A super tasty low-carb, ketogenic raspberry chocolate fudge recipe! Dairy-free, paleo and vegan!
Print Recipe

Low-Carb Raspberry Chocolate Fudge (Keto, Paleo, Dairy-Free)

A low-carb raspberry chocolate fudge that is incredibly decadant, smooth and filled with fun raspberry chunks. Vegan, sugar-free, ketogenic, low-carb, paleo and dairy-free.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Dessert
Servings: 16 pieces


  • 8 oz coconut cream I used the solid part of a can of coconut milk
  • 1/4 cup coconut oil
  • 1/3 cup cocoa powder
  • 4 oz fresh raspberries
  • 1/4 cup sweetener Coconut sugar for paleo, or I like this pyure stevia sweetener for low-carb
  • 1/2 cup coconut butter or almond butter


  • Melt coconut cream and coconut oil over medium heat and mix in remaining ingredients. Stir until combined, mashing the raspberries if desired.
  • Pour into a dish lined with aluminum foil or parchment paper, and allow to cool. Once room temperature, place in the fridge or freezer for several hours. Once solid, cut into 16-18 pieces and enjoy. Can be stored in the fridge for up to 4 days, or in an air-tight container in the freezer for up to a month, if it lasts that long.
  • Tip: if your fudge is a little too soft in the fridge, put in the freezer for 30 minutes before serving.