This easy and delicious Keto Pistachio Fudge has notes of white chocolate and vanilla, and only takes minutes to make! Can be dyed a variety of pastel colors for spring. Low carb & sugar free.
Whether I’m on keto or not, sweet treats are not usually my thing. I’m all about the savory, and only occasionally do I crave a little something sweet. This keto pistachio fudge was born during one of those moments.
When you don’t feel like baking, and don’t have a lot of time on your hands, this keto pistachio fudge is just the thing to feed your sweet tooth and still keep it low carb and sugar free.
Just a few ingredients melted and then whisked together and poured onto some parchment paper is all you’ll need to be eating this keto pistachio fudge within the hour. 30 minutes if you pop it into the freezer to speed up the cooling/harding process. 🙌🏻
I added some green food coloring to go with the pistachio theme, but you could leave it out if you’re not a fan of dying your food. Alternatively, you could dye this in a rainbow of pastels like pink, yellow, and robin’s egg blue if you’re giving them as gifts or serving them to guests at a party.
I actually made this keto pistachio fudge twice – once as a fudge, and once as a thinner bark. While both were good, I liked the bark format because it’s so easy to snap off just a small piece and you don’t need a knife to cut it.
Both ways work well – it’s really just a matter of personal preference.
I always keep this cocoa butter on hand in the freezer, and I purchase it pretty reasonably on Amazon. Any food grade cocoa butter will do though, just make sure it’s not for cosmetic use only before purchasing and consuming. The cocoa butter imparts a pleasant white chocolate flavor that complements the pistachios in this keto fudge really well!
You can substitute cream cheese for the mascarpone cheese in a pinch, but it will affect the flavor a bit (making it more tart,) and it will also be a little softer and not harden up as much as a true bark that way. Which is fine if you’re having it fudge style, but messy if you want a snap-able bark, so be sure to store it in the fridge or freezer until ready to eat.
Print
Keto Pistachio Fudge
- Total Time: 7 minutes
- Yield: 12 servings 1x
- Diet: Diabetic
Description
This easy Keto Pistachio Fudge only takes minutes to make and stores in the fridge or freezer for weeks or months at a time! Can be made as a bark and dyed a variety of spring colors if desired.
Ingredients
- 1 cup cacao butter wafers
- 1/2 cup mascarpone cheese
- 2 tablespoons butter
- 1/4 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1/2 cup powdered erythritol
- 2 –3 drops green food coloring
- 1/2 teaspoon psyllium husk powder
- 1/2 cup roughly chopped pistachios
Instructions
- Put the cocoa butter pieces into a medium sized bowl and microwave on high for 2 minutes.
- Stir in the mascarpone, butter, almond extract, vanilla extract, salt, and erythritol.
- Whisk until smooth.
- Add the food coloring and psyllium powder.
- Whisk until smooth and blended.
- Stir in the pistachios.
- Pour into a loaf pan lined with parchment paper for a thicker fudge, or a baking sheet lined with parchment paper for a thinner bark.
- Chill until firm. Slice or break into pieces and divide equally into 12 portions to serve.
- Store in an airtight container in the refrigerator for up to 2 weeks or the freezer for up to 6 months.
Notes
Approximate net carbs per serving = 1g.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Keto Desserts
- Method: No bake
Nutrition
- Serving Size: 1/12th pan
- Calories: 156
- Fat: 16g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 2g
Keywords: Keto fudge, keto pistachio fudge, keto pistachio bark, keto candy
If you love pistachio flavored desserts, try my keto Pistachio Shortbread cookies and Pistachio Pudding Pie next!
Deb says
Tasted too good, ate too much. For everyone struggling with measuring the cacao butter wafers, the bag of the recommended wafers says 1 tablespoon is 14 grams so 1 cup by volume would be 224 grams (16 tbsp/cup) or 7.9 ounces (1 gram = 0.04 oz by weight.)
★★★★★
Mellissa Sevigny says
Thanks for this helpful info Deb!
Ann Fantom says
I like the Keto Pistachio Fudge recipe:
https://www.ibreatheimhungry.com/keto-pistachio-fudge-low-carb/
Tom Smith says
I need to give up on on low carb sweets. I have been baking and making candy for years and rarely have failure but every time I try a low carb or keto recipe they fail. This never became smooth and remained chunky. It tasted ok but for the $20 I spent I’m supplies it was a waste.
I need to just stick to sugar free jello as a treat ha
★★★★★
Mellissa Sevigny says
Hi Tom, sorry this recipe didn’t work out for you! I suspect that if it never got smooth then your cocoa butter must not have been melted enough, possibly your microwave is much less powerful than mine? I am confused by the five star rating if it came out awful? Don’t get me wrong, I appreciate it, but please feel free to be honest with your star ratings based on your experience with a recipe! Thanks for the feedback, hope you can find a dessert recipe that works for you.
Tom Smith says
Hi. Thanks for the reply. I love your savory recipe and they all came out great :). It could have also been the brand of cocoa butter I used. It was the only one that was at my market. Do you wait for your mascarpone to be room temp before mixing? Maybe it cooled my butter to quickly?
Sorry about the rating I am using my phone. Must have mis-clicked.
Mellissa Sevigny says
When I was testing this recipe out, if I microwaved the mascarpone with the cocoa butter it was way too runny, so for me, adding the cold mascarpone to the melted cocoa butter provided the perfect consistency – but it is possible that if your cocoa butter wasn’t hot enough that it didn’t melt all the way once the mascarpone was added?
Willy says
Cocoa butter and chocolate in general is very finicky and your problem seems to be related to temperature as Mellissa is alluding to.
Cocoa butter has a tendency to harden fairly quickly so it seems that when Mellissa adds the cold marscarpone to the melted cocoa butter, maybe she’s mixing it fast enough where it brings the melted cocoa butter temperature down at a rate that allows her to mix it enough so that it doesn’t solidify before it’s fully incorporated.
Tatiana says
This tasted like ice cream but I think I would use less flavor next time. I like it as a bark the texture that way is good. I also like that with the bark, I can just break off a small piece.
★★★★
Cecile says
I have cacao butter in a brick and will have to weigh it. How many grams is 1 cup of wafers?
Thanks much
Mellissa Sevigny says
Sorry but I don’t know – If you chop some small pieces and measure it out that should do the trick.
Sue Stultz says
I could not get a creamy consistency from this mixture. It was grainy and separated, not at all like the picture. I tried whisking, blending, food processor- nothing worked. What went wrong? Anyone?
★
Venus Childress says
Oops typo, cacao, instead of cocoa. ;-)
Venus Childress says
This recipe sounds so good that I want to make it right away!
Since I have a different brand of cocoa that is in chunks, rather than wafers, would you have an idea of the weight?
Thank you very, very much for your blog and the wonderful recipes you share!
★★★
Nancy Sanderson says
I can’t wait to make this new fudge recipe. Could you give me weight measurement for the cocoa butter since wafers don’t measure well. Is it 8 ounces or would it be less? Grams are ok too.
Thanks,
Nancy