Can you believe this rich creamy keto fudge is made with only 3 ingredients? While the texture of this fudge is solid. It has a soft and creamy feel that automatically melts in your mouth. Rich 3 Ingredient Chocolate Keto Fudge!
Rich 3 Ingredient Chocolate Keto Fudge
This recipe is simple and easy. It only has 3 ingredients and the prep work is quick. The hardest part of the recipe is just waiting for it to solidify in the refrigerator or freezer! Luckily, because of the coconut oil, it solidifies pretty quickly.
This keto fudge is sugar free so it’s a great option for anyone on a sugar detox or doing the keto diet. The flavor and texture complement each other to create a delicious treat! It’s creamy and chocolatey with a hint of nuttiness that melts in your mouth.
Prep Time 15 mins Refrigerator Time 1 hr Total Time 15 mins
- coconut oil 1/2 cup
- 1/2 cup stevia sweetened chocolate chips
- 1/2 cup cashew butter (or other nut butter–see notes)
- Place all ingredients together in a double boiler on medium heat until it becomes a liquid. Stir to evenly distribute.
- Place parchment paper in a 9 x 5 inch loaf pan and pour mixture into pan.
- Refrigerate or freeze until hardened, then cut into about 10 pieces.
I have only used cashew butter for this recipe because I find that it really adds to the creamy flavor and texture. Cashews are often used to add richness to dairy-free dishes. So that’s why I use it here I find that cashew butter that is only 100% cashews in the ingredients list works best. Some places sell cashew butter with added oils that can make the texture too oily. I have not tried using other nut butters like almond butter in place of it, so i can’t be sure if it would turn out the same. If you experiment with this, please leave a comment and let us know how it turns out!
I use stevia sweetened chocolate chips for this recipe to keep it sugar free and keto friendly. You can substitute these for any type of chocolate chip if you don’t want it to be sugar free. I prefer to use virgin coconut oil for this recipe, but any type of coconut oil will do. I use coconut oil because it is solid at room temperature and solidifies in the fridge quickly. Because of this, most other oils won’t work as a substitute.