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.
Sonia says
Going by the comments I read it seems the older version of the recipe contained xanthan gum. Can I use that in place of collagen as I cannot find it here in the stores? If yes, please let me know the amount of xanthan gum to be added. Thanks.
Carolyn says
Whisk 1/2 tsp in after you’ve simmered the coconut milk for the subscribed length of time.
Gb says
This looks delicious! Perfect dessert to make for my keto friends.
Annalisa says
I really love recipes like these, that use coconut milk instead of regular milk, since I have to stay away as much as possible from dairy.
But, living in Europe, I cannot find Bocha Sweet nor allulose, since they have not yet been approved here for human consumption. So that leaves me with xilytol, as second sweetener (no problem with erithritol and stevia or monkfruit).
Do you think that without xylitol the fudge becomes very hard and crystallized? Of course I could use it, but I am just curious as to what the result might be, without it.
Thank you for all your wonderful recipes, all those I tried from your site were a success! (as opposed to many others I tried from other sites and that were quite disappointing).
Carolyn says
I do think that without the xylitol, your fudge will dry out a lot faster and possibly re-crystallize. That’s the trouble with straight erythritol.
HANDE HAMMETT says
I know this is an old post but I wanted to THANK YOU! So simple, yet so satisfying and delicious. I don’t find myself going for seconds, thirds. A little treat after lunch with coffee, sits in the fridge for a whole week. So hard to find good low carb recipes.
Carolyn says
So glad to hear it!
Sandra says
Can I use baker’s unsweetened chocolates?
Carolyn says
Baker’s is not great quality so it may seize, but it’s worth a try.
yesenia says
I notice a lot of homemade low-carb fudge turns out thin pieces and not like traditional thick fudge. Will this recipe still hold up well to making it a thicker layer?
Carolyn says
Yep. Just do it in a loaf pan instead of an 8×8 pan.
heather pennel says
Hi! I made this recipe today and was so excited. I made the fugde in silicon muffin holders and halfway through and a few bites in i had an epiphany. I had half the fudge still in the pan i added a handful of unsweet coconut and some sugarless peanut butter and it tasted just like a no bake cookie. My husband even like it!! Thank you for the start!
Angela says
Made these today. So good! Toasted the coconut though. I didn’t have enough unswt chocolate bar so I subbed half of it for 2tbspcocoa and 1 tbsp coconut oil mixed together, worked beautifully. Whole family loved it.
Carolyn says
So glad it worked out!
Angela says
Can this be made with cocoa powder instead of chocolate bars? If so, how much should I use?
Anonymous says
Can you just ground normal (not powdered) in a food processor and use that? I don’t have powdered erithritol or Swerve Confectioners.
Carolyn says
Some people have done that but I do think you get a little grittiness.
Kelly @ Nosh and Nourish says
I haven’t taken the plunge to buy xanthan gum. Is it worth buying? What other stuff would I use it in?
Carolyn says
It’s useful in a lot of low carb baked goods. Helps gluten-free things hold together a bit better! And a bag lasts a looooong time. Like 2 years long. I keep mine in a jar in the freezer.
Jennifer says
I am new to the gluten and dairy free diet. My 4 mth old has shown food allergies to these two things so far. 🙁 I am looking forward to making this sweet treat for Christmas so I don’t miss out in these yummy deserts. 😉
AJ says
Would this be considered a fat bomb? Cant wait to try it! Thanks!
Carolyn says
At the time that I made them, I’d never heard of fat bombs, but sure! I think this would fit the bill!
Anna Fergus says
I try to avoid all sugar substitutes for our family. Would regular sugar or powdered sugar work with this recipe?
Carolyn says
I don’t know for sure as I haven’t tested it but powdered sugar would probably work.
Anna Fergus says
Thank you. Maybe I’ll give it a try. 😉
Patricia says
Anna, have you tried it already? Or maybe you, Carolyn? Anyone else?
