Keto fudge doesn’t get any better than this low carb cinnamon roll fudge recipe.
Quick and delicious keto cinnamon roll fudge everyone will be asking you to make over and over again.
Simple low carb recipe for the best fudge.
This keto fudge makes great keto desserts, keto snacks or sweet treat for those mid afternoon cravings.
Ketogenic diet white chocolate fudge you are going to love.
I make this for parties and even people who don’t follow a low carb diet / lifestyle love and want the recipe.
This is truly a NO FAIL keto fudge recipe.
Are you ready to mix up the BEST low carb keto cinnamon roll fudge?
Check out these other
Keto Fudge Recipes
Keto Peanut Butter Chocolate Chip Fudge
Keto White Chocolate Caramel Fudge
How to make keto cinnamon roll fudge
Combine the marshmallows and white chocolate in a bowl.
Combine the almond milk, erythritol, vanilla, and salt in a pot.
Simmer until erythritol melted.
Pour milk mixture over the marshmallows and stir until melted.
Pour the mixture into a baking pan lined with parchment.
Whisk together erythritol and cinnamon powder.
Sprinkle mixture on top of the fudge.
Marble through the fudge with a knife.
Leave to cool to room temperature before chilling overnight.
Pull out of the pan and cut into bite-sized pieces.
Serve and Enjoy
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Ingredients
- 1.5 cups Sugar-Free Marshmallows
- 1.5 cups Bake Believe white chocolate chips
- 2/3 cup Almond Milk
- 12/3 cup Erythritol
- 1 tsp Vanilla
- pinch of Salt
- 1 tbsp Brown Erythritol
- ½ tsp Cinnamon Powder
Instructions
- Combine the marshmallows and white chocolate in a bowl.
- Combine the almond milk, erythritol, vanilla, and salt in a pot. Simmer until erythritol is melted.
- Pour milk mixture over the marshmallows and stir until melted.
- Pour the mixture into a baking pan lined with parchment.
- Whisk together erythritol and cinnamon powder. Sprinkle mixture on top of the fudge. Marble through the fudge with a knife.
- Leave to cool to room temperature before chilling overnight.
- Pull out of the pan and cut into bite-sized pieces.
Recipe Notes
Cooking Time: 10 minutes
Servings: 16
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