I’ve been making this creamy Keto Fudge recipe 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.
There are no shortage of keto fudge recipes here on All Day I Dream About Food. My Keto Peanut Butter Fudge is exceptionally popular. And Keto White Chocolate Fudge is perfect for the holidays.
This recipe was the first sugar-free fudge I ever made, way back in 2013. But I am always striving for improvement in my own recipes. And now I’ve found a way to make it creamier and even lower in carbs. And with added nutrition benefits too!
Reader’s Thoughts
“This is the best fudge I have ever made. It’s creamy and smooth and just sweet enough. It’s perfect.Thank you for the recipe.” — Tannis
Why we love this recipe
- Easy recipe: This simple recipe has you simmer some cream, then whisk in the chocolate and other ingredients. Pour into a loaf pan and let it set!
- Rich flavor: This keto fudge has a wonderfully rich, deep chocolate flavor from the unsweetened chocolate and the cocoa powder.
- Creamy texture: The smooth, melt-in-your mouth texture is absolutely toothsome.
- Dairy-free option: I’ve made this fudge both with dairy and dairy-free ingredients. It’s delightful both ways!
- Low carb: With no added sugar and only 4.6 grams of carbs per serving, it delivers chocolatey indulgence without the sugar crash.
Ingredient Notes
- Heavy cream: You can use heavy cream or full fat canned coconut milk.
- Almond milk: Using a little almond milk helps cut back on excess fat. You can also use hemp milk or other nut milks, or simply use more cream or coconut milk.
- Sweeteners: I use a combination of powdered erythritol sweetener and a little allulose. See Tips for Success for more details.
- Butter: 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 a recent addition to the recipe and gives it extra chewiness. See the Tips for Success for substitutions.
- 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.
Quick Overview: How to make this recipe
- Thicken the cream: This step has you make a simplified version of keto condensed milk, which acts as a thick base for the fudge. It takes about 30 minutes to thicken and reduce by about one-third.
- Melt the chocolate: Once the cream has reduced, add the chopped chocolate and let it melt, then whisk until smooth.
- Add the remaining ingredients: Whisk in the collage, cocoa powder, vanilla extract, and salt.
- Chill and set: Pour the mixture into a loaf pan lined with parchment and chill about 6 hours to firm up.
Tips for Success
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. Also make sure not to allow any water into the mix, as that will cause it to seize as well.
It’s best to use a good quality unsweetened chocolate, such as Guittard or Ghirardelli. I find that Baker’s brand tends to seize more easily than higher quality brands.
Troubleshooting: If your mixture does seize or begin to separate during the process, you can often rescue it by beating with a hand mixer on low and slowly increasing the speed as it begins to come together. This can also work in a blender if you have one that has a low setting.
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.
Collagen substitutions: The collagen in this recipe provides a wonderful chewy quality and also some additional structure. You can use unflavored, chocolate, or vanilla. If you prefer to skip it, then I recommend adding another tablespoon each of cocoa powder and powdered sweetener.
One reader indicated that they swapped the collagen for some chocolate whey protein powder and that worked as well. I have not tried it myself so I can’t really say for certain.
Sweetener Options
I know it would be simpler if there was just one go-to sweetener that worked in every application. But that is often not the case with alternative ingredients. I recommend using a powdered erythritol-based sweetener to help set the keto fudge properly, and a little allulose (or xylitol) to keep it from recrystallizing.
I do not recommend using only allulose or xylitol in this recipe, as it will be far too soft and may not ever set properly. I don’t recommend cutting back more on the erythritol more, as it helps the fudge set. However, if you do try it, you may want to add another tablespoon or two of cocoa powder to give it more structure.
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.
Unsweetened chocolate is a keto-friendly ingredient. 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.
This creamy keto fudge recipe has 4.6g of carbs and 2.2 gram of fiber. So it has only 2.4g net carbs per serving. And the best part is that it tastes just like the chocolate fudge you loved as a kid!
More fudgy keto recipes you’ll love
Keto Fudge Recipe
Equipment
Ingredients
- 1 1/3 cup (315.45 ml) heavy whipping cream, or canned coconut cream
- 1/3 cup (78.86 ml) almond or hemp milk, unflavored
- 1/3 cup (63.33 g) powdered sweetener
- 3 tbsp (2 tbsp) granular allulose, (or xylitol)
- 2 tbsp butter, or coconut oil
- 5 oz (141.75 g) unsweetened chocolate, chopped
- 1/3 cup (33 g) collagen peptides
- 2 tbsp cocoa powder
- 1/2 tsp vanilla extract
- 1/4 tsp (0.25 tsp) 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 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.
- 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.
Video
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Can this be made with cocoa powder instead of chocolate bars? If so, how much should I use?
Can you just ground normal (not powdered) in a food processor and use that? I don’t have powdered erithritol or Swerve Confectioners.
Some people have done that but I do think you get a little grittiness.
I haven’t taken the plunge to buy xanthan gum. Is it worth buying? What other stuff would I use it in?
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.
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. 😉
Would this be considered a fat bomb? Cant wait to try it! Thanks!
At the time that I made them, I’d never heard of fat bombs, but sure! I think this would fit the bill!
I try to avoid all sugar substitutes for our family. Would regular sugar or powdered sugar work with this recipe?
I don’t know for sure as I haven’t tested it but powdered sugar would probably work.
Thank you. Maybe I’ll give it a try. 😉
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…
I liked it but texture wasn’t quite “traditional”; not off putting, just not what I was expecting. It’s definitely worth a try
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?
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.
Awesome! I have some Ghirardelli on hand too! Thank you for the response. 🙂
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. 🙂
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. 🙂
How long can this be frozen for?
I never froze mine but at least a month, I would imagine.
Sounds yummy!
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!
Edit: sorry, I used coconut oil to grease the pan, not olive oil!
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.
How long will this last in the fridge? I made it and it’s wonderful, but I’m worried about it spoiling.
Hi Beth…sorry for the delayed reply. They can last for at least a week in the fridge, assuming your coconut milk is good!
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!
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.
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.
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
It can, it gets pretty sticky but it doesn’t melt completely
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
The cans contain 13.5 ounces. I hope that helps!
Thanks Carolyn
Hi Carolyn, what are you using to cut this fudge? Your cuts always look so neat and smooth.
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.
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”.
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!!!