Keto Fudge Recipe
This keto fudge recipe is a chocoholic's dream! So creamy and smooth, with only 2.6g net carbs per serving. And you can make it with dairy or completely dairy-free!
Servings 12 servings
Calories 252kcal
Ingredients
- 1 ¾ cup heavy whipping cream Or one 13.5 ounce can coconut milk
- ¾ cup powdered Swerve Sweetener
- 2 tablespoon BochaSweet (can also use xylitol or allulose)
- 2 tablespoon butter or coconut oil
- 5 oz unsweetened chocolate chopped
- ⅓ cup collagen peptides (optional)
- 2 tablespoon cocoa powder
- 1 teaspoon coconut extract (optional)
- ½ teaspoon vanilla extract
- ¼ teaspoon 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 coconut oil 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.
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:
The original version of this fudge was made with coconut milk and I have provided the alternatives in the recipe. But it's good with both dairy and non-dairy ingredients so I wanted to provide both.
Nutrition
Serving: 1serving = 1/12th of recipe | Calories: 252kcal | Carbohydrates: 4.9g | Protein: 10.8g | Fat: 20g | Fiber: 2.3g