Fudge is a delicious treat, but typically far from keto friendly. What if I told you that you could make a fudge completely keto, and just as delicious? That's what we are doing today! This keto fudge recipe captures the taste and texture of real fudge, all while keeping it at around 5% carbs and 91% fat. It might even qualify as a keto fat bomb. So enjoy this delicious keto fudge recipe!
Total Time: 35 minutes + cooling time
Servings: 9
Macros per serving:
Calories: 322
Fat: 30g
Protein: 3g
Net Carbs: 4g
Total Carbs: 20g
Fiber: 10g
Sugar Alcohols: 6g
* Macros were calculated including the walnuts. They will be less if you remove them.
Ingredients:
(Ingredients can be purchased by clicking on the green link)
2 Cups Heavy Whipping Cream
1 1/2 TSP Liquid Stevia (I used sweet drops)
1/4 TSP Pink Salt
1/2 Cup Chopped Walnuts
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Let's Do This:
Combine Heavy Cream, Stevia, and Salt in a medium sauce pan.
Turn heat to medium-low.
Allow to come to a boil, the first bubble up will look like it will overflow. Just keep stirring!
Once the bubbles subside, simmer for 20-25 minutes. Stir every 2-3 minutes.
After the mixture has reduced by half, and the bubbles "stay" after they form (see video for details), remove from heat and stir until it stops simmering.
Transfer to a glass bowl and allow to cool for 2-3 minutes.
While the mixture is cooling, melt you chocolate chips. I use a microwave by cooking them for 30 seconds, mixing, and repeat until the chocolate is liquid. Do not overdo this or your chocolate will seize. If you don't like microwaves, use a double boiler setup.
Mix melted chocolate into the "sweetened condensed milk" mixture and stir until well combined.
Add walnuts.
Pour into an 8x8 dish lined with parchment paper.
Refrigerate for about 1 hour.
The fudge will now be hard enough to eat. For best results, let it sit on the counter for an additional 1 to 2 hours.
Enjoy!
Which ingredient(s) are the one(s) have the Sugar Alcohols: 6g?
This fudge was wonderful! Couldn't get hubby to stop eating it! We cut into smaller pieces and use it as a fat bomb. Thank you sooooooooo much!
I do not have liquid stevia. Can you use Lakanto monk fruit instead. And do you know how much you would need?
Hey Cecily! I like the name of your restaurant :) I have not tried it with coconut cream, nor have I done much experimenting with it.
Yes it is totally firm at room temp. The fudge that I used in the video had been sitting on the counter for quite a while. I just use the fridge to help it cool faster. I get impatient.
Thanks!
Tom
Thank you for the recipe! I'm excited to find this site because I had a restaurant in Seattle for 10 years called The Black Sheep Cafe! I've been keto for 4 years and I just love it! Two questions one have you tried making this or has anybody with full fat coconut cream? And does the fudge stay firm at room temperature?
Thank you!
In Joy,
Cecily