Ultra-Low-CarUltra-Low-Carb Keto Chocolate Fudge
This recipe delivers that dense, decadent texture without the sugar crash, keeping the net carbs as close to zero as possible.
### Ingredients
* **8 oz (225g) Cream cheese**, softened to room temperature
* **½ cup (115g) Unsalted butter**, softened
* **½ cup Powdered allulose or erythritol** (zero-carb sweeteners)
* **⅓ cup Unsweetened cocoa powder** (look for Dutch-processed for a richer, smoother flavor)
* **1 tsp Pure vanilla extract**
* **1 pinch Salt** (to balance the sweetness)
### Instructions
1. **Prep the Pan:** Line an 8x8-inch baking pan with aluminum foil or parchment paper, leaving a little overhang on the sides so you can easily lift the fudge out later.
2. **Combine the Base:** In a medium bowl, use a hand mixer to beat the softened cream cheese and butter together until the mixture is completely smooth, fluffy, and free of lumps.
3. **Add the Flavor:** Sift in the cocoa powder and powdered sweetener (sifting prevents graininess). Add the vanilla extract and a pinch of salt.
4. **Mix Until Smooth:** Blend on low speed until the dry ingredients are fully incorporated, then increase the speed slightly until you get a thick, glossy batter.
5. **Spread and Chill:** Transfer the mixture into your prepared pan. Use a spatula to smooth out the top into an even layer.
6. **Set:** Place the pan in the refrigerator for at least 2 to 3 hours (or the freezer for 1 hour) until it is completely firm.
7. **Slice and Serve:** Use the foil overhang to lift the fudge block out of the pan. Place it on a cutting board and use a warm, sharp knife to slice it into neat squares.
> **Pro Tip:** Keep this fudge stored in an airtight container in the refrigerator or freezer, as it will soften up if left out at room temperature for too long!
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Would you like a variation of this recipe that uses alternative fats like beef tallow or ghee, or perhaps a completely carnivore-friendly treat?