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.