Make sure all ingredients are measured and set out prior to starting the fudge process.
Line an 8" square pan with lightly buttered aluminum foil, making sure to extend the foil over the edges for easy removal.
Into a large, microwave-safe bowl, add butter, cream/water mixture, and chocolate chips.
Microwave on high in 20-second bursts, removing and thoroughly stirring after each burst to distribute the heat. Do not overheat. (It took me five bursts to melt everything.)
Add Swerve Confectioners and vanilla extract. Beat on medium until smooth, scraping the side of the bowl as needed.
Spread the mixture evenly into the prepared pan. (If it has hardened too much before this step, microwave mixture for 10-20 seconds and thoroughly stir before pouring it into the pan.)
Some of the butter will have risen to the top of the mixture - you can lightly blot this off if desired for a better presentation.
Cover and refrigerate for 2 hours or until firm.
Once firm, cut your Keto Fudge into 36 even pieces.
Notes
Store your Keto Fudge in the refrigerator for up to seven days.