 weeks.
Notes
Note: The fudge tastes best once it’s been in the fridge for 24 hours.
Nutrition Facts
- Serving Size: 1 square
- Calories: 98
- Fat: 9g
- Carbohydrates: 1g
- Protein: 0g
This article was originally written on December 28, 2019 and has recently been updated.
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Can you please recommend a liquid stevia ?? I have powder stevia. But can not find anything in super markets liquid form. If you could recommend something available at a popular supermarket that would be brilliant.
Thank yoi
Whole Foods has an Organic Stevia Liquid Extract. There’s also SweetLeaf Sweet Drops – I think the chocolate flavor would be amazing in this recipe.
Hello,
Do you mean that we should put a paper on top of the lid of a cooker? But if it is already covered by the lid ? Why ?Or should we leave the cooker slightly opened? Is that what you meant? Sorry it is not my mother language..
What is a slow cooker? Can any cooker that we use at low temperature work?
Thank you very much for clarifying,
Susana
A slow cooker can be left unattended all day. It’s like baking a stew at 225F / 105C for several hours. One brand of slow cooker is Crockpot
The paper towel goes under the lid. And yes, set the lid slightly crooked, so steam can escape.
Hi Susana! No worries at all, I’m happy to help clarify. When I mention placing a paper towel on top, I mean it goes directly on the lid of the slow cooker. The purpose is to catch any condensation so it doesn’t drip back into the fudge mixture (since water can mess with the chocolate). As for the lid, you should leave it slightly ajar to let the steam escape—this helps avoid any unwanted moisture buildup.
A slow cooker, also known by the brand name Crockpot, is a countertop appliance designed for cooking food at a low temperature over several hours. If you don’t have one, using any cooker that maintains a consistent low temperature should work—just be mindful of the timing and keep an eye on the fudge to ensure it doesn’t overcook.
I hope that helps! Thanks so much for your question, and I appreciate the response from Gail as well! 😊
Hey. Love your recipes.
Coconut bread is super yummy! Next time with flax though. Do you know if I can make this recipe with cacao powder instead of chocolate chips? Thanks for sharing your skills.
Thanks so much for the love, Jen! As for your question about using cacao powder instead of chocolate chips, you can definitely experiment with it. However, since cacao powder doesn’t have the same fat content as chocolate chips, you may need to adjust the recipe slightly—perhaps by adding a bit of coconut oil or another fat to keep the fudge smooth and rich.
When you say in the instructions to cover with paper towel…Are you saying directly over the wet chocolate mixture or the top of the slow-cooker?
For the paper towel question: It’s placed on top of the slow cooker, not directly on the fudge mixture. It helps catch any condensation from the lid so water doesn’t get into the chocolate. I hope that clears it up!
Why not cacao instead?
You could use cacao, but it would change the texture and sweetness quite a bit. Chocolate chips usually contain fat and sweetener, which help with the smoothness and flavor. If you go with cacao powder, you might need to adjust the sweetness and possibly add a bit of extra fat, like coconut oil, to get the right consistency. If you give it a go, I’d love to hear how it turns out!
I dumped my slow cooker in favor of 3 Instant Pots. Have you tried the recipe in the slow cook function of the IP? I have a small glass pan, have you tried glass in the IP? So far I’ve only used a mesh basket. The IP is still new to me…
Oh how fun! I haven’t tired this in the IP but I think it should work just fine. Just make sure to use a paper towel on the lid to help keep moisture down.
Let me know how it turns out!
This sounds delicious! Do you know how many bags of chocolate chips it takes to get 2 1/2 cups?
need 2 bags of chocolate chips. This was a very good recipe. Tasted like one of the very expensive chocolate bars my husband loves so much. Thanks!
Thank you, Kathy. You just made it easy for me to make this!