Keto Fudge With Cocoa Powder
User Reviews
5
Keto Fudge With Cocoa Powder
Description
Keto Fudge With Cocoa Powder blends heavy cream, butter, a sweetener substitute (allulose), and vanilla to form the base. Cooking over medium heat reduces the mixture until it thickens and turns golden, concentrating flavors and creating a fudgy consistency. After cooling to lukewarm, cocoa powder is incorporated, lending a deep chocolate taste. The mixture is then chilled until firm enough to cut into small squares. The result is a softly set fudge that holds its shape and delivers a slightly creamy texture complemented by the cocoa’s rich bitterness. The option to finish with sea salt flakes introduces a balancing salty note if desired.
Preparation involves careful stirring during cooking to prevent burning and ensure even thickening. Using a parchment-lined dish makes removal and cutting easier. This fudge serves well as a portioned sweet treat, fitting well into a keto or low-carb lifestyle due to its net carb content.
Storing in the refrigerator keeps the fudge fresh up to a week, while freezing extends shelf life up to three months. Each piece weighs about 15 grams, allowing for controlled serving sizes suitable for those monitoring carbohydrate intake.
Ingredients
- 1 cup heavy cream 240ml
- ⅓ cup allulose 70g (use ¼ cup for powdered erythritol blends or any other 1:1 powdered sweetener))
- 2 tablespoon butter 28g
- 1 teaspoon vanilla extract or vanilla bean powder
- ⅓ cup cocoa powder unsweetened, 30g
Instructions
- Put the heavy cream, butter, allulose and vanilla extract into a saucepan. Bring the mixture to a boil over medium heat.
- Simmer the cream mixture over medium to low heat for 20 minutes until golden and thickened. Stir regularly. Towards the end, stir continuously.
- Take the cream mixture off the heat and let it cool to lukewarm.
- Stir in the unsweetened cocoa powder. Taste and adjust sweetener, if necessary.
- Pour the fudge mixture into a 5x5 inch dish that you have lined with parchment paper. Option to top with coarse sea salt flakes once it has cooled a little.
- Put the fudge in the freezer for around 1 hour or until it has fully set. Then, cut it into 16 squares with a sharp knife.
Notes
- Cut fudge into 16 squares for serving; each piece contains approximately 8 grams of net carbs.
- Store leftovers in the refrigerator up to one week or freeze for up to three months to maintain freshness.
- Using parchment paper in the dish helps with easy removal and clean cutting of fudge slices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 72 kcal
% Daily Value*
| Serving | 15g | |
| Calories | 72kcal | 4% |
| Total Carbohydrates | 1.4g | 0% |
| Protein | 0.7g | 1% |
| Fat | 7.4g | 11% |
| Saturated Fat | 4.7g | 24% |
| Fiber | 0.7g | 3% |
| Sugar | 0.4g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
