CREAMY MELT-IN-YOUR-MOUTH CHOCOLATE FUDGE – Keto, Low Carb, Sugar Free
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.
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Creamy Melt-in-your-mouth Chocolate Fudge / Low Carb / Keto
- 3 oz Coconut Oil (84 g)
- 2 oz Unsweetened Baking Chocolate (56 g)
- 1/2 cup Heavy Cream (120 cc)
- 2 tsp Stevia Powder (or 1 - 1.5 tsp Liquid Stevia) (Adjust to your liking)
- 1 tsp Vanilla Extract
- (Optional) 1 tsp Unsweetened 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. Let stand a couple minutes and then stir until melted and creamy.
Add the heavy cream. While stirring, reheat the saucepan about 10 - 15 second and remove from the heat. (* Do NOT overheat to avoid oil separation.)
Pour into a pan lined with parchment paper (I used a 20 x 10 cm (8 x 4 inch) silicone mold in the video).
Freeze for 1.5 - 2 hours.
Remove from the pan and slice into 24 pieces.
(Optional) Dust the fudge with cocoa powder.
Keep refrigerated. I usually keep them in the freezer and enjoy melting them in my mouth!
Calories 67 kcal, Protein 0.5 g, Total Fats 7.1 g, Total Carbohydrate 1.1 g, Dietary Fiber 0.5 g, Sugar 0.3 g
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