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This Keto Maple Walnut Fudge has all the flavor of the classic treat with a fraction of the carbs. It’s super creamy, with a rich maple flavor and crunchy walnuts in every bite!
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I might just be the happiest person on the planet right now, because I figured out how to make one of my favoritest ever desserts in a healthier, low carb way! And yes, favoritest is a real word. At least in my own giddy, happy brain it is.
In all seriousness, this Keto Maple Fudge is one of the tastiest treats I’ve made in a long time. And I make a lot of tasty treats! But this one satisfied a real craving for me. I’ve always loved maple walnut fudge and now I get to enjoy it again.
I love fudge of all kinds. And I’ve been delighted to find I can make keto fudge easily, with many wonderful flavor variations. Readers rave about my Keto Peanut Butter Fudge. And if you love hazelnuts, you have to try the Keto Chocolate Hazelnut Fudge too.
Why I love this recipe
A recipe like this is always a bit of an experiment, because you can never be certain how the keto ingredients will combine. Way back in the past, I made maple fudge from scratch with real maple syrup. It was amazing but it was serious work!
For this low carb version, I took some cues from my peanut butter fudge, using a nut butter as the base. But I also took some tips from the Keto White Chocolate Fudge, using some sugar-free white chocolate chips to help thicken and set it.
It worked even better than I expected. This Keto Maple Walnut Fudge is rich and creamy, and has the perfect flavor. It’s everything I was looking for and more!
Ingredients you need
- Almond butter: You can use other nut butters, but almond butter is the most neutral in flavor. Walnut butter might make it a bit too bitter, and peanut butter would have a strong peanut flavor.
- Sugar-free white chocolate chips: I suggest using Lily’s white chocolate chips. I think ChocZero would also work but they contain different sweeteners so I can’t be entirely sure.
- Butter: This helps the fudge thicken and set properly, and also adds creaminess, so don’t skip it.
- Collagen protein: I like to add collagen to keto fudge to give it a chewier texture. It also helps thicken it so you don’t have to add copious amounts of powdered sweetener.
- Sweetener: I used a little bit of powdered allulose in this recipe. Powdered erythritol should work as well.
- Maple extract: Good maple extract is the best way to get flavor in your fudge or other treats.
- Salt: A little salt helps balance the sweetness of the fudge. It the nut butter you use already has salt, you may want to skip this.
- Walnuts: You can also use chopped pecans or any other favorite nut.
Step by Step Directions
1. Melt the ingredients: In a heatproof bowl set over a pan of barely simmering water, combine the almond butter, white chocolate chips, and butter. Stir until melted and smooth.
2. Add the sweetener: Add the collagen, powdered sweetener, maple extract, and salt and work in with a rubber spatula until well combined. Stir in the chopped walnuts.
3. Press into the pan: Transfer the mixture into a 9×5 inch loaf pan lined with waxed paper or parchment paper. Press firmly into the bottom of the pan, smoothing the top as much as possible. (You can top with another piece of waxed paper to press it in if you need).
4. Chill until set: Refrigerate until firm, about 1 hour.
5. Cut into squares: Lift the fudge out by the parchment paper and cut into 12 squares or 24 smaller squares.
Tips for Success
If the nut butter you use has separated so the oil is on the top, don’t bother trying to mix it with a spoon. It never works! Instead, dump the whole thing (oil + harder nut mixture underneath) into a blender or food processor. Blend the heck out it. Once it comes back together, you can put it all back in the jar and it will stay emulsified for weeks in the fridge.
Always always always use a double boiler set-up when melting things like keto white chocolate. It’s very finicky and too much heat will make it seize up. Make sure you stand nearby and stir almost constantly.
A powdered sweetener is critical for this recipe so that you don’t get any residual grittiness. It also helps to sift the sweetener first, so you don’t get any little clumps in the fudge.
Once you add the collagen and sweetener, the mixture will seem thick. Keep working it with a flexible spatula, it will combine and smooth out.
This keto fudge does firm up quite a bit in the fridge and I prefer the texture at room temperature. I recommend taking a piece or two and letting it sit out for 10 to 20 minutes. But store in the fridge to keep it at its freshest.
Frequently Asked Questions
Good maple extract is usually made from REAL maple syrup, which means it contains a small amount of sugar (about 0.5g per teaspoon). Remember that you only use a teaspoon or two per recipe, so it becomes a minuscule amount per serving.
You can freeze sugar-free fudge very easily. Wrap the fudge up tightly and store in a container so it doesn’t get crushed. It can be frozen this way for several months. You can also keep this keto fudge in the refrigerator for up to 2 weeks.
This keto maple fudge recipe has 7.5g of carbs and 3.8g of fiber per serving. That comes to 3.7g net carbs per piece of fudge.
More keto maple recipes
Keto Maple Fudge Recipe
This Keto Maple Walnut Fudge has all the flavor of the classic treat with a fraction of the carbs. It’s super creamy, with a rich maple flavor and crunchy walnuts in every bite!
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Servings: 12 servings
Calories: 203kcal
Instructions
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Line a 9×5 inch loaf pan with waxed paper or parchment paper.
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In a heatproof bowl set over a pan of barely simmering water, combine the almond butter, white chocolate chips, and butter. Stir until melted and smooth.
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Add the collagen, powdered sweetener, maple extract, and salt and work in with a rubber spatula until well combined. Stir in the chopped walnuts.
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Transfer the mixture to the prepared baking pan and press into the bottom, smoothing the top as much as possible. (You can top with another piece of waxed paper to press it in if you need).
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Refrigerate until firm, about 1 hour. Lift the fudge out by the parchment paper and cut into 12 squares or 24 smaller squares.
Notes
Storage Information: Store this fudge in the fridge in a covered container. Let pieces sit out for 10 minutes or so before serving, for a softer consistency.Â
Nutrition Facts
Keto Maple Fudge Recipe
Amount Per Serving (2 pieces)
Calories 203
Calories from Fat 162
% Daily Value*
Fat 18g28%
Carbohydrates 7.5g3%
Fiber 3.8g15%
Protein 6.1g12%
* Percent Daily Values are based on a 2000 calorie diet.
