Ingredients:
- 1 cup coconut oil (or butter)
- 1/2 cup unsweetened cocoa powder
- 1/4 cup powdered erythritol (or any keto-friendly sweetener of your choice)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup heavy cream (or coconut cream for dairy-free)
- 1/4 cup unsweetened dark chocolate (optional, for extra richness)
Instructions:
- Melt the Coconut Oil/Butter:
- In a medium saucepan, melt the coconut oil (or butter) over low heat.
- Add Cocoa Powder:
- Once melted, whisk in the cocoa powder until smooth and combined.
- Sweeten:
- Add the powdered erythritol (or preferred sweetener) and stir until fully dissolved.
- Add Heavy Cream:
- Pour in the heavy cream (or coconut cream) and whisk until smooth and creamy. If you want a richer texture, you can melt in some unsweetened dark chocolate at this point.
- Flavor it:
- Stir in vanilla extract and a pinch of salt. The salt helps balance the sweetness.
- Set the Fudge:
- Pour the mixture into a lined baking dish or silicone mold, smoothing the top with a spatula.
- Chill:
- Place in the fridge for at least 2 hours, or until firm. You can also freeze it for quicker setting.
- Slice and Serve:
- Once firm, slice into small squares. Store the fudge in the refrigerator or freezer.
Enjoy your creamy, chocolatey Keto fudge!
