Chocolate Hazelnut Fudge Recipe

Close up shot of a stack of Keto Chocolate Hazelnut Fudge with a bite taken out of the top piece.

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!

Course Dessert

Cuisine American

Keyword keto fudge, Nutella fudge

Prep Time 15

Chill Time 3

Total Time 3

Servings servings

Calories 203kcal

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 8x8 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

Toasting and husking hazelnuts: Spread the nuts on a baking sheet and bake at 350F for 10 minutes. Once they are cool enough to touch, rub them between your fingers to take off most of the husk. Some of it will not come off and that’s normal.

Storage Information: Store the fudge in a covered container in the fridge for up to a week. You can also freeze it for several months. Make sure it is tightly wrapped in the freezer to avoid drying out or freezer burn.

Nutrition