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Walnut Keto Fudge

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Simply the best and easiest chocolate walnut keto fudge you will ever find. Even my 8 year old whips this up. He has also on occasion omitted the walnuts and added peppermint flavouring instead – genius boy!

Now with a new cooking video so you can see for yourself how easy it is to make chocolate and walnut keto fudge.

Chocolate Walnut Keto Fudge

I know we are trying to give up the sweet taste and sweet foods, but every now and again we crave something and I’d rather have a sugar free version at hand than a high carb alternative. These chocolate and walnut keto fudge squares are really quick to make and incredibly simple. Also for some people starting out, having a low carb sweet treat may be just the thing to get them started, or get them interested.

Only 1.1g net carbs. Amazing walnut keto fudge. So easy and takes only 5 minutes to make.Click to Tweet

Take a look at this amazing walnut keto fudge. It is so simple and delicious, yet looks amazing. LCHF, Banting, low carb and no added sugar. | ditchthecarbs.com

They take only 10 minutes to prepare, then pop them in the fridge to set (or heaven forbid you eat some of the mixture as soon as it is made 😉 ). I added walnuts because it seems that is the number one addition you guys add to my chocolate mint truffles and my nut free keto brownie, so I thought a walnut fudge recipe was required here.

What flavour would you like me to develop next? Leave a comment at the end of the post.

UPDATE – it appears some people are making this with spreadable, or tub, cream cheese and it is not setting. You must use the regular Philadelphia cream cheese in a block for the best results. Another tip, to speed up the fudge to set, pop it in the freezer then you have a quick frozen treat/dessert.

You have got to try this amazing walnut ket fudge recipe. It is so easy and takes only 5 minutes to make. Low carb, LCHF, Banting, gluten free and no added sugars. | ditchthecarbs.com
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3.88 from 200 votes

Walnut Keto Fudge

Remember when making walnut keto fudge to not over heat the butter or cream cheese. they just need to be soft enough to mix together. if you do accidentally overheat, place them back in the fridge until semi soft again.
Prep Time10 mins
Total Time10 mins
Course: Cakes and desserts, Sweet treats
Diet: Gluten Free, Grain free, Keto, LCHF, Low Carb, No Sugars, Wheat Free
Keyword: Keto walnut fudge
Servings: 12
Total Carbs: 2.2g
Fibre: 1.1g

Ingredients

Metric - Cups/Ounces

Instructions

  • Mix the softened butter and the softened cream cheese until there are no lumps.
  • Add the cocoa, sweetener and vanilla. Mix thoroughly.
  • Add the walnuts and gently mix.
  • Place into a lined dish, or plate. Put in the fridge to set.
  • Slice and serve.
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Nutrition Facts
Walnut Keto Fudge
Amount Per Serving (1 piece)
Calories 134 Calories from Fat 127
% Daily Value*
Total Fat 14.1g 22%
Total Carbohydrates 2.2g 1%
Dietary Fiber 1.1g 4%
Sugars 0.5g
Protein 1.8g 4%
* Percent Daily Values are based on a 2000 calorie diet.
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You have got to try this amazing walnut ket fudge recipe. It is so easy and takes only 5 minutes to make. Low carb, LCHF, Banting, gluten free and no added sugars. | ditchthecarbs.com

 

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Comments

  1. Question: The recipe serving says 12 and the serving size is “1 piece” with the listed nutritional facts but in the video you cut it into 16 pieces. Are the nutritional values for one piece of 12 or for one piece of 16? I’m 6 days new to this whole low carb/keto thing and am really trying to watch my carb intake but I’m dying for something sweet. Can you clarify please? Thank you! Can’t wait to try this.

    Reply


  2. delicious! I did add about a tbsp extra Erythritol. A little too “dark chocolate” tasting with just 2 tbsp for me but could also have been because I used granular swerve instead of powdered. Will definitely make again

    Reply

  3. Definitely not sweet enough for me. I tried doubling the amount of sweetener and it didn’t help. Then it was granular, still not sweet enough, and had a weird aftertaste ( I used Swerve granular). I wonder if powdered sweetener would work better.

    Reply

    • The amount of sweetener to use is the most difficult aspect to get right at the beginning. We are all on different parts of our sugar-free journey and so one person’s sweet tooth will be completely different from another. I always say in my recipes “or more to your taste”. If you are starting out, you may require possibly double the sweetener I use, and as time goes on, you will require less and less.

      Reply

    • I had the same experience, but had to quadruple the Swerve and still not sweet! Was starting to wonder if I was the only one.

      Reply

  4. I made these as a Christmas present for my keto daughter. I didn’t find them chocolatey enough, so I added 3 oz. of melted bittersweet chocolate. She loves roasted macadamia nuts, so I used those instead of walnuts. I suspect a little instant espresso coffee powder would also add some intensity.

    Reply

  5. A tasty solution for those fudge cravings! I added extra cocoa and pecans because I was low on walnuts. Very creamy.

    Reply

  6. I am so angry with you!! This recipe wasted my time and ingredients that are not inexpensive!!I will never try any of your recipes again!!

    Reply

    • So make up your own recipes; these are free recipes that the authors could charge for, your response is unnecessary and extremely rude. This recipe worked beautifully for me, you probably made a mistake or didn’t buy the right cream cheese, regardless there’s no need to act hostile.

      Reply

    • Being rude is uncalled for!! Move on!
      I am so thankful for the free recipes. I find that you must follow most exactly . I did one once and the butter was to be softened and mine had started to melt and caused problems in the recipe.
      Apparently this recipe has worked for several people. I’m going to try it!
      Sometimes different sugars affect recipes. I use coconut palm sugar. I know it’s not as low carb but for me in baking it works and tastes better.
      What sweetners have others used?

