Have You Had Keto Old Fashioned Fudge?
Why keto old fashioned fudge?
One of the things I heard often when I’d share I follow a Keto Lifestyle was “how did you give up candies and baked goods?”
It’s a solid question for those who aren’t aware of the huge variety of ingredients at our keto fingertips.
But the longer we’re following a keto diet, the more ingredient options we’re exposed to: almond flour, coconut flour, allulose, protein powders, acacia fiber, etc.
Armed with a pantry full of alternative flours, thickeners, and sweeteners, I was able to create just about anything my little heart desired.
Pre-keto, one of my favorite things to eat was candy.
I especially loved Christmas candy my mom would make. Truffles, peanut butter cups, fudge… yum.
There are loads of recipes showing us how to take these keto supplies and convert them into candies. I love making all those treats from my childhood in a keto way.
One thing I never tried as a child, but was always curious about was Old Fashioned Fudge
It seemed so daunting to me. Candy thermometers, precise measurements…stress.
As I’ve matured in my kitchen skills, I’ve tackled more complex confections. Through those efforts, I have come up with an Old Fashioned Peppermint Fudge that does not disappoint!
The flavor is spot on with the Peppermint KetoChow (limited edition…but I’m hopeful they bring it back next winter!)
But you can use any flavor of KetoChow that you have, or another milk based protein powder you like. I do have a link to KetoChow that saves you 10% off all your non-subscription orders every time you order!
Using oat fiber in this recipe helps with structure (I also use it in my low carb baking blend that I use all the time).
I haven’t tried other bulking agents with the recipe, so if you do try others, leave a comment letting me know about your results!
Old-Fashioned Peppermint Fudge Keto Style!
Ingredients
- ½ cup butter
- ⅜ cup heavy cream
- 1 cup powdered sweetener
- ½ cup allulose
- 1 serving Peppermint KetoChow*
- ½ cup oat fiber
- ½ tsp acacia fiber
- ¼ tsp peppermint extract
- ¼ tsp vanilla extract optional
Instructions
Prep Before You Start
- Mix your dry ingredients in a heat proof bowl. Set aside.
- Line a heat proof container with parchment paper. Set aside.
Making the Fudge
- Heat a heavy bottomed saucepan on low.
- Add butter, cream, powdered sweetener, and allulose to the pan.
- Allow to heat very slowly on low temperature, stirring constantly to prevent burning the sweeteners.
- Once you see tiny bubbles forming around the edges of the pan, stop stirring.
- Using a candy thermometer, allow the mixture to come to 238℉. Do NOT stir at this point! This can take anywhere from 5-10+ minutes. It's best to let this step happen slowly. Be patient!
- Once your mixture comes to temperature, remove it from heat and pour into the dry mixture.
- Using an electric mixer, beat the mixture together on medium speed for about 5 minutes.
- After 2-3 minutes of beating the fudge, add your extracts. Continue mixing well.
- Once the fudge is thick like brownie batter, transfer to prepared pan.
- Press fudge evenly into the pan and allow it to fully cool on the counter.
- Once fully cooled, cut into bite-sized cubes.
- Store in an airtight container on the counter for up to 5 days or in the fridge for several weeks.
Notes
Nutrition
One Comment
Debbie
would it be possible to sub whey protein isolate for the keto chow? (waiting for my order to arrive)