This indulgent, sugar-free, low-carb keto chocolate walnut fudge is perfect for those who love nuts.
Fudge is a universal favorite, and I’m no exception. Recently, I’ve been craving low-carb, high-fat versions of this treat.
Fudge is packed with healthy fats, which is why I see it as a fat bomb. However, I have to be mindful of my portions since even small amounts of carbs and calories can add up quickly. To make it feel like I’m indulging in more, I usually cut my fudge into tiny pieces. While most people would divide this low-carb chocolate walnut fudge into 36 pieces, I decided to go for 56 bite-sized portions, which are perfect for lasting longer.
To cut back on additional sweeteners, the low-carb condensed milk mixture also includes a fiber-based sweetener. The LC Foods mix is likely a great substitute for sweetened condensed milk in any fudge recipe. Just replace any added sugar with a low-carb alternative.
Back in my teenage years, I worked at a candy and nut shop where we made homemade fudge. This low-carb chocolate walnut fudge closely resembles the version we used to make because both were crafted from pre-made mixes.
I’m a big fan of nuts, but if you’re not, you can reduce or omit them. If you prefer pecans over walnuts, feel free to use them in this low-carb chocolate fudge instead. It also freezes well for extended storage if you don’t plan to eat the whole batch within a week. I like to wrap a few pieces in foil or plastic and store them in a freezer bag. This way, I can thaw small amounts as needed.
Ingredients:
- 1 cup of unsalted butter
- 1 cup of heavy cream
- 1 cup of powdered erythritol (or your preferred keto-friendly sweetener, adjust to your liking)
- 1/2 cup of unsweetened cocoa powder
- 1/2 cup of unsweetened almond butter (or any other nut butter you prefer)
- 1 teaspoon of vanilla extract
- 1/2 cup of chopped walnuts (feel free to add more if desired)
Instructions:
Prepare the Pan: Line an 8×8-inch baking dish with parchment paper, leaving some extra hanging over the edges for easy removal of the fudge.
Melt Butter and Cream: In a medium-sized saucepan over medium heat, melt the butter. Stir in the heavy cream, bringing it to a gentle simmer while occasionally stirring.
Mix in Sweetener and Cocoa Powder: Lower the heat and slowly whisk in the powdered erythritol and cocoa powder until the mixture is smooth and well-blended.
Add Nut Butter: Stir in the almond butter until the mixture is creamy and thoroughly combined.
Incorporate Vanilla: Take the saucepan off the heat and stir in the vanilla extract.
Fold in Walnuts: Gently fold in the chopped walnuts.
Pour and Chill: Pour the fudge mixture into the prepared baking dish, spreading it out evenly.
Set the Fudge: Refrigerate for at least 2-3 hours or until the fudge is firm and set.
Cut and Serve: Once firm, use the parchment paper overhang to lift the fudge out of the pan. Slice it into squares and enjoy!
Storage:
Store the fudge in an airtight container in the fridge for up to 2 weeks. For longer storage, freeze the fudge, separating the pieces with parchment or wax paper to prevent sticking.
Feel free to customize the recipe to your liking by adding a pinch of sea salt or experimenting with different nuts. Enjoy your keto treat!
