Creamy Keto Fudge

This keto fudge recipe is a chocoholic’s dream! So creamy and smooth, with only 2.6g net carbs per serving. And you can make it with dairy or completely dairy-free!

I’ve been making this creamy keto fudge for what feels like forever now. When the chocolate cravings strike and nothing but fudge will do, this is my go-to recipe. And I’ve made both the dairy and dairy-free versions for friends and family.

This recipe has been on my blog since 2013, but I recently found a way to make it even creamier and lower in carbs. And with added nutrition benefits too! How’s that for full service keto recipes?

Of course, there are no shortage of keto fudge recipes here on All Day I Dream About Food. How about some some delicious Keto Rocky Road Fudge made with my sugar-free marshmallows!

Why you must try this recipe

When I was a kid, the easiest way to make fudge was to melt sweetened condensed milk with chocolate chips together. It was a simple as that. Once I created my sugar free condensed milk, I realized I might be able to enjoy keto fudge again.

And things have gotten easier, with so many great keto-friendly products becoming readily available. Using some BochaSweet or allulose in this helps keep the fudge softer, without any residual grittiness.

I started experimenting with adding collagen to recipes, in an effort to improve the texture. It worked so well in my Keto Peanut Butter Fudge that I decided to try it in this recipe too.

I was amazed and delighted with the results. It gives the keto fudge a chewier texture while lowering the carb count. It also helps firm up the mixture so it can stay out at room temperature. This isn’t freezer fudge, my friends. This is the real deal here.

And I’ve provided options to make it entirely dairy-free as well!

Ingredients you need

• Heavy cream OR Coconut milk: You can make this recipe with dairy or without. They both taste spectacular! If you make it dairy-free, be sure to use full fat coconut milk. I love the Native Forest brand because the milk is organic, non-GMO, and sustainably farmed, and because the cans are BPA free.
• Two sweeteners: I know it would be simpler if there was just one go-to sweetener that worked in every application. But that is simply not the case with alternative ingredients. I recommend powdered Swerve to help set the keto fudge properly, and some BochaSweet or allulose to help it stay softer and not recrystallize.
• Butter OR Coconut oil: This helps the fudge thicken and set properly, and also adds creaminess, so don’t skip it.
• Unsweetened chocolate: Make sure to choose chocolate that is 100% cacao, with no sweeteners at all. It is lower in carbs and also helps the fudge thicken and set properly.
• Collagen peptides: This is optional, but it does help thicken the fudge and give it a wonderfully chewy quality. And it’s incredibly good for your joints, skin, and hair so I recommend it. You can use unflavored, vanilla, or chocolate collagen in this recipe.
• Cocoa powder: I recommend Dutched cocoa powder for a deeper chocolate flavor. Raw cacao powder does not dissolve well for keto fudge.
• Pantry staples: Vanilla extract, salt.

Step-by-step directions

1. Thicken the cream: In a medium saucepan over medium heat, bring the heavy cream, sweeteners, and butter to a low boil. Reduce the heat and simmer 20 to 30 minutes, or until the mixture is thickened and reduced by about one third.

2. Add the chocolate: Remove from heat and add the chopped chocolate. Let stand 5 minutes, until melted, then whisk until well combined and mixture is smooth.

3. Whisk until smooth: Whisk in the collagen, if using, the cocoa powder, vanilla extract, and salt until smooth.

4. Chill the fudge: Spread the mixture in a 9×5 inch loaf pan lined with waxed paper or parchment paper. Chill 6 hours until firm and cut into squares.

Keto Fudge Recipe

This keto fudge recipe is a chocoholic's dream! So creamy and smooth, with only 2.6g net carbs per serving. And you can make it with dairy or completely dairy-free!

4.86 from 28 votes

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Course: Dessert

Cuisine: American

Keyword: keto fudge

Prep Time: 15 minutes

Cook Time: 30 minutes

Chill Time:: 6 hours

Total Time: 45 minutes

Servings: 12 servings

Calories: 252kcal

Ingredients

• 1 ¾ cup heavy whipping cream Or one 13.5 ounce can coconut milk
• ¾ cup powdered Swerve Sweetener
• 2 tablespoon BochaSweet (can also use xylitol or allulose)
• 2 tablespoon butter or coconut oil
• 5 oz unsweetened chocolate chopped
• ⅓ cup collagen peptides (optional)
• 2 tablespoon cocoa powder
• 1 teaspoon coconut extract (optional)
• ½ teaspoon vanilla extract
• ¼ teaspoon salt

US Customary – Metric

Instructions

• Line a 9×5 inch loaf pan with waxed paper or parchment paper.
• In a medium saucepan over medium heat, bring the heavy cream, sweeteners, and coconut oil to a low boil. Reduce the heat and simmer 20 to 30 minutes, or until the mixture is thickened and reduced by about one third.
• Remove from heat and add the chopped chocolate. Let stand 5 minutes, until melted, then whisk until well combined and smooth.
• Whisk in the collagen, if using, the cocoa powder, vanilla extract, and salt until smooth.
• Spread the mixture in prepared pan. Sprinkle with sea salt or chopped nuts, if desired. Chill 6 hours until firm and cut into squares.

Notes

Storage information:

Store the fudge in a covered container in the fridge for up to 7 days. To freeze, wrap it up tightly and place in a container so it doesn’t get crushed. Freeze for up to 3 months. 

Dairy-Free Option:

The original version of this fudge was made with coconut milk and I have provided the alternatives in the recipe. But it’s good with both dairy and non-dairy ingredients so I wanted to provide both. 

Nutrition Facts

Keto Fudge Recipe

Amount Per Serving (1 serving = 1/12th of recipe)

Calories 252 Calories from Fat 180

% Daily Value*

Fat 20g31%

Carbohydrates 4.9g2%

Fiber 2.3g9%

Protein 10.8g22%

* Percent Daily Values are based on a 2000 calorie diet.