This delicious chocolate fudge recipe is one of my favorites. This chocolate fudge is always in my freezer or fridge. I eat 3 to 4 pieces every day 😛
I used to make peanut butter chocolate fat bombs all the time, but I realized that peanut butter stalled me and that my belly felt kind of heavy all the time. Then I switched to this fudge and now I don’t have those problems any more.
If you overheat or boil the mixture when you add the heavy cream, some oil separation might occur. I created the recipe to avoid the mixture from splitting, but in case it splits, just add extra heavy cream (like 1 tsp) and stir really well. If oil is still separated, repeat that process until smooth again.
My Amazon Picks
Creamy Melt-in-your-mouth Chocolate Fudge / Low Carb / Keto
- 3 oz Coconut Oil (84 g)
- 2 oz Unsweetened Chocolate (56 g)
- 1/2 cup Heavy Cream (120 cc)
- 2 tsp Stevia Powder
- 1 tsp Vanilla Extract
- 1 - 2 tsp Cocoa Powder (To dust the fudge)
Melt the coconut oil in a small saucepan over low heat.
Remove from the heat when it’s about three-quarters melted.
Add the unsweetened chocolate to the saucepan and melt it.
Add the heavy cream and stir well. * Reheat the saucepan about 10 - 20 seconds. Do NOT overheat or boil to avoid oil separation.
Add the stevia and vanilla and stir well.
Pour into a pan lined with parchment paper (I used a 20 x 10 cm (8 x 4 inch) silicone pan in the video).
Freeze for 1.5 - 2 hours.
Remove from the pan and slice into 24 pieces.
Dust the fudge with cocoa powder.
Keep refrigerated. I usually keep them in the freezer and enjoy melting them in my mouth!
Calories 66 kcal, Protein 0.5 g, Total Fats 7.1 g, Total Carbohydrate 1.1 g, Dietary Fiber 0.5 g, Sugar 0.2 g
This blog contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog.