This Low Carb Single Serve Fudge has been a BIG hit around here for months!
Confession: this is another guilt post. We’ve been enjoying this fudge so much and I just can’t stand not sharing it with you guys for another minute.
There are several reasons why this dessert has become my go-to.
- It’s absolutely delicious!
- My husband asks for it all the time. 😀
- It is SO easy to mix up a winner of a dessert to serve after a Light S (low carb) meal that I can count on being a hit with my little family every single time. (Personally I can’t indulge as often as some but I go ahead and double it if I’m going to have some also.) I simply heat and stir it up, pour it into a mold (or not) and refrigerate it. It’s set in less than an hour.
- Portion control. 🙂
- Fast, sugar free fudge anytime. <3
- By changing up the extracts you can create different flavors every time! And now that there are so many flavors of sugar free chocolate chips coming out making this fudge even easier and make experimenting with it more fun!
This is an easy recipe but there are a few tricks!
- No thickener is needed if you cook (reduce) the cream, sweetener, and salt down to so it measures about 1/2 the volume.
- It’s important to use a much larger container to cook this than you’d normally think necessary. I used a 2 cup measure and if I double or triple the recipe I’d use a 4 cup. It REALLY bubbles up. For more info on how this works see my post on making a full sized Microwavable Condensed Milk.
- Microwave temps will vary and I burnt a few tiny batches before I got it just right.
- The process photos will hopefully help you be able to get an idea of how it should go. I apologize for the poor quality on these process shots; hopefully I will be able to get some better ones up soon. 😀
- The type of sweetener you use is going to matter here because it is such a small recipe and the texture can be affected. Gentle Sweet (recommended) is twice as sweet as sugar and swerve and xylitol or erythritol. Here’s my sweetener subs that will allow you to mix up your own if you don’t have access to gentle sweet.
- See notes in the recipe card (below) for more options.
First photo below shows the size and type container I used. Keeping the base narrow (like in a nice deep, heavy glass mug will keep it from reducing too much). Two minutes in the microwave will reduce it into regular condensed milk but you want it to be just a bit thicker if you want to avoid a thickener – best flavor. If you should miss the mark and it’s not thick enough a spoonful of collagen will work too.
See below for the next step but my advice is you try 30 seconds and see if it looks reduced and foamy. If so don’t worry about going for a whole minute it cooks very rapidly at this point. The pictured cup below almost burned but it was really good!!
More chocolate fudgy options from other bloggers:
White Chocolate Peanut Butter Cups ~ Grace Filled Homemaking
Low Carb Chocolate Fudge Dip ~ The Well Planned Kitchen
I used this Wilton Bite-Size Brownie Squares Silicone Mold, 24-Cavity (below). I know it seems like over kill but I figured I would go ahead and use it for my full sized fudge, brownie bites and other things. You can pour this into various ramekins and it releases pretty well from them.
I looked for a mold that would be the perfect serving size for a while. This Wilton Bite-Size Brownie Square Silicone Mold has 24 Cavities and each one holds exactly 1 tablespoon of this fudge batter. One batch fills two holes perfectly. I can’t say the same if you double or triple, etc. the batch. The measurements go a bit sideways there but it works out perfectly for a single batch.
I figured this mold would have multiple uses though and obviously you can fill whatever container you have handy with this yummy fudge.
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Check out my popular full sized Semi-Dark 5 Minute Microwave Fudge and find 12 more Sugar Free Chocolate Chip Recipes rounded up here.
Watch for affiliate links to products I have used in these recipes when testing them and those which I can fully recommend.
Please note: Doubling or tripling this recipe doesn’t automatically result in 2 x’s or 3 x’s the amount of fudge and I can only guess why. Possibly you will need to use twice as large of a bowl in order to make a larger batch and when you change the surface area you change the reduction of the condensing cream? Anyhow, keep that in mind if you decide to enlarge it.
- 3 tablespoons heavy whipping cream
- 1 tablespoon Gentle Sweet sweetener or other that measures twice as sweet as sugar* Or mix your own using the tips in the notes.
- 1 dash of salt
- 1 tablespoon THM sugar free dark chocolate baking chips* or Lily's
- 1/2 teaspoon pure vanilla extract*
Measure the heavy whipping cream, sweetener and salt into a microwave safe bowl that is much larger than the amount of ingredients. (I used a two cup measuring bowl to hold this 5 tablespoons of ingredients.)** See Note!!
Whisk the ingredients together and place, uncovered, into a microwave oven.
Microwave on high for 2 minutes. Remove and stir carefully with the whisk (it likes to boil up as you stir when it's hot.)
Return to the microwave for another minute. Microwave temps vary mine is getting just a tad brown when I remove it.
Granular sweeteners really work well in this I mix my own using these Sweeteners. BUT if you have a sweetener like Pyure (Walmart) and xylitol (also available at Walmart) you can mix them 1/2 and 1/2 in the amount called for and that will make a good Gentle Sweet sub for this particular recipe.
OR if you have Swerve you can make an equivalent cup of Gentle sweet (by measure) by mixing 1 cup swerve and 1/2 tsp very high quality stevia (no added ingredients like maltodextrin, etc to make it less sweet) - then measure it as called for in the recipe. This combo will be twice as sweet as sugar and swerve.Don't allow it to cool, just whisk the chocolate chips in and add the extract(s).*
Make sure that there is plenty of room for the liquid to boil up as it cooks but not so much room to spread out that it over cooks(burns) and reduces too much.
I've included some phone photos to give you an idea of how I did it. It's not complicated at all but I burned a few batches of heavy whipping cream before I figured out the proportions needed.
Consult the photo in the post. If you need to use a two cup coffee mug that's fine just make sure that it doesn't have a wide bottom - as some tend to have. You want to reduce this liquid to 1/2 the amount without burning it. The wider cooking surface might spread it out too much, so just try the second round of cooking at 30 seconds instead of 1 minute, stir and return.
Remember that microwave temps and voltages vary. Mine is pretty high powdered, I think though.
The reduction of liquid is important because it enables it to get TOTALLY firm, even at room temp without the addition of any thickeners.
Vanilla, caramel, peppermint or orange are all yummy!
Amount Per Serving: