Love chocolate? Fed up with summer heat or just fed up? We promise that you're about to get the most effortless recipe on our site that will definitely elevate your mood, so get those taste buds ready!
Even though I'm a woman, times, when I love chocolate, seem to come and go for some reason. Currently, we've been enjoying summer heat in the seaside, and just yesterday, I got this unbearable chocolate craving going on.
Being fortunate enough to enjoy a short break, we, unfortunately, didn't bring many ingredients to cook with. Luckily, with this recipe in mind, a jump to a grocery store solves all my current first world problems.
You need only three ingredients
It should be noted that only three ingredients are needed to create this sweet and cool keto fudge. Keto-friendly baking chocolate chips is the king.
Combine the chocolate chips with the most delicious almond butter and every keto kitchen's must-have coconut oil, and you've got all it takes to mix the batter, cool it down, and get your serotonin levels going all the way up!
Not much equipment needed, either
To prepare keto fudge, you'll get by having a microwave, a rubber spatula, a loaf pan, a small bowl, and a refrigerator or a freezer.
If you wish to make almond butter yourself, an S-blade food processor will come in handy.
So, how to make keto fudge?
Prepare to have your hands full for 5 minutes only and get 1/2 cup of each ingredient ready. I recommend using at least 70% dark chocolate chips for the keto fudge to be as keto-friendly as possible.
Take a small microwave-safe bowl, throw in the chocolate chips and microwave in 30 seconds intervals for the chocolate to melt completely. Stir well after each interval. Add in almond butter and coconut oil, and continue microwaving in short intervals until completely melted and combined.
Take a small loaf pan and line it with parchment paper. Pour the fudge mixture into the bottom. Now, either refrigerate it or let it sit in the freezer to cool and harden up. It should take 1 to 2 hours.
Slice the keto fudge and serve immediately. Oh, what a lovely way to spice up your day, ain't it?
Make this dessert in advance if you expect to have folks over. Remember, you'll need a couple of hours to cool it down. Also, the cool thing about it is that you can keep it in the fridge for days.
Store keto fudge in the fridge for a couple of weeks, provided it is sealed in an airtight container.
You can easily keep it in a deep freezer for a couple of months. Put it in the fridge a few hours before serving or the night before.
The main flavor is chocolate but you'll also taste the almonds in almond butter. If you wish to avoid almonds, replace them with another nut butter. But be aware that an alternative nut butter might be runnier, e.g. macadamia or pecan butter.
If you wish to enhance the dark chocolate flavor, add a pinch of salt to the mix.
Love spicy? We do! Hence, we dare you to add a pinch of hot chili powder to the mix!
The recipe itself is vegan-friendly as it is if the chocolate chips don't contain any milk.
As noted above, if you've been avoiding almonds, feel free to use any other nut butter. If you use an oilier nut butter (e.g. macadamia or walnut butter), I'd suggest you combine it with minus a tbsp or two of coconut oil than with the recipe calls for. The final texture of the mix should still resemble that in the photos above before roaming into a freezer.
If you can't find dark baking chocolate chips nearby, try this recipe with dark chocolate of choice and chop it up. Make sure it is keto-friendly, obviously.
Serve cold. A dollop of whipped cream will usually be a welcome topping.
Enjoy the recipe any time of the year and on any occasion that calls for a good dose of chocolate flavor. Since it is served cold, we love it in the summertime!
- In a small microwave-safe bowl, melt the chocolate in the microwave in 30 second intervals until completely melted. Stir after each interval.
- Add almond butter and coconut oil, and keep heating and stirring the mixture until completely melted in 30-second intervals until completely meled and combined. It should take about 1 minute.
- Line a small loaf pan with parchment paper and pour fudge into the bottom. Let it sit in the fridge or freezer to cool completely and harden up.
- Slice into 16 pieces and serve immediately.