If you are anything like Matt in that you love easy to make, simple desserts, then you are going to love this Chocolate Keto Fudge recipe. Personally, I love something more complex in nature – lots of ingredients, layer of texture and at least three different flavor profiles. It’s need to wow me or I don’t see a point in eating it.
The Two Best Words Are ‘Easy’ And ‘Fudge’
So, of course you’re going to love this easy fudge recipe! To keep it as simple as possible, all you do is mix the ingredients, freeze the fudge and eat. Make it before dinner and it’s ready by the time you clean off your plates and everyone is digging through the snack drawers!
Turn This Into Chocolate Peanut Butter Fudge…
with the simple swap of almond butter for peanut butter. Personally, I’m a peanut butter girl. Give me a spoon of almond butter and I’m happy, give me a jar of peanut butter and I need more! I’m sure many of you can relate. Also, swapping in peanut butter would give this keto fudge another flavor profile. The almond butter almost blends into the other ingredients while the peanut butter would definitely stand out!If you love peanut butter as much as I do you need to try out other amazing peanut butter recipes, including our chocolate peanut butter cake, no bake peanut butter cookies and low carb peanut butter pie!
Easy To Make Keto Fudge!
One of Matt’s favorite childhood memories was going to Mackinac Island, also known as fudge island, and eating all the different flavors of fudge. Since starting keto fudge hasn’t really been in the picture until now! We like to make this keto fudge recipe in bulk and store it in the freezer for a quick, go to after dinner sweet treat – you only need 1-2 pieces and your satisfied all night long!
Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Chocolate Keto Fudge”
Chocolate Keto Fudge
Ingredients:
- 1/2 cup almond butter
- 1/4 cup collagen peptides
- 1/4 cup cocoa powder
- 1/4 cup coconut flour
- 1/4 tsp Pink Himalayan Salt
- 1/2 tsp liquid stevia
- 1/4 cup canned coconut milk, frozen
- coconut flakes (optional)
Instructions:
- Combine all the above ingredients, except for the flakes in a medium mixing bowl using a spoon. If the coconut milk is too hard to mix, melt it in the microwave.
- Line mini loaf pans or your fudge mold with parchment paper and transfer from the bowl to the mold.
- Spread evenly using a spatula or your hands. If desired, top with coconut flakes.
- Refrigerate for 1 hour prior to slicing and serving.
- Best stored in a zip top bag in the fridge or freezer.
Notes
Net Carbs: 0.5g
Are Collagen Peptides interchangeable with protein powder? I love your recipes but every time you post a new one, there is a new ingredient I have to purchase.
You could try it, but we don’t recommend substituting it as it gives the fudge it’s great texture.
Hello, do you have to use the collagen Peptides in this recipe? will it turn out without it.
We don’t recommend substituting it as it gives the fudge it’s great texture.
The ingredient list says “canned coconut milk, frozen” but the directions say melt in the microwave as neeeded. I’m guessing it’s not necessary to freeze the milk?
No you don’t have to. I put mine in the fridge and it separates the cream from the liquid just as good and then it’s actually soft and easy to measure.
Gonna try this recipe tonight!
I used coconut milk that was not frozen and it turned out just like the photos.
You freeze to separate the cream from the water. If you scoop out the cream and its too frozen thaw in microwave. It’s just that they want the cream not the water.
They have several videos that show them using coconut milk. I believe the purpose for freezing it is to separate the can into liquid at the bottom and hardened cream at the top of the can. I’m pretty sure you can just refrigerate it too, but if you don’t chill it first, it will be more of a mixed liquid which contains more sugar since most of the sugar is in the coconut water that gets separated into the bottom of the can when it’s cold.
You have to freeze it because it will separate the cream from the water and you need to use just the thick cream not the thin liquid.
From watching the video, she says you can freeze or just put it in the fridge. The point is to get the coconut cream and the coconut water to separate. Sounds like if you use canned coconut milk at room temp it would include the water and make the consistency too wet. I imagine that would prevent the fudge from setting up into a nice fudgey consistency. (All speculation on my part. Once I make these, if I’m wrong, I’ll come back and update my comment.)
I’m confused about thi too!!! And there has been no answer.
The people saying that the purpose of chilling or freezing the can are correct this process separates the milk from the water which you can discard as the water contains the sugar which you don’t want to consume on the keto diet
Hope that helps
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Freezing the milk separates the solids from the liquid, the solids are used in the recipe. I didn’t get either until I watched the video. I can’t wait to make this fudge!
I think it’s supposed to say “coconut cream, 1/4 cup” as that needs to be frozen to use cream quickly and separate from the water. Also it’s high fat low carb, which the water is carb. It could be a mix, which is referred to as milk, but shaking would then do instead of freezing..
Hello, sometimes the fat separates from the milk (especially in winter), so melting it can blend it back together if you are not able to by just stirring. Depends on the brand and if organic etc.
If you watch the video, you will see that the reason for chilling the coconut milk is to separate the fat/cream from the water. The cream that rises to the top is what you want to use. In the video she measures the cream from the top of the can and then nukes it to melt it.
May be a silly question, but I have a can of Thai Kitchen unsweetened coconut cream that I haven’t opened. Can I use that?
What can I use as a substitute for collagen peptides?
We don’t recommend substituting it as it gives the fudge it’s great texture.
Is there a substite for collagen peptides? I love the info you provide and the way it’s presented!!!! Bravo!!!
No, there isn’t really a substitute for collagen powder.
Can you omit the collagen?
I wouldn’t, sorry!
I do not have the collagen. Is there anything I can substitute that with?
No I’m sorry, collagen is needed.
Can I use almond flour instead? What ratio do I use?
