This homemade keto chocolate fudge is rich and creamy and full of crunchy macadamia nuts. Plus, it's so quick and easy to make!
Fudgy Fudge! You know what makes this keto chocolate fudge so irresistible? It's rich and creamy, chocolaty and full of crunchy macadamia nuts.
You won't go missing regular fudge with this one. And there's no need to feel guilty when eating it since each square is only 1 net carb!
Plus, it's so easy to whip up. You first heat the butter, heavy cream and Swerve sweetener in a pot. After, you add Lily's chocolate chips, vanilla extract, macadamia nuts, salt and stir together until smooth. Then, it goes in the fridge to set. That's it!
This fudge can be enjoyed all year around and is a perfect treat during the holidays!
Ingredients
Just a few notes on key ingredients.
- Lily's semi-sweet or milk chocolate baking chips: We use Lily's semi-sweet chocolate chips, but you could also use sugar-free milk or dark chocolate baking chips.
- Heavy cream and butter: these ingredients help create a smooth and creamy texture in the fudge.
- Swerve Confectioners: We add a little erythritol sweetener for a slightly sweeter flavor. Be sure to use powdered or confectioners erythritol - and not granular - for a smooth and creamy fudge!
- Vanilla extract: Just a little extract to enhance the flavor.
- Macadamia nuts: We love the crunch that nuts add to the fudge. However, you can use other nuts like almonds, hazelnuts, peanuts, etc. Be sure to buy roasted and salted nuts.
- Salt: Don't forget to add a pinch of kosher or sea salt to the top!
How to Make
STEP 1: Grease a loaf pan with butter and cut a piece of parchment paper to fit the length of the pan (no need to worry about the short sides of the pan). Leave enough parchment paper to hang over the sides, so you call easily pull the fudge out once set.
STEP 2: Lightly crush macadamia nuts in a ziploc bag with a rolling pan.
STEP 3: In a saucepan over medium-low heat, stir in the butter, heavy cream and sweetener. Let it gently simmer on low heat for about 10 minutes while stirring.
STEP 4: Remove saucepan from heat and let it cool for just a minute. Add sugar-free chocolate chips and stir until melted. Stir in vanilla extract and half of crushed macadamia nuts.
STEP 5: Pour the mixture into the prepared pan and top with remaining nuts. Lightly dust top with salt flakes.
STEP 6: Put fudge in refrigerator to set. We recommend letting it set for at least 6 hours or overnight. To serve, let it sit at room temperature for a short bit (10 minutes or so) and use a knife to cut around the edges of the pan. Remove fudge from the pan by pulling on the sides of the parchment paper. Cut into 12 square pieces. Store in fridge after serving.
Expert Tips for the Best Fudge
Although this recipe is straightforward, it’s important to follow the recipe or you could risk some hiccups like we did in our first few attempts of this recipe.
- Be sure to use confectioners powdered sweetener when making this fudge – and not granular sweetener. We struck out in our first attempt of this recipe since we didn’t have Swerve confectioners on hand and used granular instead. Although the flavor was still good, the texture was grainy – which is not what you want in fudge.
- Don’t not stir in the chocolate chips until you remove saucepan (with the heavy cream mixture) from the heat. We even wait a minute or so before pouring in the chips to be on the safe side. If the chocolate becomes overheated, it can turn thick and lumpy.
- Don't forget to line the pan with parchment paper or else it will be difficult to remove. When removing the fudge from the pan, use a knife to cut around the edges of the pan and then pull the sides of the parchment paper to release the fudge.
- We recommend letting the fudge set in the fridge for 6 hours or overnight. If you slice into the fudge and it's still quite soft, it's likely not set. Simply put back in the fridge until you can cut clean lines into the fudge with a sharp knife.
- You can store the fudge in a covered container in the refrigerator for a few weeks. Or, you may store in the freezer in air-tight container for a few months.
Related Recipes
If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!
Homemade Keto Chocolate Fudge with Macadamia Nuts
Ingredients
- 1 cup roasted macadamia nuts
- ¼ cup butter
- 1 cup heavy cream
- ¼ cup Swerve Confectioners
- 6 ounces Lily's Semi-Sweet Baking Chips
- 1 teaspoon vanilla extract
- ¼ teaspoon salt flakes
Instructions
- Get started: Grease a loaf pan with butter. Cut a piece of parchment paper to fit the length of the pan (do not worry about the short sides of the pan). Leave enough parchment paper to hang over the sides, so you call easily pull the fudge out once set. Lightly crush macadamia nuts in a ziploc bag with a rolling pan.
- Make fudge: In a saucepan over medium-low heat, stir in butter, heavy cream and sweetener. Let it gently simmer on low heat for about 10 minutes while stirring. Remove saucepan from heat and let it cool for just a minute. Add chocolate chips and stir until melted. Stir in vanilla extract and half of crushed macadamia nuts. Pour the mixture into the prepared pan and top with remaining nuts. Lightly dust top with salt flakes.
- Set the fudge and serve: Place fudge in refrigerator to set. Let it set for at least 6 hours or overnight. To serve, let it sit at room temperature for a short bit (10 minutes or so) and use a knife to cut around the edges of the pan. Remove fudge from the pan by pulling on the sides of the parchment paper. Cut into 12 square pieces and serve. Store in fridge after serving.
Notes
- Be sure to use confectioners powdered sweetener when making this fudge – and not granular sweetener. We struck out in our first attempt of this recipe since we didn’t have Swerve confectioners on hand and used granular instead. Although the flavor was still good, the texture was grainy – which is not what you want in fudge.
- Don’t not stir in the chocolate chips until you remove saucepan (with the heavy cream mixture) from the heat. We even wait a minute or so before pouring in the chips to be on the safe side. If the chocolate becomes overheated, it can turn thick and lumpy.
- Don't forget to line the pan with parchment paper or else it will be difficult to remove. When removing the fudge from the pan, use a knife to cut around the edges of the pan and then pull the sides of the parchment paper to release the fudge.
- We recommend letting the fudge set in the fridge for 6 hours or overnight. If you slice into the fudge and it's still quite soft, it's likely not set. Simply put back in the fridge until you can cut clean lines into the fudge with a sharp knife.
- You can store the fudge in a covered container in the refrigerator for a few weeks. Or, you may store in the freezer in air-tight container for a few months.
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