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.
Christy says
Hi Carolyn I love your recipes. I made this and it was delicious! I also made it with a bag of Choc Zero white chocolate chips and it was divine!
Sarai says
I’ve seen a lot of comments stating that the fudge came out to liquidy, so, I decided to try a couple of things that might affect the outcome of the consistency.
I hope my tips are helpful.
The first thing, I let the cream mixture come to a slight boil and then simmer for a full 30 minutes.
Second, I chopped the chocolate into fine pieces, yes I did use Bakers because that’s what I had on hand. After the 30 minutes of simmering, I removed the pan and poured in the finely chopped chocolate pieces. I allowed it to sit in the cream mixture without touching it for 5 minutes. And then whipped it. I added the last ingredients, whipped.
I refrigerated it overnight.
I did use butter instead of coconut, I did not use the coconut extract. And the chocolate fudge came out excellent! The consistency is firm, yet soft. just like normal fudge.
Sally Gawler says
I was wondering if I can use the liquid form of the allulose along with the swerve? thanks in advance!
Carolyn says
I think you’re going to need to experiment. I worry that it will introduce too much liquid and the fudge wont’ set.
Lisa says
I made this yesterday and followed your recipe to the T (I added collagen but not the coconut extract). Aside from the small amount of coconut oil not completely incorporating into the melted chocolate, it was perfection! I whisked the melted fudge together and placed in the dish to set up (I placed in the freezer overnight). Today I removed from the freezer and then left in the fridge to thaw a bit. The coconut oil that didn’t blend in was easily cut off (yes, I ate it!). This keto fudge tastes just as creamy, sweet (but not too sweet) and chocolatey as any fudge I’ve ever made that’s loaded with sugar and carbs. I’m so happy I have a keto friendly version to make during the holidays! Thank you for this delightful recipe!
Carolyn says
Darn, sorry that didn’t incorporate properly. But glad it turned out well!
Caroline Nielson says
I just made this last night. I followed your recipe to the letter.
I left it overnight in the fridge but it never completely set. It tasted absolutely delicious though.
We put it in the freezer for a couple of hours. When it came out, part of it was still a little soft. I used Collagen too! Not sure what happened but it seems it happened to several of us???
Carolyn says
You’re right, it does seem to be happening to a lot of people. I am trying to figure out the issue. Can you tell me what brand of chocolate and what cocoa powder you used? Also.. what sweetener?
Caroline Nielson says
I used Bakers Chocolate, Dutch cocoa, combo of eurithol and Allulose
Carolyn says
Okay… one brand of chocolate I never recommend is Baker’s. It’s really not great, tends to seize easily. But one more question for you… how much allulose did you use?
Carol D. says
This tastes delicious, but it did not set up. It is rather gooey. I used granulated erythritol instead of Bocha sweet and coconut milk with coconut oil. I only had 4 ounces of unsweetened chocolate, so I subbed 3 Tbsp of cocoa powder and 1 Tbsp of coconut oil for the other ounce of unsweetened chocolate. I ended up putting it in the freezer overnight and it still did not set up.
Carolyn says
I think your substitution of cocoa powder and coconut oil is the likely culprit, Also… did you use the collagen?
Carol D. says
Yes, I did use the collagen. Should I have gone with just 4 oz of unsweetened chocolate instead?
Carolyn says
No, you really needed more chocolate to firm it up properly. That sub with cocoa powder doesn’t give it enough structure, I am afraid…
Andrea Ellis says
It seems to be not firm at all after 16 hours in refrigerator over night. Almost liquify. I’ve placed it in the freezer for 1 hour to see if it will set-up! I used coconut milk and butter like recipe stated.
Carolyn says
What brand of chocolate did you use? And did you use the collagen?
Tracy Andries says
Thanks again for this recipe. I used to make batches of fudge for Christmas and decided it’s too much work and too tempting since going low carb.It’s funny but I actually didn’t want to eat it anymore until I couldn’t have it. such is life. I tried the cream cheese fudge. once. like you said, cream cheese does not belong in fudge.
Can’t wait to try this for the holidays.
Janet says
Do you use virgin or refined coconut oil in your recipes?
Carolyn says
Mostly virgin…
Lori says
Stupid question, probably, but I’m used to people saying to scoop the cream off the top and just use that. So does this take the entire can or just the cream? Thanks.
Carla says
Amazing!! And so simple! You never disappoint, Carolyn!
I .G. says
????
Just want to tell you that I replaced collagen with Whey protein (no flavor, unsweetened) and it was fantastic!
Carolyn says
I am surprised, I didn’t think it would mix in well. Thank you for the tip!
Ronalyn Hurley says
I followed your recipe but my fudge did not set up properly. I can re-melt it, as you mentioned you had to do with one batch, but what can I use to firm it up?
Carolyn says
Did you use a different sweetener?
You can re-melt it (very gently) and stir in more cocoa powder and/or collagen.
Darlene says
My daughter ants this. LOL Can I use coconut condensed milk instead of the sugar, coconut milk, and the oil? If so how many oz or do I just use the whole can.
Carolyn says
Do you mean store-bought coconut condensed milk? I am honestly not sure, since it’s pretty high carb and I don’t use it.
Susan Yakus says
Would I be able to add walnuts to this?
Theresa says
The only changes I made was I didn’t use coconut extract or shredded coconut, only because I didn’t have either one. I love coconut, but it was too much for me. This is a good recipe and I’ll still use it as a base. It actually set in less than a couple of hours and is a good consistency. Thank you for the recipe.
So Fi says
Sooooo Delicious!
Yvonne says
Delicious! Perfect for my dairy free challenge, too. My husband, who dislikes keto sweeteners, also liked it but I haven’t decided if I am going to share another square. How long will this keep in the fridge? Can I freeze it? Thanks for all of your awesome recipes.
Judith says
Can you use Knox gelatin powder instead of the collagen peptides?
Carolyn says
No… gelatin gels, collagen does not. It would be an awful mess.
Amy V. says
Help! I’ve made this recipe twice now and it’s delicious. However, it’s not setting up at all. The first time I used all cocoa powder because I didn’t have sugar free baker’s chocolate, the second time I followed the directions exactly and even let the coconut sugar mixture boil down for 30mins and it was even more wet. It still tastes amazing and I’ll probably use it in my coffee to make it a mocha, but I’d love for it to set. What am I missing? Maybe I need to add some gelatin or xantham gum?
Carolyn says
Well, cocoa powder alone would definitely NOT work. What brand of unsweetened chocolate are you using? And what kind of coconut milk?