Keto Maple Walnut Fudge

Sometimes you just want a piece of fudge. Nothing fancy, just something sweet, creamy, and satisfying. This keto maple walnut fudge is exactly that.

It uses sugar-free white chocolate and a touch of maple extract to get that classic flavor without any of the sugar. Completely low carb and keto friendly, so you can enjoy it guilt free.

What I really like about this recipe is how easy it is. There’s no candy thermometer needed, no tricky steps. If you can melt chocolate and stir, you can make this fudge.

The walnuts on top give it a nice texture and make each piece look pretty great too. It’s the kind of thing you could even share with friends or family who aren’t on keto, and they’d never guess it’s sugar free.

Let me show you how simple it is to put together.

Why You’ll Love This Recipe

Tastes Like Real Maple Fudge – The maple extract and white chocolate combo creates a rich buttery flavor that tastes like classic maple fudge without the sugar.

Incredibly Creamy Texture – The cream cheese and butter make this fudge unbelievably smooth and melt-in-your-mouth creamy in every single bite.

Only 6 Ingredients – You just need six simple ingredients to make a batch of fudge that looks and tastes totally gourmet.

Recipe Ingredients

• 1 cup Sugar-Free White Chocolate Chips
• 1/4 cup Butter
• 4 oz Cream Cheese, softened
• 1 tsp Maple Extract
• 1/4 cup Powdered Erythritol
• 1/2 cup Chopped Walnuts
• Pinch of Sea Salt

How To Make

Step 1

Line a small 8×4-inch loaf pan with parchment paper, leaving overhang on the sides for easy removal.

Step 2

In a microwave-safe bowl, combine the sugar-free white chocolate chips and butter. Microwave in 30-second intervals, stirring between each one, until completely melted and smooth.

Step 3

Add the softened cream cheese, maple extract, powdered erythritol, and a pinch of sea salt to the melted chocolate mixture. Stir vigorously until everything is fully combined and the batter is glossy and smooth.

Step 4

Fold in the chopped walnuts, reserving about 2 tablespoons for topping.

Step 5

Pour the fudge mixture into the prepared loaf pan and spread it evenly with a spatula. Press the reserved walnuts gently into the top.

Step 6

Refrigerate for at least 2 hours until the fudge is completely firm. Lift out using the parchment overhang, slice into 12 pieces, and store in the refrigerator for up to 10 days.

Tips

Make Sure the Cream Cheese Is Actually Soft

The cream cheese needs to be fully softened before you mix it in. If it’s still cold or firm in the middle, it won’t blend into the melted chocolate smoothly and you’ll end up with little lumps throughout the fudge.

Take it out of the fridge at least 30-45 minutes before you start. If you forgot, you can microwave it for about 10-15 seconds to soften it up, but don’t let it get warm or melty.

Be Careful When Melting the Chocolate Chips

Sugar-free white chocolate chips burn way easier than regular chocolate. Stick to 30-second intervals and stir well between each one. Two or three rounds is usually enough.

Once you see most of the chips are melted with just a few small pieces left, stop microwaving and just keep stirring. The residual heat will melt the rest. If you push it with one more round in the microwave, the whole thing can seize up and turn grainy.

Stir Fast After Adding the Cream Cheese

When you add the cream cheese to the melted chocolate, the temperature difference can cause the mixture to get thick and clumpy. Stir quickly and firmly right away to get everything smooth.

If the mixture does start to look separated or lumpy, pop it in the microwave for just 10 seconds and stir again. That little bit of warmth usually brings it back together into a glossy, smooth batter.

More Recipes

• Keto Peanut Butter Fudge
• Low Carb Salted Caramel Fudge
• Low Carb Maple Pecan Blondies
• Low Carb Pecan Pie Bars
• Keto Pecan Pie

Frequently Asked Questions

Can I use a different sugar-free sweetener instead of powdered erythritol?

Yes, you can use other powdered keto-friendly sweeteners like allulose or a monk fruit blend. Just make sure whatever you pick is already powdered or blended into a fine powder, because granulated sweeteners won’t dissolve smoothly into the fudge and can leave a gritty texture.

Keep in mind that erythritol has a slight cooling effect, so switching to allulose can actually give you a more traditional fudge taste without that cooling sensation.