Keto Almond Butter Fudge

Why This Is Strictly Keto

This fudge is two melted-and-chilled layers — coconut oil, raw cacao and powdered erythritol on the bottom, almond butter, coconut oil and erythritol on top. There’s no corn syrup, no refined sugar and no dairy, just nut butter, healthy fat and a keto-friendly sweetener set firm in the freezer.

Ingredients

Cacao Layer

• 3 1/2 tablespoons coconut oil
• 1/4 cup raw cacao powder
• 3 tablespoons powdered erythritol

Almond Butter Layer

• 2/3 cup unsweetened almond butter
• 3 1/2 tablespoons coconut oil
• 3 tablespoons powdered erythritol
• 2 tablespoons cacao nibs
• Pinch of salt

Instructions

1. Line the pan: Line a small square baking dish with parchment paper.

2. Make the cacao layer: Gently melt the coconut oil, then whisk in the cacao powder and erythritol until smooth. Pour into the prepared dish and freeze 15–20 minutes, until just firm.

3. Make the almond butter layer: Melt the almond butter with the coconut oil, then stir in the erythritol, cacao nibs and salt.

4. Assemble: Pour the almond butter layer over the chilled cacao layer, spreading evenly.

5. Chill and cut: Refrigerate or freeze at least 2 hours, until fully set. Lift out using the parchment and cut into squares.

Nutritional Info (per square, approximate)

Tips

• Keep the fudge refrigerated or frozen — it softens quickly at room temperature.
• Powdered erythritol dissolves more smoothly than granulated; pulse granulated in a blender if that’s what’s on hand.
• A sprinkle of flaky salt on top makes the chocolate flavor pop.