This Keto Chocolate Fudge melts in your mouth and is so easy to make! This sugar-free fudge recipe can be part of a low-carb, Atkins, diabetic, egg-free, gluten-free or Banting diet.
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The recipe for Keto Chocolate Fudge
This recipe may be low in carbs and sugar-free, but you would never know it. This fudge turns out rich and creamy–just like fudge should be!
I stirred in some walnuts at the end to add a but of crunch and to balance out the sweetness of the chocolate with some nutty goodness. The result is an old-fashioned homemade fudge that’s just as tasty as the sugar-laden variety.
Best of all, this recipe is so easy to make! Some low-carb fudge recipes require you to make condensed milk before you ever get started on the recipe. Of course, this takes time. On the other hand, my recipe only takes about 10 minutes of hands-on time.
There are a few things that do take some time with this recipe, but they are hands-off. For example, you do need to cool the chocolate and cream mixture for a while before adding it to the cream cheese mixture, but you can do other things while it cools. Of course, the hardest part of making this fudge is waiting for it to set.
This fudge makes a great treat for the holiday season. Eat it yourself, or give it to your favorite person who loves chocolate, but eats a low-carb diet. It’s also perfect for a keto Valentine’s day treat.
If you love holiday baking, you may also want to check out our Low-Carb Sugar Cookies and our Low-Carb Chocolate Hazelnut Fudge Pie, this Keto Chocolate Mint Candy from My Life Cookbook, or these Chocolate Peanut Butter Cookies from Peace Love and Low-Carb.
The inspiration
As the holidays approach, I started thinking about recipes I like to make for the holiday season. I used to always make fudge. One of my favorite fudge recipes was chocolate fudge with walnuts. It was lovely for nibbling and made a great give.
Now that I eat keto, I wanted to recreate this fudge in a version that I could eat. I used Harper’s recipe for Low-Carb Homemade Nutella Fudge as a guide and reworked it a bit to make a chocolate and walnut version.
How to store fudge
This fudge should be stored in an airtight container in the refrigerator. If you stack pieces on top of each other, be sure to put a piece of parchment paper in between so they don’t stick together.
Before covering fudge, make sure it is completely cooled. This will prevent condensation from developing on the lid of the container and dripping down on the fudge.
Can fudge be frozen?
If you will not be eating this fudge right away, you can freeze it. Simply put it in a freezer-safe container. Be sure to cut the fudge first.
Lining the container with parchment paper and putting parchment between layers will help you remove small amounts of fudge at a time.
You will want to defrost each piece of fudge at room temperature for 10-15 minutes before enjoying to restore it to its creamy glory.
Tips and tricks
While I love the smoothness and boost of protein that the collagen adds to this recipe, it is not necessary for the fudge to turn out.
The nuts in this recipe are optional. You can leave them out, or you may substitute the walnuts with your favorite nut. Pecans makes a wonderful substitute.
I used powdered Pyure baking blend in this recipe. You could substitute granulated Pyure, but be careful about substituting other erythritol sweetener as you may have trouble with the sweetener giving the fudge a granular texture if you need to use a larger quantity to achieve the same level of sweetness.
Pyure is twice as sweet as sugar. If your sweetener measures cup for cup like sugar, you would have to double the amount to get the same sweetness level. Erythritol won’t stay in solution at this level and is likely to crystallize out as the fudge cools.
Other, more soluble sweeteners may work in this recipe, but I haven’t tested them.
Final words
If you’re a chocolate lover, this keto chocolate fudge will make a special holiday treat, Valentine’s day gift, or simply a delicious treat. Enjoy!
Annissa
The Best Keto Chocolate Fudge
This Keto Chocolate Fudge melts in your mouth and is so easy to make! This sugar-free fudge recipe can be part of a low-carb, Atkins, diabetic, egg-free, gluten-free or Banting diet.
Ingredients
- 4 oz unsweetened baking chocolate finely chopped
- 1 cup heavy cream
- 2/3 cup stevia/erythritol powdered sweetener Pyure Brand--see notes*
- 3 tablespoons collagen
- 1 teaspoon vanilla extract
- 8 ounces cream cheese softened
- 4 Tablespoons butter room temperature
- 1 cup walnuts chopped (optional)*
Instructions
In a medium saucepan, combine chocolate, cream, and Pyure sweetener. Place over low heat and bring to a simmer, stirring frequently. Simmer very gently over low heat for 1 minute. Remove from heat and whisk in collagen and vanilla extract. Allow to cool to room temperature.
While chocolate mixture is cooling, line an 8" X 8" baking dish with parchment paper.
In a large mixing bowl, beat the cream cheese and butter together until fluffy using a hand mixer.
Slowly add the cooled chocolate mixture to the cream cheese mixture in small amounts, beating after each addition
Stir in the walnuts.
