Nutella Fudge


5 from 36 votes
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Smooth, creamy and ridiculously easy fudge cups using just two ingredients and ready in minutes!

keto nutella fudge

Made with NO dairy, butter, condensed milk, white sugar or flour, this healthy 2 ingredient ‘nutella’ fudge is naturally gluten free, vegan, paleo, dairy free, keto, low carb and refined sugar free!

Easy 2 ingredient Nutella Fat Bombs that melt in your mouth.

Nutella fudge, hazelnut fat bombs or keto hazelnut fudge- Whatever you call it, you will become obsessed.

I’ve been using my homemade Nutella in a plethora of recipes. Some of my favorites include these keto brownie bites, Ferrero rocher no bake cookies and of course, my favorite chocolate hazelnut bars.

I’ve been meaning to do a Nutella fudge recipe for ages, but for once, my homemade recipe failed me!

Instead, I used a generic store bought hazelnut butter, and mixed it with chocolate chips. When melted together, they made the most smooth and dreamy nutella fudge fat bombs!

These keto nutella fat bombs will be the first of several 2 ingredient keto desserts.

Keto Nutella Fat Bombs

Why this is the BEST healthy nutella fudge recipe recipe

These 2 ingredient nutella fudge cups are smooth, creamy and melt in your mouth delicious, and ridiculously simple to whip up!

Unlike store bought or classic versions, these contain no butter, dairy, condensed milk, white sugar or flour, but you’d never be able to tell!

Depending on how soon you want to enjoy it and what texture you prefer (check out this post for a solid breakdown!), you could be enjoying this within minutes!

Based on the ingredients used, it’s also suitable for those following a paleo, keto, low carb, sugar free, dairy free, vegan AND gluten free diet.

How to make keto nutella fat bombs

To make these nutella fat bombs, you don’t need any fancy ingredients or difficult kitchen gadgets.

The Ingredients.

  • Hazelnut Butter– Be sure your hazelnut butter is smooth and creamy- aka it should be stirrable with a spoon. If it can’t be stirred, it will be too thick for the recipe.
  • Sugar Free Chocolate Chips– I used stevia sweetened chocolate chips, but any sugar free chocolate chips or keto chocolate chips are fine.v

The Instructions.

In a microwave-safe bowl or in a small saucepan, combine your hazelnut butter with your chocolate chips. On medium heat (or on a microwave half-power level), heat up both the ingredients until warm and melted. Use a whisk and whisk together very well, until fully combined.

Line a 12-count muffin tin (or mini muffin tin) with muffin liners. Evenly distribute the chocolate hazelnut mixture in each muffin tin and refrigerate or freeze until firm.

Keto nutella fudge

Fudge made in a muffin tin- Foolproof and NO mess!

If you haven’t been following along the past few weeks, I’ve been sharing recipes made in muffin tins with a few caveats- NO baking, easy and minimal ingredients.

So far, we’ve had a basic freezer fudgeS’mores cups (which are healthy!)Paleo Nutella Cups (using homemade ‘nutella!’) and perhaps my favorite- Rice Crispy Cups.

Today? We are combining the basic ‘cups’ with the basic ‘fudge’ and the basic ‘nutella’- 2 Ingredient Paleo Nutella Fudge!

Storing Nutella Fat Fudge

The Fridge.

Nutella fudge must be stored in the refrigerator at all times. As the texture softens at room temperature, it is imperative.

Keep the fat bombs covered in a sealed container. It will keep for up to 4 weeks.

The freezer.

If you prefer a firm and thick texture, keep your Nutella fat bombs in the freezer. Place them in a shallow container, and simply take them out of the freezer 10-15 minutes before you want to eat it- it doesn’t need much time to thaw.

Frozen fat bombs will keep fresh for 6 months.

nutella fat bombs

More delicious Fat Bomb Recipes

2 Ingredient fudge

Nutella Fudge Recipe

5 from 36 votes
Smooth, creamy and ridiculously easy keto fudge cups using just two ingredients and ready in 5 minutes! Made with NO dairy, butter, condensed milk, white sugar or flour, this healthy two ingredient 'nutella' fat bombs are naturally gluten free, vegan, paleo, dairy free and refined sugar free!
Servings: 24 Cups
Prep: 5 minutes
Total: 5 minutes



  • Line a 12 count muffin tin or 24 count mini muffin tin with muffin liners and set aside.
  • In a microwave safe bowl or stovetop, melt your hazelnut butter with chocolate chips. Whisk well, until combined.
  • Divide mixture evenly amongst the lined muffin cups and place in the freezer for 2 minutes to firm up slightly and enjoy!


Fudge is best kept in fridge. If kept in the freezer, you’ll need to thaw slightly before consuming.
Fudge can easily be made into mini muffin tins for smaller portions.


Serving: 1CupCalories: 133kcalCarbohydrates: 5gProtein: 3gFat: 10gSodium: 49mgPotassium: 70mgFiber: 2gSugar: 1gCalcium: 5mgIron: 1mgNET CARBS: 3g
Course: Dessert
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. Yummm! I love Nutella. I don’t make my own nut butter, but I should really start; especially since it’s so easy. The most expensive nut butter I’ve seen is the jars of Buff Bake. It tastes amazing, but one store sells it for $18.99 and the jar is tiny! It’s only 368g! I don’t buy it from there… I have a cheaper source 😉 But, it’s only a once in a while indulgence.

  2. Armantella! Haha…I love it. You could start marketing it. It would be Australia’s next biggest thing since sliced bread…or should I say Australia’s next biggest thing since Vegemite? I’m digging how easy this recipe is. I’m thinking I need to get out my muffin tins this weekend and put them to work! (They’ve been way too lazy lately…)

  3. I love how you add salt to the top. That is clutch. I made avocado fudge using a recipe like this, it was delicious. Definitely saving this one!

  4. I need you to send me some homemade Armantella! Seriously, this looks awesome. I’ve never made my own nut butter, but the newest grocery store near my house has a station where you can make your own there.

  5. Work it, work it, muffin tin! I tried making walnut butter once and it was ehhhhhhhh, not bad but not good either. I guess I took it out too early or walnuts don’t make the best nut butter. What I do want to try is a homemade almond butter or cashew butter for sure! I’d probably just eat the whole jar! XD Anyhow, these look so unreal and tasty! Chocolate is my kryptonite–surprise? I think not!

  6. Yum!! Most fancy nut butters over here are at least £8-10, so that’s like $15-20. I just stick to plain old peanut butter. Am I the only one that thinks 50 hazelnuts doesn’t sound like a lot for a whole jar of Nutella? Gotta make room for all that delicious sugar, I suppose.

  7. i love that your muffin tin is getting a workout…. but I think it still needs a good muffin top, so don’t work them out too hard. LOL! yes, I am corny. 😉

    p.s checking in on you. Hoping you are doing well. xxoo

  8. Our walk to your hotel yesterday was a pretty legit workout I would say…
    Anything other than peanut butter in Australia is outrageously priced. $14 for a tiny jar, I don’t think so.
    These look disgusting… 😉 Bye

  9. Hi these look amazing, where is the recipe for the homemade nutella though? Am i totally just scrolling past?

    1. Hi Kayleigh! I make my own blending whole roasted hazelnuts in the blender (a food processor works too)- I slowly add cocoa powder and if I want it sweet, I add some granulated sweetener or sometimes honey. 🙂