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Made with only 3 simple ingredients and in less than 5 minutes, this sugar free fudge recipe is here to satisfy your sweet cravings in the most healthy way possible.
I love fudge recipes that are made with only a few ingredients. 2 ingredient fudge, banana fudge, and pumpkin fudge recipes are proof that fudge can be easy and delicious.
This sugar free version was inspired by my keto fudge recipe. I wanted something to satisfy my sweet tooth without the processed sugar, and this ticked all the boxes.
Table of Contents
Why this recipe works
- Super easy. Like coconut bars or 3 ingredient peanut butter balls, this fudge recipe doesn’t require any cooking and is made with only 3 ingredients. Does it get any easier?
- Sugar-free and vegan. Most fudge recipes contain sweetened condensed milk that is loaded with sugar. This fudge recipe doesn’t contain any added sugar and is dairy-free too.
- Takes less than 5 minutes to make. All you need to do is to melt the chocolate and almond butter and transfer it to a lined pan to set.
You most likely already have the ingredients needed to make this fudge. If you do, then there is no reason why you shouldn’t make it right now.
- Chocolate. Use any sugar free chocolate of your choice. I prefer chopping up a chopped up sugar free bar, but sugar free chocolate chips work.
- Almond butter. It can be store-bought or homemade.
Substitution idea
If you are allergic to almonds or don’t have almond butter on hand, swap it out for peanut butter, cashew butter, or a nut-free alternative like tahini or sunflower seed butter.
- Vanilla extract. Pure vanilla extract helps enhance the flavor of the chocolate and improves the overall taste of the fudge.
How to make sugar-free fudge
Start by adding the chocolate chips and nut butter to a microwave-safe bowl and microwave until they are fully melted. Alternatively, melt the chocolate and the nut butter on the stove using a double boiler.
Once melted, mix in the vanilla extract and pour the mixture into an 8×8-inch pan lined with parchment paper.
Now, refrigerate the fudge until it’s fully set. Cut into 24 pieces and serve.
Flavor variations
This chocolate almond butter fudge is delicious as is. But here are some easy ways to elevate its texture and flavor.
- Add chopped nuts to the fudge mixture for some texture and flavor. You can use any nuts of your choice, including almonds, walnuts, and cashews.
- Top the fudge with coconut flakes to add a hint of coconut flavor and make the fudge look more presentable.
- Mix some fine espresso powder or instant coffee into the melted fudge mixture to make a healthy chocolate coffee treat.
- Add ground cinnamon to make the flavor of this chocolate fudge even bolder.
To store. While this fudge remains stable at room temperature, we do recommend that you store it in the fridge. Refrigerated in an airtight container, this healthy chocolate fudge will last 2 weeks or longer.
To freeze. You can also freeze your homemade fudge. Put parchment paper in between the layers of fudge and freeze in an airtight container for up to 3 months. Bring fudge to room temperature before eating it.
More fudge recipes to try
Homemade Candy
2 Ingredient Peanut Butter Fudge
High Protein Desserts
Protein Fudge
Homemade Candy
3 Ingredient Fudge
Homemade Candy
Maple Fudge Recipe
Most of the carbs in fudge come from sugar. The number of carbs in sugar-free fudge is a lot lower so long as you don’t use other high-carb ingredients. A serving (one piece) of this chocolate almond butter fudge contains less than 5 grams of carbohydrates.
When making this sugar-free chocolate fudge, make sure to not leave out the parchment paper as you won’t be able to remove the fudge from the pan without damaging its integrity. Additionally, don’t slice the fudge when it has just come out of the fridge. Allow the fudge to sit at room temperature for a few minutes or run the knife under warm water before cutting.
If you have given the fudge enough time to set and it just doesn’t, thicken it using cornstarch. Mix a tablespoon of cornstarch with a tablespoon of water and add it to the melted chocolate mixture.
Sugar Free Fudge
Ingredients
- 2 cups sugar free chocolate chips * See notes
- 1 cup almond butter Can use any smooth nut or seed butter
- 1 teaspoon vanilla extract
Instructions
- Line a deep pan or 10 x 10-inch pan with parchment paper and set aside.
- In a microwave-safe bowl or stovetop, melt your chocolate with the almond butter until combined. Whisk in your vanilla extract.
- Pour the melted chocolate fudge mixture in the lined pan and refrigerate or freeze until firm. Thaw slightly before cutting into 24 pieces.
it was soooooo fab, we loved it!
3 imgredients for this lovely recipe. Thanks!
I cannot believe this tasty dessert doesnt contain any sugar…
I love this
Delicious! What a wonderful treat. Great texture and super easy. We all liked it.
Just recently I had to give up sugar and it is a struggle. Can I use swerve confections sugar in your fudge? It looks so yummy!
You can try and see
Love these. I have occasionally replaced vanilla with peppermint and they taste just like icey squares!! Yummm
Would swerve work as sweetener for the Baker chocolate
I haven’t tried, but that could- I’d just be wary that it isn’t a liquid sweetener that is all 🙂
If I add maple syrup, will the fudge still hold it shape at room temperature? If I am using chocolate bars instead of chips, should I use 200gms of bars?
I don’t see why not- Just test it out and see! I’m not sure what the weight measurements are, you could chop it up and add it to the cups.
How many drops of liquid stevia do you put?
Hi! I usually put 10-15 drops 🙂
Made these tonight with sunflower seed butter, unsweetened bakers chocolate, and the liquid stevia. They turned out pretty good, but I think I either put too much or too little stevia…it was my first time using that. How much liquid stevia would you recommend?
Hi!! I’d definitely aim on the lower side first, and taste it! The brand I use, I aim for 10-15 drops but some are super sweet and would only need 5, others are palatable, and I’d aim for 20-25.
can’t wait to make these tonight, you are the best Arman!!!!!!!
Sunflower seed butter with chocolate is the BEST! This fudge looks BOMB, especially with the sea salt on top!
Thank you for this recipe! I see it as above other “fat bomb” or healthy fudge recipes because it can be kept in frig, not freezer due to the melted actual chocolate vs. cocoa powder. Can you please tell me how much of the Baker’s chocolate you used for this recipe? Thank you soooo much! I love your recipes!
Hi there, I measured it out in a cup- I keep it chopped 🙂
I’ve made this twice. Both times I used Lily’s semisweet chocolate and added 1.5C chopped walnuts.
Batch#1 natural peanut butter (drippy consistency). End product perfect texture but overwhelming PB flavor.
Batch#2 natural almond butter (spoonable consistency). End product is near perfect flavor. Tastes like grandma’s. But texture more dry/stiff. Batch1 definitely had better texture.
Any suggestions on how to get almond butter to be drippy like the PB? I’ve never seen it drippy like PB. Would MCT oil work?
Love your recipes ❤️❤️❤️
Hi Sabrina! I use the kirkland or aldi brand of both almond and peanut butters and they are really nice and drippy 🙂
Wow. I didn’t even know Costco had almond butter. Great price too. Thanks, I just ordered some for batch #3.
Can’t wait, I bet it’s perfect this time. ❤️
⭐️ ⭐️ ⭐️ ⭐️ ⭐️