chocolate fudge

Adapted from:

Servings: 24 small portions

  • 2 cups erythritol OR xylitol (1/2 cup less if using marshmallows) (sub out half of the sweetener for 1/2 tsp. stevia if you’d like)

  • 148ml (5 fl. oz.) heavy cream (or coconut cream)

  • 1/4 teaspoon salt

  • 5ml (1 tsp.) vanilla extract

  • 2 cups low-carb marshmallows (OR 1.5c nut/seed butter OR 1.5c cream cheese)

  • 255g (9 oz.) sugar-free chocolate, chopped (click here for an easy DIY recipe)

  • 2 tablespoons butter (or other fat)

  • 1/2 cup chopped nuts (optional)


Heat the cream, erythritol, salt and vanilla over medium heat until the sweetener has dissolved fully.

Add the marshmallows (or alternative) and stir until about half has melted, then add the sugar-free chocolate. 

Turn the heat to low and stir constantly until all ingredients have mixed together.

Remove from the heat and add the butter and optional nuts. Stir to combine, then pour/scoop into a container lined with baking paper or cling wrap and smooth into an even layer.

Refrigerate for 3 hours or until fully chilled, then remove from the container and slice into 24 pieces.


Nutrition Info:
Please note that I used MyFitnessPal (a FREE app) to calculate this info, so it may not be 100% accurate.

Nestle Carnation Chocolate Fudge (1 serving):     kcal 130 / net Carbs 20g / Sugars 20g / Fat 4.5g / Protein 1g

(w/ walnuts)​

TPH Low-Carb Chocolate Fudge (1 serving):        kcal 153 / net Carbs 2g / Sugars 0g / Fat 15g / Protein 1g

(w/ walnuts & cream cheese)


When you're as obsessed with sweets as I am, skipping dessert is not an option, but all the "sugar-free" treats I find in stores/restaurants never quite taste like dessert. After discovering that GOOD low-carb dessert recipes are so hard to find, I started experimenting and creating my own. TPH exists so that diabetics, carb-resistant people like me, and anyone else looking to avoid sugar can enjoy truly decadent desserts that won't cause insulin resistance or tooth decay.

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