Did someone say sugar free fudge? Wait, hang on. Did someone say keto rocky road fudge? Those words are music to my ears and I bet they are to yours too.
Ever since I perfected my recipe for sugar-free marshmallows, I’ve been dying to try it in some rocky road fudge. Because who doesn’t love their fudge filled with lots of extras like sweet tender marshmallows and pecans?
I made this creamy no-bake treat recently for a party and it disappeared so fast. I swear I turned around for a few moments and when I turned back, it was all gone. So I came home and made it again the very next day!
Not a fan of marshmallows and nuts? Try my creamy Keto Fudge Recipe.
Why you will love this recipe
I love when I can re-vamp a recipe to simplify it and make it even better. And that’s what I did with this sugar free fudge. In the original recipe, I had you make a batch of sugar free condensed milk. But I realized that this was an unnecessary step.
Now you simply simmer the cream for a few minutes before whisking in the rest of the ingredients. The whole process takes only about 15 minutes!
You do still have to wait for this sugar free fudge to set in the fridge for 3 hours. I know, I know, it’s hard to have patience. But you do get to lick the spoon while you wait. And if you happen to leave a little bit of the mixture behind in the saucepan, no one can blame you.
I simplified them even further by using ChocZero marshmallows. But you can use my homemade version too!
Ingredients you need
- Heavy cream: Sugar free fudge uses heavy whipping cream to melt the chocolate. You can use coconut milk for dairy-free.
- Sweetener: I use a combination of Swerve Confectioners and allulose because it provides the best consistency with no recrystallization. See the Expert Tips section for more information on sweeteners.
- Unsweetened chocolate: This is 100% cacao chocolate with no sweetener whatsoever. Don’t use sugar-free chocolate, it won’t set properly.
- Cocoa powder: A little additional cocoa powder helps thicken the mixture.
- Collagen: Chocolate collagen powder provides nutrition but it also gives the fudge a chewier texture.
- Marshmallows: You can use store-bought keto marshmallows or make your own. If you use your own homemade, freeze them for a few hours before stirring them into the fudge, so they don’t melt away.
- Pecans: I recommend toasting the pecans lightly for added flavor. You can use other nuts if you prefer.
- Pantry staples: Vanilla extract and salt.
Step by Step Directions
1. In a large saucepan, whisk together the heavy cream and the sweeteners. Bring to a simmer, whisking occasionally.
2. Remove from heat and add the chopped chocolate. Let sit a few minutes to melt, then whisk in the cocoa powder, collagen, vanilla extract, and salt until the mixture is smooth.
3. Add the marshmallows and pecans and stir to coat. Spread the mixture in a 9×9 inch pan lined with parchment paper.
4. Refrigerate until firm, about 3 hours. Then remove the fudge by the edges of the parchment and cut into squares.
Expert Tips
If you use homemade keto marshmallows, you will want about half the recipe. Chop them into 1/2 inch pieces and freeze for a few hours before stirring them into the fudge. This way, they won’t melt with the warm chocolate mixture.
Unsweetened chocolate helps the sugar-free fudge set properly. If you choose to use a keto chocolate like Lily’s or ChocZero, you may have to add more cocoa powder to help it set. I recommend an additional tablespoon.
Collagen also helps the fudge set and provides a creamy, chewy texture. If you don’t have chocolate collagen, use plain and add an additional tablespoon of cocoa powder as well as a little more sweetener.
Other protein powders may work too but they don’t always dissolve as well in the mixture.
A combination of sweeteners like erythritol and allulose works best for this rocky road fudge. Erythritol has a tendency to recrystallize and make the fudge gritty, but allulose can make the fudge too soft. In combination, they offset each other and provide the proper texture. You can try other sweeteners but just know that your results may not be ideal.
Frequently Asked Questions
This Rocky Road Fudge has very few carbs compared to conventional recipes. A small piece of regular chocolate fudge can have upwards of 25g of carbs. But this keto sugar free fudge has only 6.6g of carbs and 3.5g of fiber. So it has 3.1g net carbs per serving.
Keto fudge can be grainy when it’s made only with erythritol-based sweeteners, as it recrystallizes as it cools. A combination of erythritol with another sweetener like allulose or BochaSweet will prevent the recrystallization.
Store this fudge in the fridge in a covered container for up to a week.
Keto Sugar Free Fudge Recipe
Ingredients
- 1 cup (236.59 ml) heavy cream
- 1/3 cup (60.67 g) powdered Swerve
- 3 tbsp (30.43 g) allulose
- 4 ounces (113.4 g) unsweetened chocolate, chopped
- 1/3 cup (35 g) chocolate collagen protein
- 3 tbsp cocoa powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup (60 g) chopped keto marshmallows
- 1 cup (99 g) toasted pecans
Instructions
- Line an 9×9 inch baking pan with parchment paper.
- In a large saucepan, whisk together the heavy cream and the sweeteners. Bring to a simmer, whisking occasionally.
- Remove from heat and add the chopped chocolate. Let sit a few minutes to melt, then whisk in the cocoa powder, collagen, vanilla extract, and salt until the mixture is smooth.
- Add the marshmallows and pecans and stir to coat. Spread in the prepared baking pan.
- Refrigerate until firm, about 3 hours. Then remove the fudge by the edges of the parchment and cut into squares.
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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Spot on! Your photo created an INSTANT craving…and I listened to the Siren call: I made your Rocky Road Fudge. It is everything you claim it to be: fudgy, creamy, decadent, satisfying. Now…to not eat several servings in one sitting. (BTW, I did not add the cocoa powder, and I only had plain collagen. With 4 oz of good chocolate, it was still very chocolatey! Also, I made it with walnuts, which I pan-toasted. I scrounged in my freezer and found some [who knows how old?!] homemade keto marshmallows.) I will definitely be making this again!
I just finished making this fudge. I used to make it before you updated it and we all loved it. I was excited at first because it takes so much less time, but it just isn’t as good. Any chance you could send me the older version?
Sorry, but you are mistaken. I’ve never changed this recipe at all… not sure what you are thinking of.
Made this yesterday. YUMMMMMM!
does this have a dark chocolate flavor, or milk chocolate flavor? If dark chocolate, can I just add more sweetener to it to make it more of a milk chocolate fudge?
You can certainly try.
The fudge was too soft even when I placed in the freezer. The recipe does not say how long to simmer. I brought the heavy cream with sweetener to a simmer and then added the remaining ingredients. Should I have allowed it to simmer longer?
No, you just bring it to a simmer. But let me ask… did you use the collagen? and what sweeteners did you use?
Unfortunately, I can’t get hold of the collagen protein you list. Is there a way to make this without collagen? Any good subs?
Please read the blog post as I already addressed this! 🙂
Everyone enjoyed this fudge! I cheated on the marshmallows and picked up a bag of mini’s at Whole Foods, but next time I will attempt to make this recipe with your marshmallows♥
Delish
Another great recipe. Thank you so much Carolyn. Your recipes NEVER disappoint. So rich, creamy and chocolatey. Perfection!
I am SO making these this weekend!!!!