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.
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.
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.