Easy Keto Fudge

1/2 cup unsweetened dark chocolate, chopped into small pieces

1/2 cup almond butter

1/4 cup virgin coconut oil

Erythritol or powdered stevia to taste

Coconut flakes or coarse sea salt for topping (optional)

1. Line a glass baking dish with parchment, allowing parchment to extend over sides of dish.

2. Place chocolate in a double-boiler, or in a metal bowl set over a pot of simmering water. Stir frequently with a rubber spatula until chocolate is completely melted and smooth. Stir in almond butter and coconut oil and mix well until completely incorporated into chocolate. I

3. Pour mixture into parchment-lined baking dish, spreading it out with a rubber spatula and smoothing the top. Sprinkle with coconut or sea salt, if desired. Refrigerate for 2 to 3 hours, until mixture is completely solid.

4. Remove from refrigerator; using the overhanging portions of the parchment, lift entire fudge block from baking dish. With a sharp knife, cut fudge evenly into 20 to 24 small squares; dip the knife into hot water between slicing to keep it from sticking. Serve immediately, and store remainder in the refrigerator or freezer.


Makes 20 to 24 squares