Easy Keto Chocolate Fudge
Excerpted from Keto Sweet Tooth Cookbook, reprinted by permission of Alpha Books, a division of Penguin Random House LLC. Copyright © 2019 by Aaron Day
Servings 8 servings
Calories 140kcal
Ingredients
- .5 cup sugar free peanut butter or 120g
- .25 cup coconut oil or 40g
- 3 tablespoon unsweetened cocoa powder
- ¼ teaspoon vanilla extract
- 20 drops liquid stevia
- pinch sea salt
Instructions
- In a large mixing bowl, combine the peanut butter, coconut oil, cocoa powder and vanilla extract. Stir well until combined.
- Add the stevia, 5 drops at a time, stirring the mixture each time, until the stevia is fully integrated in the mixture.
- Add the sea salt, stir, then transfer the mixture to 8 ice cube tray cups. Transfer to the freezer to set for 1 hour. Store in an airtight container in the freezer for up to 1 week.
Notes
Tips
- If desired an equal amount of almond butter can be substituted for the peanut butter.
- For a different flavor, eliminate the vanilla extract and clear stevia and add ¼ teaspoon hazelnut flavored liquid stevia.
- I didn't have an ice cube tray. I used a silicone candy mold that measured ½ tablespoon per candy. I made 16 pieces so for 8 servings, there are 2 pieces.
- I did not freeze, I just refrigerated for a softer texture.
- My youngest has a tree nut allergy so I swapped the peanut butter with sunflower seed butter.
Nutrition
Serving: 1g | Calories: 140kcal | Carbohydrates: 4.5g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 1mg | Sodium: 53mg | Fiber: 1.5g | Sugar: 1g