Keto Fudge Recipe

Introduction

This Keto Fudge is a rich, creamy treat perfectly suited for low-carb diets. Made with simple ingredients and no refined sugars, it’s a delicious way to satisfy your sweet tooth without breaking ketosis.

Ingredients

• 1 1/3 cup heavy whipping cream (or canned coconut cream)
• 1/3 cup almond or hemp milk, unflavored
• 1/3 cup powdered sweetener
• 3 tbsp granular allulose (or xylitol)
• 2 tbsp butter (or coconut oil)
• 5 oz unsweetened chocolate, chopped
• 1/3 cup collagen peptides
• 2 tbsp cocoa powder
• 1/2 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Step 1: Line a 9×5 inch loaf pan with waxed paper or parchment paper to prepare for the fudge.
2. Step 2: In a medium saucepan over medium heat, combine the heavy cream, powdered sweetener, granular sweetener, and butter. Bring the mixture to a low boil, then reduce the heat and simmer for 20 to 30 minutes until it thickens and reduces by about one third.
3. Step 3: Remove the saucepan from heat and add the chopped unsweetened chocolate. Let it stand for 5 minutes until melted, then whisk until smooth and fully combined.
4. Step 4: Whisk in the collagen peptides (if using), cocoa powder, vanilla extract, and salt until the mixture is smooth.
5. Step 5: Pour the fudge mixture into the prepared pan. Optionally, sprinkle sea salt or chopped nuts on top for extra flavor and texture.
6. Step 6: Chill the fudge in the refrigerator for at least 6 hours until firm. Once set, cut into squares and enjoy.

Tips & Variations

• Use canned coconut cream for a dairy-free version of this fudge.
• Adjust the sweetness by swapping sweeteners or adding more powdered sweetener to taste.
• Sprinkle chopped nuts, shredded coconut, or sea salt on top before chilling for added texture and flavor.

Storage

Store the fudge in an airtight container in the refrigerator for up to 2 weeks. To enjoy, allow it to come to room temperature slightly for a softer texture or re-chill before serving. The fudge can also be frozen for longer storage; thaw in the refrigerator before cutting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different sweetener?

Yes, you can substitute granular allulose with xylitol or erythritol, but avoid using sugar or honey as they will affect ketosis.

Is collagen peptides necessary?

No, collagen peptides add a slight protein boost and improve texture, but you can omit them without affecting the overall flavor.

Keto Fudge Recipe

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★★★★★

4.5 from 88 reviews

• Author: Rafael
• Total Time: 6 hours 40 minutes
• Yield: 16 squares 1x
• Diet: Low Carb

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Description

This rich and creamy Keto Fudge recipe offers a decadent, low-carb dessert option perfect for satisfying sweet cravings while staying in ketosis. Made with heavy whipping cream, unsweetened chocolate, and keto-friendly sweeteners, this fudge is thickened on the stovetop and chilled to create a smooth, velvety treat. It’s enhanced with collagen peptides for added protein, and can be customized with optional sea salt or nuts.

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Ingredients

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Fudge Base

• 1 1/3 cup heavy whipping cream (or canned coconut cream)
• 1/3 cup almond or hemp milk, unflavored
• 1/3 cup powdered sweetener
• 3 tbsp granular allulose (or xylitol)
• 2 tbsp butter (or coconut oil)
• 5 oz unsweetened chocolate (chopped)
• 1/3 cup collagen peptides
• 2 tbsp cocoa powder
• 1/2 tsp vanilla extract
• 1/4 tsp salt

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Instructions

1. Prepare the Pan: Line a 9×5 inch loaf pan with waxed paper or parchment paper to prevent sticking and make it easier to remove the fudge once set.
2. Heat the Cream Mixture: In a medium saucepan over medium heat, combine the heavy cream, powdered sweetener, granular allulose, and butter. Bring this mixture to a low boil, stirring occasionally to dissolve the sweeteners.
3. Simmer to Thicken: Reduce the heat to low and let the mixture simmer gently for 20 to 30 minutes, stirring occasionally. This will reduce the liquid by about one third and thicken the mixture, concentrating the flavors.
4. Melt the Chocolate: Remove the saucepan from heat and add the chopped unsweetened chocolate. Let the mixture stand for 5 minutes to allow the chocolate to melt thoroughly, then whisk until the fudge base is smooth and fully combined.
5. Add Remaining Ingredients: Whisk in the collagen peptides, cocoa powder, vanilla extract, and salt until the mixture is smooth and well incorporated.
6. Set the Fudge: Pour and spread the chocolate mixture evenly into the prepared loaf pan. Optionally, sprinkle sea salt or chopped nuts on top for added texture and flavor.
7. Chill and Firm: Refrigerate the pan for at least 6 hours or until the fudge is firm enough to cut into squares. Once set, remove from the pan using the parchment paper and slice to serve.

Notes

• Use canned coconut cream as a dairy-free alternative to heavy whipping cream.
• Allulose and xylitol are keto-friendly sweeteners; avoid regular sugar to keep it low carb.
• If you prefer a richer fudge, substitute butter with coconut oil for a dairy-free option.
• Collagen peptides add protein and a slight firmness but can be omitted if desired.
• Store leftover fudge in an airtight container in the refrigerator for up to one week.
• Let fudge come to room temperature for a few minutes before eating to enhance texture and flavor.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Keywords: Keto fudge, low carb fudge, chocolate fudge, diabetic-friendly dessert, collagen fudge, no-bake fudge