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  • 1 cup heavy cream (do not use all cream, it will get too thick and clumpy)
  • 1 cup whole milk
  • 1/2 cup swerve sweetener or granulated erythritol
  • 1 tablespoon butter
  • 1/8 teaspoon xanthan gum
  • 1/4 teaspoon vanilla extract
  • 15 drops stevia extract
  • 6 ounces unsweetened chocolate, finely chopped
  • 1/4 cup powdered swerve sweetener or erythritol
  • 1 tablespoon butter
  • 1/2 cup sugar-free dried cranberries
  • 1/4 cup almonds, toasted
  • 1/4 cup hazelnuts, toasted
  • 1/4 cup raisins


  1. To make the Low-Carb Sweetened Condensed  Milk: In a medium heavy saucepan, combine cream, milk and erythritol over medium heat. Bring to a boil, then reduce heat to low and simmer gently for 1 1/2 hours, stirring frequently, until mixture is reduce by half. (No matter how often you stir, thick bits of milk will form on the sides. Leave it there, and try not to disturb it when stirring, or you will get chunky bits in your condensed milk).
  2. Add butter and let melt, then briskly whisk in xanthan gum. Let mixture cool to room temperature and stir in vanilla and stevia extracts.
  3. To make the fudge: Line an 8-inch square pan with parchment paper so that paper overhangs edges.
  4. In a medium saucepan over low heat, combine Low-Carb Sweetened Condensed  Milk, chocolate, powdered erythritol and butter. Stir continuously until melted and smooth. Stir in cranberries, nuts and raisins.Pour mixture into prepared pan and smooth evenly.
  5. Refrigerate until set, about 2 hours. Use edges of parchment to remove fudge and cut into small squares.
Recipe by Carolyn Ketchum of All Day I Dream About Food

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The recipe was originally published as Fruit and Nut Fudge--Low Carb and Gluten-Free on

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