This Keto Maple Walnut Fudge has all the flavor of the classic treat with a fraction of the carbs. It’s super creamy, with a rich maple flavor and crunchy walnuts in every bite!
I might just be the happiest person on the planet right now, because I figured out how to make one of my favoritest ever desserts in a healthier, low carb way! And yes, favoritest is a real word. At least in my own giddy, happy brain it is.
In all seriousness, this Keto Maple Fudge is one of the tastiest treats I’ve made in a long time. And I make a lot of tasty treats! But this one satisfied a real craving for me. I’ve always loved maple walnut fudge and now I get to enjoy it again.
I love fudge of all kinds. And I’ve been delighted to find I can make keto fudge easily, with many wonderful flavor variations. Readers rave about my Keto Peanut Butter Fudge. And if you love hazelnuts, you have to try the Keto Chocolate Hazelnut Fudge too.
Why I love this recipe
A recipe like this is always a bit of an experiment, because you can never be certain how the keto ingredients will combine. Way back in the past, I made maple fudge from scratch with real maple syrup. It was amazing but it was serious work!
For this low carb version, I took some cues from my peanut butter fudge, using a nut butter as the base. But I also took some tips from the Keto White Chocolate Fudge, using some sugar-free white chocolate chips to help thicken and set it.
It worked even better than I expected. This Keto Maple Walnut Fudge is rich and creamy, and has the perfect flavor. It’s everything I was looking for and more!
Ingredients you need
- Almond butter: You can use other nut butters, but almond butter is the most neutral in flavor. Walnut butter might make it a bit too bitter, and peanut butter would have a strong peanut flavor.
- Sugar-free white chocolate chips: I suggest using Lily’s white chocolate chips. I think ChocZero would also work but they contain different sweeteners so I can’t be entirely sure.
- Butter: This helps the fudge thicken and set properly, and also adds creaminess, so don’t skip it.
- Collagen protein: I like to add collagen to keto fudge to give it a chewier texture. It also helps thicken it so you don’t have to add copious amounts of powdered sweetener.
- Sweetener: I used a little bit of powdered allulose in this recipe. Powdered erythritol should work as well.
- Maple extract: Good maple extract is the best way to get flavor in your fudge or other treats.
- Salt: A little salt helps balance the sweetness of the fudge. It the nut butter you use already has salt, you may want to skip this.
- Walnuts: You can also use chopped pecans or any other favorite nut.
Step by Step Directions
1. Melt the ingredients: In a heatproof bowl set over a pan of barely simmering water, combine the almond butter, white chocolate chips, and butter. Stir until melted and smooth.
2. Add the sweetener: Add the collagen, powdered sweetener, maple extract, and salt and work in with a rubber spatula until well combined. Stir in the chopped walnuts.
3. Press into the pan: Transfer the mixture into a 9×5 inch loaf pan lined with waxed paper or parchment paper. Press firmly into the bottom of the pan, smoothing the top as much as possible. (You can top with another piece of waxed paper to press it in if you need).
4. Chill until set: Refrigerate until firm, about 1 hour.
5. Cut into squares: Lift the fudge out by the parchment paper and cut into 12 squares or 24 smaller squares.
Tips for Success
If the nut butter you use has separated so the oil is on the top, don’t bother trying to mix it with a spoon. It never works! Instead, dump the whole thing (oil + harder nut mixture underneath) into a blender or food processor. Blend the heck out it. Once it comes back together, you can put it all back in the jar and it will stay emulsified for weeks in the fridge.
Always always always use a double boiler set-up when melting things like keto white chocolate. It’s very finicky and too much heat will make it seize up. Make sure you stand nearby and stir almost constantly.
A powdered sweetener is critical for this recipe so that you don’t get any residual grittiness. It also helps to sift the sweetener first, so you don’t get any little clumps in the fudge.
Once you add the collagen and sweetener, the mixture will seem thick. Keep working it with a flexible spatula, it will combine and smooth out.
This keto fudge does firm up quite a bit in the fridge and I prefer the texture at room temperature. I recommend taking a piece or two and letting it sit out for 10 to 20 minutes. But store in the fridge to keep it at its freshest.
Frequently Asked Questions
Good maple extract is usually made from REAL maple syrup, which means it contains a small amount of sugar (about 0.5g per teaspoon). Remember that you only use a teaspoon or two per recipe, so it becomes a minuscule amount per serving.
You can freeze sugar-free fudge very easily. Wrap the fudge up tightly and store in a container so it doesn’t get crushed. It can be frozen this way for several months. You can also keep this keto fudge in the refrigerator for up to 2 weeks.
