Lemon Lovers Rejoice: The Perfect Sugar-Free Lemon Fudge Recipe

Are you a lemon lover looking for a sweet and tangy treat that won’t derail your healthy eating goals? Look no further than this Sugar-Free Lemon Fudge recipe. If you are on the lookout for tasty treats that won’t derail your healthy eating habits, this recipe fits the bill perfectly with its bright, zippy lemon flavor and low sugar content.

How to Make This 5-Ingredient Sugar-Free Lemon Fudge

Traditional fudge recipes are loaded with sugar, making them a no-go for those watching their sugar intake. However, with a few simple ingredient swaps, it’s possible to enjoy a delicious fudge without the added sugar.

This lemon fudge recipe is not only sugar-free but also gluten-free and keto-friendly, making it a versatile and guilt-free treat. Let’s dive into the recipe and learn how to make this sweet, tangy dessert that satisfies your cravings without sabotaging your health.

The process is straightforward and easy to follow, requiring no complicated techniques or equipment. You just need a saucepan and a dish (or silicone chocolate molds) for your fudge. Plus, there are plenty of variations you can try to customize the recipe to your tastes; see my suggestions at the end of this post.

So, without further ado, let’s take a look at how to prepare this fabulous keto fudge which also makes a perfect fat bomb.

Take a medium or small organic lemon. You certainly want to avoid the cocktail of pesticides and other nasty chemicals found in conventionally grown citrus fruit.

Peel the lemon (only the yellow part, as the white pith is bitter).

Squeeze the juice from your lemon. Reserve 1 tablespoon of lemon juice for this recipe and use the rest for other purposes — like this refreshing drink.

Transfer the lemon peel into a small saucepan.

Add also 1 tablespoon lemon juice…

…1 stick (4 oz = 115 g) unsalted butter…

…4 oz (115 g) coconut manna…

…and 1/3 cup (80 ml; or to taste) allulose. Feel free to add a pinch of salt to balance the sweetness.

Heat over low heat, constantly mixing…

…until melted. Don’t let boil!

Remove from the heat and add 2 drops of food-grade lemon essential oil or lemon oil and mix well.

Pour the mixture into a silicone bread pan or silicone chocolate mold like I do here. You can also use a ceramic bread pan, but it’s better to cover the bottom of the pan with parchment paper.

Let set in the fridge overnight or for at least 3 hours.

Remove from the bread pan and cut the fudge into squares with a sharp knife or remove from the silicone chocolate mold.

Serve immediately. Store the leftovers in the fridge for up to 3 days. You can also freeze the fudge.

Yum!

How I Came up with This 5-Ingredient Keto Recipe

Spring is finally here, and the last patches and piles of snow are melting like crazy. My kitchen shimmers in yellow color and bathes in the late afternoon sunlight.

Fascinated about this place impregnated with yellow colors, I wanted to post an appropriate recipe. And what is more yellow, refreshing, and suitable for these spring colors than lemon?

Suddenly, I got the idea of sugar-free lemon fudge. The thought of sweet and tangy bite-sized yet rich treats made me drool. Yes, that I’m going to make!

After pondering the ingredients — other than the obvious lemon — I thought, why to try to invent the wheel again and took my proven and tested Orange Creamsicle Fudge recipe and decided to tweak it into a lemony direction.

When developing my orange fudge recipe, I noticed that coconut manna together with unsalted butter created an ultimate base for fudge with perfect, bitable consistency. Therefore, I decided to use my existing invention and just swap the orange for lemon.

I was actually going to add lemon juice for an even more lemony taste together with lemon peel and lemon oil.

My orange fudge recipe uses powdered erythritol as a sweetener, but for my lemon fudge, I opted for allulose as it behaves much better in cooking than powdered erythritol. While powdered erythritol doesn’t bind anything, allulose binds and thus behaves more like sugar — without any calories or drawbacks of sugar. Allulose simply makes the texture of this fudge just like the classic fudge texture: soft and pleasant to bite.

My test batch turned out to be a huge success. Not only was the texture perfect: gooey and easy to bite, but the taste was to die for! A perfect balance of sweet, tangy, and rich flavors was dancing on my tongue. Marvelous! This recipe really is a keeper!

The only thing I changed to the final recipe was reducing the sweetener. For my test batch, I had used 1/2 cup (120 ml) of allulose, but decided to drop it to 1/3 cup (80 ml) as I don’t like overly sweet tastes myself nor encourage others to indulge in too sweet tastes but only moderately sweet flavors and in the best case, drop all added sweetness completely.

Here’s the recipe for you to enjoy:

Continue to Content

5-Ingredient Sugar-Free Lemon Fudge Recipe

Yield: 30

Prep Time: 10 minutes

Cook Time: 5 minutes

Additional Time: 3 hours

Total Time: 3 hours 15 minutes

Are you a lemon lover looking for a sweet and tangy treat that won’t derail your healthy eating goals? Look no further than this Sugar-Free Lemon Fudge recipe. If you are on the lookout for tasty treats that won’t derail your healthy eating habits, this recipe fits the bill perfectly with its bright, zippy lemon flavor and low sugar content.

