The simplest refrigerator fudge recipe that you’ll ever find, this three-ingredient keto fudge will win over anyone! Paleo, low-carb, dairy-free, grain-free, gluten-free, sugar-free, soy-free.
I have been trying to get this recipe just right for awhile now. The funny things is, I actually made it by accident while making one of my previous recipes.
I had been using it to drizzle chocolate over these dark chocolate caramels, then put the leftover chocolate in the fridge. A few days later, I took it out and went to eat it, and it was the PERFECT fudge consistency. Like, remarkable. Don’t you just love happy accidents?
Of course when I made it the first time, I didn’t precisely measure the amount of water I added, so I had to go and recreate it. Which I have attempted several times now. Well, I am happy to finally admit that I found the exact ratio for the best thick, fudgey consistency ever!
All you have to do to maintain the consistency is store it in the fridge. Easy peasy, right?
You may have already gathered that this is one of the easiest recipes you can possibly make. Like so easy, it almost feels like a crime to post it as a recipe! Nevertheless, I figured you guys would LOVE how easy it is!
Take some super dark chocolate…now, I’m talking 90% or 100% dark chocolate here. You want the purest chocolate you can get, aside from cocoa powder.
Break it up into chunks and put it into a microwave-safe container, along with several tablespoons of water or coconut milk. Microwave in 20 second bursts, making sure that you stir between each burst.
Once the chocolate is melted, and forms a nice thick, chocolate syrup-like consistency, add in some stevia, to taste. I added four drops to mine, but I do tend to like mine on the less sweet end of things. Feel free to add as much as you like, to satisfy your sweet tooth.
Place in silicone chocolate molds or silicone baking cups, for easy removal. Store in air-tight containers in the fridge for up to one week, or up to a month in the freezer. I doubt they will last that long though, so I do recommend fridge for the best texture.
If you give this three-ingredient keto fudge a try, please let me know what you think in the comments below. Also be sure to follow me on Facebook and Pinterest so you don’t miss a recipe!
Oh, and if you are a chocolate fanatic like I am, then you just might love these recipes!
Triple Chocolate Muffins (Gluten-Free, Low-Carb)
Avocado Chocolate Fudge (Sugar-Free, Low-Carb)
Three-Ingredient Keto Fudge (Paleo, Dairy-Free)
Ingredients
- 60 g 90% or 100% dark chocolate I love the Lindt 90%. This amount would equal 6 squares.
- 4 tablespoons water or coconut oil
- stevia, to taste I used 4 drops
Instructions
- Break chocolate into small pieces and add to a microwave-safe dish or double boiler along with water.
- Microwave in 20 second bursts, stirring between each time in the microwave, until fully liquid.
- Add in stevia to taste. I added approximately 8 drops, but if you like your chocolate sweeter, feel free to use more.
