Quick Keto White Chocolate Fudge

This quick keto white chocolate fudge is a creamy, indulgent treat made without sugar, perfect for those following a ketogenic lifestyle. A rich base of coconut oil and cocoa butter is sweetened with powdered erythritol or monk fruit and infused with vanilla for a smooth, white-chocolate-style flavor that sets firm when chilled. Each bite delivers satisfying sweetness and luxurious texture with very low net carbs, ideal for make-ahead desserts or quick sweet cravings, and it keeps well in the fridge or freezer.

Course Dessert, Snack

Cuisine American, Keto

Keyword keto fudge, low carb dessert, quick keto recipe, sugar free dessert, white chocolate fudge

Prep Time 10

Cook Time 5

Total Time 1

Servings pieces

Calories 150kcal

Equipment

Small Saucepan
heatproof mixing bowl
Whisk
8x8 inch baking pan
Parchment Paper
Rubber spatula
refrigerator

Ingredients

Fudge Base

1 cup refined coconut oil measured solid, then melted; refined for neutral flavor
1/4 cup cocoa butter wafers or chopped cocoa butter, for white chocolate flavor
1/2 cup powdered erythritol or powdered monk fruit blend, to taste
1/4 cup heavy whipping cream room temperature
2 tablespoons unsalted butter cut into small pieces
2 teaspoons pure vanilla extract
1/8 teaspoon fine sea salt or to taste

Optional Thickener & Toppings

2 tablespoons super-fine blanched almond flour optional, for thicker, slightly nutty fudge
2 tablespoons chopped roasted nuts optional topping, such as almonds, pecans, or macadamias
2 tablespoons unsweetened shredded coconut optional topping
1/4 teaspoon flaky sea salt optional, for sprinkling on top

Instructions

Line an 8x8 inch pan with parchment paper, leaving some overhang on two sides to help lift the fudge out later.
Add the coconut oil and cocoa butter to a small saucepan and place over low heat, stirring frequently until fully melted and smooth without letting the mixture simmer or boil.
Remove the saucepan from the heat and whisk in the powdered erythritol until it is mostly dissolved and the mixture looks glossy and uniform.
Whisk in the heavy cream, butter, vanilla extract, and fine sea salt until the mixture is thickened slightly and completely combined, returning the pan to very low heat for a minute if needed to smooth out any small lumps.
If using almond flour, whisk it into the warm mixture until no dry pockets remain and the fudge base is silky and pourable but not watery.
Taste the warm mixture carefully and adjust sweetness or salt to your preference, adding a little more powdered sweetener or a small pinch of salt if desired and whisking again until dissolved.
Pour the fudge mixture into the prepared pan and gently tap the pan on the counter to level the surface and release any air bubbles.
Sprinkle the top with chopped nuts, unsweetened shredded coconut, and flaky sea salt if using, pressing the toppings lightly into the surface so they adhere.
Refrigerate the pan for at least 45 minutes or until the fudge is firm enough to cut cleanly and hold its shape when lifted.
Lift the set fudge out of the pan using the parchment overhang, place on a cutting board, and slice into 16 even squares with a sharp knife.
Store the fudge squares in an airtight container in the refrigerator for up to two weeks or in the freezer for longer storage, letting them sit at room temperature for a few minutes before serving for the creamiest texture.

Notes

For the smoothest texture, always use powdered keto sweeteners instead of granulated, and blend briefly with an immersion blender if you notice any grittiness. Refined coconut oil keeps the flavor neutral, but you can use unrefined if you enjoy a coconut note in your fudge. This recipe stays quite soft at warm room temperatures, so chill the fudge well before slicing and keep it refrigerated until just before serving. Each piece is rich and satisfying, so small portions go a long way while keeping net carbs low.

Nutrition