Keto White Chocolate Fudge

Published December 15, 2025

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This keto white chocolate fudge is ultra creamy and melts in your mouth, made with sugar-free condensed milk, white chocolate, butter, vanilla, and a pinch of salt for that classic fudge texture. I mix in chopped pistachios and low-sugar dried cranberries for a festive pop of color and crunch, creating a holiday treat that feels decadent without all that unnecessary sugar.

A stack of creamy white chocolate fudge squares studded with cranberries and pistachios sits on a white plate.

White chocolate cranberry pistachio fudge pieces are stacked neatly on a plate with bowls of nuts and berries in the background.

A bite is taken out of the top piece of a tall stack of white chocolate cranberry pistachio fudge.

60 Mins

Nutrition Facts

Serving Size:
1 piece

Servings

Calories

5.5g

Fat

1.3g

Protein

3.5g

Net Carb

12.2g

Total Carbs

Disclaimer: The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.

I’ve already given you my basic keto fudge recipe, but you know I couldn’t stop there. Every year, I put together holiday cookie and candy boxes for my neighbors and family, and this white chocolate version has quickly become one of the treats everyone asks for. I just love baking and candy-making this time of year, and there’s something so fun about taking classic holiday flavors and turning them into something low carb.

This keto white chocolate fudge is incredibly creamy and has that melt-in-your-mouth texture you want from real fudge. Mixing sugar-free sweetened condensed milk with white chocolate chips, butter, vanilla, and a touch of salt gives it richness without being overly sweet. And because the flavor is more delicate than dark chocolate fudge, every little add-in really shines.

To make it festive, I fold in chopped pistachios and low-sugar dried cranberries. The green and red look so pretty against the pale white chocolate base, and the texture is chef’s kiss. It’s the kind of fudge that looks like it belongs on a holiday dessert tray, but takes just minutes to put together. No baking, no fancy equipment, just stir, pour, and chill.

What I love most is how versatile and reliable this recipe is. Keto white chocolate can be finicky, but this method melts beautifully, sets well, and slices clean. It’s one of those recipes you can whip up on a random afternoon and still feel like you’ve made something truly special. And yes… I absolutely sneak a little square from the fridge every day in December.

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Recipe

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Keto White Chocolate Fudge

Prep 15m Cook 45m Total 60m 32 servings

Ingredients

4 tablespoons unsalted butter, divided
1/2 cup powdered sugar-free sweetener
2 cups heavy whipping cream or ultra-filtered whole milk
12 oz sugar-free white chocolate chips
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup low sugar dried cranberries, chopped
1/4 cup pistachios, chopped

Step by Step Instructions

Make sugar-free sweetened condensed milk

Add the butter, sweetener, and milk or cream to a heavy-bottomed saucepan and bring it to a boil over medium heat, stirring occasionally. Reduce the heat to low and let it simmer for 25–30 minutes, or until thickened and able to coat the back of a spoon, stirring and scraping the sides regularly to prevent any milky buildup.

A saucepan of cream, warm butter and sweetener being stirred with a spoon as the mixture melts. — Tip You can make the sugar-free sweetened condensed milk ahead of time by pouring it into a storage container or mason jar, letting it cool at room temperature for about 30 minutes, then refrigerating it for at least 2 hours until thickened and ready to use.

Ingredients for this step

3 tablespoons unsalted butter
1/2 cup powdered allulose
2 cups heavy whipping cream or ultra-filtered whole milk

Line & grease baking pan

Line an 8×8 or 9×5 pan with parchment paper or foil, lightly grease it with butter or cooking spray, and set it aside.

A square baking pan lined neatly with parchment paper for preparing fudge.

Melt white chocolate

To the sweetened condensed milk, add the white chocolate chips, butter, and salt and heat over low heat, stirring constantly and keeping the heat gentle so the white chocolate doesn’t seize and ruin the texture of the fudge. Stir constantly until white chocolate chips are completely melted and smooth and all ingredients are well combined.

White chocolate chips melt into warm butter in a saucepan.

Ingredients for this step

12 oz sugar-free white chocolate chips
1 tablespoons unsalted butter
1/4 teaspoon salt

Mix in add-ins & pour

Once everything is fully melted, remove the pan from the heat, stir in the vanilla extract, chopped dried cranberries, and chopped pistachios, then immediately pour the mixture into the prepared pan and smooth the top with a spatula.

Chopped pistachios and dried cranberries are added into melted white chocolate in a saucepan.

Ingredients for this step

1/2 cup dried cranberries, chopped
1/4 cup pistachios, chopped

Refrigerate to set

Let the fudge cool completely and set for several hours until firm by placing it in the refrigerator, then slice and enjoy.

The warm cranberry pistachio fudge mixture is spread evenly into a parchment-lined baking pan. — Tip For clean, even slices, use a sharp knife and wipe it clean between cuts, or warm the blade slightly to glide through the fudge without sticking.

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Close-up view of neatly stacked white chocolate fudge squares filled with cranberries and pistachios.

Tips for easy fudge making

Use a heavy-bottomed saucepan to help prevent scorching.
Keep the heat low and steady, especially when melting chocolate, to avoid seizing.
Stir frequently but gently to keep the mixture smooth.
Line your pan with parchment for easy removal and cleaner slices.
Make sure your sweetened condensed milk is fully thickened before adding chocolate.
Add mix-ins (like nuts or cranberries) after removing the mixture from the heat.
Let the fudge cool completely and chill until firm for the best texture.
Warm your knife slightly before slicing for clean, even pieces.

Storage information

Store the fudge in an airtight container in the refrigerator, where it will stay fresh and firm for up to 2 weeks. For longer storage, slice the fudge and place parchment between the layers, then freeze it in a sealed container or freezer bag for up to 2 months. When you’re ready to enjoy it, simply thaw the pieces in the refrigerator until they soften slightly.

Keto White Chocolate Fudge: FAQS

Can I use any brand of keto white chocolate chips?

Yes, most sugar-free white chocolate chips work here. I’ve had the best luck with brands that melt smoothly, like ChocZero or Lily’s, but use whatever you can find as long as it’s designed for baking.

Why does this recipe use sugar-free sweetened condensed milk?

It gives the fudge that classic creamy, melt-in-your-mouth texture without using sugar. The richness from the condensed milk helps the fudge set properly and keeps it from getting chalky or crumbly.

Can I skip the pistachios or dried cranberries?

Absolutely. You can leave them out for a simple white chocolate fudge, or swap in different nuts or low-sugar dried fruit. Just keep mix-ins to about 1 cup so the fudge still sets well.

Does white chocolate melt the same as regular chocolate?

Not exactly. Keto white chocolate can be a little more delicate, which is why we melt everything low and slow. High heat can cause it to seize, so gentle heat and constant stirring are key.

Why is my fudge soft or not setting?

It may need more chill time, or the condensed milk wasn’t reduced enough before using. Pop it back into the fridge for a few hours, and next time, make sure your condensed milk is thick before adding the chocolate.

Nutritional information & Macros

Amount Per Serving
Calories	73
Fat	5.5g
Protein	1.3g
Total Carbs	12.2g
Net Carbs	3.5g

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About Annie Lampella, Pharm.D.

Annie Lampella is a Doctor of Pharmacy, mom, and the recipe creator behind KetoFocus. With a B.S. in Genetics from UC Davis and a Pharm.D., she has over 11 years of experience developing family-friendly keto recipes based on the science of human metabolism. She is the author of the Protein Packed cookbook, published by Victory Belt Publishing.

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