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Keto Fudge

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 16 Pieces
Calories 290kcal

Ingredients

  • 3 Cups Sugar Free Chocolate Chips (note 1)
  • 14 Ounces Heavy Cream
  • 1/4 Cup Unsalted Butter
  • 1 Teaspoon Vanilla
  • 3/4 Cup Confectioners Swerve or Lakanto (note 2)
  • 1 1/2 Cup Keto Nuts chopped, optional. I love walnuts, almonds or pecans
US Customary - Metric

Instructions

  • Prep. Line an 8x8" casserole dish with parchment paper.
  • Melt. Add sugar free chocolate chips (3 cups), heavy cream (14 Ounces), and unsalted butter (1/4 cup) to a large microwave-safe bowl. Microwave (note 3) for 1 1/2 minutes at 50% power. Stir ingredients to incorporate. Repeat using 30 second intervals until everything has melted together and your fudge has a smooth texture.
  • Stir in confectioners erythritol (3/4 cup), vanilla (1 teaspoon), and chopped nuts (1 1/2 cup).
  • Set. Pour fudge into your prepared baking dish and smooth the top using a rubber spatula. Place in the fridge and allow fudge to set for at least 3 hours. Cut fudge into 16 pieces and enjoy!

Notes

  1. Chocolate - I love Lily's chocolate chips for this fudge.
  2. Sweetener - This recipe was measured with Lakanto or Swerve. If using a different brand of erythritol, know that they're often 70% as sweet and you'll want to adjust accordingly. A simple taste test will do the trick!
  3. Mix-Ins Ideas! (Optional + not included in nutritional info):
    1. Keto marshmallows
    2. Freeze-dried fruits
    3. Shredded and unsweetened coconut
    4. Additional chocolate chips
  4. Microwave or stovetop - You can melt the butter and chocolate chips together using a double boiler instead. I use a heat-safe bowl nestled into a saucepan full of water.
  5. Nutritional information is based on 1 piece if you cut this fudge into 16 pieces. It was calculated using Lily's chocolate chips:

Nutrition

Calories: 290kcal | Total Carbohydrates: 29g | Protein: 4g | Fat: 28g | Sodium: 35mg | Fiber: 12g | Sugar: 1g | Net Carbs: 1g | Sugar Alcohol: 16g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com