This keto maple fudge recipe has 7.5g of carbs and 3.8g of fiber per serving. That comes to 3.7g net carbs per piece of fudge.
More keto maple recipes
Keto Maple Fudge Recipe
Ingredients
- 3/4 cup (187.5 g) almond butter
- 4 ounces (113.4 g) sugar-free white chocolate chips
- 1/4 cup (56.75 g) butter
- 1/3 cup (36 g) collagen protein powder
- 3 tbsp (36 g) powdered allulose, sifted, (or powdered erythritol)
- 1 1/2 tsp maple extract
- 1/4 tsp salt
- 1/2 cup (58.5 g) chopped walnuts
Instructions
- Line a 9×5 inch loaf pan with waxed paper or parchment paper.
- In a heatproof bowl set over a pan of barely simmering water, combine the almond butter, white chocolate chips, and butter. Stir until melted and smooth.
- Add the collagen, powdered sweetener, maple extract, and salt and work in with a rubber spatula until well combined. Stir in the chopped walnuts.
- Transfer the mixture to the prepared baking pan and press into the bottom, smoothing the top as much as possible. (You can top with another piece of waxed paper to press it in if you need).
- Refrigerate until firm, about 1 hour. Lift the fudge out by the parchment paper and cut into 12 squares or 24 smaller squares.
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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This recipe is freaking fantastic, almost too good. I keep wanting to go back to it. The mouthfeel is very close to sugar-based fudge. No one eating this would wonder, is this keto?
However I do not like collagen in fudge, so I removed it and made the following adjustments : Increase almond butter to 3/4 cup, increased chocolate chips by a bit 120g (4.2 oz) and allulose to 1/3 cups (40g)
It’s fantastic. One of the best recipe from this site ever. Thanks Carolyn!
I made this for the first time yesterday. I will make it again, with the following adjustments. I did not cut the butter into smaller pieces. I will cut the butter into small pieces as they took the longest to melt in the double boiler. I cut the end fudge into 36 smaller pieces because I wanted a taste of fudge. I will add more maple extract as the almond from the almond butter overpowers the flavor. Not a bad flavor, I was just hoping for more maple flavor. Overall a simple recipe to follow. And a lovely, creamy fudge that is yummy and hits the sweet tooth! Thank you Caarolyn!
Unbelievable! Super creamy and delicious. This keto walnut fudge is superior to any commercial non-keto fudge I’ve ever bought in a store! I grew up with handmade fudge by my mom, which is quite different from commercial fudge. This fudge, though not with the texture of true by hand fudge is the next best thing by far. I did not mess with the double boiler (even though Carolyn said not to do it 🫢). I used my microwave:
20 seconds on high, stir, 15 seconds and everything was melted perfectly. This recipe is super quick, easy and fun to make definitely a keeper. I’ll make over and over. I’m going to try the peanut butter next and then eventually all Carolyn’s fudges. Thank you so much Carolyn for all your hard work developing these recipes for us.
BTW, I used ChocZero white chocolate chips which worked great. Also, used Perfect Keto Salted Caramel Collagen Powder (which I purchased during Carolyn’s birthday sales event a few years ago – thank you Carolyn 😍)
Great to hear!
This fudge tastes like the real deal because it is! It’s mapley and nutty and my husband can’t get enough. Keep dreaming about food – it’s working! 🙂
I just made my second batch. My neighbor and I both enjoyed it so much. We put quite a dent in the first batch. I’ve given her the recipe now. Thank you again for this lovely treat!
I am so glad!!!
It was so full of maple flavor and so creamy! Delicious!!
So glad you liked it!
yeah!!! An allulose recipe!
It says to use “collagen PROTEIN” powder..but then your link just shows collagen powder, can I use regular collagen? Thanks, Carolyn!
Collage protein, collagen peptides, collagen powder… all the same thing.
I didn’t realize that! Thanks! Making it today, then..
I know, so confusing at times. Enjoy the fudge!
I am not a fan of walnuts but got thinking right away of what kind of nut butter I had in the pantry. Pistachio butter with chopped salted pistachios and I am in heaven. I tried a piece directly out of the fridge with a hot coffee and oh my. I am already thinking of what other fudges I will be making. Thank you once again Carolyn for the new recipes
Glad you like it!
Can I use the Lakanto Monkfruit Sweetened Maple Flavored Syrup instead of the maple extract?
It will probably introduce too much moisture and liquid. But you’re certainly welcome to experiment.
We are learning so much from you, but we cannot use the collagen. We are vegetarian but not vegan. What could we use here instead? Will whey powder or egg white powder work maybe? Arrowroot? Thanks for all you do.
I think you should skip it and add another 1/4 cup powdered sweetener.