Name: Salted Caramel Swirl Fudge {sugar-free}
Prep time: 10 min
Cook time: 5 min
Total time: 1 h
Yield: 18
Ingredients: 1/2 cup Butter (we use salted Kerrygold); 1/3 - 1/2 cup Lakanto Brown Sugar, see notes; 1 cup cardnl Premium Almond Butter; 1 tsp Vanilla Extract; 2 Tbsp cardnl High-Fat Cocoa Powder, sifted; 1/4 cup cardnl Salted Caramel Sauce; Sea Salt Flakes, optional

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This Keto fudge doesn’t taste sugar free (but it is), it has the perfect consistency, and it won’t raise your blood sugar. Seriously, what more could you want?

Fudge has always been one of those decadent treats that I get for a special occasion. When we moved to Colorado and came across Rocky Mountain Chocolate Factory, I became a bit enamored with their blocks of fudge and would always choose that as my treat when we’d stop by on our way to explore the mountains.

Sugar Free Fudge Recipe

It’s been a loooong time since I’ve done that, it’s not exactly a paleo- or keto-friendly option. But today, today is the day I get to enjoy fudge again. This sugar-free Salted Caramel Swirl Fudge has all that rich, creamy texture that you know and love in the perfect fudge, but a subtle cocoa flavor that is complimented perfectly with the salted caramel swirl.

Using an unsweetened creamy almond butter as the base is the key to getting that tell-tale fudge texture. I only use cardnl’s Premium Almond Butter because that creaminess just can’t be beat. I can’t vouch for the results you will get with other almond/nut butters, so proceed with caution if you’re using a different brand.

Perfect Fudge Texture

This fudge has the best texture straight out of the freezer, and also the longest shelf life if stored there. But honestly, it’s so good that it probably won’t last long enough to worry about that anyway 😉

Clean Keto Ingredients Needed:

1/2 cup Butter (we use salted Kerrygold)
1/3 – 1/2 cup Lakanto Brown Sugar
1 cup cardnl Premium Almond Butter
1 tsp Vanilla Extract
2 Tbsp cardnl High-Fat Cocoa Powder, sifted
1/4 cup cardnl Salted Caramel Sauce
Sea Salt Flakes, optional

Tell me more about Allulose & Erythritol:

In this recipe, you’ll be consuming a few alternative sweeteners that do not raise blood sugar. In fact, Allulose is a ZERO on the glycemic index while Eyrthritol is only a 1. If you’re trying to manage your blood sugar, these sweeteners will NOT raise your blood sugar.

Here are a few blog posts on this site that will help clear up confusion about alternative sweetners:

What is Keto Caramel Sauce?

We’re the creators of a shelf stable Keto caramel sauce that does not raise blood sugar. It’s available to purchase online and if you’d prefer, you can make it at home (we share the recipe).

Keto Salted Caramel Sauce — Recipe to make caramel sauce at home.

View cardnl’s sugar free caramel sauce.

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Salted Caramel Swirl Fudge {sugar-free}

Yield: 18 pieces

Prep Time: 10 minutes

Cook Time: 5 minutes

Chill Time: 45 minutes

Total Time: 1 hour

Ingredients

1/2 cup Butter (we use salted Kerrygold)
1/3 - 1/2 cup Lakanto Brown Sugar, see notes
1 cup cardnl Premium Almond Butter
1 tsp Vanilla Extract
2 Tbsp cardnl High-Fat Cocoa Powder, sifted
1/4 cup cardnl Salted Caramel Sauce
Sea Salt Flakes, optional

Instructions

Line a 1lb loaf pan with parchment paper, leaving some flaps overlapping. Set aside.
Bring butter and Lakanto to a boil over medium-low heat. Stir constantly with a silicone spatula, scraping the sides to keep it from burning. Let it bubble and foam up, and continue stirring until the foaming starts to recede and the mixture thickens. Remove from heat.
Stir in the almond butter and vanilla. Remove 1/2 cup and place it in a heat safe bowl or glass measuring cup. Set aside.
Add the cocoa powder to the rest of the fudge and stir it in completely until smooth. I prefer using a silicone spatula for this part.
Add the caramel sauce to the 1/2 cup fudge you set aside. Stir until completely combined and smooth.
In the prepared loaf pan, pour the chocolate fudge in the bottom, spreading to fill all sides and corners.
Gently pour the caramel fudge over the top. Use a butter knife to swirl the two together without completely mixing them. Sprinkle salt flakes on top, if desired.
Place in the freezer for at least 30-45 minutes, or longer if needed, until completely firm.
Holding the parchment paper flaps, lift the fudge out of the pan and cut into even 1.5" squares with a sharp, hot knife. Run the knife under hot water every few slices, if needed, to keep edges clean and crisp.
Store fudge in a tightly sealed container in the fridge (up to 2 weeks) or freezer (up to 6 months). We prefer eating this straight out of the freezer for best texture/firmness.

Notes

If you use the full 1/2 cup of Lakanto brown Sugar, this will be a pretty sweet fudge. Use 1/3 cup to tone it down a little.
I don't recommend subbing with Lakanto Golden, it doesn't yield the same creamy results.
Adding salt flakes will help cut the sweetness a little and enhance the flavor. Taste the fudge first to see if you want the added salt.

Nutrition Information

Yield 18 Serving Size 1.5" square
Amount Per Serving Calories 150Total Fat 15gSaturated Fat 4gSodium 55mgCarbohydrates 10gNet Carbohydrates 1gFiber 2gSugar 0.5gSugar Alcohols 7gProtein 3g