This 3 ingredient chocolate keto fudge is an easy paleo and vegan dessert recipe. It has a solid yet soft creamy texture and a rich sweet chocolatey flavor.
Place all ingredients together in a double boiler on medium heat until it becomes a liquid. Stir to evenly distribute.
Place parchment paper in a 9 x 5 inch loaf pan and pour mixture into pan. Refrigerate or freeze until hardened, then cut into about 10 pieces.
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Notes
I have only used cashew butter for this recipe because I find that it really adds to the creamy flavor and texture. Cashews are often used to add richness to dairy-free dishes, so that's why I use it here. I find that cashew butter that is only 100% cashews in the ingredients list works best. Some places sell cashew butter with added oils that can make the texture too oily. Readers have commented that they've made this recipe using other nut butters like almond butter or peanut butter turned out great in place of cashew butter.
I use stevia sweetened chocolate chips for this recipe to keep it sugar free and keto friendly. You can substitute these for any type of chocolate chip if you don't want it to be sugar free.
I prefer to use virgin coconut oil for this recipe, but any type of coconut oil will do. I use coconut oil because it is solid at room temperature and solidifies in the fridge quickly. Because of this, most other oils won't work as a substitute.
I find it works best to use a double boiler to melt the chocolate and coconut oil so you don't run the risk of burning the chocolate and getting an acrid flavor to it. A double boiler is when you fill a pot with boiling water then place a heat-safe bowl on top of the pot and put the ingredients in the bowl so it's not directly on the heat source. It will work if you just heat the ingredients in a pot without the double boiler, but just be sure not to have the heat too high and continually stir it until it's melted then remove it from the heat so it doesn't burn.
I have outlined a few minor substitutions that would work for this recipe in the bullets above, but most major substitutions likely won't work. If you do experiment with this recipe, please leave a comment and let us know how it turns out to help others who may want similar substitutions.
Make sure you store this keto fudge in the refrigerator or freezer. Since a large part of the fudge is made up of coconut oil, and coconut oil melts at 76°F, it's important to keep it cool so it doesn't melt. It can be kept at room temperature for a bit as long as it's not too hot. This fudge will last quite a while in the freezer--probably a month or more, but in my experience, it never stays around that long without getting eaten!
For net carbs, be sure to subtract an extra 2g of sugar alcohol per serving. One serving of fudge has about 5 grams of net carbs.