Spread the fudge mixture evenly in the prepared 8x8 glass pan.
Spread the fudge out evenly and cool in fridge until solid (about 2-3 hours). After it has cooled, cover it.
When fudge is completely solid, using the edges of the parchment paper, lift the fudge out of the baking pan and place on a cutting board. Using a serrated knife, cut into 16 pieces. Store in an airtight container in the refrigerator.
Recipe Notes
The fudge can be stored in the freezer for longer term storage.
*The granulated version of Pyure sweetener blend will work as well. This sweetener is twice as sweet as sugar. Substituting this sweetener with other brands may cause this recipe to not turn out--especially if extra bulk is needed to create the same sweetness level
Nutritional values include the walnuts.
Per piece (16 per recipe):
2 net grams carbohydrate.
This fudge is amazing and I love that it is sugar free!
I have tried several KETO fudge recipes that I thought were good but this one is the very best. I let it cool in the freezer after I blend the chocolate with the cream cheese so it would set up some more. Then I whipped it again which added more volume. Cut it into 40 nice pieces. Thank you so much for sharing.
This looks so creamy! I will be dreaming of this recipe tonight!
This fudge recipe looks so good! I love that it’s keto too. Easy and delicious.
Truly, and chocolate-y delicious! Love the flavors
These are so delicious! No after taste from the sugar. So creamy! Family couldn’t tell it was Keto. Tried 6 new Christmas candies/cookie recipes, this was the best. Made 32 servings. So only 1 carb each. Will be making year round! Thank you so much!
Thanks so much! Glad your family loved it.
-Annissa
This is mouth melting and yum and sounds healthy too.
Is the collagen required? Is there a substitute for it I can’t wait to try this recipe. I love fudge. Thanks!
Vickie,
I haven’t tried it without, but I have made similar recipes without collagen and they have turned out fine.
-Annissa
Quick question…looks like my chocolate cream mixture separated. I didn’t boil so not sure what went wrong. I continued with it anyway and it’s in the fridge now. Any ideas on what I did wrong?
Maybe you tried to heat it too fast and/or didn’t stir it enough. Did you bring it to a simmer? Did you make any substitutions?
This fudge is excellent! It’s recipes like this that make it easier to eat the keto way. The texture is creamy. The only other fudge recipe I tried was 50% coconut oil. It was chocolaty, but didn’t satisfy me. This recipe more than satisfies my occasional need for sweets which I missed so much when I started keto. Thanks!
I so glad that this recipe makes eating keto easier for you! Thanks!
-Annissa
Wow!KETO CHOCOLATE FUDGE!Great! I’ll make this as soon as I can!Thank you for sharing this yummy recipe!
Hello, i was wondering if you had to add the collagen to the recipe ?
Kayla,
While the Collagen adds nutrition to the recipe, I suspect that the fudge will turn out without using it.
-Annissa
thank you:)
Trying to find keto maple fudge recipe, not having any luck, please help!
I don’t have one on the site.
Sounds yummy, though!
-Annissa
The cream cheese tangy taste is absolutely horrible when wanting to taste fudge, the consistency doesn’t compare to fudge at all but would compare to a spread like peanut butter or Nutella, you have to eat it with a spoon which fudge you don’t need q spoon at all, the color is also too light to compare it to chocolate fudge.
Hi Kayla,
It sounds like you did something wrong when you made it. The consistency should be thick enough that it can be cut into pieces. Also, the taste should not be tangy. Did you check the expiration date on your cream cheese?
Came out great. I got 24 generous servings and used Swerve. Will freeze as too tempting otherwise. Love your sour cream cinnamon donuts recipe as well.
Just curious how much Swerve you used. I haven’t done this substituting myself.
Hi! Can I use unsweetened cocoa powder? It’s what I have right now.
Hi Kat,
I think a little trial and error would be involved with that substitution. There is an oil component to the baking chocolate that the cocoa powder doesn’t have.
Annissa
These are amazing!!!! SO good….I doubled and made 50 balls with them! Thank you for this!
Great idea! Sounds like little fudge truffles.
Annissa
amazing! thank you for sharing
you were right it is the best. me and my family loved it . I will surely use this recipe again.
Wow!KETO CHOCOLATE FUDGE!Great! I’ll make this as soon as I can!Thank you for sharing this yummy recipe!
This is the perfect recipe for a simple fudge! Can’t wait to try it with different flavor combinations!
I made this last night – I found it was a lot of cocoa for my tastes. I also may not have mixed it enough in fear of mixing too much. Haha! I made more with some peanut butter swirl and that took the edge off. It was delicious!
I was wondering how I could possibly make this into a salted caramel or vanilla version? I have NO idea what I would do. I’m horrible at this stuff.
Becky,
I love your idea of swirling in some peanut butter. I’m an intense chocolate maniac, but that’s just me. A salted caramel version sounds amazing. Maybe I should work on that for a holiday recipe.
