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Keto White Chocolate Fudge with cranberries and pistachios piled up on a red patterned plate.
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Keto White Chocolate Fudge

This creamy Keto White Chocolate Fudge is studded with sugar free cranberries and chopped nuts. It's a delightful low carb holiday indulgence!
Course Dessert
Cuisine American
Keyword keto white chocolate fudge
Prep Time 15 minutes
Cook Time 5 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Servings 18 pieces
Calories 172kcal

Ingredients

  • 1 cup sugar free condensed milk
  • 6 ounces Lily's white chocolate chips
  • 1 1/2 ounces cocoa butter chopped (if not in wafers)
  • 1/3 cup collagen protein powder (aka collagen peptides)
  • 1/4 cup Swerve Confectioners
  • 1/2 cup sugar free dried cranberries coarsely chopped
  • 1/4 cup pistachios coarsely chopped
US Customary - Metric

Instructions

  • Line a 9x5 loaf pan with parchment or waxed paper. Lightly grease the paper.
  • Pour the condensed milk into a medium saucepan over medium low heat. Stir until warm and very liquid but do not let it simmer. Reduce heat to low.
  • Add the white chocolate chips and the cocoa butter. Stir constantly until melted and smooth. Remove from heat.
  • Add the collagen powder and sweetener and stir until well combined. Then stir in the cranberries and pistachios.
  • Pour the mixture into the prepared baking pan and spread evenly. Refrigerate 4 hours or up to overnight.
  • Remove the fudge by the edges of the paper and set on a cutting board. Use a large sharp knife to cut into 18 pieces.

Notes

Storage Information: Store the fudge in the fridge in a covered container for up to 1o days. 

Nutrition

Serving: 1serving = 1 piece | Calories: 172kcal | Carbohydrates: 6.5g | Protein: 5.1g | Fat: 13.3g | Fiber: 4.5g