Line a 6 X 6 square pan with tin foil, leaving an overhang on two sides to act as handles when you remove the fudge later. Lightly oil the tin foil and the sides of the pan.

Microwave the chocolate and butter together in 30-seconds bursts, stirring after each one, until they are melted and there are no lumps. Stir the chocolate and butter together until they are completely combined.

In a large mixing bowl, beat the cream cheese and the powdered erythritol with an electric mixer until light and fluffy.

Add the Keto Chow to the cream cheese mixture and beat until incorporated.

Pour the melted chocolate and butter mixture into the bowl and beat until everything is mixed together.

Fold the raspberries into the fudge.

Spread the fudge into the pan smoothing it into place.

Cover the fudge with the extra foil and refrigerate overnight.

To serve the fudge, use the extra tin foil like handles to lift the fudge out of the pan and cut the fudge into 20 pieces.

Place in an airtight container with wax paper or parchment paper between any layers of fudge.