Place the cottage cheese into a high-speed blender or food processor. Blend on high for about 60 seconds until the mixture is completely smooth and liquid. Ensure there are no lumps or curds remaining, as this creates the silky fudge texture you want. If the mixture is too thick to move, add one teaspoon of water or almond milk to help it circulate.

Combine the sugar-free chocolate chips and the almond butter in a microwave-safe bowl. Heat the mixture in 30-second intervals, stirring well between each session. Continue this process until the chocolate is fully melted and the mixture is glossy and smooth. Be careful not to overheat the chocolate, as it can seize and become grainy.

Pour the melted chocolate mixture into the blender with the smooth cottage cheese. Pulse the blender several times or blend on low speed until the two mixtures are perfectly combined. The batter should look like a thick, dark chocolate pudding. Taste the mixture; if you prefer a sweeter fudge, you can add a few drops of liquid stevia or monk fruit at this stage.

Line a small loaf pan or rectangular glass container with parchment paper, leaving a slight overhang on the sides for easy removal. Pour the fudge batter into the pan and smooth the top with a spatula. Place the pan in the freezer for at least 2 hours, or until the fudge is firm to the touch. Once set, lift the parchment paper out of the pan and slice the fudge into 12 even squares.