This easy salted caramel fudge is made with just 3 ingredients and takes 2 minutes to make! Smooth, creamy and melts in your mouth, this caramel fudge recipe is made without condensed milk and without white chocolate!
A few weeks ago, I tried a delicious refined sugar free fudge, thinking it was sugar free. It was refined sugar free, but it was also sweetened with dates.
While dates do yield a caramel-like consistency, I wanted a keto friendly and easier way to get my fix.
This caramel fudge ticks all the boxes. It has a smooth and creamy texture, but made without butter, dairy or any cream.
Not only is this caramel fudge keto and low carb, but it’s suitable for a vegan, paleo and gluten free diet too!
How do you make salted caramel fudge
You only need one saucepan or one microwave safe bowl to make this caramel fudge. Add all your ingredients and heat up until warm and melted. Whisk the ingredients well together, before transferring to a mini muffin tin or mini muffin liners. Refrigerate or freeze until firm.
Caramel Fudge Ingredients and Substitutions
- Cashew butter
- Sugar Free Maple Syrup
- Coconut Oil
Cashew Butter Substitutions
The milder the nut or seed butter you use, the more prominent the salted caramel flavor would be.
I’ve tried this salted caramel fudge with a few varieties. For the best flavor, I would recommend using either cashew butter, smooth almond butter or for a nut-free alternative, sunflower seed butter.
These three nut/seed kinds of butter are super mild tasting, which really allows the salted caramel flavor to shine through.
Other nut or seed kinds of butter which work include smooth tahini and smooth peanut butter, but both these are quite overpowering, so I wouldn’t recommend it unless you really enjoy either of these flavors.
Sugar Free Maple Syrup substitutions
If you don’t follow a strict keto diet, you can use either pure maple syrup or agave nectar. The sweetness is mild tasting and works well to keep this recipe together.
To keep it keto, I used monk fruit sweetened maple syrup– This is the only kind of sugar-free syrup I’d recommend using, as it has the consistency needed to hold this easy salted caramel fudge together.
I used to think coconut oil and coconut butter were the same things. After attempting to eat an entire spoonful of coconut oil, thinking it was possible to consume it as though it were coconut butter, I realized how different they were.
Coconut oil is like any oil on the market- It’s the oil which has been extracted from the coconut.
Coconut butter is blended coconut flesh, which produces a creamy, sweet spread.
You can technically use either in this recipe, but I find coconut oil gives it a better texture and really notes the salted caramel flavor.
Storing and Freezing Caramel Fudge
- To store: Caramel fudge should always be stored in the refrigerator, as it will soften at room temperature. Fudge will keep fresh for up to 2 months.
- To freeze: For a freezer fudge, place leftover fudge in a freezer friendly container. It can be kept frozen for at least 6 months.
More EASY keto no bake desserts
Salted Caramel Fudge
- Line a 24-count mini muffin tin with muffin liners and set aside.
- In a microwave-safe bowl or stovetop, combine all your ingredients. Heat until just melted.
- Remove from heat and whisk very well, until a smooth, glossy texture remains.
- Divide the fudge batter evenly amongst the lined muffin tray. Refrigerate for at least 30 minutes, until firm.
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