Low Carb Cookie Dough Fudge Recipe | Vegan & Keto Dessert

Name: Low Carb Cookie Dough Fudge
Prep time: 10 min
Cook time: 10 min
Total time: 260 min
Ingredients: 8 oz cacao butter; 1 cup raw cashews (soaked (~one hour) & drained); ¾ cup low carb fiber syrup; 1 tsp vanilla paste; ½ tsp butter extract; ¼ cup chocolate chips (use dark chocolate for low carb)

posted by Alyssia Sheikh on December 21, 2017 (updated December 7, 2021)

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5 stars (1 rating)

Fudge lovers and my fellow cookie enthusiasts: gather round. I’ve got low carb desserts for BOTH of you! Because why should we limit ourselves to just one of these delectable treats? Treat yourself—with this vegan, LOW CARB cookie dough fudge!

Not only are the ingredients clean and simple, but there are also NO added sugars in this keto dessert recipe. Enjoy the chocolaty, ooey-gooey lusciousness of chocolate chip cookie dough AND the dense, rich texture of fudge all in one—without the guilt. And, even though healthy holiday desserts can be tough on a low carb lifestyle, this low carb cookie dough fudge is the perfect keto Christmas dessert. (Or an anytime keto dessert…)

The Wonders of Cacao Butter

Raw cashews and cacao butter fill this treat with wholesome fats and create a lush, creamy texture. And, unlike most traditional fudge recipes, this low carb cookie dough fudge uses cacao butter. This plant-based fat substitutes perfectly for the milk, butter, and/or chocolate used in traditional fudge recipes. Cacao butter really matches that indulgent, dense texture that we know and love in fudge—and it makes this a dairy free and vegan fudge recipe!

If you’re not familiar with cacao butter, it’s actually the same thing as cocoa butter. And, it comes from cocoa beans—just like chocolate! Harvested cocoa beans are roasted, stripped, and pressed to separate the fat, which is the cacao or cocoa butter. That cacao butter is actually white, and what’s left behind are the solid remnants of the cocoa beans, which are used to make cocoa powder.

For the most part, cacao butter goes through further processing and is used to make all kinds of chocolate. BUT, with raw cacao butter, you can enjoy the luscious texture of chocolate without all of the added dairy and sugars! And, it’s the perfect fat-rich base for this keto fudge.

I know, carbs and sugar are sort of two main ingredients in fudge… But my low carb cookie dough fudge is different! There are actually loads of natural no calorie sweeteners or high fiber sweeteners that make keto and low carb desserts SO much more doable.

I used a low carb fiber syrup in my low carb cookie dough fudge recipe, which I bought online. It has the sweetness that this fudge needs, but WITHOUT the carbs and sugars! Basically, it’s a syrup made from plant-based carbs (IMOs) that have a natural sweetness, but those carbs are resistant to digestion and act as a dietary fiber in our body. (Of course, you can use a different liquid sweetener if preferred, this just won’t be a low carb dessert anymore!)

And, with just a bit of vanilla paste and a dash of butter extract, you can create that authentic cookie taste. But, this couldn’t be a chocolate chip cookie dough fudge without the chocolate chips! Choose at least 75% cacao chocolate chips (the darker the better!) to keep added sugars to a minimum and to maximize your antioxidant benefits. Or, any chocolate chips will work really—milk, semi-sweet, dairy free. Seriously, I rarely will say that a health-ified treat is better than the real thing, but this low carb cookie dough fudge is one of my FAVORITE desserts ever!

Low Carb Cookie Dough Fudge

Yield: 18 low carb cookie dough fudge squares

Prep Time: 10

Cook Time: 10

Freeze: 4

Total Time: 4 20

5 stars (1 rating)

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Ingredients

Low Carb Fudge Mixture:

▢ 8 oz cacao butter
▢ 1 cup raw cashews, soaked (~one hour) & drained
▢ ¾ cup low carb fiber syrup
▢ 1 tsp vanilla paste
▢ ½ tsp butter extract

Toppings:

▢ ¼ cup chocolate chips, use dark chocolate for low carb

Instructions

In a food processor or blender, blend soaked cashews, fiber syrup, vanilla paste, and butter extract.
In a double boiler, melt cacao butter.
Add blended mixture into melted cacao butter over heat and whisk to combine. Remove from heat and whisk to be sure there are no chunks.
Transfer to loaf pan lined with foil. Sprinkle on chocolate chips.
Freeze 4-6 hours or overnight, until firm.
Remove from freezer and slice into cubes with a sharp knife.
Serve and enjoy!
Will melt at room temperature, so store in an air-tight container in the freezer! Lasts 1-2 months in the freezer.
*Per piece of low carb cookie dough fudge: 4g net carbs