keto chocolate fudge
AuthorCamilla Henriksen
RatingDifficultyBeginner

Traditional chocolate fudge is delicious, but it's packed full of sugar. This Swedish twist on the classic recipe is low in carbs but high in flavor. These keto chocolate fudge tosca bites melt together smoothy and rich chocolate with nutty coconut for the perfect keto dessert.

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Yields10 Servings
Prep Time20 minsTotal Time20 mins
Ingredients
Fudge
  cup coconut oil
  cup cocoa powder
  cup almond butter
 ½ cup peanut butter
 ¼ cup sugar-free maple syrup
 1 tsp bourbon vanilla bean powder(can be substituted for vanilla extract)
Tosca Layer
 1 ¼ cups unsweetened shredded coconut
 ¼ cup sugar-free maple syrup
 2 tbsp erythritol
 1.40 oz (40g) butter
 1/4 cup + 1 tbsp heavy cream
 1 pinch salt
Directions
1

Add all ingredients for the keto chocolate fudge in a bowl and blend together until it becomes a thick dough.

2

Line a bread pan with parchment paper and spread out the keto chocolate fudge in the bottom. Place in the freezer while making the tosca layer.

3

To make the tosca layer, add all the ingredients in a saucepan and heat on medium temperature. Let it simmer for about 10 minutes while stirring until it’s golden. It burns easily so make sure to constantly stir. When it's creamy and golden remove it from heat and let it cool.

4

Take out the keto chocolate fudge from the freezer and spread the cooled tosca evenly on top.

5

Place in freezer again for a few minutes and then store it in the fridge if you don’t eat them all at once!

Nutrition Facts

Serving Size 1 bite

Servings 10

2g
Net Carbs

Amount Per Serving
Calories 290
% Daily Value *
Total Fat 28g44%
Total Carbohydrate 2g1%
Protein 5g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

CategoryCuisineCooking MethodTags, ,

Ingredients

Ingredients
Fudge
  cup coconut oil
  cup cocoa powder
  cup almond butter
 ½ cup peanut butter
 ¼ cup sugar-free maple syrup
 1 tsp bourbon vanilla bean powder(can be substituted for vanilla extract)
Tosca Layer
 1 ¼ cups unsweetened shredded coconut
 ¼ cup sugar-free maple syrup
 2 tbsp erythritol
 1.40 oz (40g) butter
 1/4 cup + 1 tbsp heavy cream
 1 pinch salt

Directions

Directions
1

Add all ingredients for the keto chocolate fudge in a bowl and blend together until it becomes a thick dough.

2

Line a bread pan with parchment paper and spread out the keto chocolate fudge in the bottom. Place in the freezer while making the tosca layer.

3

To make the tosca layer, add all the ingredients in a saucepan and heat on medium temperature. Let it simmer for about 10 minutes while stirring until it’s golden. It burns easily so make sure to constantly stir. When it's creamy and golden remove it from heat and let it cool.

4

Take out the keto chocolate fudge from the freezer and spread the cooled tosca evenly on top.

5

Place in freezer again for a few minutes and then store it in the fridge if you don’t eat them all at once!

Keto Chocolate Fudge Tosca Bites

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