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!
Course Dessert
Cuisine American
Keyword keto fudge
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Chill Time: 6 hourshours
Total Time 45 minutesminutes
Servings 12servings
Calories 252kcal
Ingredients
1 ¾cupheavy whipping creamOr one 13.5 ounce can coconut milk
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.