This Keto Rocky Road has everything you want in a sugar free fudge recipe. Creamy smooth and full of marshmallows and pecans, no one will guess it’s low carb!
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 ½ 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 heavy cream
- ⅓ cup powdered Swerve
- 3 tablespoon allulose
- 4 ounces unsweetened chocolate chopped
- ⅓ cup chocolate collagen protein
- 3 tablespoon cocoa powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup chopped keto marshmallows
- 1 cup 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.
Claire says
I wimped out and bought sugar free marshmellows. They are pretty firm on their own so would I still need to freeze or could I just fold them in like you would for regular marshmellows ? Thank and Regards
Carolyn says
I haven’t ever used them but if you think it’s good, I’d go with it.
Rene johnson says
Can I use sugar free chocolate chips instead of cocoa? If so would I just subtract sugars?
Carolyn says
No, you don’t use cocoa or sugar-free chocolate, you use only unsweetened chocolate. Changing it would affect the consistency.
Karien says
Please tell me what the amount of the marshmallows are eg. weight or cups.
I see that one can purchase sugar free low carb marshmallows at one of our local stores.
Carolyn says
Sorry, I honestly didn’t measure them. It probably comes to 4 or 5 cups if you chop them up.
Julie says
Rocky road is the best of all flavors! This fudge is delicious and it definitely didn’t last long in my house. Guess I’m going to have to be making this often.
Anna says
My favorite fudge to make for the holidays!
Sara Welch says
This was just the treat I was looking for and it didn’t throw me off my diet! Loved every bite; purely delicious!
Krissy Allori says
I’m pretty sure that these are going to be an instant hit at my house!
cothroman says
These are amazing! Well received by all who tried them. Sooooo happy to have marshmallows in my life again.
Sharon Rausch says
That was a great article thank you so much.
Estelle says
The xylitol worked perfectly in both the marshmallow and condensed milk for the fudge. I did not have unsweetened chocolate and used a mix of 99% and 85% Lindt that worked well. Absolutely lovely !
Bonny Millet says
I have made this three times this week! (Minus the marshmallows, because I am not patient enough to make them ahead of time.) My chocoholic husband loves it and he is so picky about chocolate. Thank you!
Carolyn says
I’m so glad to hear that!
Bear says
Any way to do with this with cacao/cocoa powder + some type of fat (cacao butter, coconut oil, unsalted butter, etc.) instead of unsweetened chocolate? I always have cocoa powder on hand, but not unsweetened chocolate.
Carolyn says
The rule of thumb is 3 tbsp cocoa powder to 1 tbsp fat for every ounce of unsweetened chocolate. But I can’t guarantee how it will work out.
Kathi Saage says
Carolyn, Looks like you’ve worked your magic again! I love fudge and agree with you that the recipes using cream cheese taste mostly of cream cheese (I love cream cheese, mind you, but I want my fudge to taste like chocolate!) I wonder, do you have a measured amount or weight for the cream/sweetener mixture after it’s been reduced? That would help me know if I’ve reduced it enough. Or maybe a description of how thick it should be — such as “a spoon dragged across the bottom of the pot will leave a trail that takes 2 seconds to fill it.” Thank you for your keto genius creativity!
Carolyn says
No, I don’t have that and you don’t need to worry about it. It works with the half hour perfectly, as long as you make sure it’s got tiny bubbles on the edges the whole time. I find I have to turn up my heat and turn it down constantly to get the perfect simmer.
Kathi says
Thank you for such a quick reply. Now, off to the grocery for some cream and some 100% chocolate.
DeltaErin says
Howdy! I’m in the middle of making these 15 minutes left stirring the sweetened condensed milk. Is it really a 9” x 13” pan? That seems really big, that they’ll only be about a centimetre high is this correct? I’m so excited about these!! And I hope you don’t say the correct size is 8” x 8” pan because I’ve got a batch of your marshmallows flavoured with mango extract in that pan Hah Hah Hah Hah Hah!!
pdx girl says
I didn’t even read anything expect rocky road. I’m going to make this for my husband. He totally isn’t low carb – so I’m not going to tell him, honestly he won’t know the difference 🙂
Maggy says
I’m a huge fan of that fudge recipe found on the back of the marshmallow jar. I wonder if, instead of freezing the marshmallow, you mix it right into the batter? Have you ever tried that? Do you think it would work?
Carolyn says
No, I don’t think it would work at all. Marshmallow fluff and marshmallows are a bit different and the marshmallow mixture here firms up very quickly. There’s no way it would mix into the chocolate properly.
Melissa L says
Did I miss the instructions for storing this fudge? How would you store it?
Carolyn says
Really? You plan on storing it??? It’s gonna be gone in seconds. 😉
Fridge, for sure. Cut it up first.
Allison G says
OMG! I must make these! They’re gorgeous!
Karen says
Dayyyuuum. The End.
Deborah says
Carolyn, would you recommend using your SF condensed milk recipe for the peanut butter fudge as well? I have been hesitant to try the original given all the paddling it requires to work the butter back in at the end. Would SF condensed milk work for that recipe?
Definitely want to try this one….may skip the marshmallows and go straight for the nuts. Looks yummy.
Carolyn says
No, I wouldn’t. It’s a very different kind of recipe and it was designed to be like old fashioned fudge. Peanut butter can clump up when added to a warm liquid and the the whole thing might separate into goo.
Tyler says
This separated instantly when poured in the pan and looks Terrible. Utter waste of time.
Carolyn says
Not really sure why it would do that. It hasn’t for anyone else. Usually if chocolate separates, it happens in the pan and it happens because of the heat being too high, some accidental liquid getting in there, or your chocolate wasn’t good quality.
Doris Litman says
Mine separated as well and didn’t set up like it should. It’s still very soft. Tastes delicious though. I know I didn’t get water in it so maybe my heat was too high? But it tried to be very careful to make sure it simmered.
I’ll try it again but it was a little disappointing that it separated like that.
Carolyn says
All you have to do to bring it together again is transfer the mixture to a blender or food processor and blend on high.
Tracy says
This looks amazing! Can’t wait until I have the opportunity to make it. I had been holding out on getting Bocha sweet but this and your alaflorjes (sp?) will probably put me over the edge. Thank you so much for everything you do.