Print

Ingredients

• 1 small organic lemon
• 4 oz = 1 stick = 115 g unsalted butter
• 4 oz = 115 g coconut manna (aka coconut butter)
• 1/3 cup = 80 ml allulose
• 2 drops food-grade 100% lemon essential oil or lemon oil

Instructions

1. Wash and pat dry the lemon. Grate the peel from it and squeeze the juice.
2. Combine the lemon peel, 1 tablespoon of the squeezed lemon juice (use the rest for other purposes), butter, coconut manna, and allulose in a small saucepan.
3. Heat over low heat, constantly mixing, until melted. Don't let boil!
4. Remove from the heat.
5. Add the lemon oil and mix well.
6. Pour the mixture into a silicone bread pan or silicone chocolate molds.
7. Let set in the fridge overnight.
8. Remove from the bread pan and cut into pieces and serve, or remove from the silicone chocolate mold.
9. Store in the fridge in an airtight container for up to 3 days.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases - without any extra costs for you.

• 
  It's Just - Allulose, Sugar Substitute, Keto Friendly Sweetener, Non-Glycemic, Made in USA (32oz)
• 
  Anthony's Allulose Sweetener, 2 lb, Batch Tested Gluten Free, Keto Friendly Sugar Alternative, Zero Net Carb, Low Calorie
• Kerrygold Pure Irish Butter, Unsalted, 8 oz
• 
  Nutiva Organic Coconut Manna Puréed Coconut Butter, 15 Ounce (Pack of 2) | USDA Organic, Non-GMO | Vegan, Gluten-Free, Keto, Paleo | Creamy Superfood Spread to Boost Smoothies & Oatmeal
• 
  Kevala Organic Coconut Butter 3.5 Lbs (56oz)

Tips for Making Sugar-Free Lemon Fudge

• Make sure to use low enough heat to melt the butter and coconut manna. You don’t want the mixture to burn to the bottom of the saucepan.
• Also, make sure to stir the mixture all the time while melting the butter and coconut manna mixture to prevent burning.
• Adjust the amount of sweetener to your liking. As I said, I don’t recommend anyone to eat overly sweet stuff, so it’s a good idea to wean your palate off of too-sweet flavors.
• Instead of allulose, you can use powdered erythritol. Other natural sweeteners work, too, like stevia and monk fruit, however, the dosage is completely different, just a few drops, maximum one teaspoon. Feel free to experiment with flavored stevia, such as Lemon Twist Stevia, which is a perfect match to this treat.
• Refrigerate the fudge for at least an hour to allow it to set properly before cutting/removing from the mold and serving.

Variations for You to Try

• For Sugar-Free Berry and Lemon Fudge: Make the fudge fruitier by omitting the lemon peel and adding 3 tablespoons of pureed berries, like raspberries, cranberries, or blackcurrants. Make sure to use flavorful berries.
• Make Sugar-Free Lime Fudge by swapping the lemon for lime. Use peel from 2 organic limes and 1 tablespoon of lime juice. Instead of lemon oil, you can use food-grade essential lime oil.
• If you find decent sugar-free white chocolate (sweetened with erythritol or stevia), swap the coconut manna for an equal amount of sugar-free white chocolate chips.
• Make Sugar-Free Coconut Lemon Fudge by adding 1/3 cup (80 ml) of shredded coconut to the fudge mixture before refrigerating.
• Another berry variation is to make Sugar-Free Lemon and Strawberry Fudge by folding in 1/3 cup (80 ml) of freeze-dried crushed strawberries to the fudge mixture before refrigerating.
• Perhaps my favorite variation is Sugar-Free Lemon Cheesecake Fudge, which you can make by adding 1/2 cup (120 ml) of cream cheese to the warm fudge mixture. Mix until well combined, transfer into molds, and chill (yes, you can also chill after completing this task!). This creamy lemon fudge is sure to please!
• Be sure to check my other fudge recipes!

General Prattling

This week went smoothly even though I had my hands once again full of work. Well, I have been taking stem cell supplements for some time, and their effect is nothing less than miraculous. Together with a carnivore diet, the effect is unbelievable; I feel that I’m full of energy, my skin looks better and younger, my mind is clear and happy, and it’s simply easier to breathe.

When running two companies and dealing with various different tasks, it’s important to stay healthy and energetic also mentally. With my miserable history, that is not self-evident. However, I’m super happy with the current situation as I couldn’t have ever imagined living a healthy and happy life.

Related posts:

Orange Creamsicle Fudge Irresistibly Easy No-Sugar “Nutella” Fudge (Vegan) The Ultimate Keto Chocolate Buttercream Frosting + 5 Secrets to the Best Result Sugar-Free Pink Grapefruit Curd