Salted Caramel Fudge

This easy salted caramel fudge is made with just 3 ingredients and takes 2 minutes to make! Smooth, creamy and melts in your mouth, this caramel fudge recipe is made without condensed milk and without white chocolate! 

salted caramel fudge

Caramel Fudge

We love our no bake dessert recipes around here. Our favorites include chocolate coconut bars, brownie bites, and this caramel fudge. 

A few weeks ago, I tried a delicious refined sugar free fudge, thinking it was sugar free. It was refined sugar free, but it was also sweetened with dates.

While I have no issues with dates (I adore them in fudgy brownie cookies, homemade brownie larabars, and raw flourless brownies), it definitely didn’t follow a keto diet.

While dates do yield a caramel-like consistency, I wanted a keto friendly and easier way to get my fix.

This caramel fudge ticks all the boxes. It has a smooth and creamy texture, but made without butter, dairy or any cream.

Taste wise, it has a delicious and sweet caramel flavor. The caramel reminds me of caramel brownies and caramel cookie dough bars

Not only is this caramel fudge keto and low carb, but it’s suitable for a vegan, paleo and gluten free diet too!

How do you make salted caramel fudge

You only need one saucepan or one microwave safe bowl to make this caramel fudge. Add all your ingredients and heat up until warm and melted. Whisk the ingredients well together, before transferring to a mini muffin tin or mini muffin liners. Refrigerate or freeze until firm.

caramel fudge

Caramel Fudge Ingredients and Substitutions

  • Cashew butter
  • Sugar Free Maple Syrup
  • Coconut Oil

Cashew Butter Substitutions

The milder the nut or seed butter you use, the more prominent the salted caramel flavor would be.

I’ve tried this salted caramel fudge with a few varieties. For the best flavor, I would recommend using either cashew buttersmooth almond butter or for a nut-free alternative, sunflower seed butter.

These three nut/seed kinds of butter are super mild tasting, which really allows the salted caramel flavor to shine through.

Other nut or seed kinds of butter which work include smooth tahini and smooth peanut butter, but both these are quite overpowering, so I wouldn’t recommend it unless you really enjoy either of these flavors.

Sugar Free Maple Syrup substitutions

If you don’t follow a strict keto diet, you can use either pure maple syrup or agave nectar. The sweetness is mild tasting and works well to keep this recipe together.

To keep it keto, I used monk fruit sweetened maple syrup– This is the only kind of sugar-free syrup I’d recommend using, as it has the consistency needed to hold this easy salted caramel fudge together.

Coconut Oil

I used to think coconut oil and coconut butter were the same things. After attempting to eat an entire spoonful of coconut oil, thinking it was possible to consume it as though it were coconut butter, I realized how different they were.

Coconut oil is like any oil on the market- It’s the oil which has been extracted from the coconut.

Coconut butter is blended coconut flesh, which produces a creamy, sweet spread. 

You can technically use either in this recipe, but I find coconut oil gives it a better texture and really notes the salted caramel flavor.

Storing and Freezing Caramel Fudge

  • To store: Caramel fudge should always be stored in the refrigerator, as it will soften at room temperature. Fudge will keep fresh for up to 2 months.
  • To freeze: For a freezer fudge, place leftover fudge in a freezer friendly container. It can be kept frozen for at least 6 months. 

keto caramel fudge

More EASY keto no bake desserts

vegan caramel fudge

Salted Caramel Fudge (Secretly healthy!)

An easy 5-minute recipe for smooth, creamy and healthy salted caramel fudge! Made with just 3 ingredients, it's naturally vegan, paleo, keto, and dairy-free! The perfect dessert or treat! 
5 from 64 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 24 servings
Calories: 148kcal
Author: Arman



  • Line a 24-count mini muffin tin with muffin liners and set aside.
  • In a microwave-safe bowl or stovetop, combine all your ingredients. Heat until just melted. 
  • Remove from heat and whisk very well, until a smooth, glossy texture remains.
  • Divide the fudge batter evenly amongst the lined muffin tray. Refrigerate for at least 30 minutes, until firm. 


* You can use maple syrup or agave nectar. 
Healthy Vegan Paleo Salted Caramel Fudge (Keto) should be kept refrigerated at all times. This fudge is also freezer friendly. 


Serving: 1fudge cup | Calories: 148kcal | Carbohydrates: 4g | Protein: 4g | Fat: 15g | Sodium: 3mg | Potassium: 116mg | Fiber: 2g | Calcium: 9mg | Iron: 1mg | NET CARBS: 2g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!



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    10 thoughts on “Salted Caramel Fudge

    1. Ah, I’m not that huge of a fudge person, but I always love recipes that are gloriously easy to make! Salted caramel ANYTHING is a winner. And I want to try the English toffee stevia very badly–my roommate had some but I HAVE to try it out for myself!

    2. 5 stars
      I tried this recipe, talk about easy! And it was yummy. Everyone (even my non-keto family) loved it. I subbed half almond butter and half sesame tahini (cuz that is what I had on hand). I used some sugar free pancake syrup and added some caramel flavoring. Worked out great! Thanks for sharing!

    3. Hi Arman! The recipe looks lovely and I will definitely try it, but I intend to use salt-free cashew butter -how much salt and what kind of salt should I use? Thank you in advance!

    4. 5 stars
      I love this recipe!
      I substituted the 2 cups of cashew butter for 1/2 a cup of almond spread and 1/2 a cup of natural peanut butter. Even though it was 1 cup less than the cashew butter it just made it a little bit thicker but aside from that I don’t think it changed too much.

      I then melted dark chocolate with 2 spoons of coconut oil and poured it over the top of my fudge mixture (I put the whole mixture in a slice tin).
      I put some sea salt over the top of it before it hardened and put the whole tin in the freezer.

      It was so delicious and creamy and the peanut butter also added some more salt to it.

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