Ever you walk past a fudge stand and it becomes all you can think about? It consumes your every thought to the point where you don’t even remember your own name? Well, if you’re on a low-carb or keto diet, this keto/low-carb fudge is the answer. Not only is it simple to make, it’s incredibly delicious – and you’ll remember your name.
For some reason, I think we all believe that fudge is really difficult to make when in actuality, it isn’t. The toughest part is getting the correct ingredients, getting good ingredients, and waiting for the fudge to cool after cooking. The latter, being the most difficult piece of the puzzle.
Is this fudge Keto friendly?
Yes! The carbs that are in this recipe mostly come from residual carbs from the heavy cream, minimal residual carbs from the cocoa, and the rest are sugar alcohols from the chocolate chips. Just be careful not to overindulge – I know this fudge is really good. It’s best to eat it with friends so that there’s none left over that you can scour as a snack later on.
Can I add Peanut Butter?
Sure! However, that’s a different recipe – and one that I’m currently working on. Adding peanut butter to this recipe, it would have to be a substitution, otherwise it would be too wet of a fudge and resemble more of a pudding.
What if I really want pudding instead of fudge?
If you have some overripe avocados, you can make chocolate pudding with them! Check out the recipe for my Low-Carb Chocolate Pudding
Keto/Low-Carb Fudge
This fudge is creamy, soft, and just the right amount of sweet and chocolate richness!
Ingredients
- 1 cup heavy cream
- 2 tbsp unsalted butter
- 1 tbsp vanilla extract
- [⅓ cup low carb sweetener (such as allulose or erythitrol) ]
- 1 cup sugar free chocolate chips or bars
- splash of whiskey (optional)
- walnuts or pecans (optional)
- flaky sea salt (optional, but highly recommended)
Instructions
- Set a pan to medium heat. Add your heavy cream, butter, vanilla, and sugar. Once the sugar has dissolved, add a splash of whiskey if you choose to.
- Stir for 15 minutes or until the mixture turns a golden brown and the sauce thickens (it will thicken more as it cools).
- Remove from heat and let cool for about 10 minutes.
- In the meantime, line a small dish with parchment paper on all sides, with enough overhang that you will be able to use it to lift the fudge out from the container. You can get fancy with the geometry and the folding, but it's not necessary.
- Add the chocolate and mix until it melts.
- Pour the mixture in and spread out evenly.
- Optional: top with your nuts of choice and the flaky sea salt.
- Place into the refrigerator for at least 2 hours.
- Remove from the fridge. Using the parchment paper, lift the fudge from the container.
- Cut the fudge into smaller serving size pieces and enjoy!
Notes
TIP: if you let the fudge warm up a bit, they will be creamier and smoother!
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Nutrition Information
Serving Size 1 pieceAmount Per Serving Calories 211Total Fat 20gCarbohydrates 17gNet Carbohydrates 2gFiber 7gSugar 2gSugar Alcohols 8gProtein 2g
