Ingredients
Equipment
Method
Preparation Steps
- Start by lining an 8x4 loaf pan with parchment paper to prevent sticking.
- In a medium saucepan, combine heavy cream, salted butter, and keto sweetener over medium heat until it simmers, stirring regularly for about 15 minutes.
- Remove from heat and stir in sugar-free dark chocolate chips and vanilla extract until smooth.
- Pour the fudge mixture into the prepared pan and spread it evenly.
- Sprinkle chopped nuts on top and press them gently into the surface.
- Chill in the refrigerator for at least 4 hours until set.
- Slice into squares and store in an airtight container in the fridge.
Nutrition
Notes
Fudge lasts up to 10 days in the fridge. For the best experience, serve chilled.
