Here's a wonderful baked chocolate fudge recipe that is easily made sugarless for those watching carbs, or not - for those just wanting fudge! There's only 2 ingredient adjustments, so I'll show them both. For the low carb fudge recipe, substitute erythritol for the sugar and coconut flour for the flour. See bolded below.
Preheat oven to 325 degrees.
Beat eggs with a rotary beater until light yellow. Add sugar until just combined. Then stir in cocoa, flour, melted butter, and vanilla extract. Mix gently until well combined.
Pour batter into four large ramekins or one 8-inch square baking dish. Set ramekins or pan into a larger pan halfway full of water.
Bake 40 to 50 minutes, or until upper crust is crispy and the rest of the batter is firm but not set. Toothpick should come out…not clean, but mixture should not be overly runny. If you pull it out of the oven and have second thoughts, stick it back in for ten more minutes.
Serve with sweetened real whipped cream.