      Reply

      • Please tell me how. Followed recipe. It is pale brown, not at all like the photo, tastes horribly bitter and has the consitency of soft butter- not fudgy at all. How can my experience be so different?

        Reply

    • Not everyone ‘s taste buds are the same Mary. A temper Tantra doesn’t make any better. Just chalk it up to experience and keep trying to perfect your own recipes. Joan Thomas.

      Reply

  7. I followed the directions exactly. I now know why some refer to these as “fat bombs”. It tasted like you were eating a stick of butter, the only part I liked were the walnuts! I don’t know how these are called fudge when there is no dairy in them. Will not be making them again. On to test my next recipe, zucchini blueberry loaf.

    Reply

  10. I made this fudge exactly as indicated in the recipe. It is delicious! I eat a traditional diet, and never use anything but real sugar, but wanted to make a treat for my mother-in-law, who is low-carb, low-sugar. Now I don’t want to give it away–will have to make more.

    Reply

  11. I think this is a very good recipe. Worked out great. Kids loved them, husband loved them. I can’t wait to make other versions using different flavoring or nuts. Thanks!

    Reply

  12. I just made this recipe using Stevia and thought it was good, rich fat bomb. Been mostly keto for a few months and am not looking for anything on the sweet side. I liken it more to a truffle than fudge and is a good base recipe. Will make it again and might tweak it a bit by adding almond or walnut extract or essential oil drops.

    Reply

  13. I am so disappointed, I won’t be able to make them as in the UK we can’t get block phili cream cheese. Unless you can think of another way I can use the tub cream cheese. Thank you

    Reply

      • Libby it would be great if there was link to this cream cheese for us in the UK. I have used full fat but it’s still spreadable so don’t know if it’s going to work. I have never seen the block form sold here…

        Reply

    • Trust me you’re not losing out…The recipe was terrible.I doubled everything and the coca dark powder is so bitter it’s terrible,the SALTED butter should have been unsalted in the recipe,as for the sugar I put in 8 packets of sugar substitute,still bitter,opened the real sugar and used aprox 8 teaspoons,still bitter,added more vanila,you guessed it still bitter…NEVER AGAIN. I’ll buy fudge if i want some in the future

      Reply

      • Yes they were definitely not the best. I got excited about the name of these so figured I would give them a try on the weekend. I followed the recipe to a T and they came out so bitter and gritty from the granulated sweetener.,, does not blend well. I would give them a 4/10 being keto for 5 months now so at least my taste buds have adjusted to no sugar. I had my family try them though and never again will they try a keto dessert 😬

        Reply

      • I agree! I like funky different foods, but this was gross I will never make it suggest or anyone to try it. Now I am trying to come up with something to make to use the fudge as an ingredient! 👎🏽

        Reply

    • If you have a kitchen scale just weigh the tub cheese. The cream cheese has to be softened so you are ahead on that bit. 🙂

      Reply

  14. Hello, I am new to this and am just starting a sugar free, no/low carb journey. Would this be a good way to bridge my family and I from eating sugar to not? Any tips would be great. Thank you.

    Reply

    • This is a nice sweet treat for your family, but luckily without the sugar. In the long run, we want to reduce our number of sweet treats, to help us lose our sweet tooth, but it is good to have low-carb and sugar-free recipes on hand when a sweet craving calls. Eventually you will require sweet treats less and less, and you will require less sweetener for recipes as time goes on. Good luck with your journey to become sugar free. You’ll be amazed at how incredible you feel.

      Reply

      • Hi Libby. I’m confused! I followed the recipe and made nowhere near the amount of mixture that the video showed. I’d say my slice is half the size. How big is the pan you use on the video. Also just a quick dip of the finger and it’s sooo sweet. Looked so simple I’m disappointed 😩. Christine

        Reply

        • I’m sorry, I can’t remember the size of pan I used. As for the sweetener, I always advise that you add sweetener to your taste. Did you use a 1:1 sugar replacement or more concentrated formula such as Stevia powder? You may wish to read this article on my Ultimate Guide To Low-Carb Sweeteners that explains what they use in what I avoid. I add the minimum sweetener that I can, but for those just starting out, you may require a lot more than the recipe states, and for those who have been sugar free for some time, may require a lot less.

          Reply

  15. Easy to make, no mess fat bombs. I am looking for keto desserts ideas that my whole family will love! This one looks perfect to me. I will try to make 2 batches one with walnuts and one with hazelnuts!

    Reply

  16. Hi there! Just wondering how you would store it? Leave it in the fridge? Thinking of making it and giving as a Christmas gift.

    Reply

  17. Love this recipe! It is very easy to make for a yummy occasional treat, and really great to make when you want to “share” something with visitors who are not following a HFLC way of eating… as they also love it!

    Reply

  19. Yuck! Sorry but these were not good.
    They are nothing like fudge. It basically tasted like chocolate cream cheese.
    My sister in law (who’s also Keto) didn’t think they were great either and would describe it as mousse.
    Will not make them again

    Reply

  20. This was super easy to make and delicious. My husband loved it too. It’s a great base recipe for chocolatey fudge. I substituted 1/2 the walnuts for cacao nibs and it was great. Sometimes I like to drizzle it with PB2 mixed with MCT oil for a peanutbutter topping, too! (Just remember to count the carbs in the PB2)

    Reply

  21. Made this tonight. Not only was it super easy, but it was incredibly delicious! It definitely fullfilled my craving for something sweet. Thanks for the recipe!