We haven’t tried it with almond flour, this will take some experimenting!
I got (over!) excited at the idea of an easy fudge recipe, and then read that I had to order a $25.00 jar of collagen peptides. Off topic, but what else can I use the collagen peptides for to justify the purchase?
Denise, I usually add a scoop of collagen to my morning coffee. It dissolves well and does not affect the flavour. You could also throw it into a smoothie if you drink them. I’ve also seen people use them in low carb bread recipes or fat bomb recipes. Hope this helps!
We mix it in our bullet proof coffee… no taste and great benefits
I use collagen peptides in my tea every morning. You can add it to anything liquid.. yogurt, smoothies, coffee, lattes, soup!
I use collagen peptides in my coffee every morning.
You can put collagen in everything! I keep it simple though and use a scoop a day in my coffee, tea or hot chocolate. There are so many benefits to it, that people have also created lots of recipes online if that interests you.
I use, Great Lakes Collagen, it’s much cheaper and it’s grass-feed cows.
https://greatlakesgelatin.com/storefront/
Linda
Can I use unflavored gelatin powder in place of collagen? I don’t have collagen on hand.
Could you use Hemp Hearts or Chia Seeds instead of Collagen powder?
You could try it! We aren’t sure how that would change the recipe.
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I agree, the collagen peptides are costly. Are the necessary? I am willing to invest if they can be utilized in more recipes.
Yes, they are necessary in my opinion in order to get a fudge consistency. You can definitely use them in a multitude of recipes or even in shakes or coffees.
I have a nut allergy…think sunflower butter (instead of almond butter) would work OK?
Yep!
The recipe says per piece. How many pieces did the recipe yield for you?
It says above the recipe – 16 servings. 🙂
Hi, similar question to Heathers. The video and the directions do not appear to match. The reason to freeze the FF coconut milk is to separate out the coconut cream from the milk if I am understanding it correctly, BUT in the video Megha uses a !/4 cup of the solidified cream but does not say how much to use of the separated milk and I think this is where the recipe gets confusing. In the written recipe the amount of frozen / microwaved coconut milk seems to be one and the same. Also Ashlees question about the replacement of the collagen is a good one. People starting to do low carb / keto do not always have on hand or can afford or want to buy something they may or may not use. Just a fact of life. Please clarify these concerns and thank you for answering and thank you for an interesting take on a fudge recipe. 🙂
The collagen just helps make it a fudge consistency. For the coconut milk, you will be using the hardened coconut cream. When it just comes out of the freezer it will be seperated into coconut cream and coconut water, you want to use the hard coconut cream, but it may be hard to mix in. This is why Megha put it into the microwave, she just microwaved the cream, because when it cools again, it will give a harder texture to the fudge instead of a more liquid end product if you used the coconut milk or water.
Hi! It’s probably obvious, but what is ‘73k calories’ per serving?
Just 73 calories. 🙂
Hi! This looks very tempting! I will certainly try it. How many scoop of the collagen is 1/4 cup? I know I can use a cup measure, I’m just putting this into MyFitnessPal app so that I can log it when I do eat this. It doesn’t recognize 1/4 cup of the collagen, only scoop or grams. Thanks a lot!
Hi – Can you substitute cacao butter for the almond butter?
You can, but I wouldn’t. It would give a different end product and different taste.
PLEASE make or offer some goodies without Stevia. I am asthmatic and it is poison to me. I only use good old Sweet N Low NO plant based poison for me (hives itching and the stop breathing doesn’t feel good)
You can always sub out stevia with your favorite keto sweetener.
Can I use the beef gelatin I bought for the chocolate chip cookie recipe?
No, I wouldn’t sub gelatin for the collagen because it would give it a different texture.
Excellent fudge!!! Thank you, so much, for the recipe.
(You don’t have to put the can in the freezer, if it has been siting on the shelf. Just skim the hard cream(this is coconut cream) off the top of the can. The water is on the bottom)
Linda
Is the collagen peptides really necessary? If so can you explain why? Thanks.
Yes, they help form the texture of the fudge.
Can it be done with powdered gelatin, instead of the collagen?
No, the gelatin would affect the texture of the fudge.
[email protected] I was wondering what I can use besides mini loaf pans. Could I use a regular loaf pan and just cut it into 16 squares, or muffin tins as long as I get 16 equal sized portions?
You mentioned grams in your video
It would really, really great if you also pur metric weights against each of your ingredients cups can get very messy and are not really accurate
Loved the recipe
Megha explains the coconut milk in the video. She uses the thick cream part that hardens on top of the can, not the thinner “milk” portion. I am looking forward to trying this today.
You can just store the can of cocnut milk in the fridge upside down. The coconut cream will harden on the top. When you want to use it, turn it over to open. All the liquid will be at the top and you can just pour it off for later use.
is there a substitute for the coconut milk and the collagen peptides?
For the coconut milk you could use unsweetened almond or cashew milk. There isn’t really a sub for the collagen peptides because they contribute to the texture of the fudge.
Why don’t you guys just specify “coconut cream” (isn’t that what the kids are calling it?) instead of saying “coconut milk frozen” and then expecting people to guess you just mean the top part after it’s been separated? Then one can choose their own method of procuring said ingredient. I.e. fridge method, freezer method, or buying a can actually labeled “coconut cream.”
I love this fudge. Such a good treat. I find the stevia very bitter and overpowering. These ingredients are so tasty on their own that I am wondering if you left it out completely, would it be tasty? Also been reading that insulin can still be triggered by a fake sweet flavour on the tongue and I am trying to keep the insulin response to a minimum. Has anyone tried without the stevia liquid?