Easy Slow Cooker Sugar Free Low Carb Dairy Free Fudge
This easy slow cooker fudge is the best Sugar-Free Dairy Free Low Carb Keto Fudge you will ever try and couldn’t be any easier or more delicious! Stove top directions included.
Easy Crock Pot Fudge
This Easy Sugar-Free Fudge recipe is made with just 5 simple ingredients and in the Slow Cooker! You can’t beat an easier dessert for a sweet tooth and for the summer time or for the Holidays!
I originally created this recipe in 2011 before I was even low carb and did use honey. You can use any sweetener you prefer but the full printable recipe on the recipe card below is by far my favorite! It’s Keto, Gluten Free, and completely Sugar-Free so it’s a diabetic-friendly recipe!
Easy Fudge Recipe
Other Easy Desserts for the Holidays that make life less stressful are my Paleo Snowball Cookies, Peppermint Brownie Bark and White Chocolate Fudge and NO Bake Peppermint Bites!
My family asks for this fudge all year through, not just for the holidays! When I first made this recipe in 2011 it was before Lily’s Sweets created their amazing Sugar-Free Chocolate chips.
My orginial recipe also used carob chips which are naturally unsweetened, but Lily’s Chocolate Chips are the perfect solution for a low carb fudge!
Low Carb Sweeteners
Although I’m not much of a fudge girl, my family loves it! I was inspired to make some after seeing a recipe from Skinny Crock Pot that seemed to be an easy recipe and simple to do and one that wouldn’t involve too much time on my part.
I adapted the original recipe to eliminate honey and make it with Stevia instead so it didn’t spike my own blood glucose levels.
Although it is a bit sticky to the touch, it IS delicious and everyone who tried it couldn’t believe it was sugar-free and dairy free! Of course you could still use honey or maple syrup, but not having tried it that way I can not comment on taste or texture.
Please note that changing any ingredients from my recipe below will alter the nutritional information on the recipe card.
A smaller crock pot, 3 or 4 quart will work better than a larger one. If you plan ahead and have the ingredients ready, you could make this for Christmas now and freeze until your ready to serve!
You could certainly add some chopped nuts within the fudge mixture before spreading into the dish and refrigerating. I will be a favorite sweet treat for the whole family!
OLD PIC Below from 2011!!!! Above pics are with Lily’s Sugar-Free Chocolate chips.
Can I use fresh coconut milk instead of canned?
UPDATE: May 2014: Recently I tried this recipe using fresh coconut milk from Silk and it was phenomenal. In fact I think even better than using canned coconut milk and again made with sugar-free chocolate chips as mentioned. A big hit with my entire family!
Can I use coconut oil instead of coconut milk?
I would not recommend swapping coconut oil for the coconut milk because it will be quite greasy and not creamy homemade fudge.
Can I use cocoa powder instead of chocolate chips?
No I do not recommend swapping the sugar free chocolate chips with unsweetened cocoa powder because the chocolate chips are sweetened with low carb sweetener so you would need to add quite a lot of sweetener and I think the end result would also be very dry because of the cocoa powder.
Can I swap the coconut milk with dairy milk?
Yes you could swap the coconut milk with whole milk if you don’t need the fudge to be dairy free, You could also heavy cream
Can I use unsweetened chocolate?
You can use unsweetened chocolate if you prefer but you will have to add a significant amount of sweetener to make it taste like a traditional fudge recipe.
Creamy Keto Fudge Recipe
This dairy-free fudge may be sweet enough for you with just the sugar-free chocolate chips.
Typically those who are not on a low carb diet are used to very sweet type dark chocolate fudge, so if you are making this for others I would suggest adding in additional sweetener as I did in the video.
Chocolate Liquid Stevia would be fantastic here but I do love my Vanilla Creme Stevia the best.
This recipe was first published on my blog in December of 2011.
More Easy Keto Fudge Recipes
Keto Cottage Cheese Chocolate Peanut Butter Fudge
Sugar-Free Dairy Free Low-Carb Fudge
Sugar-Free Dairy Free Keto Low Carb Fudge
Ingredients
- 2 1/2 cups dairy free sugar-free chocolate chips
- 1/3 cup coconut milk thick cream part, not watery liquid or heavy cream if your prefer
- 1 tsp. pure vanilla extract
- a dash of salt
- 2 teaspoons vanilla liquid stevia (optional)
Instructions
Slow Cooker method
- Scoop just the thick part from the can of coconut milk, save the rest for a smoothie, add chocolate chips, vanilla, optional stevia and salt in a small 3 or 4 quart crock pot.
- Cover and cook on low 2 hours.
- Uncover, turn off and let sit (no stirring please) for 30 minutes to 1 hour.
- Stir well for 5 minutes until smooth.
- Line a one quart casserole dish with parchment paper and spread mixture in.
- Chill 30 minutes or until firm then slice pieces with a sharp knife.
- Store low-carb fudge recipe in an airtight container in the fridge for up to 2 weeks.
Stove Top method
- Add the coconut milk, and sugar free chocolate chips to a double boiler and cook over low heat until melted.Stir in sweetener, vanilla extract and salt until smooth. Remove from heat.Taste and decide if you need more sweetness. Spread batter into a parchment lined loaf pan. Refrigerate 30 minutes.
Video
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
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I have made this recipe many time however the consistency is never the same. The first two times it was perfect then the next it was dry and crumbly then good again and today dry and falling apart. The flavor is always perfect. Is there a tip on consistency of making it smooth and not dry or crumbly?
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i love fudge.i will try .i fudge tasty and so yummmy
These sugar-free dairy-free fudge is so Instagrammable and adorable! As you know I made it a short while ago and it was lovely! Thx for sharing!