    Reply

  22. Did you use 4 oz of cream cheese or 8oz? I ask because 4 oz is half a block of cream cheese like the recipe lists but the video shows a whole block. I made these and mine turned out not so good following the written recipe & I’m trying to figure out what I did wrong. All the other recipes I’ve had great success (read as utterly DELICIOUS!) and I was kinda wanting some fudge. :-D. Thank you for sharing all your recipes and knowledge. I’m a big fan.

    Reply

    • The butter and cream cheese should be equal quantities i.e.: 4 oz of each. The cream cheese as I mention in the post MUST be full fat. The spreadable variant will not set. You also need to adjust the sweetness to your own taste. You may require more or less than me who has been sugar free for some years now.

      Reply

      • Thank you! I used full fat ingedients. I’ve been low carb for 12 weeks and have lost 30 lbs & feel great. I’m working very hard to make this my way of eating instead of a diet. I will try the recipe again. It was still tasty. The consistency was just a bit off.
        Thanks again for all the great recipes and info you share. It has helped me a lot and inspired me to try a few ‘recipes’ of my own creation.

        Reply

  23. Followed the recipe to the T. Was not impressed. I also felt like I was eating butter now that I read that. Not really chocolate ty

    Reply

  25. Another hit with the non lchers I served this to! One thing I loved was that this is very rich and creamy but not overly sweet, which is great for me because my sweet tooth is kind of dead now. Everything tastes super sweet to me. Made a batch for a party and another one for my mum for Mother’s Day 🙂

    Reply

  26. Has anyone tried using melted unsweetened baking chocolate instead of cocoa powder? How much did you use? I’m thinking the cocoa butter in the chocolate would help it set and also add to the texture.

    Reply

  27. I couldn’t find dark cocoa poweder, so I used the regular. It definitely doesn’t have the dark fudgy look as in the picture. I had to use the hand mixer for a good 20 mi nutes to get the granulated Serve to “melt” into the mixture so that it wasn’t grainy. I added 1additional tablespoon of Swerve, and 5 packets of Pure Via stevia powder. After mixing it had the consistency of chocolate butter cream frosting, and I think it really could be used for that. If you’re not doing low carb, you could use powdered sugar and make really good butter cream.

    Reply

      • I hated mine…I used Splenda and it tasted sooooo “diety” I couldn’t eat it… I’ve been using Splenda for years… Why would it not wok in this receipt? Any thoughts….help….I’m just starting my journey.

        Reply

        • I used Splenda a lot at one time but noticed some side affects. You might want to Google the side affects for Splenda. Spends (in my opinion) is more of a poison than anything else. Js

          Reply

  30. Tastes so amazing. I made a second batch straight after, it was that good. Hubby might even be converting to the Wild side of LCHF after tasting this

    Reply

  31. I could only get the powdered Swerve instead of the granular. Guessing the measurements would stay the sam regardless? Thanks so much hope!

    Reply

    • Yes they would stay the same but always “add sweetener to your taste”. It is one of the trickiest elements of low-carb baking, we are all on different parts of our sugar free journey so what might taste sweet to one person would taste over-sweet to another who has been sugar free for some time. Enjoy 🙂

      Reply

  32. Hi I accidentally used regular cocoa powder, not dark cocoa. How badly does that affect the recipe as far as low carb, low sugar?

    Reply

  33. Hi Libby!! Thank you for sharing all these great recipes for us who are just getting started on LCHF.
    The second time around, I lowered the amount of walnuts and added shredded coconut. It was delicious!!

    Reply

  34. Finally a fat bomb not made with coconut oil. Yes! It was delicious. I rolled it into a log in glad wrap and popped it in the freezer (like I would with a flavoured butter). Can now slice off a bit, it warms in no time and craving fixed.
    Bit scared to look at the rest of your recipes though – I may never leave the kitchen again!

    Reply

  35. Are these spreadable enough to pour into silicon molds to make fat bombs? Maybe add the walnuts after they go into the mold?

    Reply

    • That is a great suggestion. It would depend on how much you heat everything. I tend to warm the ingredients enough to mix, but yes you could heat them a little extra, enough to pour or spoon and smooth into a silicon mood then freeze. Genius Rachel 🙂

      Reply

      • I put them in silicon moulds. Works ok. I also use pecans which are v low carb. Great recipe. Made these for Easter

        Reply

  36. We played around with your keto fudge recipe until we got a single serving we liked. That way my five children could each make a different concoction to their taste. We came up with this: 1 Tbsp cream cheese, 1 Tbsp butter, 2tsp cocoa (unsweetened), 2 tsp sweetener, 1 dash vanilla. Nuts, mint, etc optional. It works perfectly. Not only do they get to customize, it makes a small enough amount so as not to over do it. THEN my 11 year old son asked if he could try to modify it again to make a brownie. I let him experiment. Wow. What we came up with we named “dirt” because it doesn’t hold together like a brownie, but tastes unbelievable. He asked me to share his creation with you… 1 Tbsp cream cheese, 1 Tbsp butter– melt. Then add 2 tsp cocoa (unsweetened), 2 tsp sweetener, 2 tsp almond flour, 1 dash vanilla. Mix well, then microwave 30 sec – 1 min. It is so simple. We tried adding an egg but made it more cake like. Without the egg it looks like dirt, hence the name. Thanks for all you do.

    Reply

  37. I typed these ingredients into my fitness pal and my nutritional facts are completely different. Mine says it’s 88cal, 5.7g carbs. What in the world??

