This easy sugar-free keto fudge recipe is simple with butter, cocoa powder, sweetener, and chocolate chips.
Ingredients
1 cup
Butter, unsalted
((softened at room temperature;; coconut; for dairy-free)))
1/4 cup
Swerve Sweetener, confectioners
(Besti Powdered Monk Fruit Allulose Blend ((or more to taste)))
1/4 cup
Cocoa powder, unsweetened
1 tsp
Vanilla extract, pure
Salt
(Sea; (to taste)))
1/4 cup
dark chocolate chips sugar free
(Sugar-free dark; chips ((optional, for firmer fudge)))
1 tbsp
Coarse salt
(Coarse sea; (optional, for topping)))
Instructions
Line a 28 oz rectangular glass container (I used this meal prep container, with dimensions about the size of a 4x6 photo) with parchment paper, so that the parchment hangs out over the sides.
In a medium to large bowl, use a hand mixer at medium-low speed to beat the butter and Besti Powdered together, until fluffy.
Beat in the cocoa powder, vanilla, and sea salt.
Melt the chocolate chips in the microwave, or in a double boiler on the stovetop. Beat into the other ingredients in a bowl.
Adjust sweetener and salt to taste. Do not overmix.
Transfer the mixture to the lined container. Smooth the top with a spatula or spoon. Sprinkle the top of the sugar-free fudge with sea salt flakes, if using, and press gently to secure.
Refrigerate the keto fudge for at least an hour, until solid.
Remove the fudge from the container using the edges of the parchment paper. Slice carefully into 15 pieces, 4 cuts the long way and 2 cuts the short way (see post above for slicing tips).
Keep the fudge refrigerated until right before serving. You can also freeze it – see tips above. Do not leave at room temperature for prolonged periods, as it will melt easily.
