Published: by Carolyn
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This Keto Rocky Road has everything you want in a sugar free fudge recipe. Creamy smooth and full of marshmallows and pecans, no one will guess it’s low carb!
Did someone say sugar free fudge? Wait, hang on. Did someone say keto rocky road fudge? Those words are music to my ears and I bet they are to yours too.
Ever since I perfected my recipe for sugar-free marshmallows, I’ve been dying to try it in some rocky road fudge. Because who doesn’t love their fudge filled with lots of extras like sweet tender marshmallows and pecans?
I made this creamy no-bake treat recently for a party and it disappeared so fast. I swear I turned around for a few moments and when I turned back, it was all gone. So I came home and made it again the very next day!
Not a fan of marshmallows and nuts? Try my creamy Keto Fudge Recipe.
Why you will love this recipe
I love when I can re-vamp a recipe to simplify it and make it even better. And that’s what I did with this sugar free fudge. In the original recipe, I had you make a batch of sugar free condensed milk. But I realized that this was an unnecessary step.
Now you simply simmer the cream for a few minutes before whisking in the rest of the ingredients. The whole process takes only about 15 minutes!
You do still have to wait for this sugar free fudge to set in the fridge for 3 hours. I know, I know, it’s hard to have patience. But you do get to lick the spoon while you wait. And if you happen to leave a little bit of the mixture behind in the saucepan, no one can blame you.
I simplified them even further by using ChocZero marshmallows. But you can use my homemade version too!
Ingredients you need
- Heavy cream: Sugar free fudge uses heavy whipping cream to melt the chocolate. You can use coconut milk for dairy-free.
- Sweetener: I use a combination of Swerve Confectioners and allulose because it provides the best consistency with no recrystallization. See the Expert Tips section for more information on sweeteners.
- Unsweetened chocolate: This is 100% cacao chocolate with no sweetener whatsoever. Don’t use sugar-free chocolate, it won’t set properly.
- Cocoa powder: A little additional cocoa powder helps thicken the mixture.
- Collagen: Chocolate collagen powder provides nutrition but it also gives the fudge a chewier texture.
- Marshmallows: You can use store-bought keto marshmallows or make your own. If you use your own homemade, freeze them for a few hours before stirring them into the fudge, so they don’t melt away.
- Pecans: I recommend toasting the pecans lightly for added flavor. You can use other nuts if you prefer.
- Pantry staples: Vanilla extract and salt.
Step by Step Directions
1. In a large saucepan, whisk together the heavy cream and the sweeteners. Bring to a simmer, whisking occasionally.
2. Remove from heat and add the chopped chocolate. Let sit a few minutes to melt, then whisk in the cocoa powder, collagen, vanilla extract, and salt until the mixture is smooth.
3. Add the marshmallows and pecans and stir to coat. Spread the mixture in a 9×9 inch pan lined with parchment paper.
4. Refrigerate until firm, about 3 hours. Then remove the fudge by the edges of the parchment and cut into squares.
Expert Tips
If you use homemade keto marshmallows, you will want about half the recipe. Chop them into ½ inch pieces and freeze for a few hours before stirring them into the fudge. This way, they won’t melt with the warm chocolate mixture.
Unsweetened chocolate helps the sugar-free fudge set properly. If you choose to use a keto chocolate like Lily’s or ChocZero, you may have to add more cocoa powder to help it set. I recommend an additional tablespoon.
Collagen also helps the fudge set and provides a creamy, chewy texture. If you don’t have chocolate collagen, use plain and add an additional tablespoon of cocoa powder as well as a little more sweetener.
Other protein powders may work too but they don’t always dissolve as well in the mixture.
A combination of sweeteners like erythritol and allulose works best for this rocky road fudge. Erythritol has a tendency to recrystallize and make the fudge gritty, but allulose can make the fudge too soft. In combination, they offset each other and provide the proper texture. You can try other sweeteners but just know that your results may not be ideal.
