Go Back

Keto Chocolate Coconut Fudge - Rich, Simple, and Satisfying

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 16 servings
Ingredients Method

Ingredients
  

  • 1/2 cup coconut oil (refined for less coconut flavor, unrefined for more)
  • 1/2 cup unsweetened creamy almond butter (or peanut butter if it fits your macros)
  • 1/2 cup unsweetened shredded coconut
  • 1/3–1/2 cup powdered erythritol or allulose (adjust to taste; powdered blends dissolve best)
  • 1/2 cup unsweetened cocoa powder (Dutch-process for smoother flavor)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt (plus more for topping if you like)
  • Optional mix-ins: 1/4 cup chopped pecans or walnuts, 1/2 teaspoon espresso powder, or 1/4 cup sugar-free chocolate chips

Method
 

  1. Prepare the pan. Line an 8x8-inch square pan with parchment paper, leaving overhang for easy lifting. This prevents sticking and keeps edges clean.
  2. Melt the base. In a small saucepan over low heat, add coconut oil and almond butter. Stir gently until smooth and fully combined. Don’t let it boil.
  3. Whisk in the cocoa and sweetener. Remove from heat. Sift in cocoa powder to avoid lumps. Add powdered sweetener, whisking until silky. Start with 1/3 cup sweetener, taste, and add more if needed.
  4. Add flavor boosters. Stir in vanilla and salt. If using espresso powder, add it now to deepen the chocolate flavor.
  5. Fold in coconut and extras. Mix in the shredded coconut and any optional add-ins like nuts or sugar-free chips. Stir just until evenly distributed.
  6. Pour and level. Transfer the mixture to the lined pan and smooth the top with a spatula. Sprinkle a pinch of flaky salt on top if you like a sweet-salty finish.
  7. Chill to set. Refrigerate for 2–3 hours or freeze for about 45–60 minutes, until firm enough to slice cleanly.
  8. Slice and serve. Lift the fudge out using the parchment. Cut into 16–25 small squares. Keep portions modest—this fudge is rich.