Keto Chocolate Almond Fudge Slices

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Keto Chocolate Almond Fudge SlicesPin recipeFollow us 85.6k

This may be one of my favorite low-carb desserts! These healthy low-carb almond butter fudge slices topped with dark chocolate taste just like traditional Buckeye candy but in bar form and without the sugar crash!

Using only a few simple keto-friendly ingredients this is an easy recipe that’s great for taking to covered dish dinners or to just have on hand when you have a bit of a sweet tooth or are craving a chocolate bar.

These healthy fat bombs are best kept in the refrigerator so that stay firm, plus they’re just really great cold. If taking these to a party simple freeze them for an hour or so before heading out, by the time you get to the party they’ll be nice and soft.

Hands-on Overall

Nutritional values (per serving)

3.9 grams 3.3 grams 7 grams 26.8 grams 8.8 grams 272 calories
Total Carbs7.3grams
Fiber3.3grams
Net Carbs3.9grams
Protein7grams
Fat26.8grams
of which Saturated8.8grams
Calories272kcal
Magnesium98mg (24% RDA)
Potassium275mg (14% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (10%), fat (84%)

Ingredients (makes 20 servings)

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Instructions

  1. In a large bowl mix together the melted butter, Swerve, almond butter, vanilla, and salt. Optionally, you can leave some sweetener for the chocolate topping. Keto Chocolate Almond Fudge Slices
  2. Stir until fully incorporated.
    Keto Chocolate Almond Fudge Slices
  3. Press the dough into an 20 x 20 cm (8 x 8 inch) baking dish.
    Keto Chocolate Almond Fudge Slices
  4. In a small pot over low heat (or in a bowl in the microwave in 15 second increments) melt the chocolate with 1 tablespoon butter until melted.
    Keto Chocolate Almond Fudge Slices
  5. Pour over the fudge and transfer to the freezer for 30 minutes. Keto Chocolate Almond Fudge Slices
  6. Slice into 20 squares.
    Keto Chocolate Almond Fudge Slices
  7. Store in an airtight container in the refrigerator for up to 7 days, or freeze for up to 3 months.
    Keto Chocolate Almond Fudge Slices
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Lauren Lester
Creator of WickedSpatula.com

Lauren Lester

Lauren is the food photographer, recipe developer, and author behind the healthy living website Wicked Spatula.

With a focus on mindful and sustainable living she aspires to show her audience that healthy eating doesn't have to be boring, complicated, or tasteless and that healthy living is all about getting in touch with yourself and your surroundings.

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Comments (4)

Hi I just made these. Really tasty but the base was sort of granually (I'm guessing from the erythritol). Did I not mix the base enough or was there something else I missed?
Thanks for this recipe it is really nice.

Reply

Hi Alan, that does sound like the sweetener. The texture should be smooth with powdered erythritol but some crystallisation will appear after refrigeration. There are sweeteners that may be better for keeping it smooth (allulose or Swerve which is a blend of FOS and erythritol).

Reply

We have loved this recipe- our favorite so far of all the keto desserts we've tried. But, I didn't make it as is- I browned the butter first- and this made it absolutely delicious. I don't think it would have been quite so good without that added touch. Browning the butter really gives it that "Almond Roca" taste.

Reply

Thanks for the great tips, I can see how this will add a flavour boost!

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