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
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.
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.
Ingredients
- 120 g butter softened
- 120 g cream cheese softened
- 3 tbsp dark cocoa powder
- 2 tbsp granulated sweetener of choice or more, to your taste
- 1 tsp vanilla
- 40 g walnut pieces
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.
Subscribe now to receive your FREE copy of Top 10 low carb recipes eBook, my newsletter and secret discount codes for subscribers only. 
Layla says
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)
Kate says
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!
April E. says
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.
Libby www.ditchthecarbs.com says
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.
April E. says
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.
Libby www.ditchthecarbs.com says
Nice work April, what a result!
Janet Barker says
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
Tracie says
Can’t wait to make these
Any ideas for white chocolate?
I lovveee a cookies and cream taste
djnikkik says
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 🙂
Chuck says
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.
Chuck says
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.
Nat Rivera says
Slice it into how many pieces? I don’t know how to track this…
Libby www.ditchthecarbs.com says
Recipe states “serves 12”.
Kelley Freeman says
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.
Maryann says
What is 4.2 oz. 1 sticksck of butter is 4 ozs.creamcheese also 4.2
Libby www.ditchthecarbs.com says
120g = 4.2oz weight equivalent. 1 stick of butter is approximately 110g.
amanda says
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
Kristie Gionet says
I could only get the powdered Swerve instead of the granular. Guessing the measurements would stay the sam regardless? Thanks so much hope!
Libby www.ditchthecarbs.com says
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 🙂
Patty says
Hi I accidentally used regular cocoa powder, not dark cocoa. How badly does that affect the recipe as far as low carb, low sugar?
Libby www.ditchthecarbs.com says
You would have to check the brand you used for the carb content, each brand will vary enormously.
MoN Mejías Candia says
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!!
Sue says
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!
Libby www.ditchthecarbs.com says
Sorry, you may be stuck n the kitchen and cooking a LOT from now on 😉
Rachel says
Are these spreadable enough to pour into silicon molds to make fat bombs? Maybe add the walnuts after they go into the mold?
Libby www.ditchthecarbs.com says
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 🙂
Alien says
I put them in silicon moulds. Works ok. I also use pecans which are v low carb. Great recipe. Made these for Easter
Amy Moore says
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.
Libby www.ditchthecarbs.com says
This is so cool! I am so going to give this recipe to my children to make for themselves. I absolutely love kids playing around with ingredients and recipes in the kitchen. He is a little master chef in the making. Please thank him for sending me the recipe for “dirt”. I absolutely love it.
Shirley says
Is 120g 1 cup of butter
Libby www.ditchthecarbs.com says
1 stick = 1/2 cup = 120g
Sheila says
Can you use real sugar instead of artificial sweeteners?
Libby www.ditchthecarbs.com says
Yes you can use sugar but just remember cane sugar, stevia or erythritol are all natural, and all processed but stevia and erythritol won’t raise your blood sugars, cravings, fat storage etc. It’s a personal choice but the recipe will no longer be sugar-free or low-carb. It will be high sugar, high fat.
Alex Perry says
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??
Alex Perry says
Forgot to add it says only 8.6g of fat
Libby www.ditchthecarbs.com says
I have stopped using MFP as it is so completely inaccurate. I have found there are too many user added values and too many values which are net carbs, not total. Also check which cream cheese you have selected. I use the regular block, full fat. You may have selected the spreadable or low fat version. If you have chosen the lower fat version, it will affect the carbs (higher) and fat (lower). I have double checked mine and they are correct using the ingredients I used in the recipe. I always state if you want complete accuracy, calculate using YOUR ingredients that you have used because brands vary so much. I use cronometer.com now for complete accuracy. Thanks for checking and keeping me on my toes 🙂
Elizabeth says
Do you use a different app to track? If so, what do you use?
Libby www.ditchthecarbs.com says
I don’t track anything any more – such a relief. You eventually begin to know what to eat and what to avoid. If I were to use an app, I would use Keto Diet App .
Chris says
I use the Cron-O-Meter. It’s supposed to be more accurate than the others. https://cronometer.com/
Libby www.ditchthecarbs.com says
I use cronometer.com to calculate all my nutrition panels here. It’s the most accurate I have seen.
Holly Atkinson says
AhhhhhhhhhMAZING!!!!! Thank you for sharing!
ONLY thing I’ll change next time is the amount of truvia (only 1 tbs).
Andrew says
Just tried this. Great way to fill some fat in. Thanks!
Claudia says
What size pan do you use? I am unable to find any mention of a pan size. I appreciate your help with this.
Libby www.ditchthecarbs.com says
Gosh i can’t remember. Just big enough so that it would spread out to be about an inch thick.
Sophie says
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..
Sophie says
Er, desiccated coconut I mean…
Hexis says
‘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!
Libby www.ditchthecarbs.com says
Ha ha, I like you already 😉
Susan says
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.
Cathy says
Would it be great with Mascarpone as well?
