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Heavenly Keto Cream Cheese Fudge


  • 2 ounces unsweetened bakers chocolate coarsely chopped
  • 1 package cream cheese softened
  • 1 stick of butter softened
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon pink salt
  • 3/4 cup to 1 cup of powdered sweetener we use golden monkfruit and powder it ourselves


  • Line a 8-inch square pan with parchment.
  • In the top of a double boiler set over simmering, not boiling, water, heat chocolate, stirring frequently, until melted. Remove from heat; cool slightly.
  • In a large mixing bowl, using an electric mixer set on medium speed, beat cream cheese and butter until smoth. Add vanilla and salt. Gradually add powdered sweetener, beating until smooth.
  • Add the melted chocolate to the cream cheese mixture, beating until combined. Spread mixture in prepared pan; smooth top. Chill until firm, about 1 hour.
  • To remove fudge from pan, lift up edges of parchment paper. Cut fudge into squares; store in refrigerator or frezzer until ready to use.