Name: Chocolate Hazelnut Fudge Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 1 cup sugar-free condensed milk; 5 ounces sugar-free chocolate chips; 1/3 cup homemade sugar-free Nutella; 1/3 cup allulose sweetener (or erythritol, or a mix); 1/3 cup collagen protein powder; 1 tsp hazelnut extract; 2/3 cup toasted hazelnuts, chopped

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Introduction

This Chocolate Hazelnut Fudge is a creamy, rich treat that’s completely sugar-free and perfect for keto-friendly indulgence. Made with wholesome ingredients like collagen protein and homemade sugar-free Nutella, it offers a delightful nutty flavor with every bite.

A stack of dark chocolate fudge squares with a smooth, dense texture sits on a white cake stand. Each square has a rich dark brown color with whole and chopped hazelnuts embedded inside and sprinkled on top, giving a crunchy contrast to the soft fudge. The edges of the fudge are clean and sharp, showing the thick layers of chocolate and nuts. The background is a white marbled texture, which makes the dark chocolate and light brown hazelnuts stand out clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup sugar-free condensed milk
5 ounces sugar-free chocolate chips

1/3 cup homemade sugar-free Nutella
1/3 cup allulose sweetener (or erythritol, or a mix)

1/3 cup collagen protein powder
1 tsp hazelnut extract

2/3 cup toasted hazelnuts, chopped

Instructions

Step 1: Line an 8×8 inch square pan with parchment or waxed paper. Lightly grease the paper to prevent sticking.
Step 2: Pour the sugar-free condensed milk into a medium saucepan and heat over medium-low heat. Stir occasionally until it just begins to simmer, then remove from heat.

Step 3: Add the sugar-free chocolate chips and homemade sugar-free Nutella to the warm condensed milk. Let it sit for a few minutes to allow the chocolate to melt, then whisk until smooth.
Step 4: Stir in the allulose sweetener, collagen protein powder, and hazelnut extract until fully combined. Then fold in about two-thirds of the chopped toasted hazelnuts.
Step 5: Spread the mixture evenly into the prepared pan. Sprinkle the remaining chopped hazelnuts on top for added crunch.

Step 6: Refrigerate the fudge for 3 to 4 hours, or until firm. Once set, lift the fudge out using the edges of the parchment paper and place on a cutting board.
Step 7: Use a large sharp knife to cut the fudge into 16 bars. Serve chilled and enjoy!

Tips & Variations

For extra richness, use high-quality sugar-free dark chocolate chips.

Substitute hazelnut extract with vanilla extract if you prefer a milder nutty flavor.
Try adding a pinch of sea salt on top before refrigerating for a salted caramel twist.
Make it nut-free by omitting the chopped hazelnuts and using almond extract instead of hazelnut extract.

Storage

Store the fudge bars in an airtight container in the refrigerator for up to two weeks. For longer storage, freeze them for up to three months. To serve, let thaw in the fridge or at room temperature for a few minutes.

How to Serve

A stack of four thick, dark brown chocolate fudge squares sits on a small white plate, each square studded with chopped light tan hazelnuts that add texture to the smooth surface. The top piece has a visible bite taken out from the side, revealing the dense and rich interior. In the background, a blurred white bowl filled with whole hazelnuts contrasts with the clear, close-up view of the fudge, all placed on a white marbled surface with scattered hazelnuts around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sweetened condensed milk instead?

Regular sweetened condensed milk will add sugars and affect the keto-friendly nature of the fudge. Using sugar-free condensed milk keeps it low-carb and suitable for sugar-restricted diets.

How do I toast hazelnuts at home?

Spread hazelnuts on a baking sheet and toast in a 350°F (175°C) oven for about 10 minutes, stirring halfway through, until golden and fragrant. Let them cool before chopping.