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Keto Chocolate Fudge

  • 4 tbsp. Butter, room temperature
  • 4 tbsp. Keto & Co. Coconut Oil, room temperature
  • 1/4 cup Heavy Cream
  • 1/4 - 1/3 cup Erythritol
  • 5 oz. Cream Cheese, room temperature
  • 4 tbsp. Unsweetened Cocoa Powder
  • 1/8 tsp. Salt
  1. Combine the room temperature butter, coconut oil and cream cheese. Mix together well with a hand mixer.
  2. Powder the erythritol (1/4 - 1/3 cup depending on how sweet you like it) using a spice grinder. Slowly mix erythritol and cocoa powder into the mixture with a spoon.
  3. Once the erythritol and cocoa powder are mostly mixed in, add heavy cream and salt.
  4. Mix thoroughly until smooth using the hand mixer again. Spread evenly in a small square dish lined with parchment paper.
  5. Place in the refrigerator overnight.
  6. Once completely cooled, cut into squares (about 16) and store in the refrigerator.