Low-Carb Chocolate Fudge Dip

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Easy, low-carb 3-Ingredient Chocolate Fudge Dip - I make this all the time! THM S

My doctor hates me  My doctor has me on an extremely restricted anti-inflammatory diet. Extremely. Restricted. I'm two weeks in to a six week diet that disallows beef, pork, dairy, nuts, eggs, citrus, and pretty much everything that I like to eat. I've had a really hard time eating well (although I haven't cheated!), since I can't make my favorite THM desserts (like this cookie…oh, man, now I'm hungry!). Last year, I posted an easy four-ingredient fudge recipe using Lily's Chocolate Chips and I thought – why not recreate that fudge recipe without dairy?

It was a flop. An inedible flop. But in the process, I got this delicious, low-carb creamy fudge dip that I have eaten every. single. day. for the past week. I'm not even kidding. This stuff is SO GOOD – creamy, silky, smooth, low-carb, and yummy enough to eat with a spoon. Best of all, it's quick, easy, and only THREE ingredients! Wait, no, that's not the best part. The best part is that I can eat it guilt-free because it fits into the Trim Healthy Mama plan as an “S” AND there's no dairy! Amazing, right? *Cue Choir Singing*

This recipe is made with the cream from a can of full-fat coconut milk (you can find canned coconut milk in the Asian aisle of the grocery store). A little known fact about me is that I hate coconut. For real. No matter the form – shredded, flaked, milked, whatever it is, I'm not a fan. (I know you can't “milk” a coconut, but you know what I mean). What amazed me is that this recipe does NOT have a strong coconut taste at all – and I never would have thought to try this if I wasn't dairy-free right now! My  kids thought it was made with cream, and my super-sensitive anti-coconut tastebuds think this is delicious.  I also use Lily's Chocolate Chips in this recipe, but you could also use a homemade low-carb chocolate chip recipe like this one, or a dark chocolate bar (although I would recommend adding stevia to taste if you use really dark chocolate. Please do not use baking chocolate in this recipe – it will not taste good. Promise). However, if you want to keep this dairy-free, look for dairy-free chocolate. 

Edited to add: I do keep mine in the refrigerator. It seems to get a bit thicker when refrigerated, and hardens slightly. I just scoop out a portion a few minutes before I want to eat it and it softens back up. If yours is too firm for your liking, you can warm it a bit in a microwave or even for 3-5 minutes in the oven. I would just keep an eye on it to make sure it doesn't melt completely. 

**I get about 7 oz of coconut cream out of a can of full-fat coconut milk (meaning, “light” coconut milk won't work for this recipe). So measuring out 7-8 oz of pure coconut cream (like the kind that is sold at Trader Joe's) would work well for this recipe. Here's a picture with awesome lighting (just kidding) to demonstrate what I am able to scoop out:


coconut cream


**If you want to substitute whipping cream or heavy cream in this recipe, it will not give the same fudgy result, but it will be more like a chocolate cream, a little thicker and heavier than a chocolate whipped cream. I think it still tastes very good, it's just a bit of a different texture. 

Here is the low-carb, dairy-free, easy Low-Carb Chocolate Fudge Dip. Enjoy!

5.0 from 1 reviews
Low-Carb Chocolate Fudge Dip
Prep time
Total time
Low-carb, easy, three-ingredient chocolate fudge dip. Delicious and creamy, perfect for those chocolate cravings!
Recipe type: Dessert
Serves: 1½ cups
  • 1 cup Lily's Chocolate Chips or other low-carb chocolate
  • 1 can of full-fat coconut milk (You may want to refrigerate it first - see note below - but please don't shake it - you'll want it to separate so you can scoop out the cream and reserve the coconut "milk" for something else, like a protein shake)
  • ¼ teaspoon pure vanilla extract
  1. Melt 1 Cup Lily's Chocolate Chips in the microwave, oven, or double boiler. If you use the microwave, melt in intervals, stirring every thirty seconds until melted
  2. Open one can of coconut milk and carefully scoop out the cream
  3. Add the coconut cream ONLY to a mixing bowl and use your mixer on the low setting
  4. Add melted chocolate and mix until smooth
  5. Add vanilla extract and sweetener if desired (I don't add any, because I think it's sweet enough!)
  6. Continue mixing until totally combined
  7. Enjoy!
Tip: If you refrigerate the full-fat coconut milk overnight, it will be much easier to separate the heavy coconut cream. In the winter months I have no problem scooping it out of the can straight from the pantry, but when warmer weather hits I keep a can in the fridge for this reason.



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  1. Yes! Chocolate + canned coconut milk = awesome 🙂 I sometimes make frozen hot chocolate with canned coconut milk and it’s so easy and good! I can pass on the recipe if you want (it’s my own).

  2. Thanks for sharing this recipe. I am out looking for the coconut milk now. Is it like carnation canned milk? Or is it coconut milk like In a carton? Thanks a bunch!!

    1. It’s in a can, usually in the aisle with Asian foods. I’ll update the post with a note on that to make it easier to find!

  3. This looks great! Do you know about how much coconut cream you use? I have a small can of just cream and was thinking of using that.

    Thank you! 🙂

  4. Can you use normal cream instead? I don’t have any coconut milk in a can on hand. If you are able to how much would you use?

    1. Yes, I refrigerate mine. It makes it even thicker! It hardens a bit when it’s cold, so I scoop out a portion and bring it to room temperature before we eat it again (or sometimes I sneak spoonfuls straight out of the fridge, too).

    1. You could try to substitute skinny chocolate, but the chocolate chips are what make this recipe so easy and delicious, so I can’t guarantee the results.

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