Keto Chocolate fudge recipe

Keto Chocolate Fudge Recipe with Keystone Pantry Allulose

Yield: About 16 squares
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time: 2–3 hours

Why This Recipe Works

Traditional fudge relies heavily on sugar for both sweetness and structure. This keto-friendly version uses Keystone Pantry Allulose, a rare sugar that tastes and behaves like traditional sugar but doesn’t impact blood glucose levels. Allulose caramelizes and melts like regular sugar, giving this fudge its smooth texture and classic rich taste—without the carbs.

Ingredients & Purpose

Fudge Base:

• 1 cup heavy cream
  Provides richness and the creamy base that helps fudge set.

• 1/2 cup Keystone Pantry Allulose
  Delivers the sweet taste and contributes to the classic fudge texture without affecting blood sugar.

• 1/2 cup unsalted butter (1 stick)
  Adds creaminess and helps emulsify the ingredients.

• 1/4 tsp sea salt
  Enhances the depth of chocolate flavor and balances the sweetness.

• 1/2 cup Keystone Pantry sugar-free chocolate chips (allulose-sweetened)
  Gives deep cocoa flavor and melts beautifully into the fudge base.

• 1/4 cup unsweetened cocoa powder
  Intensifies the chocolate flavor and contributes to structure.

• 1 tsp vanilla extract
  Rounds out the flavor and gives a warm, aromatic finish.

Optional Add-ins:

• 1/2 cup chopped pecans or walnuts
  For crunch and a nutty contrast to the smooth fudge.

• Flaky sea salt (for topping)
  Adds a gourmet finish and complements the chocolate.

Instructions

1. Prepare the Pan
   Line an 8×8-inch square baking dish with parchment paper, leaving some overhang on the sides for easy removal.

2. Simmer the Base
   In a medium saucepan, combine the heavy cream, Keystone Pantry Allulose, butter, and salt over medium heat. Stir continuously until the mixture comes to a gentle simmer.

3. Cook Until Thickened
   Let the mixture simmer gently for about 8–10 minutes, stirring often. You’re looking for a slightly thickened consistency and some light browning around the edges. Allulose will caramelize slightly, helping to create that classic fudge feel.

4. Add Cocoa and Chocolate Chips
   Remove from heat and whisk in the cocoa powder until fully combined. Then stir in the Keystone Pantry chocolate chips until melted and smooth.

5. Flavor & Optional Texture
   Stir in the vanilla extract. If using, fold in chopped nuts for texture.

6. Pour and Chill
   Pour the mixture into the prepared pan. Smooth the top with a spatula. If desired, sprinkle flaky sea salt over the top.

7. Refrigerate
   Chill for at least 2–3 hours, or until the fudge is firm enough to cut. For a firmer texture, you can chill overnight.

8. Slice & Serve
   Lift the fudge from the pan using the parchment paper. Slice into 16 small squares. Store in an airtight container in the fridge for up to 2 weeks—or freeze for longer storage.

Nutritional Info (Per Piece, based on 16 servings)

Estimated values; actual values may vary by ingredients used.

• Calories: 130

• Fat: 12g

• Total Carbs: 6g

• Fiber: 2g

• Net Carbs: 1g

• Protein: 1g

Tips for Success

• Use a quality heavy cream — it makes a big difference in the texture.

• Don’t boil too rapidly — a gentle simmer ensures the allulose doesn’t burn and the fats don’t separate.

• Chill thoroughly — fudge needs proper time to set or it may be too soft to slice cleanly.

Serving Ideas

• Cut into mini cubes and serve on a keto dessert platter.

• Drizzle with melted sugar-free white chocolate for a swirl effect.

• Gift in parchment-wrapped bundles for sugar-free holiday treats!