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Keto Dark Chocolate Almond Fudge Squares - Rich, Nutty, and Low-Carb

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 16 servings
Ingredients Method

Ingredients
  

  • Dark chocolate (85–90% cocoa) – chopped, about 8 oz (225 g)
  • Coconut oil or unsalted butter – 4 tbsp
  • Almond butter (unsweetened, creamy) – 1/2 cup
  • Almonds – 3/4 cup, roughly chopped (toast for best flavor)
  • Powdered erythritol or allulose – 1/3 to 1/2 cup, to taste
  • Heavy cream or full-fat coconut milk – 3 tbsp
  • Vanilla extract – 1 tsp
  • Fine sea salt – 1/4 tsp (plus a pinch for topping, optional)
  • Flaky sea salt – optional, for finishing
  • Unsweetened shredded coconut – optional, for sprinkling
  • Cocoa nibs – optional, for extra crunch
  • Nonstick spray or parchment paper – for the pan

Method
 

  1. Prep the pan. Line an 8x8-inch (20x20 cm) square pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment if you like.
  2. Toast the almonds. In a dry skillet over medium heat, toast the chopped almonds for 3–5 minutes until fragrant and lightly browned. Set aside to cool.
  3. Melt the chocolate base. In a heatproof bowl, combine the chopped dark chocolate and coconut oil (or butter). Melt gently using a double boiler or in 20–30 second microwave bursts, stirring between each until smooth.
  4. Whisk in the cream and almond butter. Add the heavy cream (or coconut milk) and almond butter to the melted chocolate. Whisk until glossy and fully combined.
  5. Sweeten and season. Stir in the powdered sweetener, vanilla, and fine sea salt. Taste and adjust sweetness. If the mixture thickens too much, warm it gently and whisk again.
  6. Fold in the almonds. Reserve a tablespoon for topping if you want, and fold the rest into the mixture for even distribution.
  7. Spread and level. Pour the fudge into the prepared pan. Smooth the top with a spatula. Sprinkle reserved almonds, flaky sea salt, coconut, or cocoa nibs if using.
  8. Chill to set. Refrigerate for 2–3 hours, or freeze for 45–60 minutes, until firm enough to slice cleanly.
  9. Slice into squares. Lift the fudge out using the parchment. Use a sharp knife warmed under hot water and dried to cut 16–25 squares, depending on your preferred size.
  10. Serve or store. Enjoy a square now and keep the rest chilled for best texture.