Creamy Melt-in-your-mouth Chocolate Fudge / Low Carb / Keto

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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.

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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.

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Creamy Melt-in-your-mouth Chocolate Fudge / Low Carb / Keto

Prep Time 5 minutes
Total Time 5 minutes
Servings 24 pieces
Calories 179 kcal
Author Miyuki

Ingredients

  • 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)

Instructions

  1. Melt the coconut oil in a small saucepan over low heat.
  2. Remove from the heat when it’s about three-quarters melted.
  3. Add the unsweetened chocolate to the saucepan and melt it.
  4. Add the heavy cream and stir well. * Reheat the saucepan about 10 - 20 seconds. Do NOT overheat or boil to avoid oil separation.

  5. Add the stevia and vanilla and stir well.

  6. Pour into a pan lined with parchment paper (I used a 20 x 10 cm (8 x 4 inch) silicone pan in the video).

  7. Freeze for 1.5 - 2 hours.

  8. Remove from the pan and slice into 24 pieces.

  9. Dust the fudge with cocoa powder.
  10. Enjoy!

Recipe Notes

Keep refrigerated. I usually keep them in the freezer and enjoy melting them in my mouth!

Per Piece:
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

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