I’ve just discovered this yummy recipe, and my little boys love anything chocolate+coconut, but we don’t use any sugar substitutes either…
Anna Fergus says
I liked it but texture wasn’t quite “traditional”; not off putting, just not what I was expecting. It’s definitely worth a try
Kim says
Hi Carolyn,
I love your blog & recipes & I always look forward to trying out your recipes, this one being no different! But I was curious what brand of unsweetened chocolate you use or prefer?
Carolyn says
Ghirardelli usually, for unsweetened. It’s a higher quality than Baker’s. If I can get my hands on it, I also like Scharffen Berger or Dagoba.
Kim says
Awesome! I have some Ghirardelli on hand too! Thank you for the response. 🙂
Cappy says
Cook’s Illustrated did a blind taste test of unsweetened chocolate, and surprisingly, Hershey’s Unsweetened Baking Bar came out as the winner. Ghirardelli’s was in their top five picks as well. I buy whichever of those two is on sale. 🙂
Cappy says
OK, I experimented with part of the batch of fudge I made last night. I softened a few cubes of the fudge in the microwave for a few second, then stirred in an approximately equal amount of natural peanut butter (the kind that is just peanuts and salt). The resulting spread was delicious! I then formed the remainder of the peanut butter fudge concoction back into a cube-like shape, wrapped it in wax paper, and put it in the fridge. In a few hours it had set back into a firm, fudge-like consistency, and was a little creamier than the original recipe. I’m definitely going to make this again as peanut butter chocolate fudge! Now I’ve taken another portion of the fudge and mixed it with pureed roasted hazelnuts and put it back in the fridge. We’ll see if that works in a few hours. 🙂
beth says
How long can this be frozen for?
Carolyn says
I never froze mine but at least a month, I would imagine.
Carolyn says
Sounds yummy!
Cappy says
The homemade hazelnut butter didn’t work as well as the peanut butter. I think when I made the hazelnut butter I processed it too long and the oil started to separate. Also, once the hazelnut butter was added into the fudge, it needed additional sweetener to balance out the slight bitterness of the hazelnuts. So I re-melted the rest of my original batch of fudge briefly in the microwave, warmed up some natural peanut butter (about a cup), and stirred them both together. Poured it all back into an 8″ x 8″ pan that had been greased with olive oil and let it sit in the fridge overnight. It set back up perfectly, and may even be a little smoother than the original batch. It definitely pleases my taste buds more than the original recipe! Thank you!
Cappy says
Edit: sorry, I used coconut oil to grease the pan, not olive oil!
Cappy says
I just made this last night, and while they are delicious and the consistency is perfect, they are a very intense dark chocolate flavor, which I usually love, but in fudge I guess I’m looking for more sweet, less intense chocolate. Have you made this recipe with cream instead of coconut milk? I’m wondering if that would mellow out the intense chocolate flavor. Also wondering if stirring in some peanut butter would work, or cutting back on the amount of unsweetened chocolate added, as some commenters have suggested.
beth says
How long will this last in the fridge? I made it and it’s wonderful, but I’m worried about it spoiling.
Carolyn says
Hi Beth…sorry for the delayed reply. They can last for at least a week in the fridge, assuming your coconut milk is good!
Terri says
I made this for myself for Christmas. I absolutely love the consistency. It’s a little too dark chocolate for my taste. I’m hoping I can use at least two ounces less chocolate and it still have the same consistency. Great recipe, though. Thank you!
Joanna says
Just made the jalapeño popper casserole!! Amazing! So tasty and creamy! These bars caught my eye and hope to make them soon….though, wish your recipes had calories listed as well.
Joanna says
oopps, sorry that was a different person’s recipe! So sorry, sometimes I get lost on my tablet, Im still so used to using a computer. But the cajun crab cakes I made last week were awesome. I think a few people at work were jealous of my lunch. haha. Your recipes make things much more tasty while doing aktins induction. And yet there are still many more I want to make after I am off the low carb! They look too yummy.