Instructions:
- Prepare a Pan: Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
- Melt Coconut Oil: In a microwave-safe bowl or on the stovetop, gently melt the coconut oil until it’s fully liquid.
- Combine Ingredients: In a separate bowl, whisk together the unsweetened cocoa powder, powdered erythritol (or stevia), vanilla extract, and a pinch of salt. If you’re using other add-ins like nuts or coconut, you can add them to the mixture at this point.
- Mix with Coconut Oil: Slowly pour the melted coconut oil into the cocoa mixture while stirring continuously. Mix until everything is well combined and smooth.
- Taste and Adjust Sweetness: Taste the mixture and adjust the sweetness level by adding more powdered erythritol or stevia if needed. Keep in mind that the mixture might taste a bit less sweet when it’s cold, so make sure it’s slightly sweeter than you want the final fudge to be.
- Pour into Pan: Pour the mixture into the prepared baking pan. Use a spatula to spread it evenly and smooth the top.
- Chill: Place the pan in the refrigerator for at least 1-2 hours, or until the fudge is firm and set.
- Cut into Squares: Once the fudge has solidified, use the parchment paper overhang to lift it out of the pan. Place it on a cutting board and use a sharp knife to cut it into squares or rectangles.
- Serve: Serve the keto chocolate fudge immediately, or store it in an airtight container in the refrigerator. Because coconut oil can soften at room temperature, it’s best to keep the fudge chilled until ready to enjoy.
Enjoy your homemade keto chocolate fudge! Remember that due to the nature of the ingredients, this fudge might have a softer texture than traditional fudge. If you’re looking for a firmer texture, you can experiment with adding some unsweetened cocoa butter to the mixture.
