Sugar Free Fudge
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Made with only 3 simple ingredients and in less than 5 minutes, my sugar free fudge recipe is here to satisfy your sweet cravings. It’s rich, creamy, and tastes like any good fudge.
Fudge is one of the easiest desserts, but making it without sugar isn’t so simple. See, not every sugar free sweetener or sugar free chocolate chip is equal.
Some melt better than others, some have a richer chocolate flavor, and some are just downright impossible to work with. Most fudge recipes call for condensed milk, but this one doesn’t. I drew inspiration from my keto fudge recipe, but tweaked the ratios to give it a more vanilla flavor.
Through testing, I found that you can use either chocolate chips or bars of sugar free chocolate and any nut or seed butter. Provided it is smooth (not crunchy), you’ll be left with a rich, creamy fudge that takes less than 5 minutes and melts in your mouth.
Table of Contents
Key Ingredients
Here’s what goes into sugar free fudge, along with my kitchen notes. Full measurements are in the recipe card below.
- Sugar free chocolate. I like to use homemade sugar free chocolate chips, but I also like Lily’s chocolate chips or Bake Believe sugar free chips.
- Almond butter. It can be store-bought or homemade. 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 enhances the chocolate’s flavor and masks any potential bitterness that cheaper chocolate brands can have.
How to make sugar-free fudge
Start by adding the chocolate chips and nut butter to a microwave-safe bowl, then microwave until 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, but don’t rush it. I find two hours to be the sweet spot. Cut into 24 pieces and serve.
Flavor variations
Try one of these to change things up:
Espresso: I learned in culinary school that adding a pinch of espresso powder to chocolate desserts intensifies the cocoa flavor.
Nuts: I love roughly chopped hazelnuts or walnuts, but my partner loves whole almonds and cashews.
Coconut flakes: Pressing unsweetened coconut flakes adds subtle coconut flavor without being overpowering.
Storage instructions
To store. While this fudge is fine to be left out at room temperature, I recommend storing it in the fridge. Refrigerated in an airtight container, this fudge will last 2 weeks.
To freeze. Put parchment paper between the layers of fudge, then freeze in an airtight container for up to 3 months. Bring the fudge to room temperature before eating it.
Frequently asked questions
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 not to 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 right after it comes 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.
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.
Notes
Nutrition
More fudge recipes to try
Homemade Candy
2 Ingredient Peanut Butter Fudge
High Protein Desserts
Protein Fudge
Homemade Candy
3 Ingredient Fudge
Homemade Candy
Super delicious fast and easy to make! ♥️👍🏻
Thank you! So glad you liked it. It’s always a hit in our house!
If I use chopped chocolate bar would I use 120 g for 1 cup or 170- 200 g
Hello Deb! I’d say opt for 170 grams total weight 🙂
Looks yammy
I quit eating sugar one year ago and thought I’d never eat fudge again. I was wrong. This recipe was easy and is delicious. I did add walnuts and used peanutbutter.
LOVe the addition of walnuts!!
THIS SOUNDS DELIOUS, GOING TO MAKE THIS FOR CHRISTMAS, THANK YOU.
This was super easy and will be perfect for holiday gifts! Thanks Arman.
You’re very welcome! And that sounds like a great idea!
I am confused by the comments regarding the addition, when the recipe does not call for sweetener. Can you please clarify?
Hi Ginger- my team and I updated the recipe a few years ago to be easier, lower carb, and even delicious! 🙂
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
The picture in your Facebook post looks like they were made in a muffin tin. Do you have to spray it or can you use paper liners?
Hello Kim- no, not at all! I used a silicon mold which was easy to just pop out. If you have a muffin tin, you can use liners 🙂
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. ❤️
⭐️ ⭐️ ⭐️ ⭐️ ⭐️