Description
Indulgent low-carb chocolate coconut fudge that delivers rich chocolate flavor with a creamy coconut texture, perfect for a sweet treat without the carbs.
Ingredients
Scale
- 1 cup unsweetened cocoa powder
- 1/2 cup coconut oil
- 1/2 cup almond butter (or peanut butter)
- 1/4 cup sugar substitute (erythritol, monk fruit blend, or stevia-based equivalent)
- 1/4 cup unsweetened shredded coconut
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Line a small square baking dish (8×8 inches or similar) with parchment paper, leaving some overhang for easy removal.
- In a small saucepan over low heat, melt the coconut oil until fully liquid and warm—avoid boiling.
- Remove the pan from the heat. Stir in the almond butter until combined and silky.
- Add the cocoa powder, sugar substitute, vanilla extract, and a pinch of salt. Whisk or stir until smooth and completely blended—no streaks.
- Fold in the shredded coconut so it’s evenly distributed.
- Pour the mixture into the lined dish, smoothing the top with a spatula.
- Refrigerate for at least 2 hours or until firm. For quicker setting, freeze for 30–45 minutes.
- Lift the parchment out, cut into 16 squares, and enjoy.
Notes
For a richer flavor, consider adding a pinch of flaky sea salt on top before chilling. Adjust sweetener based on taste before chilling as cold suppresses sweetness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 130
- Sugar: 1g
- Sodium: 20mg
- Fat: 13g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2.7g
- Protein: 3g
- Cholesterol: 0mg