    Reply

  38. AhhhhhhhhhMAZING!!!!! Thank you for sharing!
    ONLY thing I’ll change next time is the amount of truvia (only 1 tbs).

    Reply

  41. I made it with some granulated stevia but I can’t eat it – it leaves this really cold feeling in my throats and stomach for ages after and I feel ill! So I tried again with butter, marscapone, vanilla and melted 85% cocoa chocolate. Plus I added toasted dedicated coconut and toasted hazelnuts. This time it is pretty delicious. Hopefully still low carb enough, not sure?? I’m new to low carb fat bombs… it is quite buttery but I love butter so it’s ok (hence why lchf is the diet for me). And I used salted butter because it adds something to the taste, I think..

    Reply

    • Granulated stevia is rarely 100% stevia…most brands are mainly erythritol, despite their names (read the labels though). Erythritol is known for leaving that cooling sensation. I don’t mind it, but I definitely notice.
      Other recipes have suggested a mix of erythritol and xylitol, almost 1:1 with a little powdered (pure) stevia added, as apparently this minimizes the cooling effect. I’ve got mine mixed, just haven’t used it yet.
      Also, be aware that xylitol is poisonous to dogs…don’t share!.

      Reply

  42. ‘Serves 12’ is very misleading. It assumes that we’re willing to share! I think not 😛 you’ve also omitted the very crucial Step 6: Lick the entire bowl!

    This is everything I’ve been looking for in a low carb dessert and it’s so simple. Thank you for sharing!

    Reply

  43. These would be awesome with a firm log of chèvre (fresh goat cheese) instead of cream cheese, or maybe half and half. Goat cheese chocolate truffles are divine.

    Reply

  45. This sounds great and I’m going to try it tonight. I wonder if you’ve tried a cinnamon version? My mom makes an amazing cinnamon fudge and I’d love to see it keto-fied!!

    Reply

  46. Hi I made this last night couldn’t get it to set, I can’t get block cream cheese over here it is all spreadable and in tubs is there anything I can do to make it taste fudge like instead of just chocolate flavour cream cheese?

    Reply

    • You definitely need the full fat regular block of cream cheese. It is available in the UK, I remember buying it there. And it is available on Amazon too. You can use the regular spreadable cream cheese, but to make it set you have to freeze it, then it would be an amazing frozen fudge. If it tastes like chocolate cream cheese, add some extra cocoa, sweetener and maybe vanilla and a tiny pinch of salt (that brings out the cocoa flavour).

      Reply

      • I’ll have a look for the block of cream cheese, haven’t seen it so didn’t know it came that way, it was full fat spreadable. Will give that a try next time I have enough cream cheese thanks

        Reply

      • Can’t get it in a block anywhere it’s all spreadable and in a tub. Shame might try it again sometime love fudge

        Reply

  47. OMG so many comments! I love the idea of brandy in the fudge 🙂 I just thought I’d throw a question in there though. I don’t like using sugar substitutes. Was wondering if you would magic up a recipe that uses 90% cocoa chocolate as the base instead? That way if people wanted it sweeter for instance they could use 80 or 85% cocoa choc. instead and so forth. Just dont know what you add to melted choc to make fudge ……!!! thanks so much Louise

    Reply

    • There is this recipe for chocolate mint truffles which you could use. I use 70% melted chocolate in them but you could use 90% instead. It may be a bit bitter without any sweetener but that is the beauty of adapting recipes to our own sweet tooth (or lack of) as we are all on different pars of our sugar free journey. Those of us who have been sugar free for some time will require less sweetness than those who are just starting out. Always adjust to your own taste, then you know it will be perfect. Enjoy.

      Reply

      • Wow. I just made this and it is so bitter I can’t even eat it. Not sure what I did wrong I did the cocoa, butter, cream cheese, stevia, and vanilla. I used real butter instead of margarine is that it????

        Reply

        • I would never use margarine (I threw that in the bin years ago). My guess is either too much stevia was used (it can be bitter if used in excess and in it’s pure form) or not enough, so the bitter cocoa taste comes through. I always adjust the sweetener to taste. I also use salted butter and it works every time. Sorry to hear this.

          Reply

        • It tastes bitter and like butter to me. I even cut back 2 oz on the butter. Not my favorite. I used Splenda

          Reply

  48. I just made these for a second time and my son couldn’t wait to lick the bowl! Flawless recipe though I did substitute half of the sweeter with powdered erythritol. I think I am going to try it with coconut butter (instead of butter) and some toasted coconut or almonds. My F-I-L would tell me to leave it alone, “If it ain’t broke, don’t fix it!” (You need to read that in a crotchety old man voice) Thanks again for giving me an amazing answer to my craving with ingredients I have on hand. Your hard work is much appreciated!

    Reply

  49. This has been the best fat bomb I’ve made yet since I started eating LCHF! I had to supplement my block cream cheese with a spreadable type because I just didn’t have enough, but the resulting consistency made me think it’d make for a good mousse (maybe in a cake!)

    Reply

  50. Hi,
    What an excellent recipe! This really hit the spot when I had a sweet craving. Just a little bit satisfied the craving. I did not have walnuts, so I didn’t use them. I used regular baking cocoa because that’s what I had on hand. Everything was smooth, silky perfection! This is a wonderful base recipe. It would be nice to add a little pb or maybe almond and coconut extract. I used swerve as the sweetener. This will be my new go to recipe for a low carb dessert. Thank you so much for sharing this recipe!

