Keto Fudge

Yields: 24 Servings Difficulty: Easy Prep Time: 15 Mins Cook Time: 45 Mins Total Time: 1 Hr

This easy keto fudge is made with cocoa, coconut oil, vanilla, and Swerve (erythritol). It is melt-in-your-mouth yummy but very rich so make sure you cut it into very small pieces or use small molds!

Keep the fudge in a sealed container in the fridge or freezer. Bring to room temperature before serving. The fudge will melt easily so don’t leave it at room temperature!

Ingredients

0/5 Ingredients
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Instructions

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  • Line a 3.5 cup rectangular container with parchment paper allowing the parchment paper to hang over the sides. OR, use silicone molds.
  • Using low speed on a hand mixer at LOW speed, beat together the coconut oil and sweetener until it is fluffy and fully combined.
  • Add in the cocoa powder, vanilla & sea salt to taste and continue to beat on low just until combined, but not overmixed. If you would like it sweeter, add more sweetener to taste.
  • Pour the mixture into the lined container or molds. Use a spatula to smooth the top. Sprinkle the sea salt flakes onto the top and press them in very gently.
  • Refrigerate until solid, about 45-60 minutes,
  • Run a knife along the edge and take out using the edges of the parchment paper. Let sit for a few minutes and then slice carefully into the desired size. If you used molds, pop the fudge out of the molds. Place the fudge pieces into a sealable container for storage in your fridge or freezer.
  • Bring to room temperature before serving. The fudge will melt easily so don't leave it at room temperature! Makes roughly 24 cubic inch sized pieces.