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 I make this with allulose, or monk fruit, as anything with erythritol Gives me very bad GI upset! Thanks for all the great recipes. They are helping me manage my Type 3 diabetes, but still have sweets.
A change in sweeteners always risks the fudge not setting properly. But it will still be tasty.
What makes my butter separate from the mixture and end up on top of the fudge instead of mixed in? What am I doing wrong?
Do you think it would work to use 1/2 the powdered swerve and add some powdered stevia? My husband’s stomach can’t handle a lot of swerve. Thanks in advance for your advice and all the WONDERFUL recipes you create!
It should work, I think.
Thank you!❤️
I just made a batch of this fudge and wholly cow…it was delicious and what fudge dreams are made of. I have attempted to make traditional fudge lots of times and always failed (even failed at a “no fail fudge” recipe). Either it was grainy or didn’t set. This was so easy…no candy thermometer needed and sugar free. Does it really get better than that? Maybe so when I saw your rocky road and peanut butter fudge. I will need to try those too. Thanks for all the great recipes!
My fudge turned out very tasty although it was a little grainy. What did I do wrong?
What sweetener did you use?
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.
Delicious! I did not add salt to the top and I added 3/4 cup roasted broken pecans. Absolutely wonderful! I freeze in small squares for that chocolate hit during the week. Thank you!
This was very good. I have to say using a Caraway sauce pan made it easy. It took awhile to reduce down, but was worth the wait. I cut them small and got 32 servings and one serving is just enough for me to feel like I’m having dessert yet not cheating when doing so. Thanks, Carolyn!.
This is so delicious. Perfectly smooth and creamy! Thank you! Want to eat it all so I will be sharing it with others who will enjoy it. Definitely tastes like yummy fudge! Anyone will be able to enjoy it.
when I added the Collagen, cocoa, vanilla and salt, it was gloppy, so I blended in my blender and the butter separated and was along the edges of the Fudge. what did I do wrong?
I am tempted to try the Perfect Keto strawberry collagen and was wondering if anyone has tried it or any other flavor besides chocolate. I’m curious if it’s enough flavor by itself or maybe substitute (or add additionally) strawberry flavoring for the vanilla.
Can Native Forest Simple organic milk without the guar gum work as well?
No, sorry. Your fudge will never set.
My mom made this as an alternative to her traditional Christmas fudge as we are all trying eat healthier. I can honestly say this was BETTER than traditional fudge and I felt guilt free eating more than one bite! I don’t follow a strict keto diet, but I would eat this alternative over other fudge any day!
Wow, so fabulous to hear!
I just made this fudge. I put it in the fridge overnight. It turned out perfect. It is delicious. I added 1 tsp of chocolate flavored sweet leaf liquid stevia. That is supposed to equal the sweetness of 1/2 cup of sugar. I thought it would be good since there is so much dark chocolate in the recipe. It turned out delicious. This recipe is so creamy, and it has the most wonderful chocolate flavor. I used chocolate flavored collagen peptides, Vital Proteins brand, grass fed, keto friendly zero sugar, they sell it on amazon as well. I followed the recipe exact except for the addition of the chocolate flavored stevia which I added and whisk it in after the fudge was finished. Then I stirred in one cup of chopped toasted walnuts. This amount of walnuts was perfect. It wasn’t too many walnuts. Then I poured the fudge mixture into the 9 x 5 loaf pan. Thank you Carolyn. You are a keto genius. I mean it, a genius. I am making your Keto Linzer Cookies. I mixed the dough earlier today and rolled it out and put it in the freezer. It is a little wet but I know it needs more almond flour. It is wet and humid here in Florida and sometimes it effects the dough. I am so excited to make these Keto linzer cookies. I can’t wait to make the raspberry filling tomorrow and cut out the cookies. Thank you again for another wonderful recipe. I was keto frustrated until I found your website now I’m keto hopeful!
It was fine until I added the collagen peptides and then it started to separate. It was off the heat and seemed fine before this. What went wrong???
Well that’s a shame. I am not sure why it would separate like that but I do have a suggestion…. when it does that, plop the whole thing in a blender while it’s still warm and pulse a few times. It should come back together easily.
I have a jar of liquid allulose. Do you think I could use it in this recipe? Maybe decrease some of the other liquid in the recipe..