    Reply

  51. We (hubby and I) LOVE this fudge/fat bomb recipe! It is simple, uses few ingredients and always turns out awesome. I just stirred together another batch — that would be the 2nd batch this week. I entered the recipe into Fatsecret because it is often an entry on my food dairy. BTW, I am 6+ years a low carb eater, 55 yrs young and maintaining my 120+ pound loss. I love the energy keto/low carb allows me, great health and I would never venture back to SAD. Keep the great recipes coming 🙂

    Reply

  52. I’ve used this recipe for months to make my fat bombs. I do finely grind the walnuts or pecans for the bombs. I’ve never had this to fail. But using less Swerve now, since I’m losing that sweet tooth. I always have a bag of these bombs in the freezer. Love your web site for recipes and information.

    Reply

  53. Made this last night, and I so wanted it to taste good. My mistake was not using dark cocoa.I used the correct amounts of butter and cream cheese, however it tastes way too buttery! I’m not a quitter, though! I’ll attempt it again with good, dark cocoa powder. Thank you for this recipe! I’ll get it right!!

    Reply

  54. I have read all of the comments and am dumbfounded at how this recipe can be screw up. I can’t even cook and it came out perfect. I followed the directions to a tee except I used Splenda as my sweetener (Don’t fuss at me, I can’t take the bitterness of stevia, haha) along with a couple tablespoons of full fat cream. If I had one complaint, it would be that is this is soooo good, I wanted to eat every bite of it all at once, hence blowing my carb count for the day. I actually prefer this to real fudge for a couple of reasons. Real fudge is so rich, you can only eat a little bit without feeling a bit nauseated and secondly, this has the flavor of a decadent chocolate cheesecake. Win win. If you are wanting to try a really good Keto dessert, don’t listen to those earlier complainers. This is not hard and it is delicious. Try it!! Kudos to you for a great Recipe.

    Reply

    • Thank you so much Jeff. I also cannot understand how this recipe can turn out poorly as there are so few ingredients in it and it is incredibly simple to make. I am wondering if there is a really bad brand of cream cheese or cocoa powder out there that readers are using as there is absolutely nothing that is salty in the ingredient list. I am overjoyed that you love it so much and took the time to leave your comment and recipe review. Now go and make some more, and enjoy 🙂

      Reply

  55. Sorry I just saw that you use Hershey’s cocoa. But still wondering if I can use cacao instead as it’s what I have at home?

    Reply

  56. Your ingredients listing for the recipe says cacoa but your pantry items list cacao, which is best? I thought cacao was raw chocolate so I am wondering if it will be too bitter if I use that instead of cocoa? Maybe that’s why some people have having a bitter prob with their attempts at this recipe? Or is niether here nor there?

    Reply

  57. I made this and it is amazing!! I doubled it, mixed all ingredients cold, used a stevia/erythritol powder and it couldn’t be better! Thank you!

    Reply

  58. I’ve just started a LCHF diet and am delighted to see that I can still have some dessert. In fact, this recipe may be almost too good. It won’t be easy to keep to,the little piece I know I should have.

    I made it with unsalted butter and regular cream cheese, letting them soften at room temperature. I used an electric hand mixer to beat up the ingredients. I used 2T of Truvia. Worked perfectly.

    One tiny quibble, they’re a little too buttery/greasy for me. (I don’t like buttercream frosting, either.) How do you think the recipe would work if I used a 2:1 ratio of cream cheese to butter, so 160 g cream cheese and 80 g butter? Thanks.

    Reply

  59. Hi there – seems like a few people have had issues with this and some great successes. I made it over the weekend but it seems inedible!!!! Not sure what I did wrong except it was salts bitter but couldn’t fix it with sweetner, I added it slowly. It’s set wonderfully though,,,

    Reply

    • I agree, I am utterly disappointed. I used unsalted butter, and instead of coco powder- (because I read some people saying it was bitter and salty, I didn’t want to risk wasting my ingredients) so I used sugar free chocolate syrup, hoping that I would not get any stevia bitterness. It was bitter before I even added the vanilla. I’m sorry this didn’t work out. I wish I could understand why it’s so nasty and bitter, the recipe seems simple enough. Thank you for posting this Libby, but it didn’t work for me either.

      Reply

  60. This turned out really salty for me too. Should have used unsalted butter. The Philadelphia cream cheese blocks also have salt in them (at least here in NZ). I am really wary of using much stevia, so I tried to counteract the saltiness by adding more vanilla, and a dash of apple cider vinegar, and adding extra walnuts. It helped to some degree, but I certainly would use unsalted butter if I make this again.

    Reply

  61. I tried to make this using Great Value (Walmart) brand Stevia and it was terrible. Salty and bitter. Now I bought Trader Joe’s Organic Stevia Extract. (It was rated the sweetest/tastiest/least bitter in a review of Stevias I read.) Any thoughts on that? I’m nervous to try and it be gross again.

    I believe it has the potential to be yummy but I’ve now learned stevia is very fickle! I’ll get it right eventually….

    Thanks for a recipe that will satisfy a keto chocolate craving (once I find the right sweetener)! 🙂

    Reply

  63. Any granulated sweetener can be buzzed in a coffee grinder to get rid of the grittiness. Also I thought two tablespoons of Stevia sounded like an awful lot what kind of Stevia are you using

    Reply

    • Stevia is usually made up of a majority of artificial sweetener along with the natural Stevia. Check your labels. Try honey or bananas instead. So much nicer and better.

