Low-Carb Gingerbread Fudge

4.8 stars, average of 36 ratings

Low-Carb Gingerbread FudgePin recipeFollow us 114.1k

This delicious keto fudge is comprised of roasted nut butter, brown sugar substitute to sweeten and gingerbread spices to flavour, resulting in buttery, rich festive fudge.

You can really use any nut butter here but I find a roasted nut butter will give a richer flavour. Roasted almond cashew butter works really well here. If you don’t have any Sukrin Gold, you can sweeten with the same amount of erythritol or other low-carb sweetener instead.

This healthy sugar-free fudge is best served cool, if bought to room temperature it does get quite soft, so I would store it in the fridge, or if stored in the freezer allow to sit for a minute or two before serving.

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Hands-on Overall

Nutritional values (per log)

Net carbs1.5 grams
Protein2.1 grams
Fat12.2 grams
Calories122 kcal

Calories from carbs 5%, protein 7%, fat 88%

Total carbs2.4 gramsFiber0.9 gramsSugars0.6 gramsSaturated fat3.6 gramsSodium31 mg(1% RDA)Magnesium28 mg(7% RDA)Potassium68 mg(3% EMR)

Ingredients (makes 16 squares / 20 logs)

Note: instead of the spices above, you can use 2 1/2 teaspoons of ready-made gingerbread spice mix.

Instructions

  1. Prepare the Almond & Cashew Butter or simply use roasted almond butter. Low-Carb Gingerbread Fudge
  2. Add about a third of the butter to a saucepan with the sweetener, and melt over low heat, stirring consistently until the sweetener has melted and formed a smooth paste.
    Low-Carb Gingerbread Fudge
  3. Add the remaining ingredients, and return to a low heat, stirring. Note that you can use a double boiler for this, or hold the saucepan about 2.5 cm/ 1 inch over the hot plate — it doesn’t take very long to come together. If the mixture gets too hot it can separate, so be careful to not get the heat too high.
  4. Once the butter has melted and the ingredients have all mixed together, remove from the heat.
    Low-Carb Gingerbread Fudge
  5. Pour into a small lined tray, such as a loaf tin, or individual moulds, and set in the freezer at least an hour.
    Low-Carb Gingerbread Fudge
  6. Once set, sprinkle with extra salt if using, and cut into squares or logs. Low-Carb Gingerbread Fudge
  7. Store up to 10 days in the fridge, or up to a month in the freezer.
    Low-Carb Gingerbread Fudge If you're this fudge as a gift, you can wrap them in candy paper and tie with a string! Low-Carb Gingerbread Fudge

Ingredient nutritional breakdown (per log)

Net carbsProteinFatCalories
Butter, unsalted, grass-fed
0 g0 g4.6 g41 kcal
Almond & cashew butter
1.3 g2 g7.6 g80 kcal
Sukrin Gold, brown sugar substitute
0.1 g0 g0 g0 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Vanilla extract, powder (vanilla bean)
0 g0 g0 g0 kcal
Spices, cinnamon, ground
0 g0 g0 g0 kcal
Ginger (ground, dried), spices
0 g0 g0 g0 kcal
Nutmeg, spices
0 g0 g0 g0 kcal
Spices, cloves, ground
0 g0 g0 g0 kcal
Total per log
1.5 g2.1 g12.2 g122 kcal
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Dearna Bond
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Dearna Bond

Dearna is a passionate foodie and food photographer, and loves sharing her knowledge and enthusiasm for both via her food blog and online photography courses.

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Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (2)

Oooh this looks so good! Do you think it would still work without the sweetener? I'm not a big fan of sweeteners but I wonder if it's key to having the fudge hold together?

Reply

Yes, that should work. It may slightly affect the texture (you could add some ground almonds to compensate for it) but it's mostly used just for taste.

Reply