This sugar free low carb chocolate cheese fudge is made using a soft mild flavored cheese. But, you can’t taste the secret ingredient! Low Carb Chocolate Fudge – You must try this recipe.
Best of all, this recipe is so easy to make! Some low-carb fudge recipes require you to make condensed milk before you ever get started on the recipe. Of course, this takes time. On the other hand, my recipe only takes about 10 minutes of hands-on time.
There are a few things that do take some time with this recipe, but they are hands-off. For example, you do need to cool the chocolate and cream mixture for a while before adding it to the cream cheese mixture, but you can do other things while it cools. Of course, the hardest part of making this fudge is waiting for it to set.
This fudge makes a great treat for the holiday season. Eat it yourself, or give it to your favorite person who loves chocolate, but eats a low-carb diet. It’s also perfect for a keto Valentine’s day treat.
Let us know if you liked this recipe. Try the other recipe categories as well!
If you like Low Carb Chocolate Fudge, you can try similar recipes:
- Low Carb Chocolate Zucchini Brownies
- Healthy Low-Carb Double Chocolate Brownies
- Low Carb Coconut Chocolate Fudge
- Cream Cheese Dark Chocolate Keto Fudge
- Low Carb Chocolate Peanut Butter Fudge
Low Carb Chocolate FudgeCourse: DessertsCuisine: Ketogenic
This sugar free low carb chocolate cheese fudge is made using a soft mild flavored cheese. But, you can’t taste the secret ingredient!
1 cup heavy cream
1/2 pound American cheese cubed (can sub with cream cheese or other soft cheese)
1 cup unsalted butter
2 ounces unsweetened baking chocolate , cut into small pieces
1 1/2 cups powdered erythritol or Swerve Confectioners Powder
3/4 teaspoon stevia concentrated powder
1 Tablespoon unsweetened cocoa
1/2 Tablespoon chocolate extract
1/2 Tablespoon vanilla extract
1/2 cup walnuts optional
- Mix heavy cream, cheese, butter, baking chocolate, erythritol and stevia in medium saucepan. Cook over medium heat until melted, stirring frequently.
- Add cocoa and bring to a boil. Stir constantly for one minute.
- Remove from heat and add extracts.
- Stir in nuts, if desired. Pour into medium bowl and allow to cool, whisking occasionally.
- When no longer warm, pour into prepared pan (I used an 8×8-inch). Refrigerate until firm. Cut into 1-inch squares.
- Makes 64 pieces
- Carbs per serving: 1 g
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