Keto Mocha Fudge

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  • prep time

    prep time

    2 h 0 min

  • cook time

    cook time

    0 min

  • ready time

    ready time

    2 h 0 min

Keto Mocha Fudge

This deliciously indulgent mocha fudge makes a great midday pick me up or a cheeky after dinner treat.

The recipe calls for coconut oil to make a firmer fudge, however this can be subbed for the same quantity of butter if you want a creamier texture.

The recipe also calls xylitol but this can be subbed for erythritol as a straight swap.

Using a powdered version of your choice of sweetener is preferable if you wish to avoid the crunchy texture of a granulated sweetener, however it will still taste just as delicious if you choose to skip this step!

  • Net Carbs

    5.4 g

  • Fiber

    1.6 g

  • Total Carbs

    7 g

  • Protein

    3.5 g

  • Fats

    38.2 g

354 cals

Keto Mocha Fudge

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Coconut Oil

    Coconut Oil

    ½ cup

  • Almond Butter

    Almond Butter

    ¼ cup

  • Unsweetened Cocoa Powder by Ghirardelli

    Unsweetened Cocoa Powder by Ghirardelli

    ¼ cup

  • Xylitol Sweetener

    Xylitol Sweetener

    2 tablespoon

  • Beverages Almond Milk Unsweetened Shelf Stable

    Beverages Almond Milk Unsweetened Shelf Stable

    1 tablespoon

  • Coffee Instant Regular Powder

    Coffee Instant Regular Powder

    1 tablespoon

  • Salt

    Salt

    ⅛ teaspoon

Recipe Steps

steps 8

2 h

  • Step 1

    If you wish to powder your xylitol for a smoother fudge, add to a small food processor and blend for about 5 minutes to form a fine powder.
    Step 1
  • Step 2

    Line a small dish or mold – roughly 6 x 4 inches with baking paper and set aside.
  • Step 3

    Add the xylitol, coconut oil, almond butter, cocoa powder and salt to a food processor. Blend well until completely smooth – about 5 minutes.
    Step 3
  • Step 4

    While the mixture blends, warm the almond milk and stir in the coffee. Reserve to one side until completely cool.
    Step 4
  • Step 5

    With the blender running at a slow speed, add the milky coffee very slowly just a few drops at a time to mixture. You need to follow this process slowly to ensure the mixture does not split.
    Step 5
  • Step 6

    Once the milk is completely blended into the mixture, spoon into the lined mold, smoothing over the surface as much as possible.
    Step 6
  • Step 7

    Transfer the fudge to the freezer to set for a minimum of 1 hour.
  • Step 8

    Once firm, slice into 8 pieces for serving. Store in the fridge in an airtight container.
    Step 8

Comments 13

  • McKenziebr

    McKenziebr 5 years ago

    Could I use powdered swerve instead of xylitol?

    • recipewriter

      recipewriter 5 years ago

      Hi, yes this would work as a sub for the xyliol. You would need to adjust for sweetness accordingly.

  • Jay

    Jay 6 years ago

    Do you think I can substitute the almond butter with cream cheese?

    • recipewriter

      recipewriter 6 years ago

      Hi Jay, I haven't tried this myself so I could not say for sure. However you can make fat bombs with cream cheese so it may well work.

  • nikipittard

    nikipittard 6 years ago

    i really enjoyed this fudge. it’s definitely a dark chocolate, not super sweet but it totally scratched the chocolate itch. two squares was almost too much in one serving too, i’ll be eating just one at a time in the future. i did change a couple things, i used swerve instead of xylitol because i don’t want to risk any stomach upset and xylitol is incredibly toxic for dogs. i have two so i’m not even risking bringing it into my house. the other thing i did differently was that my ingredients were liquid. it’s routinely over 90° outside so high 70° inside, which means my coconut oil is liquid at room temp. it still worked really well and produced a nice smooth fudge.

    • recipewriter

      recipewriter 6 years ago

      Great! So glad that you enjoyed the recipe!

  • alchavana1@gmail.com

    alchavana1@gmail.com 6 years ago

    Does it matter if you use Monk fruit sweetener?

    • Imzp

      Imzp 3 years ago

      I swap monk fruit sweetener in other recipes, just adjust to your taste as xylitol is much sweeter.

    • recipewriter

      recipewriter 6 years ago

      Hi, I have never worked with monk fruit sweetener so I couldnt say for sure. I'm sure it would be ok but you would just have to adapt the ratios!

  • jimmorgan0911

    jimmorgan0911 6 years ago

    If I use powdered Stevia instead of the Xylitol is the substitution still 1:1?

    • recipewriter

      recipewriter 6 years ago

      Hi! I believe powdered stevia is a lot sweeter so you would need to use far less. If its pure powdered stevia, I would try using 1-2 teaspoons instead. I'd perhaps add one teaspoon and taste the mixture before transferring to the mold so you can add more if needed. Hope that helps!

  • Tiffasaur

    Tiffasaur 6 years ago

    What are the dimensions of the mold?

    • recipewriter

      recipewriter 6 years ago

      Hello, the mold is roughly 6 x 4 inches!