Indulge in the rich and creamy texture of this keto raspberry fudge. Made with just a few simple ingredients, this low-carb, high-fat treat is perfect for satisfying your sweet tooth without derailing your ketogenic diet. The combination of dark chocolate, almond butter, and fresh raspberries creates a decadent flavor profile that will leave you wanting more. Whip up a batch of this delicious fudge in under 30 minutes and enjoy guilt-free snacking!
Ingredients
- 1 cup dark chocolate chips
- 1/2 cup almond butter
- 1/4 cup coconut oil
- 1/4 cup powdered erythritol
- 1/2 cup fresh raspberries
- 1 teaspoon vanilla extract
- Pinch of salt
Directions
- Line a loaf pan with parchment paper.
- In a microwave-safe bowl, combine the dark chocolate chips, almond butter, and coconut oil. Microwave in 30-second intervals, stirring in between, until fully melted and smooth.
- Stir in the powdered erythritol, vanilla extract, and salt until well combined.
- Gently fold in the fresh raspberries, being careful not to crush them completely.
- Pour the mixture into the prepared loaf pan and spread it out evenly.
- Refrigerate for at least 2 hours, or until firm.
- Remove from the fridge and lift the parchment paper to easily remove the fudge from the pan.
- Cut into small squares and serve.
- Store any leftovers in an airtight container in the refrigerator.
