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Keto Pistachio Fudge pieces stacked on a marble board

Keto Pistachio Fudge

  • Author: Mellissa Sevigny
  • Total Time: 7 minutes
  • Yield: 12 servings 1x
  • Diet: Diabetic


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.


  • 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
  • 23 drops green food coloring 
  • 1/2 teaspoon psyllium husk powder
  • 1/2 cup roughly chopped pistachios


  1. Put the cocoa butter pieces into a medium sized bowl and microwave on high for 2 minutes.  
  2. Stir in the mascarpone, butter, almond extract, vanilla extract, salt, and erythritol.  
  3. Whisk until smooth.
  4. Add the food coloring and psyllium powder.
  5. Whisk until smooth and blended.  
  6. Stir in the pistachios.
  7. 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.
  8. Chill until firm. Slice or break into pieces and divide equally into 12 portions to serve.  
  9. Store in an airtight container in the refrigerator for up to 2 weeks or the freezer for up to 6 months. 


Approximate net carbs per serving = 1g.

  • Prep Time: 5 minutes
  • Cook Time: 2 minutes
  • Category: Keto Desserts
  • Method: No bake


  • 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

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