Print

Keto Fudge Recipe

5 from 2 reviews

Ingredients

  • 1 cup full-fat coconut milk
  • 2 1⁄2 cups sugar-free chocolate chips
  • 1 teaspoon vanilla extract
  • 12 teaspoon liquid stevia, to taste
  • 1⁄8 teaspoon of salt

Instructions

  1. Line an 8×8-inch baking dish with parchment paper, and set it aside.
  2. Pour the coconut milk into a 6-quart slow cooker, then add the chocolate chips, vanilla, stevia, and salt, and stir to combine.
  3. Cover with a paper towel, and place the lid on slightly ajar to allow steam to escape. (Water is the enemy of chocolate!)
  4. Cook on LOW for 11⁄2 hours. Turn off, and stir the mixture well until it’s smooth.
  5. Spread the fudge mixture in an even layer in the prepared baking dish.
  6. Chill in the fridge for 1 hour or until firm.
  7. Cut into 25 equal square pieces, and store in an airtight container in the fridge up to 2 weeks.

Notes

Note: The fudge tastes best once it’s been in the fridge for 24 hours.

Nutrition Facts