This recipe got an update on 12/6/21Jump to Recipe
I suppose that after sharing a recipe for liver last week I should follow it up with something sweet, right? I mean, it’s only fair. (But did you try the liver? Did you like it?)
Today I have for you a recipe that saves me. Truly. The time I crave chocolate the most is right after lunch. But instead of reaching for a chocolate bar or chocolate chips with cane sugar in them (which gives me a headache) I can instead indulge in delicious keto fudge. The coconut oil, the nuts, it’s so good. It satisfies my cravings without ruining my goals.
I remember sampling fudge at fairs and boardwalks. The workers would call people over or stand in front of their shop with trays of fudge samples. I used to enjoy traditional fudge. Now I can’t tolerate it. The texture was decadent but the sweetness was overpowering. So much sugar!
This freezer fudge that I make is full of healthy fats but has none of the cane sugar that induces headaches in me.
And yes, this fudge is healthy! It is full of coconut oil, which has so many benefits, too many to list here. But the ones I am most excited about are helping to curb my appetite and helping me to feel full. Sometimes I just want to snack, especially when I’m feeling anxious, but coconut oil helps my brain know I’m truly full.
This fudge can be made with peanut butter, which is also great at filling me up and satisfying my cravings. It is high fat, which is why this keto fudge is served in small bars and not big servings, and it also has some protein. Peanut butter may have some other benefits, too, such as preventing type 2 diabetes and regulating blood sugar. Note: if you can’t have peanuts, you can substitute almond butter. Lately I’ve been making an almond butter batch for myself and a peanut butter batch for my husband.
As healthy as this fudge is, it is not low calorie, so keep that in mind as you’re enjoying it. My tip is to put a piece on a plate, put the rest away, go and sit down, and savor your fudge.
Does It Have To Be Keto?
Nope! If you have room in your diet for a few extra carbs, you can totally use raw honey or real maple syrup in place of what I use, which is a blend of Lakanto monkfruit sweetener and erythritol. Just try to keep it real, though. Avoid overly processed sugar, honey or fake maple syrup (which is actually corn syrup). Instead, choose real maple syrup, raw honey, or even date or coconut sugar.
How To Make Keto Fudge
It’s as easy as a pot and a glass baking dish. Prepare your 9″ x 9″ glass baking dish with parchment paper. Combine all the ingredients in a large pot on the stovetop and melt them together, stirring until evenly mixed. Pour the mixture into the parchment-lined baking dish and pop it into the freezer for a couple of hours.
Once the fudge is set, cut it into squares (while still in the dish) then remove the frozen squares of fudge. Place the cut squares in an airtight freezer bag and store in the freezer.
Well I hope you give this a try! Let me know in the comments below how it turns out.
Other Delicious Snacks
Here are some other tasty keto and paleo snacks you may enjoy.
- Sunflower Seed Snack Mix: This is great with cheese or crumbled with a salad.
- Collagen Rich Morning Smoothie: this is a good recipe to divide up into smoothie shots for snack-size portions
- Low Carb Chocolate Paleo Pudding: the truly decadent chocolate fix.
Chocolate Nut Butter Keto Fudge
- 9" x 9" baking dish
- Parchment paper
- 1 cup peanut butter or other nut butter
- 3/4 cup coconut oil
- 3-4 tbsp unsweetened cocoa powder
- 3 tbsp cocoa nibs
- 3 tbsp Lakanto monkfruit sweetener or sub maple syrup or honey for paleo option*
- 1/2 cup chopped peanuts or walnuts
- 1/2 cup unsweetened coconut flakes optional
- 1 tsp vanilla
- Line a 9" x 9" glass baking dish with parchment paper. Set aside.
- Combine ingredients in large pot on the stove. Cook over medium-low heat, stirring until everything is melted and evenly mixed.
- Pour into prepared baking dish. Freeze until solid, about 2 hours.
- Remove from freezer and cut into 24 squares (four cuts in one direction; six in the other). Store in airtight container or bag in the freezer.