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Why a keto fudge recipe?
Here we are October 29th, just days away from the biggest candy holiday of the year…and I kind of don’t care. It’s not that I don’t like Halloween – on the contrary, it’s my favorite holiday! I just… don’t care about the candy aspect of things.
Keto and low carb living have both pulled back the curtain on candy – it just doesn’t taste good to me anymore. I’m not lying! Most candy is now so overly sweet, that it actually kind of hurts to eat. So, instead of posting tons of “keto candy” recipes in time for Halloween, I’m just going to post the one recipe that I actually make, and like to eat.
This keto fudge was something I “discovered” a few years back, when first starting out on keto. I originally made it in a way more complicated manner, involving coconut oil, cocoa powder, stevia and nut butter, but it’s since been simplified. I tend to make myself this delightful, low carb, sugar free fudge when I’m in need of a little chocolate boost, and bored with just eating plain chocolate. This recipe is so easy to make that I can handle it in the morning, without coffee. Pretty impressive.
Some notes on making keto fudge:
- This recipe can be made with any nut butter of your choosing, or coconut butter – the texture will vary slightly, as will the taste, but I haven’t found a keto fudge combo yet that I didn’t enjoy
- If using coconut butter, you won’t need to line the dish with wax paper
- If using peanut butter, or another similar nut butter – line the dish with wax paper (or dig out the fudge – your choice)
- You can either heat this on the stove top on low heat, or in the microwave, in 10-15 second bursts
- I used a glass snack container for this – you can use pretty much any 1.5 – 2 cup container
- If you want softer fudge, let it sit on the counter after pulling it out of the fridge
- 2 ounces sugar free chocolate (or 2 ounces baker's chocolate, and 15 drops liquid stevia)
- 1/2 cup coconut butter/manna or pretty much any nut butter
- Line your container with wax paper (if using coconut butter).
- Melt together the chocolate and coconut butter. Stir frequently to prevent burning, and to fully incorporate ingredients.
- Pour the mixture into the lined container, and chill in the fridge for 30-45 minutes, until hard.
- Remove from fridge, cut into pieces and enjoy!