Sophie says
I made with marscapone and it was lovely (no stevia tho, and used melted high cocoa choc instead of powdered cacao)
Jennifer says
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!!
Libby www.ditchthecarbs.com says
Oooh, cinnamon sounds incredible. I’ll have to try and see if I can make something similar.
Julie says
I love to add cinnamon to recipes that call for cocoa powder!
Alex says
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?
Libby www.ditchthecarbs.com says
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).
Alex Marshall says
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
Alex Marshall says
Can’t get it in a block anywhere it’s all spreadable and in a tub. Shame might try it again sometime love fudge
Louise says
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
Libby www.ditchthecarbs.com says
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.
Sheri Connell says
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????
Libby www.ditchthecarbs.com says
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.
Sheri Connell says
Thank you. I did not know that using too much stevia could cause bitterness.
Deborah says
I too got a bitter taste. Not as sweet of chocolate that I was dreaming of. Also not as dark either.
Shirley says
I was so looking forward to chocolate fudge and mine taste like I am eating pure butter
Mike says
It tastes bitter and like butter to me. I even cut back 2 oz on the butter. Not my favorite. I used Splenda
Chrysann says
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!
Libby www.ditchthecarbs.com says
My pleasure to supply you with LCHF recipes. I aim to please, mission accomplished 🙂
Liz says
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!)
Emily Howard says
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!
Libby www.ditchthecarbs.com says
Thank you Emily, what a lovely review to leave.
Gail Blain Peterson says
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 🙂
Carolyn says
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.
Phoebe says
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!!
Jeff Graves says
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.
Libby www.ditchthecarbs.com says
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 🙂
Diana says
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?
Libby www.ditchthecarbs.com says
Sure, any good dark unsweetened cocoa powder is great. Just not the drinking chocolate cocoa which some readers have tried.
Diana says
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?
Leona says
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!
ML says
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.
Libby www.ditchthecarbs.com says
I’m sure that would work out really well. I love readers to experiment and adapt my recipes, it’s all about being back in the kitchen and loving to cook. Go for it.
Daniel Tacherra says
I have to admit I feel the same way. I dont want to use more cream cheese either are there any other ingredients such as a little bit of heavy cream or ground up nut flour? I just cant see myself using these as fat bombs unless they are chewy as opposed to slimy.
Libby www.ditchthecarbs.com says
Have you tried the mocha ice bombs? They might be to your liking? I still haven’t mastered the ‘chewy’ texture or a sweet treat without the sugar. I’ll work on it, promise.
Mary Beth says
I warm things on my stove in a waterbath. I just put my batter pitcher in a pan of water, warm it and it works great. I never microwave. 😋
hdk79elen says
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,,,
Armoni says
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.
rutheljames says
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.
Armoni says
I used unsalted sweet cream butter, and sugar free choc syrup, it was still bitter.
Daniel Wells says
Sugar Free Chocolate syrup is very bitter on its own, that might be the problem.
Cody says
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)! 🙂
Cody says
***note I am going to look for a sugar conversion because I’m pretty sure 2 tbs of this would be far too much
Libby www.ditchthecarbs.com says
I use granulated stevia which measures spoon for spoon instead of sugar. These brands are the ones I use. You may be thinking of the pure stevia which yes would be far too strong.
Teneko says
I use liquid and powder stevia from Trader Joe’s for my treats, but mix it with erythritol. People make the mistake of adding more stevia to get more sweet, but it is very quick to lean towards bitter instead. The erythritol helps combat that.
Libby www.ditchthecarbs.com says
Take a look at this page, Low Carb Starter Kit, it shows you all the brands I use.
Ashley Ward says
This recipe is too tasty. I made it a few days ago and it is almost gone.
Barbara says
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
Libby www.ditchthecarbs.com says
I use the ones on this page. They measure spoon for spoon. Don’t get confused with the concentrated stevia products such as the liquid, in which case, yes this would be far too much.
goflipp says
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.
Libby www.ditchthecarbs.com says
Honey and bananas = sugar and both will raise your blood sugars and your insulin.
RC says
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.
Lisa says
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.
Libby www.ditchthecarbs.com says
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.
Tina says
Never thought of adding peppermint. That sounds yummy. I will try that next time.
Karen says
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!?
Libby www.ditchthecarbs.com says
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.
Cherry says
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?
Libby www.ditchthecarbs.com says
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.
trekkiemaiden says
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
Tina says
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!
Kelli says
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 !
Libby www.ditchthecarbs.com says
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.
Teneko says
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. 🙂
Lisa says
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👍
Libby www.ditchthecarbs.com says
Yay Lisa. This recipe really seems to be one of those hit and miss recipes for some reason. I’m so glad you loved it. It’s my 8yr old’s favourite.
Nicole says
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. 😊👍🏻
Fluffy says
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.
Stacy says
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.
Libby www.ditchthecarbs.com says
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.
ldyclements says
I would LOVE have/see, a peppermint mocha latte AND fudge developed for keto.
