Ingredients
Method
- Line a 9x5 loaf pan with parchment or waxed paper. Lightly grease the paper.
- Pour the condensed milk into a medium saucepan over medium low heat. Stir until warm and very liquid but do not let it simmer. Reduce heat to low.
- Add the white chocolate chips and the cocoa butter. Stir constantly until melted and smooth. Remove from heat.
- Add the collagen powder and sweetener and stir until well combined. Then stir in the cranberries and pistachios.
- Pour the mixture into the prepared baking pan and spread evenly. Refrigerate 4 hours or up to overnight.
- Remove the fudge by the edges of the paper and set on a cutting board. Use a large sharp knife to cut into 18 pieces.
Notes
- Use high-quality sugar-free white chocolate chips for the best flavor and melting consistency. I once tried a cheaper brand, and the texture was grainy, which really impacts the final fudge.
- Stir the mixture constantly while melting the chocolate and cocoa butter to prevent scorching and ensure a smooth, even consistency.
- For a perfect set, ensure the keto white fudge chills for at least 4 hours, or ideally, overnight. This prevents it from being too soft when cut. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Stir the mixture constantly while melting the chocolate and cocoa butter to prevent scorching and ensure a smooth, even consistency.
- For a perfect set, ensure the keto white fudge chills for at least 4 hours, or ideally, overnight. This prevents it from being too soft when cut. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.