The best low calorie chocolate fudge recipe
This low calorie chocolate fudge recipe is one of those desserts that will seriously blow you away. For just 33 calories a piece, you get the most rich, decadent, smooth and incredibly tasty chocolate fudge. This recipe requires just 7 ingredients and comes together in under 15 minutes. Perfect stored in the freezer for a grab and go snack that will last you weeks!
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This low calorie chocolate fudge recipe is where ease meets satisfaction and convenience. Everything comes together in one bowl, in under 15 minutes and with just a handful of ingredients. Then it’s simply a case of waiting for the fudge to set and indulging for days on end. These fudge squares are so ridiculously low in calories, you could eat 5 pieces and it’ll still be under 200 calories – a perfect dessert if there ever was one!
If your oven has been out of commission during this heatwave, this low calorie fudge recipe is perfect for you. No baking, no fancy ingredients but a simple recipe made in one bowl that will last you a while. Plus, these fudge pieces have a decent serving of protein with 2.5g of protein per piece! What is there not to love?
Looking for more quick and easy low calorie desserts? Why not try this low calorie chocolate mug cake or these low calorie fudgy brownies?
Ingredients in low calorie chocolate fudge
Exact ingredient quantities can be found at the bottom of this page.
To make this low calorie chocolate fudge you’ll need:
0% fat greek yogurt – Greek yogurt is thick which is perfect for adding volume to the fudge as well as giving it a creamy, indulgent texture. You can sub for 0% fat regular yogurt but the end result may be a little softer and less creamy than with greek yogurt.
Light cream cheese – Gives a smooth and luxurious feel to the chocolate fudge.
Unsweetened cocoa powder – Using a really good quality, unsweetened cocoa powder is the secret to getting chocolatey desserts to taste rich and indulgent. Unsweeteend cocoa powder is also lower in calories which is a win-win!
Espresso – To deepen and elevate the chocolate flavor, but don’t worry – it doesn’t taste like coffee! I use a single shot of espresso but you could also use instant coffee granules with a dash of boiling water to dissolve it.
Dark chocolate – The better quality chocolate you use, the better your fudge will taste. This is where I suggest not skimping out – a really good quality dark chocolate will give you the smoothest and richest low calorie chocolate fudge!
0 calorie powdered sweetener – To sweeten the fudge. If you don’t have 0 calorie powdered sweetener, you can blitz 0 calorie granulated sweetener in a food processor until powdered. You can also sub for regular powdered sugar but the calories will be slightly higher.
Vanilla – To enhance the chocolate flavor.
Salt (optional) – A sprinkle of flaky sea salt to top these fudge pieces off is like the icing on the cake.
How to make low calorie chocolate fugde
- Line a 8×8 inch square tin with parchment paper and set aside.
- In a medium bowl, whisk together the melted chocolate, the cocoa powder and espresso until well combined. It won’t be smooth so don’t worry if it looks lumpy.
- Add the yogurt, cream cheese, powdered sweetener and vanilla and whisk to combine. Ensure all ingredients are at room temperature so they mix well to form a smooth mixture.
- Transfer the fudge to the lined tin and smooth over.
- Sprinkle with flaky sea salt and freeze until the fudge has set, at least 2 hours.
- Cut into 20 pieces and enjoy!
Top tips
Use room temperature ingredients – Room temperature ingredients incorporate better and when melted chocolate is involved, it’s very important that you don’t use cold yogurt or cream cheese and/or very hot espresso/coffee. Make sure the chocolate has cooled once melted, make sure the cream cheese and yogurt are at room temperature and that the espresso/coffee has also cooled to room temperature. If you find that the mixture has become lumpy or the chocolate has hardened once you’ve added the cream cheese and yogurt, place the mixture in the microwave for 10 seconds at a time and whisk in between until the chocolate melts back into the mixture and it forms a smooth, lump-free fudge mixture. Make sure you don’t leave it in the microwave too long or the yogurt may curdle. Quick 10 second spurts whilst mixing in between works best to melt any hardened chocolate.
Let the fudge rest – Let the fudge sit at room temperature for 10 minutes so soften slightly. It’s much more enjoyable than a frozen block right out of the freezer!
Storage
This fudge can be stored in a ziplock bag in the freezer for up to 3 months.
More low calorie chocolate desserts…
The best low calorie chocolate fudge recipe
Ingredients
- 50 g dark chocolate melted & cooled to room temperature
- 40 g unsweetened cocoa powder
- 1 shot espresso* cooled to room temperature
- 300 g 0% fat greek yogurt room temperature
- 100 g light cream cheese room temperature
- 70 g 0 calorie powdered sweetener*
- 1 tsp vanilla extract
- flaky sea salt optional
Instructions
- Line a 8×8 inch square tin with parchment paper and set aside.
- In a medium bowl, whisk together the melted chocolate, the cocoa powder and espresso until well combined. It won't be smooth so don't worry if it looks lumpy!
- Add the yogurt, cream cheese, powdered sweetener and vanilla and whisk to combine. Ensure all ingredients are at room temperature so they mix well to form a smooth mixture. If you find that the mixture has become lumpy or the chocolate has hardened once you've added the cream cheese and yogurt, place the mixture in the microwave for 10 seconds at a time and whisk in between until the chocolate melts back into the mixture and it forms a smooth, lump-free fudge mixture. Make sure you don't leave it in the microwave any longer than 10 seconds at a time or the mixture will curdle!
- Transfer the fudge to the lined tin and smooth over.
- Sprinkle with flaky sea salt and freeze until the fudge has set, at least 2 hours.
- Cut into 20 pieces and enjoy!
Notes
Notes
Use room temperature ingredients – Room temperature ingredients incorporate better and when melted chocolate is involved, it’s very important that you don’t use cold yogurt or cream cheese and/or very hot espresso/coffee. Make sure the chocolate has cooled once melted, make sure the cream cheese and yogurt are at room temperature and that the espresso/coffee has also cooled to room temperature. If you find that the mixture has become lumpy or the chocolate has hardened once you’ve added the cream cheese and yogurt, place the mixture in the microwave for 10 seconds at a time and whisk in between until the chocolate melts back into the mixture and it forms a smooth, lump-free fudge mixture. Make sure you don’t leave it in the microwave too long or the yogurt may curdle. Let the fudge rest – Let the fudge sit outside the freezer for 10 minutes so soften slightly. It’s much more enjoyable than a frozen block right out of the freezer!Nutrition
