This delicious Keto Fudge is studded with roasted hazelnuts for an extra special treat. Smooth and creamy, it has all the flavor you want with none of the sugar and carbs!
I am going to go ahead and toot my own horn, because this Keto Fudge recipe is off the hook! So creamy, so smooth, with rich chocolate hazelnut flavor. I had intended to bring some to friends but my family liked it so much, we kept it all to ourselves.
I really love making fudge, and I have become quite adept at it. I have multiple sugar-free fudge recipes, including Keto Peanut Butter Fudge, classic Keto Chocolate Fudge, and the popular Sugar Free White Chocolate Fudge.
When I found myself craving that sweet confection again recently, I grabbed some of my Keto Nutella and started experimenting. And I was thrilled with the results!
Why you will love this sugar free fudge
If you love chocolate and hazelnut together, then this recipe is for you. It’s one of my favorite combinations, and I’ve got other delicious recipes like Chocolate Hazelnut Biscotti and Keto Ferrero Rocher. And of course, my Keto Nutella, which I could basically eat with a spoon.
This fudge is the perfect marriage of these flavors. And it truly is rich and creamy. Some of that depends on how creamy you can get your chocolate hazelnut spread. But you can also use store-bought spreads like the one from ChocZero.
It makes 16 generous portions and they are truly satisfying. You could even cut this into smaller squares if you wanted small bites or if you were serving at a party. With only 2.1g net carbs per serving, this fudge is a decadent sugar free indulgence.
Ingredients you need
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- Sugar free condensed milk: You can’t purchase sugar free condensed milk; you need to make it yourself. It’s easy and worth it! Do this first, so you can let it cool before making the fudge.
- Sugar free chocolate chips: Both Lily’s and ChocZero work well in this recipe. You can also use homemade sugar-free chocolate chips.
- Sugar-free Nutella: I recommend making my sugar-free nutella recipe for this recipe.
- Sweetener: Powdered or fine sweeteners dissolve more easily and will help the fudge set properly. Both erythritol and allulose work well for this recipe.
- Collagen peptides: This is also known as collagen protein powder, and it helps thicken the fudge and give it a wonderfully chewy quality. You can use unflavored, vanilla, or chocolate collagen in this recipe. I used Perfect Keto Collagen.
- Hazelnut extract: This helps amp up the hazelnut flavor but you can just use vanilla extract if you don’t have it. This is my favorite brand of hazelnut extract.
- Roasted hazelnuts: Adding some toasted nuts adds crunch and flavor. And it looks great too!
Step-by-step directions
1. Simmer the cream: Pour the condensed milk into a medium saucepan over medium low heat. Stir until until it just begins to simmer. Remove from heat.
2. Melt the chocolate: Add the chocolate chips and Keto Nutella and let sit a few minutes to melt, then whisk to combine.
3. Add remaining ingredients: Add the sweetener, collagen, and hazelnut extract and stir until smooth. Then stir in about two thirds of the chopped hazelnuts.
4. Spread in the pan: Line an 8×8 square pan with parchment or waxed paper. Lightly grease the paper. Spread in the prepared baking pan and sprinkle with the remaining chopped hazelnuts. Refrigerate for 3 to 4 hours to firm up.
5. Cut into bars: Remove the fudge by the edges of the paper and set on a cutting board. Use a large sharp knife to cut into 16 bars.
Expert tips
Like most keto fudge recipes, this can 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.
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.
If you don’t want to use the collagen powder, you may need to add a little more sweetener and cocoa powder to thicken the fudge properly. I recommend 2 tablespoons of each.
Alternatively, if you are using a flavored collagen, you may need to cut back a bit on the sweetener, as those are pre-sweetened. I recommend cutting back by 1 to 2 tablespoons.
Sweetener options: You want a sweetener with bulk to give the fudge the right consistency, so don’t use concentrated extracts like stevia or monk fruit. I used a combination of allulose and erythritol, but using just one or the other should work as well.
Frequently Asked Questions
Similar to conventional fudge recipes, this hazelnut keto fudge takes condensed milk and chocolate chips. It derives the hazelnut flavor from keto chocolate hazelnut spread as well as a little hazelnut extract. Some sweetener and some collagen protein powder help give it the right sweetness and consistency.
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 chocolate hazelnut fudge recipe has 6.3g of carbs and 4.2g of fiber per serving. That comes to 2.1g net carbs per piece of fudge.
More keto chocolate recipes to love
Chocolate Hazelnut Fudge Recipe
Ingredients
- 1 cup sugar-free condensed milk
- 5 ounces sugar free chocolate chips
- 1/3 cup homemade sugar-free Nutella
- 1/3 cup allulose sweetener, or erythritol, or a mix
- 1/3 cup collagen protein powder
- 1 tsp hazelnut extract
- 2/3 cup toasted hazelnuts, chopped
Instructions
- Line an 8×8 square pan with parchment or waxed paper. Lightly grease the paper.
- Pour the condensed milk into a medium saucepan over medium low heat. Stir until until it just begins to simmer. Remove from heat.
- Add the chocolate chips and keto Nutella and let sit a few minutes to melt, then whisk to combine.
- Add the sweetener, collagen, and hazelnut extract and stir until smooth. Then stir in about two thirds of the chopped hazelnuts.
- Spread in the prepared baking pan and sprinkle with the remaining chopped hazelnuts. Refrigerate for 3 to 4 hours to firm up.
- Remove the fudge by the edges of the paper and set on a cutting board. Use a large sharp knife to cut into 16 bars.
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 leave the hazelnut butter out or replace with just chopped walnuts or roasted almonds or vanilla protein powder? Is the hazelnut butter for flavor and thickening?
You need some sort of nut butter for this fudge.
Can this recipe be made with Bochasweet?
I haven’t tried so you will need to experiment!
This recipe is delightful and not time consuming if you have the prepared ingredients on hand. It is rather expensive to make but worth the time and expense. One of the best keto fudge recipes I’ve ever made. Try it! You’ll love this fudge!