I had a similar sugar-free dairy-free fudge at a restaurant recently and found myself craving it and wondering if I could recreate it today.
I am in the process of this one but the chips did not melt all the way. Am I in trouble?
Hopefully with them going into the slow cooking they should be fine.
Can you freeze this fudge? Also, could it be made on the stove vs crock pot?
I’ve been using the honey version with Enjoy Life chips since 2013! But… now I’m keto & rest of family is sugar free. My oldest has a peanut allergy so Lilly’s isn’t an option. Any other good suggestions for sugar free AND peanut free chocolate chips?
I know Hershey’s isn’t the best; a few in a cookie won’t upset the tummy but a batch of fudge – not gonna good!
Hi there. I live in SE Asia & can’t get Lily’s Chocolate chips or equivalent here. To order them off the net is extremely expensive. What weight of low sugar/high cocoa chocolate would be equivalent to the 2½ cups of choc chips? Thanks
About 300 grams should be enough.
I tried this… Followed directions exactly…. Hard as a rock after setting…. Help
Just let it sit out at room temp overnight, you put it in the fridge to set right?
I made this and it’s really hard. Maybe it was in the fridge for too long. Should it be a soft consistency? The taste is good but I feel like I’m biting on a chocolate bar. I used an organic coconut milk on a carton. Thanks!
It should soften as you let it sit on the counter.
I only have a 6qt crockpot. Do you think I could do a pot in pot method?
Hi, I am wondering, can it be made without a crock pot?
Loved this ! Thanks so much the taste was amazing next time I’m gonna add some nuts ! Thank you !
Thanks Matthew!
Brenda – I left a comment on a 8/8/2014 post in Comments and should add that my family likes the taste of this recipe. My other question relates to the STIRRING instructions in the recipe. I know, I don’t know much of what I’m doing! At any rate, when do you stir ??? Do you stir during the 2 hours after initially stirring when in goes in the CP? Is any type of spoon – metal, plastic or wooden – best?
I stirred the coconut milk and chocolate chips and covered it and let it cook for 2 hours. I then took the cover off and let it sit without stirring it for 1 hour. Then stirred it well until smooth and placed into dish. Type of spoon doesn’t matter, but I used a wooden spoon.
In your update comment, you mentioned using “fresh” coconut milk from Silk. What is this? doesn’t silk only make stuff in cartons? Thanks.
Silk only makes the milk in cartons, I meant as opposed to canned coconut milk.
I made this and chilled it for too long. It is very hard now, will it soften or did this wreck it?
You can probably leave it out on the counter and it will soften.
Is there anyway to make this peanut butter fudge or do you have a recipe?
Do you need cold weather to make this fudge work right? (y hubby has a lot of fudgemaking memories but my experience is little or nothing.)
No not at all. I’ve made this throughout the year.
I ran out of Lilly chocolate chips and want to use bakers unsweetened chocolate. Just wondering if anyone has done it this withvadding liquid stevia or other liquid sweetener. How much liquid stevia would I need to make it sweet?
Using unsweetened chocolate, I’ve needed up to 4 tsp of liquid stevia in the past to get it sweet enough for my kids to eat it.
Oh, wow. Just made this for the first time and it’s a real winner! As I’m intolerant to pretty much everything, I haven’t eaten fudge in years, and this is ace! Thank you so much. It’s so clever and so yummy! This will be a firm Xmas favourite from now on…
Thanks Kerry!
I absolutely love your recipes and enjoy your blog immensely. One thing that I would love to see are substitutions and ratios for those that choose to omit or substitute certain ingredients, such as unsweetened chocolate versus Lily’s chocolate chips. although delicious, sadly I cannot digest lilies due to the amount of inulin they use, hence I would be using unsweetened chocolate, but I would be unsure how much stevia to substitute here and still have the recipe hold up. would it be best to use the liquid Stevia, or the powdered Stevia? I know the recipe calls for an optional two teaspoons of liquid, but if I’m substituting unsweetened chocolate for Lily’s, I would have to compensate Because the chips are sweetened, And I don’t know if the recipe would hold up w addt liquid stevia. I also see so many recipes calling for a swerve, which I don’t like to use anything with erythritol if I can avoid it. And then there’s many recipes that call for sukrin gold, which gives digestive trouble due to inulin. I would love to see substitutions for ratios to swap out sukrin for Stevia, whether it be the liquid or powder, and substitutions for powdered swerve to powdered Stevia, as Stevia does not measure cup for cup like the swerve confectioners does to regular sugar in recipes. Thank you!
Do I need to spray the crock pot with oil?
Yes you should, I had forgotten and some chocolate stuck to the edges.
Sadly, if you use a big crock pot, it will scorch the chocolate.
According to the sweetleaf conversion chart, 2 ts of liquid stevia is comparable to 1 cup of sugar or 2T of stevia powder. You would have to play around with converting that to whatever sweetener you use. and maybe add water to make up the difference.
I’ve been using liquid stevia by Sweetleaf for quite a few years and I just don’t feel that 2 tsp is as sweet as 1 cup of sugar would equal, just my personal opinion.
Hi there. I have the Lilys chocolate chips and wondered if i could use heavy whipping cream instead of the coconut milk as i’m not dairy free..
I’m not a fan of Stevia – would you consider subbing-erythritol? If so, do you about how much would be required? Thank you! I’m looking forward to trying this!!!
Sure! I’d use the confectioners Swerve so it won’t be grainy. Maybe just 1/2 cup.
Great – I’m going to make some right now!!!
I cant do Stevia, how much honey was in the original one?