Fruit and Nut Fudge–Low Carb and Gluten-Free

  • Yield: 20 servings


Low Carb Sweetened Condensed Milk:
1cup heavy cream (do not use all cream, it will get too thick and clumpy)
1cup whole milk
1/2cup swerve sweetener or granulated erythritol
1tablespoon butter
1/8teaspoon xanthan gum
1/4teaspoon vanilla extract
15drops stevia extract
6ounces unsweetened chocolate, finely chopped
1/4cup powdered swerve sweetener or erythritol
1tablespoon butter
1/2cup sugar-free dried cranberries
1/4cup almonds, toasted
1/4cup hazelnuts, toasted
1/4cup raisins


  1. To make the Low-Carb Sweetened Condensed  Milk: In a medium heavy saucepan, combine cream, milk and erythritol over medium heat. Bring to a boil, then reduce heat to low and simmer gently for 1 1/2 hours, stirring frequently, until mixture is reduce by half. (No matter how often you stir, thick bits of milk will form on the sides. Leave it there, and try not to disturb it when stirring, or you will get chunky bits in your condensed milk).
  2. Add butter and let melt, then briskly whisk in xanthan gum. Let mixture cool to room temperature and stir in vanilla and stevia extracts.
  3. To make the fudge: Line an 8-inch square pan with parchment paper so that paper overhangs edges.
  4. In a medium saucepan over low heat, combine Low-Carb Sweetened Condensed  Milk, chocolate, powdered erythritol and butter. Stir continuously until melted and smooth. Stir in cranberries, nuts and raisins.Pour mixture into prepared pan and smooth evenly.
  5. Refrigerate until set, about 2 hours. Use edges of parchment to remove fudge and cut into small squares.

Recipe by Carolyn Ketchum of All Day I Dream About Food