      Reply

      • There’s no artificial sweetener in stevia, or in erythritol, or the combination of stevia + erythritol (Truvia), or Swerve (pure erythritol, which is nonGMO, diabetic friendly and doesn’t upset the stomach). You have some bad information. People eat LCHF because they can’t have, or don’t want sugar, as in honey and bananas, which would make our blood sugar high, cause a spike in insulin, as well as cause a stall in weightloss for those trying to lose fat. Also, most people can break their addiction to sugar by eating this way and a little bit of “nicer and better” will trigger a binge knocking them off the wagon.

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  64. Goodness this is a luxurious treat! I made this earlier today after reading the recipe and taking all the comments into account.

    I didn’t have nuts but I did have almond paste s I used that.

    I added some coconut oil to the mix as well.

    I put everything over hot water to mix it in well.

    Stuck it in the fridge in the mixing bowl because it had all separated from the heat, waited an hour or so for it all to firm up them gave it a good mix before putting it into my lined pan to set properly.

    Having licked the spoon, and the bowl, and snuck a tasting or two, I’m thoroughly hooked on this fudge.

    Gets my two tombs up for simplicity and taste.

    Reply

    • Lisa you are a star. I absolutely love it and encourage people to adapt my recipes to whatever they have in the cupboard or at hand. I love your idea of the almond paste. Last week my 8 yr old requested peppermint fudge so I omitted the walnuts and just added some peppermint flavouring – well it had him licking the spoon and sneaking a tasting or two also. Libby.

      Reply

  65. Oh my, I made this last night and it is delicious! However, unable to find block cream cheese in the UK, so it didn’t set like fudge, more like cheesecake. So, I wondered – do you have a low-carb recipe for a cheesecake base that I could use this on!?

    Reply

    • I have heard that from a couple of readers now that the regular full fat cream cheese is hard to find. This is what I use. You can easily use this cheesecake base or any other of the cheesecake recipes I have. You could even add more butter next time, that would guarantee it to set but may change the flavour slightly (more buttery – now that’s a brilliant idea). Libby.

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      • Libby, I made this recipe last night with sweet N low. I only used 1 tbs because I thought it might be too much sweetener since I wasn’t using granulated stevia. I also used Hershey special dark chocolate. Maybe it’s just me, but it has a very strong after taste that I find unpleasant. So I added half as much cream cheese and butter and a little more vanilla. It improved slightly. It set perfectly. Still not something I’m going to eat. I lost all taste for sweets and carbs on my LCHF diet, but I did occasionally enjoy a treat. I have a friend dieting with me that still wants treats, so I was really making it for him. Don’t know if he’s being nice or he really likes it, but I don’t think it tastes very good. Any thoughts on whether the sweet N low could be the culprit?

        Reply

        • I have never used sweet n low, I quickly checked the website and it looks like some contain saccharin. I personally only use stevia or erythritol. See this post to see what I use and what to avoid. I think you are right, I too am thinking it was the sweet n low that caused the after taste.

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    • Hi Karen, isn’t block cream cheese like Philadephia? You can get it in Tescos and Morrissons etc, and they do their own brand versions too. 🙂 xx

      Reply

  66. This is very similar to Dr. Sarah Hallberg’s keto fudge. She adds peanut butter to the cream cheese and butter. She doesn’t use walnuts but that is a nice addition too. My husband and daughter like this healthier fudge too. With recipes like this I never feel deprived being on LCHF. Thank You!

    Reply

  67. This is my second favorite recipe of yours! Made it yesterday and had great success. I left my butter and cream cheese out all day. I didn’t melt the butter, but it all creamed together beautifully. I subbed pecans for the walnuts, because thats what I had on hand . I used 3 packets of Truvia, and the sweetness was just right for me. Others said theirs tasted salty- I felt it needed a little salt so I added a little flaked sea salt to the top of each one. I’m keeping them in the freezer for my nightly sweet treats !

    Reply

    • Thank you for the lovely review Kelli. My children especially love these (also because they aren’t allowed my brandy truffles when I make them) and these are so quick and easy. I love your idea of storing them in the freezer. You’ve just invented some frozen fat bombs right there.

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  68. I have made this a few times now with my sweetener and flavours of choice.
    I use powdered pure stevia from Trader Joe’s that comes with a teeny tiny measuring scoop, and also granulated erythritol. This is a perfect combo for me.
    I use 12 of the teensy stevia scoops and 1 teaspoon of the erythritol.
    A note about stevia: It’s not for everybody. Use too much and it will become bitter. Many people make the mistake of tasting stevia and expect the same overpowering sweetness of sugar. When they don’t get it, they add more. This ends up having the opposite effect and results in a product that’s even more bitter and unpalatable. If you try stevia and it’s not sweet enough for you, then do NOT keep adding more! Try a different sweetener like erythritol or sucralose or even the “evil pink”. Personally, I do not like the overpowering sweetness of sugar, so the light touch of stevia is perfect for me.
    I also add a half teaspoon of peppermint oil so I get a nice refreshing peppermint mocha fudge.
    I also do not mix the walnuts in. Instead, I carefully place a walnut half on top of where the squares will be cut out.
    I think the dish I use isn’t tiny enough. A 4×4 rectangle dish will probably be perfect and get that desired depth.
    Finally, like many others, I have found that melting the butter before adding is sub-optimal and results in a strangely grainy product when first mixed as if the cream cheese is curdling. Just leaving the butter and cream cheese out for a while seems to work better.
    Honestly, this stuff is more like a buttercream frosting than fudge. Either way, it’s tasty and simple. Thank you for giving us the start of a great dessert tradition. 🙂

    Reply

  69. Turned out great!!! I didn’t have walnuts so I had to use cashews and I also added some peanut butter…everything else was the same…awesome👍

    Reply

  70. These came out perfect!! So delicious!! I got it to come together without any trouble. I do a lot of baking so I think it helps that I am very familiar with how certain ingredients behave with others. Also, to obtain a very smooth texture, I ground up my sweetener in a coffee grinder to achieve a ‘powdered sugar’ texture which combined beautifully! Next time, I want to create a sugar free marshmallow cream to swirl around in the mixture for a Rocky Road variety. 😊👍🏻

    Reply

  71. I made it a few times and I love it. It’s hard not to lick the bowl or just eat it with a spoon before it sets! I use unsalted butter because the taste of the salted one was overpowering, but damn it’s a good treat. I tend to make it when I need a quick chocolate fix.