Frequently Asked Questions
Does sugar free fudge have carbs?
This Rocky Road Fudge has very few carbs compared to conventional recipes. A small piece of regular chocolate fudge can have upwards of 25g of carbs. But this keto sugar free fudge has only 6.6g of carbs and 3.5g of fiber. So it has 3.1g net carbs per serving.
What’s the secret to non-grainy keto fudge?
Keto fudge can be grainy when it’s made only with erythritol-based sweeteners, as it recrystallizes as it cools. A combination of erythritol with another sweetener like allulose or BochaSweet will prevent the recrystallization.
How do you store this rocky road fudge?
Store this fudge in the fridge in a covered container for up to a week.
More fudgy keto recipes
- The Ultimate Keto Brownies Recipe
- Fudge Crumb Bars
- Sugar Free Fudge Pops
- Keto Peanut Butter Fudge
- Keto Hot Fudge Sauce
Keto Sugar Free Fudge Recipe
This Keto Rocky Road has everything you want in a sugar free fudge recipe. Creamy smooth and full of marshmallows and pecans, no one will guess it's low carb!
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: rocky road fudge, sugar free fudge pops
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Chill time: 3 hours hours
Total Time: 30 minutes minutes
Servings: 16 servings
Calories: 166kcal
Ingredients
- 1 cup heavy cream
- ⅓ cup powdered Swerve
- 3 tablespoon allulose
- 4 ounces unsweetened chocolate chopped
- ⅓ cup chocolate collagen protein
- 3 tablespoon cocoa powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup chopped keto marshmallows
- 1 cup toasted pecans
US Customary – Metric
Instructions
Line an 9×9 inch baking pan with parchment paper.
In a large saucepan, whisk together the heavy cream and the sweeteners. Bring to a simmer, whisking occasionally.
Remove from heat and add the chopped chocolate. Let sit a few minutes to melt, then whisk in the cocoa powder, collagen, vanilla extract, and salt until the mixture is smooth.
Add the marshmallows and pecans and stir to coat. Spread in the prepared baking pan.
Refrigerate until firm, about 3 hours. Then remove the fudge by the edges of the parchment and cut into squares.
Notes
These nutritional counts assume the use of pre-made keto marshmallows. For the homemade version, the fudge will have 4g of carbs and 1.1g of fiber.
Storage Information: Store this fudge in the fridge in a covered container for up to a week.
Nutrition Facts
Keto Sugar Free Fudge Recipe
Amount Per Serving (1 piece)
Calories 166Calories from Fat 122
% Daily Value*
Fat 13.6g21%
Carbohydrates 6.6g2%
Fiber 3.5g14%
Protein 6.3g13%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them.I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
Reader Interactions
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Marla Baker says
does this have a dark chocolate flavor, or milk chocolate flavor? If dark chocolate, can I just add more sweetener to it to make it more of a milk chocolate fudge?
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Carolyn says
You can certainly try.
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Lisa B says
The fudge was too soft even when I placed in the freezer. The recipe does not say how long to simmer. I brought the heavy cream with sweetener to a simmer and then added the remaining ingredients. Should I have allowed it to simmer longer?
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Carolyn says
No, you just bring it to a simmer. But let me ask… did you use the collagen? and what sweeteners did you use?
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Emmy says
Unfortunately, I can’t get hold of the collagen protein you list. Is there a way to make this without collagen? Any good subs?
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Carolyn says
Please read the blog post as I already addressed this! 🙂
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Lee says
Everyone enjoyed this fudge! I cheated on the marshmallows and picked up a bag of mini’s at Whole Foods, but next time I will attempt to make this recipe with your marshmallows♥
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Mary says
DelishReply
Gail O says
Another great recipe. Thank you so much Carolyn. Your recipes NEVER disappoint. So rich, creamy and chocolatey. Perfection!Reply
Jackie says
I am SO making these this weekend!!!!
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Heather L Wilson says
I cannot wait to try this!!
