Sugar-Free Chocolate Coconut Butter Fudge – Low Carb and Keto Friendly

And this my friends is what I’ve so lovingly nicknamed sugar-free “Keto Fudge!”

Just like my original raw honey-sweetened Chocolate Coconut Butter Butter Fudge but sugar free and super low carb.

This Real-Food Sugar-Free Fudge Is Easy To Make With Only 5 Ingredients and Zero Cooking Involved.

I use raw cacao in this recipe, which is a great source of magnesium and iron. Who said chocolate can’t be healthy?!

This recipe yields 13 ounces of fudge.

When cut into 16 servings, each serving has approximately 17 grams of healthy fat and 1.5 grams net carbs.

Bring all the ingredients to room temperature. Coconut butter can be semi-solid at room temperature depending on the season. If this is the case warm the coconut butter gently in a warm water bath or in the oven with the light on. You do not want it to melt but it should be easy to stir.

Place all the ingredients in either a stand mixer bowl with a whisk attachment or a large mixing bowl with handheld beaters (or by hand with a little extra elbow grease). Beat the mixture for 1 minute on medium-high speed. Using a spatula scrape the sides of the bowl and beat again until the mixture is light in color and fluffy, about 1 more minute.

Cut parchment paper to fit an 8 by 8-inch baking pan and pour the fudge in on top of the parchment paper. Place the fudge in the freezer for at least 1 hour to harden. Remove the fudge from the pan and cut it into 16 even pieces.  Store the fudge covered in the refrigerator.

Sugar-Free Chocolate Coconut Butter Keto Fudge

Yield: 16

Prep Time: 10 minutes

Refrigerate: 30 minutes

Total Time: 40 minutes

This easy fudge is the perfect way to indulge in healthy fats and each serving has less than 2 grams net carbs!

Print

Ingredients

• 1 cup coconut butter
• 1/2 cup pastured butter
• 1/4 teaspoon liquid stevia, or 1/3 cup sweetener of choice. Powdered sweeteners work best.
• 5 tablespoons raw cacao
• 1 teaspoon vanilla extract

Instructions

1. Bring all the ingredients to room temperature. Coconut butter can be semi-solid at room temperature depending on the season. If this is the case warm the coconut butter gently in a warm water bath or in the oven with the light on. You do not want it to melt but it should be easy to stir.
2. Place all the ingredients in either a stand mixer bowl with a whisk attachment or a large mixing bowl with handheld beaters (or by hand with a little extra elbow grease). Beat the mixture for 1 minute on medium-high speed. Using a spatula scrape the sides of the bowl and beat again until the mixture is light in color and fluffy, about 1 more minute.
3. Cut parchment paper to fit an 8 by 8-inch baking pan and pour the fudge in on top of the parchment paper. Place the fudge in the freezer for at least 1 hour to harden. Remove the fudge from the pan and cut it into 16 even pieces. Store the fudge covered in the refrigerator.