Super Easy Coconut Fudge Recipe | sugar free, low fat, low carb, keto (2024)

May 30, 2014

Gluten FreeHigh ProteinKetoLow CarbLow FatSugar Free

This CoconutFudgeis just like regular fudge — super rich, uber decadent and tooth-achingly sweet — but it’s secretly healthy and guilt-free! Yup, that meansnobutter,nowhite sugar andnosweetenedcondensedmilk… just pure, fudgy coconuttygoodness.

Super Easy Coconut Fudge Recipe | sugar free, low fat, low carb, keto (1)

You get all the real,natural coconut flavor from the coconut butter — no artificial food flavorings here! Each littlecubeis like a piece of heaven.

This Coconut Fudge is super soft, yet holds its shape long enough for you to pop them in your mouth… where theythenmelt in your mouth.

Enjoy!

Super Easy Coconut Fudge Recipe | sugar free, low fat, low carb, keto (2)

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5 from 1 vote

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Healthy Coconut Fudge

Servings: 36 pieces

Prep Time: 25 minutes mins

Chill Time: 8 hours hrs

Total Time: 25 minutes mins

This CoconutFudgeis just like regular fudge — super rich, uber decadent and tooth-achingly sweet — but it’s secretly healthy and made without the butter, white sugar, and sweetenedcondensedmilk! This is pure, fudgy, coconuttygoodness!

Ingredients

Instructions

  • Line an 8" brownie pan with parchment paper both ways, set aside.

  • In a food processor, add the cottage cheese and stevia extract. Blend until smooth.

  • WHILE blending, pour in the melted coconut butter. Then, slowly add inthe erythritol. Finally, add the metamucil one tablespoon at a time. Scrape down the sides of the bowl and give it one more blend. Scoop the mixture into the prepared brownie pan and spread until smooth. It might take a while to spread, but try to flatten it out as best you can. Cover the pan with plastic wrap and refrigerate overnight.

  • Slice the next day and serve! To store, seal tightly with plastic wrap and keep in the refrigerator.

Nutrition Facts

Healthy Coconut Fudge

Amount Per Serving (3 pieces)

Calories 110Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 5g31%

Cholesterol 10mg3%

Sodium 290mg13%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 3g3%

Protein 9g18%

Calcium 80mg8%

Iron 0.7mg4%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Dessert

Cuisine: Fudge

Only 110 calories and 6g of fat for THREE pieces of fudge?? Hell yeah!!

As a comparison, here is the nutrition label for About.com’s coconut fudgerecipe. Can you believetheir fudge contains 380 unhealthycalories with 14g of fat and 59g of sugar? That’s nearly 5 tablespoons of sugar. In 3 pieces of fudge. Craziness. I’ll take my healthified recipe, thank you very much!

Why hello there little plate of fudge…

Super Easy Coconut Fudge Recipe | sugar free, low fat, low carb, keto (3)

*CHOMP*

That’s some guilt-free Coconut Fudge right there! This quick and easy recipeis a 5-ingredient wonder. Super easy to make, super easy to shove in face eat 😉

.

With love and good eats,

.

–Jess

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Super Easy Coconut Fudge Recipe | sugar free, low fat, low carb, keto (4)

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posted in 5 Ingredients or Less, Bite-Sized Treats, No Bake, Nutrition Label

31 comments »

31 comments on “Healthy Coconut Fudge”

  1. FaveHealthyRecipes.com May 30, 2014 at 11:23 am

    Wow! Coconut and chocolate combined in one (practically) guilt-free dessert? This treat sounds way too good to be true!

    Reply

    • dessertswithbenefits May 30, 2014 at 12:00 pm

      FaveHealthyRecipes-
      Thank you! I didn’t add chocolate in this recipe but now that you mention it, a dark chocolate coating would be DELICIOUS!!! It’d be kinda like a Mounds fudge… yes, that’s definitely going on my baking to-do list
      *drools*
      😉
      -Jess

      Reply

  2. Matt Robinson May 30, 2014 at 6:47 pm

    Such an awesome idea, Jessica. Love the flavors!!!

    Reply

  3. Becca May 31, 2014 at 1:25 pm

    Would you consider doing a detailed explanation or instructional video of how you get the fudge to spread out so evenly? I am always so impressed (and baffled) by how uniform and well proportioned your fudges and bars are 🙂

    Reply

    • dessertswithbenefits May 31, 2014 at 3:00 pm

      Becca-
      You’re so on point! I’ve been meaning to make some baking videos but I keep getting really busy… I’ll try to do that as soon as I can 🙂
      As for this fudge, you just need to have patience. I am super obsessive-compulsive about getting the surface smooth, so my go-to kitchen utensil is a rubber spatula. If you have an offset spatula you could try using that too.
      Also, since I know I need to photograph what I make, I make sure to plan ahead how many pieces I’m slicing and where to slice 🙂
      Hope this helps!
      -Jess

      Reply

  4. dina May 31, 2014 at 7:53 pm

    i like that they are a high protein snack!

    Reply

  5. Peter June 3, 2014 at 9:21 pm

    This looks amazing. I’m definitely going to have to try this out.

    Reply

    • dessertswithbenefits June 6, 2014 at 7:47 am

      Thanks so much Peter! I hope you get to try out the recipe, and if you do, I hope you LOVE it!! 🙂
      -Jess

      Reply

  6. Annie @Maebells June 9, 2014 at 3:07 pm

    This is the craziest thing I have ever seen! Healthy fudge? No way! Can’t wait to try it!