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Vicki says
Should the Allulose of Bocha-Sweet be powdered, too?
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Carolyn says
No, it doesn’t need to be. It dissolves better than erythritol.
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Alice says
Hi Carolyn I made this today … it’s been in the fridge for 6 hours and I noticed the chocolate fudge is setting quite soft still. Is the end product supposed to be firmer/denser? I did follow your recipe exactly w/o any substitution. Please let me know. Thanks!
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Carolyn says
It’s supposed to be firm like fudge. Can you tell me more? What brand of chocolate and sweetener?
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Shany Dillow says
Not sure if I did anything wrong but I was very rubbery…it didn’t taste or feel like rocky road or even look like the picture. I followed the recipe to a t, (I did use Allulose instead of Bocha Sweet) so not sure what happened. Was really looking forward to this! Any advice? Also hubby mentioned it had no sweetness to it.Reply
Carolyn says
So the “rubberiness” comes from the allulose, I think. I’ve had trouble with it in dense chocolate recipes as well.
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Carmen Chiaradio says
Hi. I enjoy all your recipes and just received your Keto baking cookbook. I’m reading your Rocky Road Fudge recipe. In your notes you speak about the condensed milk. It’s not listed in the RRF recipe. Is it to be omitted?
Thank you.Reply
Carolyn says
No, it’s not being omitted. Because you need more of it, it’s built right into this recipe with the cream and sweeteners.
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Heather says
Do you remember the squares that look like this but were with peanut butter? They were at every church event and always on Christmas cookie platters. Sometimes with coconut on the outside. I don’t suppose you have a recipe for those? Or would consider creating one! (-;
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Carolyn says
Were they peanut butter and cornflakes? I remember making those as a kid.
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Susan Yakus says
OMG!! Finally, someone has mastered fudge. This is absolutely delicious! I had a hard time with my gas stovetop regulating the simmer. I watched the whole time, constantly raising and lowering the temp. I also had to use 95% chocolate bars from Ghiradelli, but they worked out fine. I realize the sugar is a bit higher. I am so in my happy place. I too, can have a delicious treat. You are the best!!Reply
Kristin says
It seems as though the butter is just kind of sitting on top of the fudge once I spread it in the pan. What did I do wrong?
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Carolyn says
Your chocolate split, which means it needed less heat. If you notice it doing that before you add the marshmallows and pecans, there’s an easy fix. Just pop it in a blender.
For now, you can scrape off the butter once it’s chilled.
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Kristin says
Thank you!
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Deb H says
This fudge is outstanding!! My husband is a huge fudge fan and even in years past only got it at Christmas. He had really missed it since going full keto about 2 years ago. I made your recipe exactly as written and it turned out so well! It was a birthday surprise for hubby and he was shocked to know it wasn’t a cheat at all and completely sugar free. Thank you so much!!! Chocolatey, fudgy, and absolutely delicious. ❤️Reply
Carolyn says
Happy birthday do your husband!
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Jessie Sams says
I made this for Christmas this year and it was a complete winner! The marshmallows I made a couple days before and they were really easy as Carolyn says. I only froze mine for about 30 minutes and they were fine – no melting or gooping problems. Some my butter did not get completely beat into the fudge but pretty sure this was from me not whisking long enough. I used walnuts and they were very good! May not wait til Christmas to make this again! It was just excellent!Reply
Stephanie R. says
I’m trying this for the first time and starting with making the marshmallows. I couldn’t find grassfed gelatin at the store, so I got unflavored gelatin. Fingers crossed that it works!
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Carolyn says
It should!
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Angela Meissner says
My Mom used to make something similar to this only it had peanut butter in it too. It was so good. Unfortunately she is no longer with us. Since we are from Canada and you seem to know all the great Canadian treats, I was wondering if you know the treat I am talking about and if you have something similar?
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Carolyn says
I don’t know that one specifically but here’s a recipe that might help you: https://alldayidreamaboutfood.com/keto-chocolate-peanut-butter-fudge/
Reply
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