Keto Chocolate Hazelnut Fudge

Steps

1. 1

   Line an 8x8 square pan with parchment or waxed paper. Lightly grease the paper to ensure the fudge releases easily.

2. 2

   Pour the sugar-free condensed milk into a medium saucepan over medium-low heat.

3. 3

   Stir the milk constantly until it just begins to simmer, then immediately remove the pan from the heat.

4. 4

   Add the sugar-free chocolate chips and the keto Nutella to the hot milk. Let the mixture sit for a few minutes to allow the chocolate to melt.

5. 5

   Whisk the mixture until the chocolate is fully melted and the base is smooth and combined.

6. 6

   Add the allulose sweetener, collagen protein powder, and hazelnut extract. Stir vigorously until the mixture is completely smooth.

7. 7

   Fold in about two-thirds of the chopped toasted hazelnuts.

8. 8

   Spread the fudge mixture evenly into the prepared baking pan.

9. 9

   Sprinkle the remaining chopped hazelnuts over the top of the fudge, pressing them in slightly.

10. 10

    Refrigerate the pan for 3 to 4 hours, or until the fudge is firm enough to cut.

    Start 4-hour timer
11. 11

    Remove the fudge from the pan by lifting the edges of the paper and set it on a cutting board.

12. 12

    Use a large sharp knife to cut the block into 16 bars. For cleaner cuts, heat the knife blade under hot water or a flame and wipe dry between slices.