    Reply

  72. Ok, we are diary free, so I used the kite hill almond cream cheese. And also some maple syrup. They have a weird taste. They also are very thin, not thick like yours came out. They are in the freezer now. Am bringing them to my parent’s house to try.

    Reply

    • Replacing 2 of the ingredients I’m afraid will totally change this recipe. I think it will be the almond cream cheese that is the problem. If they have turned out too thin, you need to use a smaller dish to make sure the fudge sets deeper.

      Reply

  74. based on previous comments, because of the salty comments, i used unsalted butter, and didn’t melt the butter, but left it and the cream cheese for several hours at room temp so they were both soft. it mixed up beautifully, and the texture ended up being like a soft lovely buttercream.

    although i used double what usually sweetens the cookie recipe i use with high fiber and low carb, it was piercingly bitter and unpleasant, with a salty undertone that i imagine must come from the terrible bitterness as there was no salt in the fudge at all (from anything, including the nuts).

    i won’t be making this again. i might try the truffle recipe that uses melted 70% choco instead of powdered cocoa, but this is far too bitter to contemplate again. i would never offer or recommend it to a friend.

    i am sorry to have to give such a negative review. i loved the consistency if the bitterness could just be overcome. i may try this again using peanut or almond butter and almond extract instead of the cocoa powder.

    Reply

    • It sounds like the bitterness has come from too much sweetener as there is no bitterness at all from the butter nor the cream cheese. Did you taste the mixture before you kept on adding sweetener? I always advise to add according to taste. To rescue a recipe where you have added too much sweetener. you usually can serve with (slightly) sweetened cream. I never like anything to go to waste.

      Reply

      • No, it wasn’t that, it was that much unsweetened powdered cocoa. I don’t use stevia as it can get bitter very easily. I use liquid sucralose. That is why i thought i might try it without the cocoa, and use something like almond butter. I do find cooking using weight wonderfully easy.

        Reply

  75. I just made my first batch and they came out fabulous! My tweaks were (due to ingredients on hand) powdered erythritol (~1T, to taste) and one capful of Davinci SF Vanilla syrup in lieu of the Vanilla. Other than that I kept the ingredients the same and my non-keto boyfriend is inhaling them.

    Reply

  76. I’ve been having a hard time finding a good low carb, basic ingredient, chocolate recipe but finally have after many failed attempts (most too bitter). I used light block cream cheese because it has the same carb count (Canada) and pecans because that’s what I had.

    Reply

    • Cindy that sounds amazing with pecans and great that you were able to find similar ingredients. It’s silly how Philadelphia makes different products for different countries. I’m trying to get hold of them to see what is available and similar to us all.

      Reply

      • I made these tonight and found them really salty as i was making them, then realised I had omitted to add the vanilla – once I added the vanilla the saltiness wasn’t an issue 🙂

        Reply

  80. Please let me know, How many servings does this recipe make? You give the nutrition facts but without the amount of servings I can’t know how much 1 serving is.

    Reply

  82. Mine also came out with a salty taste. I measured everything perfectly. I can’t tell if it’s the butter, or maybe too much dark cocoa powder. I keep adding the stevia, helps a little.

    Reply

  84. I followed this to a T- even buying the dark variety of cocoa powder (I thought they were all dark, haha), but as soon as I added the cocoa powder, the butter and cream cheese separated again. I stirred and even whisked it for half an hour and gave up. What could have gone wrong?

    Reply

    • Generally this happens if the butter is too hot. Just pop the mixture in the bowl back into the fridge to set a little then mix again. Try this a couple of times and it should set fine. Also, ensure you have used regular cream cheese. not the spreadable type – that will never set. Even pop it into the freezer – frozen fat bombs! Yum.

      Reply

      • Hi Libby, we can’t get hold of block cream cheese in the Uk. Does this mean that we also can’t use for the keto brownies?

        Reply

        • Sorry maybe I should refrain from using the term ‘block’ of cream cheese as I understand this isn’t available in all countries. As long as you use the standard full fat cream cheese this will work. There have been some failures when readers have tried to make it with low fat or spreadable, both of which have different properties.

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  85. I am really going to try this but don’t know if you get blocks of Philadelphia cheese in the UK I have not seen that before will have to go and have a look

    Reply

      • Hi I was gonna ask the same thing – I’ve not seen blocks of Philadelphia cheese here in the UK. We can only get it in tubs ie spreadable, full fat or low fat. Even the supermarkets own brands come in tubs. So tubbed cream cheese it will have to be.

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  86. These look amazing. Great and yummy idea using cream cheese to make the fudge. I am making these tomorrow. Thanks for sharing.

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  87. I have just made this, it’s in the fridge hardening. I used macadamias. I think I’ll cut it into 9 pieces and going on the packaging, each piece should only be 1.6g carb. Only thing is that the natvia (stevia brand) didn’t seem to dissolve so I think it might be a bit gritty.

