This keto fudge is, without question, my current favourite keto recipe. I’ve been making a batch almost weekly and I love to eat a square for breakfast before an intense spin class at 6ix cycle. It gives me energy to get through my workout and is the perfect fatty pick-me-up during that afternoon blood sugar dip (I’m actually eating a piece as I type this). This ‘fudge’ contains <2g of carbohydrate, takes only 10 minutes to make and is simply divine.
Yield 12 - 20 servings
This nut butter & coconut oil based keto fudge contains <1g of carbohydrate, takes less than 10 minutes to make and is simply divine. I always keep a batch on hand for when those carb cravings strike.
- 1 cup raw unsweetened cashew butter
- 1 cup raw unsweetened almond butter
- 1/2 cup coconut oil
- 1/4 cup coconut butter
- 2 tbs unsweetened pure cacao powder
- 7 tbs lakanto monkfruit sweetener
- 1/4 tsp vanilla bean powder or extract
- 2 tbs chopped nuts (whatever you have on hand)
- 2 tbs hemp seeds
- 2 tbs unsweetened coconut flakes
- 1/2 tsp coarse sea salt
Warm a small pot on the stove and add cashew butter, coconut butter, vanilla and 4 tbs monkfruit sweetener. Stir until combined and thoroughly melted. Add the cashew butter mixture to an 8x8 cooking pan and allow to cool for at least 30 minutes in the freezer. After 30 minutes - 1 hour melt the almond butter, coconut oil, 3 tbs of monkfruit sweetener and cacao powder. Stir until combined and thoroughly melted then pour onto cooled/frozen cashew butter base. Top with chopped nuts, coconut flakes, hemp seeds and sea salt and let set in the freezer for 1 hour. Cut into small squares and store in the freezer for up to 1 month.