BOMBS/ KETO Friendly

KETO Fudge Bombs…to die for.

The original recipe called for them to be made in a pyrex dish and cut into squares…as fudge usually is but I’ve made these 4 times now and like them better made in the Mini Cupcake Silicon trays. It is much easier and the portion bite size is perfect for the sweet tooth.

48 Servings (instead of 30)

Less than <1 Carb per serving @ 1 a serving.

Adapted from:

I use Swerve sweetener. Here is some information on Swerve that I came across. The ingredients in Swerve do not affect blood sugar, so the carbohydrates it contains are considered non-impact. Keto-Friendly, as they have zero Net Carbs. Because Swerve is non-glycemic, it is the perfect sweetener to use in Ketogenic recipes. NON-GMO VERIFIED: Only the highest quality ingredients are used. The Ingredients in Swerve come from Europe and North America – there are no ingredients from China.

CHEF NOTE: As an addendum to this recipe, I wanted to let you know that I’ve made additional batches and I used a coffee grinder and ground the Swerve to a powder before mixing it in both the base and the topping. (I didn’t grind it in this photo) This eliminates any grainy texture that may arise from the substitute sugar as it has a different texture than sugar. Btw…my daughter likes the grainy texture! To each his own, right?

You can either put them in plastic freezer bags or plastic containers. I store most of them in the freezer after having taken a dozen out for the fridge. And refill the fridge container when it runs out. Otherwise, we find them too hard to bite if right out of the freezer.

KETO Fudge Bombs

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By leslie Serves: 48
Prep Time: 10 minutes Cooking Time: 35 minutes freezer time total

My freezer always has this fudge in it, as everyone in this house is crazy for it. Especially me! My teenager complains that she can only eat one because they're too rich...yes, really. So, I get 48 bombs @ <1 carb a bomb. (The original recipe of squares was 30 servings which were almost 2 carbs each.)


  • 1 stick of butter8 oz cream cheese, softened
  • 1 cup of sugar-free chocolate chips. I use Lily's Unsweetened Dark Chocolate Chips, sweetened with Stevia, which I purchase on Amazon.
  • 1/2 tsp vanilla extract
  • 2/3 cup sugar replacement. I use Swerve.
  • 1/4 cup coconut oil, melted
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt
  • 5 tbsp sugar-free chocolate chips.
  • 5 tbsp Swerve or your favorite choice of sugar replacements.





Melt butter in a small pan on low.


Add softened cream cheese (I softened mine in microwave on Defrost) and vanilla extract.


Turn off the heat and mash the cream cheese and vanilla extract into the butter.


In a large bowl, melt the chocolate chips in the microwave on Defrost until soft.


Add the Swerve or your sugar substitute and mix to combine.


Add cream cheese/butter mixture to the large bowl. Using a hand mixer on low, mix until very well combined and thick.


With a small scoop or spoon, fill each mini cup about 3/4 full. You don't have to be exact and if you have left over, just add to cups.


Freeze for 30 minutes. Wait to make the topping until just before you're ready to take it out of the freezer or it will get too stiff.




Mix all the ingredients for the topping.


Remove the base from freezer.


Pour chocolate topping on top of each, as evenly as possible.


Return to freezer for 5 minutes and pop out and enjoy! (lesson learned...silicone trays are easier to pop them out...with pans, not so much. lol I had to take a spoon and put it in crevices at the side of each cup and push a little...they came up fine and didn't break.)


*Nutrition information is provided as a courtesy only and should be construed as an estimate rather than a guarantee.” *Carbohydrates are NET Carbs unless the Fiber is listed. If the Fiber is listed, subtract it from the Carb count and you’ll get the NET Carbs.

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  • Reply
    September 16, 2019 at 7:11 am

    These keto fudge bomb recipes are amazing! I’ll surely try these someday. Thanks a lot for posting!

    • Reply
      September 18, 2019 at 5:50 am

      You’re welcome! They’re always in our freezer.
      I just went to your website,, and it’s wonderful! A wealth of valuable information…it’s going to be fun reading for a while. lol Fermented carrots…Oh boy!

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