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?
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.
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.
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
- 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
- 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.