Keto Coconut Milk Fudge

Squares of keto fudge on a white table with a knife in the background

This dairy-free keto fudge is creamy chocolate heaven! My daughter declared it to be the best fudge I've ever made. Now that's a ringing endorsement. A truly delicious low carb and dairy-free treat. Nut-free too.

Course Dessert

Cuisine American

Keyword coconut fudge, keto fudge

Prep Time 15 minutes

Cook Time 30 minutes

Chill Time: 6 hours

Total Time 45 minutes

Servings servings

Calories 209kcal

Ingredients

1 can full fat coconut milk (13.5 ounces)
3/4 cup powdered Swerve Sweetener
2 tbsp Bocha Sweet (can also use xylitol or allulose)
2 tbsp coconut oil
5 oz unsweetened chocolate chopped
1/3 cup collagen peptides (optional)
2 tbsp cocoa powder
1 tsp coconut extract (optional)
1/2 tsp vanilla extract
1/4 tsp fine sea salt
1/4 cup shredded coconut (optional)

Instructions

Line a 9x5 inch loaf pan with waxed paper or parchment paper.
In a medium saucepan over medium heat, bring the coconut milk, sweeteners, and coconut oil to a low boil. Reduce heat and simmer 20 to 30 minutes, or until the mixture is thickened and reduced by about 1/3.
Remove from heat and add the chopped chocolate and let stand 5 minutes, until melted. Stir in until well combined and mixture is smooth.
Whisk in the collagen, if using, the cocoa powder, coconut extract, vanilla extract, and salt until smooth.
Spread mixture in prepared pan. Chill 6 hours until firm and cut into squares. Roll in shredded coconut, if desired.

Notes

Read the "How to Dairy Free Keto Fudge" section for recipe notes.

Nutrition