Allulose-Sweetened Chocolate Walnut Fudge
Dark chocolate fudge with walnuts, made with unsweetened chocolate, cream and powdered allulose and kept in the fridge. About 8 g of carbohydrate per square, 6 g of it from allulose.
One serving
One serving is 1 square of about 1⅓ inches (makes 36). Prep 15 min · Cook 10 min · Rest or chill 4 h.
Steps
Line an 8×8-inch baking dish with parchment, leaving it overhanging on two sides.
Put the unsweetened chocolate, butter and heavy cream in a saucepan over low heat and stir until melted and smooth, about 5 minutes. Do not let it boil.
Whisk in the powdered allulose a little at a time with a whisk until it dissolves and the mixture is glossy, about 3 minutes.
AI-generated illustrative image. Take the pan off the heat and stir in the vanilla extract, salt and walnuts.
Spread the fudge evenly in the dish and smooth the top with a spatula.
Refrigerate until firm all the way through, at least 4 hours or overnight.
Cut it straight from the fridge; if it is too soft to cut cleanly, freeze it for 30 minutes first. Lift the fudge out by the parchment and cut a 6 × 6 grid with a chef’s knife to make 36 squares, wiping the knife between cuts. Keep it refrigerated.
AI-generated illustrative image.
On the plate
A dessert, not part of the plate. One square adds about 8 g of carbohydrate to the meal.
Nutrition
| Nutrient | Per serving (1/36 of recipe) |
|---|---|
| Calories (kcal) | 99 |
| Total carbohydrate | 8 g |
| Dietary fiber | 1 g |
| Total sugars | <1 g |
| Protein | 2 g |
| Total fat | 9 g |
| Saturated fat | 5 g |
| Sodium | 15 mg |
Total carbohydrate includes fiber, as on US nutrition labels. Values are calculated from USDA FoodData Central for the ingredients as listed and are estimates. How we calculate.
Where these numbers come from
| Ingredient | Weight | Carbs | Source |
|---|---|---|---|
| unsweetened chocolate Baking chocolate, unsweetened | 225 g | 64.2 g | “Baking chocolate, unsweetened, squares”, USDA SR Legacy, FDC ID 167568 |
| butter Butter, unsalted | 84 g | <1 g | “Butter, without salt”, USDA SR Legacy, FDC ID 173430 |
| heavy cream Heavy cream | 240 g | 6.8 g | “Cream, fluid, heavy whipping”, USDA SR Legacy, FDC ID 170859 |
| powdered allulose Allulose, granulated | 200 g | 200.0 g | “ALLULOSE SUGAR”, USDA Branded, FDC ID 2652700 |
| vanilla extract Vanilla extract | 10 g | 1.3 g | “Vanilla extract”, USDA SR Legacy, FDC ID 173471 |
| salt Salt | 1 g | 0.0 g | “Salt, table”, USDA SR Legacy, FDC ID 173468 |
| walnuts Walnuts | 100 g | 13.7 g | “Nuts, walnuts, english”, USDA SR Legacy, FDC ID 170187 |
Counted as zero because the source has no value and the amount is 1 g or less per serving: vanilla extract (); salt ().
Calculation engine v1.3.0.
Swaps and variations
- No nuts
- Leave out the walnuts; the squares come out a little thinner, with fewer calories and less fat.
- Mint
- Add ½ tsp peppermint extract with the vanilla.
Storage
Keep it covered in the fridge up to 2 weeks or freeze up to 3 months. Serve it cold; it softens after about 30 minutes at room temperature, so don’t leave it out more than 2 hours.
How we checked this recipe
We haven't cooked this recipe in our kitchen yet. Before publishing it, we compared it with tested recipes of the same kind and checked how its ingredients behave and its safe temperatures.
- This fudge is soft, like a truffle, not crumbly: keep it in the fridge and serve it cold.
- Weigh the allulose if you can; powdered brands measure differently by the cup.
- The slab is cut into 36 squares. If you cut fewer, each has more carbohydrate than listed.
Tested recipes we compared
- The Best Keto Fudge · Sugar Free Londoner. Fudge sweetened only with allulose, rated by 48 readers: sets without recrystallizing, keeps 3 months frozen
- Keto Sugar Free Fudge · All Day I Dream About Food. Unsweetened chocolate and cream ratio; allulose alone sets soft
- Keto Fudge · Ketofocus. Allulose fudge needs at least 4 hours to set; 2 weeks in the fridge
How the ingredients behave
- Chocolate Truffles · King Arthur Baking. A cream and chocolate ganache sets soft in the fridge and keeps 2 weeks
- Baking tips for allulose sweeteners · Splenda. Allulose doesn’t crystallize as it cools
Food safety
- Leftovers and food safety · USDA FSIS. The 2-hour rule for cream-based foods
Nutrition values are estimates calculated from USDA data for the ingredients as listed. This recipe is information, not medical advice; decisions about your diet belong to you and your healthcare team. How we calculate.
Printed from diabetesbites.com/recipes/allulose-sweetened-fudge. Nutrition per serving is calculated from USDA FoodData Central for the ingredients as listed.
FAQs
Quick answers about allulose-sweetened chocolate walnut fudge.
Is this fudge sugar-free?
No. It has no table sugar, but allulose is itself a type of sugar, and the chocolate and cream bring about <1 g of natural sugars per square. US labels count allulose in total carbohydrate but not in sugars.
Why is fudge made with allulose soft?
Allulose doesn’t crystallize the way sugar does in classic fudge, so this one sets like a firm ganache: smooth and soft, and best served straight from the fridge.
How many carbohydrates are in a square?
About 8 g, 6 g of it from allulose.
How was this recipe?
Be the first to rate it.
