Ingredients
– 1 cup unsweetened cocoa powder
– 1/2 cup coconut oil, melted
– 1/2 cup nut butter (like almond or peanut)
– 1 cup powdered erythritol (or sweetener of choice)
– 1 teaspoon vanilla extract
– A pinch of salt
– Optional: 1/2 cup chopped nuts or sugar-free chocolate chips
Equipment Needed
– A mixing bowl
– A whisk or spoon
– An 8×8 inch baking dish or silicone mold
– Parchment paper (optional, for easy removal)
Step-by-Step Instructions
To start making this heavenly keto fudge, begin by melting your coconut oil in a small saucepan over low heat. Just the smell of coconut oil melting is absolutely delightful! While it’s heating, I like to combine my cocoa powder, powdered erythritol, and salt in a mixing bowl. Once the oil is melted, I take it off the heat and pour it into the dry ingredients, stirring everything together until smooth. You really want to make sure there are no lumps; it should be a velvety texture! (See the next page below to continue steps…)