This low carb walnut fudge is perfect for when you want a rich and chocolatey treat!
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This recipe is loosely based on my low carb chocolate fudge recipe, but I have amended it in a few ways. I’ve changed the ratio of sweeteners, so that it lowers the carb count by combining xylitol and granulated Splenda. I used this combination in my low carb pecan caramels and it worked really well. I’ve also reduced the amount of coconut oil and (of course) added in some toasted walnuts for a wonderful texture!
Prepare an 8×8″ baking pan by lining it with baking parchment or a silicone mat.
To toast the walnuts, heat a large frying pan over a medium heat. Add the chopped walnuts to the dry pan, and cook for about five minutes, stirring frequently. Set aside.
Add unsweetened almond milk, heavy cream, coconut oil, xylitol and Splenda to a saucepan and heat over a low heat. Stir until the sweeteners have dissolved and the mixture is fully combined.
Break unsweetened chocolate into squares and add them to the milk mixture. Continue to cook, stirring regularly, until the chocolate has melted and has been incorporated into the liquid. Add in the walnuts, then pour the mixture into the prepared baking pan.
Leave to cool, then transfer the pan to the fridge. When the fudge has set, turn it out onto a chopping board and cut into 16 squares.
Low Carb Walnut Fudge #lowcarb #sugarfree Click To Tweet