I’m not much of a sweet tooth, but I do love me some fudge. When I set out to make a fudge, it was important to me that it was creamy and melted in your mouth. That’s pretty much the definition of fudge, right? I hope you enjoy! It’s about 1.2 net carbs per bite, and makes about 16 bites.
But it’s not without whole food sacrifices. It does use sugar-free maple syrup (Carey’s) and sugar-free vanilla syrup (Torani). If this is cool with you, it’ll be your go-to chocolate dish for pairing with wine, or bringing as dessert to your next dinner party — I have to wonder if anybody would even know it’s a keto fudge! It’s so rich and chocolately, I think that’s in part due to the Baker’s Chocolate and all the wonderful butter.
- 3oz Baker's unsweetened chocolate squares
- 2 tbsp ghee
- 1 tbsp coconut oil
- 2 tbsp butter
- 1/3 cup organic peanut butter (w/ no added sugars)
- 1 tbsp sugar free vanilla syrup (I used Torani's)
- 1/3 cup sugar free maple syrup (I used Carey's)
- Melt all of the above in a double broiler
- Add to an 4x8 pan, lined with parchment paper
- Cut into pieces, and store in the refrigerator
Disclosure: I'm not a nutritionist or a medical professional. The recipes and articles on this blog should not replace the advice of your doctor. Also, I only recommend products that I have used and love, but in these cases I may use Amazon.com affiliate links, which means I get paid a small commission if you buy the product. A girl's gotta pay for all these ingredients you know! :)