-Annissa
This fudge is awesome! It has a real fudge taste. My son is a very desserty person and this one is a hit, thank you!
Hi, thanks for the wonderful recipe. It turned out really nicely. I do have a question, however. I’m wondering what the purpose of the collagen is? I turned it over in my head for a while. I have no experience with collagen, not because I’m anti, but just because that would represent a large purchase for me and keto is already quite expensive. I thought maybe the collagen was to thicken it, but that can’t be true if it dissolves in water (as the linked product claims to do). So I just skipped it and hoped for the best, and the outcome was really very good.
For those who are curious – yes, you can tell it contains cream cheese. I love cheesecake etc so I’m fine with it, but it’s not quite as richly and purely chocolate as, for example, my Dad’s traditional and definitely not keto Fantasy Fudge (straight from the label of Kraft Marshmallow Creme). But I looked at tons of keto recipes online and liked the texture and creaminess of this one best.
A note about substitutions – fyi, mine worked, flawlessly I think. I didn’t have Pyure – just Anthony’s powdered erythritol. Considering the recipe’s notes about sweeteners, I just used the recommended amount (2/3 cup), even though it was only half as sweet as the Pyure. Then I added 32 drops of liquid Sucralose (approximately equal to 2/3 cup sugar). It’s important to note that all liquid Sucralose (Splenda) is not created equally. The stuff you can buy at Wal-Mart etc in a squirt bottle for around $3.50 is super watered down. I used one from Amazon, a glass bottle with a dropper that cost about $16.99 (totally worthwhile, has lasted like 4 months of heavy usage so far). I also substituted the chocolate – I used 4 oz of the Wal-Mart keto chocolate chips (cannot remember the brand name for sure – I want to say it was Best Baking or something like that; I found them online while making a pickup order) – which were 90% dark chocolate, and it worked just fine.
One final note, this definitely has to be kept in the fridge. It melts into a thick cream at room temp. Like in the amount of time it took me to write this comment. Anyway – I hope this information is helpful to anyone considering this recipe. It was worth doing.
Thanks for sharing your experience. The collagen adds a silkiness to the fudge as well as some protein. The recipe will work without it.
-Annissa
I just bought Allulose. Would it work for sweetening?
I think allulose would work well in this recipe. I haven’t tried it yet, but that’s my gut feeling. You will need to at least double the amount since it isn’t as sweet as Pyure. Hopefully the increase in quantity won’t leave it grainy. I don’t think it will because it dissolves a lot easier than erythritol. I was actually planning to make a batch of this fudge tomorrow, so maybe I’ll try it with allulose just to see.
-Annissa
Very disappointed in the results of this recipe. After 12 hours of ‘hardening’ in the refrigerator I have what could best be described as chocolate mousse. We will eat it as such because it certainly can’t be called fudge. I followed the directions exactly and even included the collagen – just not a success.
Shirley,
It sounds like something must have gone wrong! Are you living at a very high altitude? Also, did you allow the chocolate mixture to cool to room temperature before moving on with the recipe? Another issue might have been in measuring or substituting one of the ingredients.
Annissa
Alas something went wrong. I followed the recipe except used erythritol and stevia…. tastes nice, but didn’t harden. I’ve resorted to freezing it instead. But disappointed as I was so hoping for something fudgey. I don’t blame the recipe, just didn’t work for me today.
I’m not sure what would have happened. Look on the bright side, at least you have some tasty fudges sauce!
-Annissa
I made this today!! It was really yummy! I’m new to the keto world and I need a treat to help me along. This was a good recipe that I’ll make again! Thanks!
Not sure what went wrong, but the ingredients separated during the cooling/setting process and it is definitely not sweet enough. Mostly just tastes like greasy, unsweetened baking chocolate. I substituted powdered Swerve, because I cannot get Pyure. I did, however, buy a very expensive tub of collagen powder just for this recipe. Not sure I want to try this again, though.
Hi Liz,
Sorry the recipe didn’t work out for you. My guess is that you didn’t completely cool the chocolate, cream, and sweetener mixture before adding it to the cream cheese. Also, you may not have substituted the right amount of Swerve as Pyure is twice as sweet as sugar and Swerve is equally sweet. Therefore, you would need to use almost twice the amount of Swerve to get the same sweetness level. Using this much may cause issues with the sweetener dissolving and the addition erythritol may give a stronger “cooling sensation”.
-Annissa
This was an excellent recipe. I did not use the collagen because I didn’t want to spend the money on something I would only use once. I also wanted my fudge to be a bit more chocolatey so I added an additional 3.5 oz bar of 90% cacao Lyndt. And added one cup of powdered sugar substitute sweetner. I understand this may have changed the recipe a bit but the basic instructions and ingredients were spot on. This made fantastic fudge.