Low Carb Walnut Fudge

This low carb walnut fudge is perfect for when you want a rich and chocolatey treat! Sugar free and keto recipe.

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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 including changing the amount of coconut oil and (of course) added in some toasted walnuts for a wonderful texture!

Walnuts are a good source of omega-3, iron, selenium, calcium, zinc, and vitamin E. There have also been studies that show that walnuts may reduce the risk of cardiovascular disease and can improve cholesterol levels. They are also perfect for a tasty low carb snack!

How to Make Low Carb Walnut Fudge

Prepare an 8×8″ baking pan by lining it with baking parchment or a silicone mat.

To toast the walnuts, heat a small skillet 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, and low carb sweetener (eg granular Swerve, Lakanto, or xylitol) 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.

I've given nutritional data per square as this low carb walnut fudge is super rich! Whenever you feel the need for a chocolatey boost, reach for a square of this!

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Low Carb Walnut Fudge

Yield: 16 Squares

Prep Time: 5 minutes

Cook Time: 10 minutes

Cooling Time: 1 hour

Total Time: 1 hour 15 minutes

This low carb walnut fudge is perfect for when you want a rich and chocolatey treat! Sugar free and keto recipe.

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Ingredients

• ½ cup walnuts
• ½ cup unsweetened almond milk
• ¼ cup heavy cream
• 2 tbs coconut oil
• ½ cup low carb sweetener, eg xylitol, Lakanto or Swerve
• 8 oz unsweetened chocolate

Instructions

1. Prepare an 8x8" baking pan by lining it with baking parchment or a silicone mat.
2. To toast the walnuts, heat a small skillet over a medium heat. Add the chopped walnuts to the dry pan, and cook for about five minutes, stirring frequently. Set aside.
3. Add unsweetened almond milk, heavy cream, coconut oil, and sweetener to a saucepan and heat over a low heat. Stir until the sweetener has dissolved and the mixture is fully combined.
4. 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.
5. 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.
6. Store in the fridge.

Notes

3g net carbs per square

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Wilton Perfect Results Premium Non-Stick Bakeware Square Cake Pan, 8-inches
• 
  Baker's Unsweetened 100% Cacao Baking Chocolate, 4 oz Box

Nutrition Information

Yield 16 Serving Size 1 Square
Amount Per ServingCalories 123 Total Fat 12g Saturated Fat 7g Cholesterol 5mg Sodium 8mg Carbohydrates 5g Net Carbohydrates 3g Fiber 2g Protein 2g

Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.

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