Keto Fudge Recipe
This keto fudge is what low-carb dreams are made of—ultra creamy, rich, and ridiculously chocolatey. With just 2.4g net carbs per serving, it’s the perfect guilt-free treat for chocoholics who refuse to settle.
Servings 12 servings
Calories 197kcal
Equipment
Ingredients
- 1 1/3 cup heavy whipping cream or canned coconut cream
- 1/3 cup almond or hemp milk, unflavored
- 1/3 cup powdered sweetener
- 3 tbsp granular allulose (or xylitol)
- 2 tbsp butter or coconut oil
- 5 oz unsweetened chocolate chopped
- 1/3 cup collagen peptides
- 2 tbsp cocoa powder
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Line a 9x5 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
Storage information:
Store the fudge in a covered container in the fridge for up to 7 days. To freeze, wrap it up tightly and place in a container so it doesn't get crushed. Freeze for up to 3 months.
Dairy-Free Option:
Replace the cream and almond milk with canned coconut milk (full fat), and the butter with coconut oil.
Nutrition
Serving: 1serving = 1/12th of recipe | Calories: 197kcal | Carbohydrates: 4.6g | Protein: 4.5g | Fat: 17.6g | Saturated Fat: 11.2g | Fiber: 2.2g