If you have a soft spot (and a sweet tooth) for homemade fudge, you’re going to want to bookmark this recipe right away. Thanks to this recipe for making cookies and cream keto fudge, you can indulge that sweet tooth in a totally healthy (and 100% keto-friendly) way.

How to Make Cookies and Cream Keto Fudge

Here’s everything that you’ll need to know in order to make this tasty keto treat completely from scratch:

Prepare the baking pan. Line an 8×8 inch baking pan with parchment paper and then set aside.
Prepare the cookie dough. Add the almond flour, cacao powder, melted butter, and a low carb granulated sweetener like Stevia to a bowl and mix to combine.
Freeze. Freeze the cookie dough for a minimum of one hour.
Boil. Combine the heavy cream, butter, pure vanilla extract, and sweetener and bring to a boil over medium heat.
Simmer. Reduce the heat and allow the mixture to simmer for 45 minutes. When done, remove from the heat and set aside.
Microwave the chocolate. Add the sugar-free white chocolate to a microwave-safe bowl and microwave on high for 30-second intervals, stirring between each interval, until the chocolate has melted.
Process. Add the melted white chocolate and heavy cream mixture to a food processor and process until combined.
Make crumbs. Remove the cookie dough from the freezer and make large crumbs.
Fold. Gently fold in the crumbs.
Refrigerate. Pour the mixture into the prepared baking pan and refrigerate overnight.
Serve. Slice into squares and serve.

(Also try: Cookies and Cream Keto Ice Cream)

2 Helpful Tips for Making the Best Keto Fudge

Here are a couple of quick and useful tips to keep in mind for whenever you’re making homemade keto fudge:

Pan choice matters. For best results when making fudge, you’re going to want to make sure that you’re using a heavier pan for cooking. This will help with properly distributing the heat in an even fashion.
Don’t overmix. Fudge is an incredibly easy thing to overmix by stirring it too frequently. Fortunately, that isn’t such an issue with this particular recipe due to the ingredients used, but it’s definitely something that you’ll want to keep in the back of your mind when making other homemade keto fudge recipes.

(You may also like: Cookies and Cream Keto Ice Cream Cake)

How Long Can I Store This Keto Fudge?

The amount of time you’ll be able to store this keto fudge will all depend on whether or not you decide to freeze it or just keep it in the fridge.

As long as you’re keeping your fudge sealed up tight inside of an airtight container, it will last in the fridge for up to 2-3 weeks or in the freezer for up to 3-4 months.

Print Recipe

Cookies and Cream Keto Fudge

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Author: Bree
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour,5 minutes
Yield: 25 1x

Scale

For the fudge:

1 pound sugar-free white chocolate
1 ¼ cup heavy cream
1/3 cup granulated Stevia or other low carb granulated sweetener
2 tbsp butter
½ tsp vanilla extract

For the cookies:

2/3 cup almond flour
¼ cup cacao powder
4 tbsp butter, melted
1/3 cup granulated Stevia or other low carb granulated sweetener

Line an 8×8 inch baking pan with parchment paper.
Set aside.
To make the cookies, combine all the ingredients in a bowl.
Freeze the dough for one hour.
Combine the heavy cream, butter, vanilla extract and sweetener.
Bring to a boil over medium heat.
Reduce the heat and simmer for 45 minutes.
Remove from the heat and set aside.
Add the white chocolate to a microwave safe bowl.
Microwave on high in 30 seconds intervals stirring between each interval, until the chocolate has melted.
Place the white chocolate and heavy cream mixture in a food processor and process until combined.
Remove the dough from the freezer and make large crumbs.
Gently fold in the crumbs.
Pour the mixture into the prepared pan and refrigerate overnight.
Slice and serve.