Libby www.ditchthecarbs.com says
Love love love those ideas. I’ll start thinking about how to create them. Thanks for the ideas.
Heather Greyvelle says
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.
Libby www.ditchthecarbs.com says
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.
Heather says
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.
Britzen says
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.
Cindy says
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.
Libby www.ditchthecarbs.com says
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.
Madeline says
Mine set with the butter visible on the top and edges. I’m scared to eat it now as I hate the taste of butter
Libby www.ditchthecarbs.com says
It sounds like the butter was too hot when the cream cheese was added. They can easily split, sometimes I pop the mixture into the fridge for a while to let it all cool down, and completely mix it once again before setting.
Brian says
Lemon-raspberry crumble cake.
Naomi says
Mine were disgusting, salty and bitter
Libby www.ditchthecarbs.com says
There’s nothing salty in the ingredients. Maybe you accidentally used too much stevia (who’s bitterness can be confused with salty) or possibly salted walnuts?
Felicity says
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 🙂
Galina says
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.
Libby www.ditchthecarbs.com says
The recipe states “serves 12”. Many people miss this bit as it is at the top of the recipe 🙂
janice says
Can the lower fat cream cheese (Neufchatel) be used in this recipe or any of your other recipes that call for cream cheese?
Libby www.ditchthecarbs.com says
I can’t say for certain as I have never used the low fat cream cheese. I know readers have told me the spreadable cream cheese will not set.
Taylor says
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.
Libby www.ditchthecarbs.com says
There is nothing that should really be salty in the recipe. Maybe check your walnuts, are they salted?
Taylor says
Walnuts are not salted. It has a weird taste at first but the after taste is sweet.
Libby www.ditchthecarbs.com says
Are you using regular cream cheese? Which type of stevia do you use?
Taylor says
Yes, the regular block cream cheese. Stevia in the raw. It came in a big green bag.
Libby www.ditchthecarbs.com says
Stevia in the raw? I have never heard of that one. I use Natvia generally which is a blend of stevia and erythritol with no slaty or bitter after taste.
Barbarainnc says
Can I use Swerve as the sweetener??
Libby www.ditchthecarbs.com says
I’m sure you could. I can’t get that here in NZ so I always add “or sweetener of choice”.
Lorna says
Swerve is Stevia and erythrtol 🙂
Gabrielle D. says
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?
Libby www.ditchthecarbs.com says
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.
Karen says
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?
Libby www.ditchthecarbs.com says
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.
Eunice Dockrell says
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
Libby www.ditchthecarbs.com says
As long as it is the high fat (not lite or reduced fat) and as long as it is not spreadable, it will set.
trekkiemaiden says
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.
Rachel says
These look amazing. Great and yummy idea using cream cheese to make the fudge. I am making these tomorrow. Thanks for sharing.
Kirsty says
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.
Yvette says
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.
supernaturallyhealthy says
This look yum – I hadn’t thought of using cream cheese in my fudge recipes so great idea 🙂
Nicola says
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 :/
Libby www.ditchthecarbs.com says
cacao powder and cocoa powder are pretty much the same thing (depending on the brand they interchange the terms). I give this to my children, and they are fine. In fact, they make it 🙂
Kylie says
I want to whip these up tomorrow afternoon, how long does it take for them to set?
Libby www.ditchthecarbs.com says
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.
Liz Nichols says
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
Libby www.ditchthecarbs.com says
Thanks Liz for your kind words, I am so glad when I hear people coming back time and time again 🙂
Terry says
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?
Libby www.ditchthecarbs.com says
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 🙂
Terry says
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?
Libby www.ditchthecarbs.com says
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). 🙂
Terry says
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
Libby www.ditchthecarbs.com says
Awesome Terry 🙂 I love the idea of the sugar free jam, and yes, many people are saying they keep theirs in the freezer, and are even better that way. Great suggestions.
Diana says
Yum! I’m going to make this soon. Thank you!!
Sara Carr says
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.
Libby www.ditchthecarbs.com says
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.
k.m says
hi Libby,just wanted to say I just love your recipes ,so easy to make and really delicious.
Libby www.ditchthecarbs.com says
Hey thanks K.M 🙂
Debbie Dowd says
a recipe for Millionaires Slices please
Cindy says
What about something like coconut ice? Or Lemon/Chocolate
leaguepointtine Meadows says
how long will these keep in the fridge and also have you tried freezing them?
Libby www.ditchthecarbs.com says
In the fridge they should last a week, and yes I have frozen them. They turn into the most amazing frozen fat bombs!!!
Dave says
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?
Libby www.ditchthecarbs.com says
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!
Tania says
I craving a raspberry and chocolate fudge 🙂
J J says
Please provide measurements in spoons and cups also. It’s hard to convert the ingredients amounts and I make quite a few mistakes.
Libby www.ditchthecarbs.com says
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. 🙂
Johanna Salomons says
Not all of us have scales. I too have difficulty with these measurements.
Anna Funnell says
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!