Sugar-free Homemade Chocolate Fudge

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A recipe that is perfect for the holidays! This Sugar-free Homemade Chocolate Fudge Recipe will be a hit with everyone. The fudge is made from scratch, and it’s sugar-free, gluten-free, vegan, and low carb. That means you can indulge without any guilt!

This recipe is great for any occasion; it’s perfect as an after-dinner dessert or even if you need something quick on hand when company drops by unexpectedly. It tastes so good that no one will ever know it has sugar substitutes in it!

One of the best things about this fudge is that there are endless variations on how you can make it: change up the flavors with different extracts like peppermint, cherry, vanilla bean, almond, and more. You can also add nuts or dried fruits for an extra crunch.

 

What is the secret to making fudge?

The secret to making fudge is to make sure that you bring the mixture to a boil and then simmer it for about five minutes afterward. This will create the perfect consistency, without being too runny or too hard.

What makes homemade fudge grainy?

Homemade fudge that is gritty or grainy is usually caused by overcooking the ingredients.

Try to ensure that all of your ingredients are mixed well and then continue cooking them on low heat for only five minutes at most. This is an easy fix!

Should you refrigerate fudge after making it?

It is best to store homemade fudge in the refrigerator after it’s cooked so that you can enjoy your delicious sugar-free chocolate fudge for a long time!

Can you put the fudge in the freezer to harden?

Hardening fudge can be accomplished by placing it in the freezer. The fudge will have a sugar-free hard shell with some softer sections on the inside that are perfect for scooping out and eating!

 

If you are looking for a sugar-free chocolate fudge that will be loved by everyone, this is the perfect recipe to try!

Sugar-free Chocolate Fudge Recipe Ingredients

 


 

Sugar-free Chocolate Fudge Recipe Directions

  1. In a medium bowl, mashed the overripe banana.
  2. Place the chocolate chips in a microwave-safe bowl.
  3. Put the bowl of chocolate chips into the microwave for 30 seconds on high power. Remove the bowl from the microwave and stir the chocolate. Place the bowl back for another 30 seconds on high power. After this, keep microwaving the chocolate chips on high power for 10-second increments, stirring in between every time until the chocolate is smooth and fully melted.
  4. To melt chocolate on the stovetop, place the chopped chocolate in the top of a double boiler over barely simmering water. This method keeps the chocolate away from direct heat, which allows it to melt at a low enough temperature to prevent scorching and separating.
  5. Add almond butter, melted chocolate, and vanilla to the mashed banana and whisk to combine.
  6. Transfer to a parchment-lined loaf pan (or 8×8” baking dish).
  7. Freeze until firm (~1-2 hours). Slice and enjoy (makes 16 pieces). Store leftovers covered in the refrigerator for 1 week or in the freezer for up to 2 months.

Sugar-free Homemade Chocolate Fudge Nutrition

Serves 12

Calories 138, Total C 6.3g, Fiber 2.4g, Net C 3.9g, Sugars 2.2g, Fat 11.6g, Protein 4.5g

 

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Here are a few photos we took while making this amazing recipe.

 

 

 

 

 

 

 

close up of Sugar-free Chocolate Fudge on a wood cutting board

 

 

 

Don’t forget to pin this for later!

 

Here’s a printable version of this sugar free chocolate fudge recipe:

Sugar-free Chocolate Fudge Recipe

You can indulge in this treat without any guilt!
4.67 from 3 votes
Course Dessert
Cuisine American
Servings 12 servings
Calories 138

Ingredients
  

Instructions
 

  • In a medium bowl, mashed the overripe banana.
  • Place the chocolate chips in a microwave-safe bowl.
  • Put the bowl of chocolate chips into the microwave for 30 seconds on high power. Remove the bowl from the microwave and stir the chocolate. Place the bowl back for another 30 seconds on high power. After this, keep microwaving the chocolate chips on high power for 10-second increments, stirring in between every time until the chocolate is smooth and fully melted.
  • To melt chocolate on the stovetop, place the chopped chocolate in the top of a double boiler over barely simmering water. This method keeps the chocolate away from direct heat, which allows it to melt at a low enough temperature to prevent scorching and separating.
  • Add almond butter, melted chocolate, and vanilla to the mashed banana and whisk to combine.
  • Transfer to a parchment-lined loaf pan (or 8×8” baking dish).
  • Freeze until firm (~1-2 hours). Slice and enjoy (makes 16 pieces). Store leftovers covered in the refrigerator for 1 week or in the freezer for up to 2 months.

Nutrition

Serving: 1serving | Calories: 138 | Carbohydrates: 6.3g | Protein: 4.5g | Fat: 11.6g | Fiber: 2.4g | Sugar: 2.2g | Net Carbs: 3.9g

Nutrition facts are provided as a courtesy.

Tried this recipe? Mention @ISaveA2Z or tag #KetoFriendlyRecipes!

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