Coconut Chocolate Cashew Keto Fudge
Ingredients
- 3 tbsp butter (salted, but unsalted is fine too)
- 3/4 cup performance nut butter (sub coconut butter or cashew butter)
- 1/2 tsp vanilla extract
- 1 tbsp coconut flour
- 1 tbsp powdered monkfruit sweetener
- 1/2 cup lily's dark chocolate baking chips
Instructions
- melt butter and performance nut butter in a double boiler.
- stir until combined and remove from boiler.
- add vanilla, monkfruit sweetener and coconut flour. stir until well incorporated.
- add chocolate chips and give it a few more stirs.
- pour ingredients into 4x4in baking pan lined with parchment paper
- freeze for 60-90minutes
- remove pan from freezer and let defrost for a few minutes.
- lift fudge from baking pan and cut into 9 squares
- store fudge in the fridge.
- enjoy =)
Notes
I used 7 packets of performance nut butter for this recipe. nutrition facts are based off of use of this ingredient. Adjust the macros if you end up using a different combination of butters!
Carbs are net carbs.
Nutrition
Serving: 1squareCalories: 231.3kcalCarbohydrates: 6.65gProtein: 3.17gFat: 18.15g
Tried this recipe?Let us know how it was!