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Keto Toasted Almond Coconut Fudge - Rich, Creamy, and Low-Carb

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

Ingredients
  

  • 1 cup sugar-free dark chocolate chips (or a 90% dark chocolate bar, chopped)
  • 4 tablespoons unsalted butter
  • 2 tablespoons coconut oil (refined for neutral flavor, unrefined for coconut flavor)
  • 1/3 cup heavy cream (or full-fat coconut cream for dairy-free)
  • 1/3 cup granulated erythritol or allulose (adjust to taste)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1/2 cup sliced almonds
  • 1/2 cup unsweetened coconut flakes (or shredded unsweetened coconut)
  • Optional: 1–2 tablespoons almond butter for extra richness

Method
 

  1. Prep your pan. Line an 8x8-inch baking pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment for clean edges.
  2. Toast the almonds and coconut. Heat a dry skillet over medium. Add sliced almonds and cook 3–5 minutes, stirring, until golden and fragrant. Transfer to a plate. Add coconut flakes to the skillet and toast 2–3 minutes until lightly golden. Set both aside to cool.
  3. Make the chocolate base. In a small saucepan over low heat, add butter, coconut oil, and chocolate. Stir constantly until just melted and smooth. Remove from heat.
  4. Sweeten and flavor. Whisk in heavy cream, sweetener, vanilla, and sea salt. If using almond butter, whisk it in now. Stir until glossy. If the mixture looks separated, warm gently and whisk until it comes together.
  5. Fold in the toasted bits. Add most of the almonds and coconut, reserving a tablespoon or two of each for the top. Fold gently to distribute.
  6. Pour and level. Pour the mixture into the prepared pan. Tap the pan on the counter a few times to remove air bubbles. Sprinkle the remaining almonds and coconut on top and press lightly.
  7. Chill to set. Refrigerate for 2–3 hours, or until firm enough to slice. For faster setting, chill in the freezer for 45–60 minutes, then move to the fridge.
  8. Slice and serve. Use the parchment to lift the slab out of the pan. Cut into 25 small squares or 16 larger pieces with a sharp knife warmed under hot water and wiped dry.