EASY KETO FUDGE RECIPE WITH COCOA POWDER – 4 INGREDIENTS
Until recently, low carb peanut butter fudge was my favorite keto fudge recipe. But, I really wanted a chocolate version, and I wanted to avoid using actual sugar-free chocolate in it, which gets expensive. (I used chocolate in my flourless chocolate cake recipe because it needed it, and that was some regular feedback for it.) So what do you do? Make easy keto fudge with cocoa powder instead!
The only thing is, making a keto fudge recipe with cocoa powder turned out to be… not so easy. At least at first.
INGREDIENTS
Click underlined ingredients to buy them!
1 cup Coconut oil (solid)
1/4 cup Besti Powdered Erythritol (to taste)
1/4 cup Cocoa powder
1 tsp Vanilla extract
1/8 tsp Sea salt
Coarse sea salt flakes (optional - for topping)
Wholesome Yum Keto Sweeteners
INSTRUCTIONS
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
Line a 28 oz rectangular glass container with parchment paper, so that the parchment hangs out over the sides.
Using a hand mixer at LOW speed, beat the coconut oil and sweetener together, just until fluffy and combined.
Beat in the cocoa powder, vanilla and sea salt to taste. Adjust sweetener to taste. Do not overmix.
Transfer the mixture to the lined container. Smooth the top with a spatula or spoon.
Refrigerate the keto fudge for about 45-60 minutes, until solid.
Sprinkle the top of the fudge with sea salt flakes and press gently.
Run a knife along the edge and take out using the edges of the parchment paper. Slice carefully - see post above for slicing tips.
Keep the fudge refrigerated and bring to room temperature right before serving. You can also freeze it - see tips above. Do not leave at room temperature for prolonged periods, as it will melt easily.
The only thing is, making a keto fudge recipe with cocoa powder turned out to be… not so easy. At least at first.
INGREDIENTS
Click underlined ingredients to buy them!
1 cup Coconut oil (solid)
1/4 cup Besti Powdered Erythritol (to taste)
1/4 cup Cocoa powder
1 tsp Vanilla extract
1/8 tsp Sea salt
Coarse sea salt flakes (optional - for topping)
Wholesome Yum Keto Sweeteners
INSTRUCTIONS
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
Line a 28 oz rectangular glass container with parchment paper, so that the parchment hangs out over the sides.
Using a hand mixer at LOW speed, beat the coconut oil and sweetener together, just until fluffy and combined.
Beat in the cocoa powder, vanilla and sea salt to taste. Adjust sweetener to taste. Do not overmix.
Transfer the mixture to the lined container. Smooth the top with a spatula or spoon.
Refrigerate the keto fudge for about 45-60 minutes, until solid.
Sprinkle the top of the fudge with sea salt flakes and press gently.
Run a knife along the edge and take out using the edges of the parchment paper. Slice carefully - see post above for slicing tips.
Keep the fudge refrigerated and bring to room temperature right before serving. You can also freeze it - see tips above. Do not leave at room temperature for prolonged periods, as it will melt easily.
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