    Reply

    • I agree Kirsty, I just made them too, licked the bowl (it’s important to taste everything lol) and I think the Natvia will stay gritty. I am thinking next time I will put it with the butter to melt, might dissolve it a bit? My first time using it to be honest, so don’t know how it might dissolve if at all lol.

      Reply

  88. This look yum – I hadn’t thought of using cream cheese in my fudge recipes so great idea 🙂

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  89. Hi. Would cacao powder work same here too or would it make it unsuitable for children? I have some but am too scared to give the kids if it will over stimulate them :/

    Reply

    • They will set in a couple of hours in the fridge, not as solid as regular fudge, but set enough to pick up. You can speed it up by putting them in the freezer, in fact many readers are telling me they prefer them this way – a quick frozen dessert.

      Reply

  91. In the fridge setting, I couldn’t quite get my butter and cream cheese to mix together but I see above my butter was probably too melted (and I think my cream cheese not quite enough LOL)….I don’t care they will set down and taste delish I have no doubt!
    Thanks so much Libby, love this blog I always come here looking for some ideas and I never come away disappointed 😀
    Liz

    Reply

  92. Love your website and recipes! This one looked delicious and easy. Turned out way to salty. Can put in enough stevia to neutralize it (have quadrupled the 2 tblsp) Is the salty flavor coming feom the butter. Though the recipe didn’t call for it, should I have used unsalted butter? Any ideas on how to save thus batch?

    Reply

    • Hmm, I use Anchor salted butter and have never had a salty taste. Is there something else you accidentally added? Were your walnuts salted perhaps? I just can’t think of where the salt would be coming from. let’s see if we can figure this out 🙂

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      • Thanks for the reply! I used raw unsalted macadamia nuts so I’m sure that’s not the issue. I’m probably mistaking bitterness for saltiness and just need to add more stevia. I know the recipe calls for sweetener to taste, but since I’m already at 8 tblsp I just wasn’t sure about adding more. Is there a point at which too much stevia is unhealthy or defeats the purpose?

        Reply

        • Wow, I have never added anywhere near that amount of stevia to anything. You won’t want to add stevia to excess as a bitterness will come through. I wonder if that could be adding to your problem also? I understand where you can mistake bitterness for saltiness. When I was developing my homemade mayo I couldn’t understand why it tasted so bitter, it was the olive oil I was using. I changed to light tasting olive oil and wow the difference was incredible. I thought I was adding too much mustard. I’m glad we got to the bottom of this (I hope). 🙂

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          • Libby,

            Saved my fudge with 5 tblsp sugar free rasberry preserves and they are absolutely delicious! Have to keep them in freezer to stay set enough but that just makes them even better! Thanks for everything!
            Cheers,

            Terry

  94. Needed a lot of sweetener. 3 T. Is not nearly enough. Also using soft stead of melted butter would make combining cream cheese and butter much easier.
    Had to beat it a lot. Consistency is like frosting, but will firm up when chilled.

    Reply

    • Ah ha, that’s why I always say sweetener according to taste. So many readers are on different parts of their sugar free journey, so what is sweet to one, is bitter to another. Try these in the freezer too, they turn into yummy walnut chocolate frozen fat bombs.

      Reply

  99. Unbelievable
    I subscribed to your site after making the peppermint fat bombs (which are awesome). I went looking for a fudge recipe under recipe search and …no results. So what do I find in my inbox this morning. I can’t wait for these guys to set.
    One question. I had about 3/4oz liquid butter that wouldn’t mix in. All ingredients were measured accurately.
    Your thoughts?

    Reply

    • I’m so glad I answered your quest for fudge today 🙂 and those peppermint fat bombs are pretty awesome huh? As for the butter which wouldn’t mix in, maybe it was melted too much? If you pop it in the fridge, then wait for it to cool a little, then mix again, it will get mixed in quite easily. They are also amazing frozen!

      Reply

  101. Please provide measurements in spoons and cups also. It’s hard to convert the ingredients amounts and I make quite a few mistakes.

    Reply

    • Cups and spoons are too inaccurate and too difficult when measuring ingredients such as butter and cream cheese. Pop a bowl on an electric scale and zero in between each ingredient, truly this is the easiest and most accurate way to bake. 🙂

      Reply

        • Just Google it. Seriously. I’m in England and use weights and most of the low carb recipes on the net are American so I do it all the time. Just Google e.g. “1 cup water to grams” etc. and you’ll soon get used to the amounts.

          I do have a set of cups and of course spoons but I can’t honestly see how anyone can get an accurate measurement of hard things like butter, coconut oil and unchopped chocolate so I always convert those to grams anyway. And if you only have cups, it’s just as easy (if less accurate) to convert back again, honest!

          Reply

    • I completely agree with Libby, a scale is the way to go.
      If you don’t have a scale, they are very inexpensive (we got ours for $12 or $15 at a TJ Max and it’s worked great, our measuring cups and spoons sets cost a combined $40).

      With that being said, this turned out very badly for me, which I didn’t think would be possible with the simplicity of the ingredients. I used walmart brand splenda, which I think is the culprit. I had my fiance taste it to make sure that it wasn’t just me (I thought my taste buds could be wacky from the recent, drastic change in diet)… he too thought it tasted … how to describe it… almost chemical. My fiance said he couldn’t put his finger on it but the closest way he could describe it was “almost salty and an odd bitterness”. (He hasn’t seen the recipe or comments).

      I really think it’s the sweetener. I will try stevia in a very small batch and follow up to let you know if it worked for us.

      Reply

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