Keto Fudge Recipe
- Prep Time: 5 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 35 minutes
- Yield: 25 servings 1x
Ingredients
- 1 cup full-fat coconut milk
- 2 1/2 cups sugar-free chocolate chips
- 1 teaspoon vanilla extract
- 1–2 teaspoon liquid stevia, to taste
- 1/8 teaspoon of salt
Instructions
- Line an 8×8-inch baking dish with parchment paper, and set it aside.
- Pour the coconut milk into a 6-quart slow cooker, then add the chocolate chips, vanilla, stevia, and salt, and stir to combine.
- Cover with a paper towel, and place the lid on slightly ajar to allow steam to escape. (Water is the enemy of chocolate!)
- Cook on LOW for 11⁄2 hours. Turn off, and stir the mixture well until it’s smooth.
- Spread the fudge mixture in an even layer in the prepared baking dish.
- Chill in the fridge for 1 hour or until firm.
- 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
- Serving Size: 1 square
- Calories: 98
- Fat: 9g
- Carbohydrates: 1g
- Protein: 0g
Find it online: https://thecoconutmama.com/keto-fudge/