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.
Recipe tips
Like most keto fudge recipes, this does get a bit soft at room temperature, so it’s best stored in the fridge. However, it can sit out on the counter for several hours if you are serving it to guests.
Unsweetened chocolate is temperamental and can seize when subjected to too much heat. Be sure to remove the hot cream mixture from the heat BEFORE adding the chopped chocolate.
To cut keto fudge into perfect squares, heat up a sharp knife. I like to hold mine over the flame of my gas stove for 5 seconds. You can also run some boiling water from a kettle over the blade.
Frequently Asked Questions
You can freeze keto 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 creamy keto fudge recipe has 4.9g of carbs and 2.3 gram of fiber. So it has only 2.6g net carbs per serving. And the best part is that it tastes just like the chocolate fudge you loved as a kid!
Yes, unsweetened chocolate is keto friendly! It is made up of cocoa mass and cocoa butter, with no added sugars or sweeteners. It has 4g total carbs and 2g fiber per half ounce serving. So it has only 2g net carbs. It’s useful in many keto dessert recipes, such as keto chocolate frosting.
Keto Fudge Recipe
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
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.
Laura S says
Hi,
Loving your blog and pinning away! Could you tell me if this fudge, once set, can stay out of the fridge? Or must it stay in there?
Thanks
Carolyn says
It can, it gets pretty sticky but it doesn’t melt completely
Rick says
Hi there. The fudge looks great and the recipe sounds doable for me. Just wondering how much coconut milk is used, because I have a half-gallon from Trader Joe’s and not a can.
Thanks, Rick
Carolyn says
The cans contain 13.5 ounces. I hope that helps!
Rick says
Thanks Carolyn
Amy in GA says
Hi Carolyn, what are you using to cut this fudge? Your cuts always look so neat and smooth.
Carolyn says
Hot sharp knife. I often heat mine up for a few seconds over the flame of my gas stove. It really takes about 3 seconds.
Edith Patchan says
I made this fudge as directed using a 24 count “daisy” treat silicone pan (found at Dillard’s). I used the new sweetner Nectresse instead of my usual Truvia (just because I wanted to try it out.) Didn’t use coconut just slightly pushed in a walnut half on each one. Came out great! Only had to freeze them and they popped out easily. My husband really liked them. He’s not a candy person but he loves dark chocolate. Very strong chocolate taste might be better with 1-2 oz less chocolate. Or not? Thanks for the recipe Carolyn—You’re my go to favorite “Chef”.
nichole says
LOVE this! I am allergic to dairy, so I must use coconut milk. I thank you for trying this using xanthan gum though!!! I am definitely trying this later today, and I will report back!!!
ashley - baker by nature says
Mmmmmm, that fudge looks FANTASTIC!
S. Harris says
I’m sure you get this annoying question all the time…..but, is there any acceptable substitution for the powdered Swerve Sweetener or powdered erythritol? I have no way of getting either one where I live and this looks too yummy to pass up! I’m open to any type of sugar/sweetener/substitute that might work. Thanks!
Carolyn says
Hi there. You could use almost any sweetener but Swerve has oligosaccharides which are a fiber. That’s going to help thicken the fudge. So if you use something else, you may need to add some additional xanthan to get it to thicken properly.
Can you get erythritol at all? If so, I’ve heard some people have good luck grinding it in a coffee grinder to get a finer sweetener (although it’s not really powdered). It may still be a touch gritty but it will taste good.
Heather says
Could I use coconut cream instead of milk? I have it in my cupboard so i thought I’d check before i start 🙂
Katrina @ In Katrina's Kitchen says
I love coconut milk and so does my family!
amy@currylime says
I am addicted to coconut milk!! Thanks for the wonderful recipe.
Esther R. says
I am going to try this. YUM!!! I’m D/F .
Darija says
Hi, I was wondering if you could tell me what else could be used instead of xanthan? I don’t think it’s sold here where I live, and I really want to try this recipe. I would be grateful for any ideas 🙂 Have a good day.
Carolyn says
You could use a little starch to thicken it. Hold back about 1/4 cup of the coconut milk and mix it with 1 tbsp corn or arrowroot starch. Then add that to the cooking coconut milk about 1 minute before you take it off the heat. That should help.
Sue in CA says
This looks and sounds yummy … wondering if, along with the xanthum gum, some chia seeds could go in this recipe? I think I will give that a try
thanks so much
Carolyn says
I don’t see why not!
Stacy says
I don’t see xanthan gum on this recipe how much is supposed to go into it please?
Carolyn says
There is no xanthan gum… this is an updated recipe.
Haggus says
I could sooner make piles of real fudge with my willpower fully intact than make this and not act on eating the whole thing in one shot. Sigh…
Kitty says
What I’ve found is I tend to eat a lot the first day, but then I find that two or three pieces will do, till finally 1 piece satisfies. You will not continue to want a whole batch at a time every day.
Georgia @ The Comfort of Cooking says
This is such a pretty and decadent looking fudge, Carolyn! Love that you put your tasty, low-carb magic wand on a classic favorite! Thanks for sharing.
JanetFCTC says
This sounds delicious, Carolyn! I hear you about giving up dairy but this looks like a tasty alternative, that’s for sure.
Alison | a girl defloured says
That coconut fudge looks absolutely divine. I think I’ll have to make them for my daughter who is just crazy about anything coconut+chocolate. <3
Leslie says
Oh my, these look divine! I’m not a dairy free girl, but I do love my coconut milk, and I enjoy shaking it up with some dairy free alternatives. This is definitely getting put on the “make it soon” list. Thanks!
Kalyn says
Definitely looks delicious.
arlene says
Yum! OK, that was worth the wait. Looks fantastic!
Pamela says
Hi Carolyn. Love your website and have been an avid follower of yours on Pinterest. I’ve made your pumpkin cheesecake perhaps once too often. 😉
I live in the Netherlands, and I’m not sure your can of coconut milk would be the same as ours. What is the volume of the can?
Thanks!
Carolyn says
I think it was about 14 to 15 ounces. I am not at home so I can’t look up the ml right now but remind me when I am back on Tuesday and I will! 🙂