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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)
Net carbs3.9 grams
Protein7 grams
Fat26.8 grams
Calories272 kcal
Calories from carbs 6%, protein 10%, fat 84%
Total carbs7.3 gramsFiber3.3 gramsSugars2.2 gramsSaturated fat8.8 gramsSodium63 mg(3% RDA)Magnesium98 mg(24% RDA)Potassium275 mg(14% EMR)
Ingredients (makes 20 servings)
Instructions
- 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.
- Stir until fully incorporated.
- Press the dough into an 20 x 20 cm (8 x 8 inch) baking dish.
- 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.
- Pour over the fudge and transfer to the freezer for 30 minutes.
- Slice into 20 squares.
- Store in an airtight container in the refrigerator for up to 7 days, or freeze for up to 3 months.
Chocolate Almond Fudge Slices
Ingredients (makes 20 servings)
- 3/4 cup unsalted butter, melted or coconut oil for dairy-free (170 g/ 6 oz)
- 2 cups + 2 tbsp powdered Swerve or Erythritol (340 g/ 12 oz), or use less to taste
- 2 cups unsweetened almond butter, preferably roasted (510 g/ 18 oz)
- 1 tsp sugar-free vanilla extract or vanilla bean powder
- 1/2 tsp sea salt
- 230 g 100% dark chocolate bar (8 oz)
Instructions
- 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.
- Stir until fully incorporated.
- Press the dough into an 20 x 20 cm (8 x 8 inch) baking dish.
- 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.
- Pour over the fudge and transfer to the freezer for 30 minutes.
- Slice into 20 squares.
- Store in an airtight container in the refrigerator for up to 7 days, or freeze for up to 3 months.
Nutrition (per )
Calories272kcal
Net Carbs3.9g
Carbohydrates7.3g
Protein7g
Fat26.8g
Saturated Fat8.8g
Fiber3.3g
Sugar2.2g
Sodium63mg
Magnesium98mg
Potassium275mg
Detailed nutritional breakdown (per serving)
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