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.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
I have made this so many times – it really is the best fudge recipe out there!
I just wanted to share a rather delicious mistake I made with this recipe today. I abandoned the simmering cream/butter/sweeteners for longer than usual, and when I finally realized it I saw that it had reduced a LOT more than 1/3, and in fact had that browned butter/caramelized texture, colour and smell. After adding the chocolate and everything else, it pretty much seized because it was so thick. And separated. Remembering how to thin out chocolate from Carolyn’s chocolate mousse recipe (which I’ve also made a thousand times), I brewed up some espresso and gradually whisked it in to rescue the chocolate.
What I’ve ended up with is an even more intense, death-by-chocolate fudge that has undertones of brown butter. AMAZING!!!!
Tasty mistake!
Hello,
Allulose is not available in Canada. Can I replace it with more erythritol/monk fruit blend?
Thanks 😊
Please make sure you are reading the tips section for information about sweetener options. Also, as stated in the recipe itself, you can try xylitol in place of the allulose.
Hi, can i use pure powdered monkfruit instead? Would it be too sweet if i use the same amount as the recipe?
If you are talking about the highly concentrated monk fruit extract, then you need to calculate how much would equal the same amount of my sweetener.
If I want to use coconut milk, is it milk or cream I need?
I have Native Forest Organic Coconut Milk unsweetened simple.
Will this work in place of heavy cream and/or almond milk?
Is the simple the one that doesn’t have thick coconut cream on the top? If so, I would recommend NOT using that and getting the thicker kind.
The only ingredient in it is Organic coconut milk (organic coconut and filtered water)
Sorry for your loss.
The first time I made this I substituted regular organic grass fed milk for almond milk and it was great.
No one believed it was sugar free.
HOWEVER, the next time I made it, I accidentally let the cream come to a HIGH Rolling boil. After the fudge cooled in the frig more than 6 hours, the fudge stuck to the wax paper when I cut it. Was this because of the rolling boil or some other reason?
Thanks. I love your recipes!
Love this fudge. Easy and delicious! Thank you!
Thanks for the recipe. I omitted the collagen and added Peanut Butter at the end. Worked Great. Next time I’m going to add a little for swerve, probably 1/3 cup more. Wonderful Recipe. Thanks for your hard work.
I’m in fudge heaven! Absolutely delicious! This is going to be my chocolate fix. Love, love, love it!
I’m curious if you could use all heavy cream (no nut milk) and all allulose sweetener and it turn out ok. I dont know what other zero calorie sweetener I would use??
You can… it will be very rich (not necessarily a bad thing) but the allulose may make it very soft so keep it in the fridge at all times.
Love this! I was short one ounce bakers chocolate, so I added a bit extra cocoa. It is really very good. took longer to reduce the cream but worth the wait. Thankyou for this excellent recipe. April
Thanks for this recipe Carolyn, It looks delish! I’m planning to make this & your keto condensed milk & was wondering if I can use regular heavy cream or if I need the emulsifiers that are in “heavy whipping cream” which is what the recipes call for. I’m trying to avoid stabilizers as much as possible for gut health. Thanks in advance!
There aren’t any emulsifiers in the heavy whipping cream I purchase – the only ingredient is cream. Heavy cream and heavy whipping cream are essentially the same thing.
I made this because my friends and I are in love with your peanut butter fudge and they requested I make the chocolate and put it together with the peanut butter fudge. So, that is what I did! This fudge is so creamy and wonderful. Came out absolutely perfect. I put it in the loaf pan and then made a recipe of the peanut butter fudge, poured it over the chocolate fudge and put it in the fridge overnight. It came out amazing!!! So very good! My friends are amazed they can eat something that tastes as good as this and it is sugar free (Keto). Every time I go to a get together now, guess what they ask for? Yep, the chocolate/peanut butter fudge.
I would include a photo if you had a way to do that
I made this and followed the instructions and ingredients exactly. I guess with keto ingredients there is a lot of variation. I used Lindt Excellence 100% cacao bars and weighed them. I used Organika collagen and measured 1/3 cup. I used Lakanto powdered sweetener with 2 tbsp sweetener as indicated. I used coconut milk and followed the instructions to simmer the coconut milk (dairy free) and it took a long time to reduce and thicken. I brought it to a boil and simmered it for 45 min and still didn’t think it was thick enough but it had reduced somewhat. When I mixed in the chopped chocolate it did thicken up further but after adding salt, collagen, and cocoa it was pretty runny. Poured it in the prepped pan anyway and let it set in the fridge. Today it is really soft but absolutely delicious. I was really hoping for nice squares like you got but although I pulled it out and cut pieces it’s pretty soft. Not sure why, maybe the collagen?
I want to make this Keto fudge, My grocer carries 4oz unsweetened chocolate only. Do not want to buy another box. How will this impact the recipe? Less fudgy tasting or change the consistency? I will not be using collagen, cannot find unflavored.
Thank you
If yours separates, use a hand mixer to beat it back together. Start at lowest setting and increase speed as it comes together. Mixture will become more shiny. Caroline, does it separate because the cream mixture is too hot for the chocolate? I had the same separation issue as several other commenters.
Mine has never separated so I really can’t say.
Hi there!
I can’t have coconut (for allergen reasons), but I still want to keep the collagen in the recipe.
Since the collagen I want to use does not have MCT oil (or any other ingredient besides beef collagen), do I need to change anything else in the recipe when making said fudge?
Please and thank you!
You should be fine.