Sugar-Free Chocolate Pistachio Fudge (Low Carb, Vegan-Friendly, Gluten-Free)
A silky, rich, no-bake fudge made with sugar-free chocolate and creamy pistachio butter—ready with just a few minutes of hands-on time and set in the fridge.
Ingredients
- 1½ cups sugar-free semisweet chocolate chips about one 9 oz bag; I use Lily’s
- ½ cup pistachio butter room temperature, no added oil or sugar
- 1–2 tablespoons pistachios finely chopped, for topping (optional)
Instructions
- Line an 8x4-inch loaf pan with parchment paper, leaving a bit of overhang to lift the fudge out easily later.
- In a large microwave-safe bowl, melt the chocolate chips in 15–30 second intervals, stirring in between, until fully smooth. Don’t overheat—chocolate burns fast.
- Once melted, stir in the pistachio butter. Make sure it’s at room temperature, or the mixture could seize up. Stir until completely combined and glossy. You shouldn’t see any streaks.
- If you like texture, mix in some chopped pistachios here. Otherwise, pour the fudge into the prepared loaf pan and smooth out the top with a spatula.
- Sprinkle more chopped pistachios on top if desired. Chill in the fridge for 2–3 hours, or until firm.
- Let it sit at room temp for a few minutes before slicing into squares.
Notes
Can’t find pistachio butter? Almond butter works great, though the flavor will be a bit more mellow.
Want it sweeter? Add a couple drops of liquid stevia or monk fruit extract to the melted chocolate before mixing.
This fudge freezes beautifully. Just wrap it well and thaw in the fridge.
I keep a stash in the back of the freezer behind the frozen peas—Emma still hasn’t found it.
Want it sweeter? Add a couple drops of liquid stevia or monk fruit extract to the melted chocolate before mixing.
This fudge freezes beautifully. Just wrap it well and thaw in the fridge.
I keep a stash in the back of the freezer behind the frozen peas—Emma still hasn’t found it.