    Reply

    • dessertswithbenefits June 11, 2014 at 7:59 am

      Annie @ Maebells-
      Haha thanks Annie! Hope you like the recipe 🙂
      -Jess

      Reply

  7. Jean July 17, 2014 at 12:39 am

    Hi! These are awesome!! I was wondering where you got ur nutrition facts from?

    Reply

    • dessertswithbenefits July 17, 2014 at 1:59 pm

      Jean-
      Thanks so much Jean!!
      As for the nutrition facts, I make the label myself using the nutrition labels from the packages of products I use 🙂
      -Jess

      Reply

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  9. Brooke December 19, 2014 at 10:06 pm

    my fudge wont set 🙁
    I couldn’t find any erythritol but found xylitol which is something I found is close to erythritol??
    I don’t know what I did wrong but it’s just not setting.. and I’m so upset because it tastes amazing in the sludge form!!! 🙁

    Reply

    • Jessica | Desserts with Benefits December 21, 2014 at 1:03 pm

      Brooke-
      I haven’t tried this with xylitol but it should work to replace the erythritol just fine… not sure what went wrong. Did you make any other substitutions?
      -Jess

      Reply

      • Brooke December 21, 2014 at 5:17 pm

        no, I didn’t switch any of the other ingredients! I have a feeling the cottage cheese was too watery. when I cut the fudge up, it was solid-ish but was quite sticky. so I just rolled it in coconut. it’s no longer sticky just flimsy!
        yummy though! (:
        I’ll have to try again but strain the cottage cheese maybe..

      • Jessica | Desserts with Benefits December 22, 2014 at 10:36 pm

        Brooke-
        Oh that could be it! My cottage cheese is fairly thick, not watery… kind of like cooked oatmeal… strange analogy but that’s all I can think of! 😉
        If you try the recipe again, I would recommend straining the cottage cheese or trying a different brand. Hope this helps!
        -Jess

  10. Jessica January 6, 2015 at 12:28 pm

    This looks yummy! Can you use coconut oil in place of the coconut cream concentrate/coconut butter?

    Reply

    • Jessica | Desserts with Benefits January 8, 2015 at 10:48 am

      Jessica-
      Coconut oil and coconut butter are pretty different… coconut oil is much softer than the butter, so you’re fudge probably won’t firm up as well. If you want to use coconut oil, however, you probably can! You’ll just need to freeze the fudge for a few hours in order to slice it properly. Hope you like the recipe 🙂
      -Jess

      Reply

  11. shweta January 9, 2015 at 3:36 pm

    can I use fat free ricotta cheese with this? I only have fat free cottage but 1/4 cup left :/ also how to make this sngle serving for the proprtions?

    Reply

    • Jessica | Desserts with Benefits January 12, 2015 at 8:01 pm

      Shweta-
      To be honest, I just used ricotta for the first time in my life a couple weeks ago so I don’t have much experience… from what I observed though, I think you’ll be able to!
      If you wanted a single serving recipe, follow these proportions:
      75g (2/3 cup) Low Fat Organic Cottage Cheese, close to room temp
      20 drops Vanilla-Flavored Stevia Extract
      8g (1/2 tbs) Coconut Cream Concentrate or Coconut Butter, melted
      10g (1 tbs + 1 tsp) Powdered Erythritol**
      1 tsp Homemade Metamucil
      -Jess

      Reply

  12. Rosemary September 14, 2015 at 7:54 am

    Why put so muchMetamucil in this recipe? is there an alternative 1/4 cup seems an awful lot.
    Would coconut milk be ok? we cannot buy coconut butter in UK. Thanks

    Reply

    • Jessica | Desserts with Benefits September 18, 2015 at 4:32 pm

      Rosemary-
      Fudge is supposed to be very thick and dense, so you need lots of psyllium in here to bind everything together. Without it, it’s just going to be like a milkshake in a brownie pan 🙁
      Unfortunately, coconut butter is crucial here. Coconut butter is firm and hardens into a solid when refrigerated. You can get coconut butter online, there are a ton of places that ship to the UK! http://www.amazon.co.uk/grocery/dp/B00NAMDECG
      -Jess

      Reply

      • Pat January 5, 2016 at 7:48 am

        you can make your own coconut butter with a high speed blender, I use Vitamix, put 4 cups unsweetened coconut in blender, blend on high, with tamper push to center and it will turn liquidy and make coconut butter.

  13. Sonia December 24, 2015 at 3:47 pm

    Oh, they’re so good, so fluffy and soft! Immediately made them at the moment I’d seen the recipe they are like marshmallows thanks! 🙂Super Easy Coconut Fudge Recipe | sugar free, low fat, low carb, keto (5)

    Reply

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  16. Tobie October 13, 2020 at 6:00 am

    Hi!

    I can’t do cheese. =( Do you have a suggestion to substitute for the cottage cheese?

    Also, I love love coconut! Could you add coconut flakes or would that totally ruin things?

    Thank you!

    Reply

    • Jessica | Desserts with Benefits October 13, 2020 at 5:42 pm

      I wouldn’t recommend changing up the recipe’s main ingredient. It took a lot of trial and error to get it to work :/

      Reply

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