Sugar-Free Dairy Free Keto Low Carb Fudge

3.36 from 103 votes

Prep Time 5

Cook Time 2

Total Time 2 5

Servings pieces

Calories 65kcal

Author Brenda Bennett |Sugar-Free Mom

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)

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.

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.

This recipe was first published in December 2011.