Keto Chocolate Almond Fudge Slices

Keto Chocolate Almond Fudge Slices

This may be one of my favorite low-carb desserts! These healthy low-carb almond butter fudge slices topped with dark chocolate taste just like traditional Buckeye candy but in bar form and without the sugar crash!

Using only a few simple keto-friendly ingredients this is an easy recipe that’s great for taking to covered dish dinners or to just have on hand when you have a bit of a sweet tooth or are craving a chocolate bar.

These healthy fat bombs are best kept in the refrigerator so that stay firm, plus they’re just really great cold. If taking these to a party simple freeze them for an hour or so before heading out, by the time you get to the party they’ll be nice and soft.

Preparation time

Hands-on:    15 minutes
Overall:     45 minutes

Nutritional values (per serving)

Total Carbs	7.3	grams
Fiber	3.3	grams
Net Carbs	3.9	grams
Protein	7	grams
Fat	26.8	grams
of which Saturated	8.8	grams
Energy	272	kcal
Magnesium	98	mg (24% RDA)
Potassium	275	mg (14% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (10%), fat (84%)

Ingredients (makes 20 servings)

• 3/4 cup unsalted butter, melted or coconut oil for dairy-free (170 g/ 6 oz)
• 2 cups + 2 tbsp powdered Swerve or Erythritol (340 g/ 12 oz), or use less to taste
• 2 cups unsweetened almond butter, preferably roasted (510 g/ 18 oz)
• 1 tsp sugar-free vanilla extract or vanilla bean powder
• 1/2 tsp sea salt
• 230 g 100% dark chocolate bar (8 oz)

Instructions

1. In a large bowl mix together the melted butter, Swerve, almond butter, vanilla, and salt. Optionally, you can leave some sweetener for the chocolate topping.
   
2. Stir until fully incorporated.
   
3. Press the dough into an 20 x 20 cm (8 x 8 inch) baking dish.
   
4. In a small pot over low heat (or in a bowl in the microwave in 15 second increments) melt the chocolate with 1 tablespoon butter until melted.
   
   
5. Pour over the fudge and transfer to the freezer for 30 minutes.
6. Slice into 20 squares.
   
7. Store in an airtight container in the refrigerator for up to 7 days, or freeze for up to 3 months.
   

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