Anyone love Nutella?
I love walking into a fudge shop and getting inspired to make homemade keto fudge. I was inspired to make Nutella Fudge and it is so good, you are going to love this easy homemade recipe!
HOW TO MAKE KETO NUTELLA FUDGE
To make my keto Nutella Fudge, I used Further Food Gelatin!
Further Food gelatin and collagen peptides are both excellent sources of collagen. Both their Collagen & Gelatin are sourced from the highest quality, grass-fed, pasture-raised, hormone-free, and antibiotic free bovine collagen.
The benefits of collagen and gelatin are astounding! Just eating my delicious Protein Sparing Bread helps support skin elasticity & hydration, longer hair & nails, stronger bones & joints, faster recovery between workouts, increased flexibility, improved digestion, and it even keeps you feeling full and satiated for longer!
Further Food Collagen Peptides dissolve instantly in any recipe, and Gelatin Powder naturally thickens recipes! They have delicious flavors like hazelnut to make my yummy homemade keto Nutella Fudge! It also makes dairy free ice cream, jello, sugar free gummies, no bake cheesecake, or panna cotta!
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Keto Hazelnut Fudge
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Place all the ingredients for layer 1 into a large bowl and mix with a hand mixer on high for 3 minutes or until well combined and glossy. Taste adjust to desired sweetness.
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Place a sheet of parchment or wax paper along the inside of a loaf pan. Spoon the fudge into the pan.
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Place the loaf pan in the freezer for at least 15 minutes, until just set.
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Meanwhile make layer 2 by placing all the ingredients into a large bowl and use a hand mixer to blend for 3 minutes or until glossy. Taste and adjust sweetness to your liking. Pour on top of layer 1. Place back into the fridge to set.
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Use the edges of the parchment to pull the fudge out of the pan.
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Place on a cutting board and remove the parchment paper.
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Use a sharp knife to cut the fudge into squares.
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Store in an airtight container in the freezer; it will liquefy if you leave it in a warm area.
Calories: 339.8 | Fat: 38.9g | Protein: 2.6g | Carbohydrates: 0.3g | Fiber: 0.2g | P:E Ratio: 0.1
“Thank you so much Maria! I just broke past the 200 mark for the first time in over 35 years. 199.5!
I’m so grateful! You are a magician” Cynthia
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