For those following a ketogenic diet, finding satisfying sweet treats can be a challenge. Cravings can strike hard, and many traditional desserts are packed with sugar and carbs. But fear not, this Keto Coconut Fudge recipe offers a delicious solution. It's a low-carb, gluten-free way to indulge your sweet tooth without derailing your dietary goals. This recipe is not only easy to make, often ready in under 30 minutes, but also delivers a rich chocolate flavor with a delightful coconut twist.
Why This Keto Fudge Recipe Works
This recipe stands out for several reasons:
- Keto-Friendly: With only 4 net carbs per serving, it fits seamlessly into a ketogenic lifestyle.
- Simple Ingredients: The recipe utilizes readily available ingredients, many of which you might already have in your keto pantry.
- Quick and Easy: The preparation is straightforward, minimizing both cooking time and cleanup.
- Satisfying Flavor: The combination of chocolate and coconut creates a flavor profile that's both rich and satisfying.
Ingredients You'll Need
The beauty of this recipe lies in its simplicity. Here's what you'll need:
- 1 (14-ounce) can of full-fat coconut milk
- 3 cups of keto-friendly chocolate chips (Lily’s or Kroger’s no-sugar-added work well)
- Keto-friendly confectioners sweetener (powdered erythritol-based sweetener and a little allulose or xylitol)
- Vanilla extract
- Pinch of salt
- Optional: Toasted coconut flakes, chopped nuts (almonds)
For a dairy-free version, you'll need:
- Coconut oil
- Almond or coconut milk
- Raw cacao (optional)
- Coconut butter
Step-by-Step Instructions
Here’s a detailed guide to making this delectable keto fudge:
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Prepare the Pan: Line an 8x8-inch pan (or a 9x5 inch loaf pan) with parchment paper, ensuring the paper extends up the sides for easy removal.
Prepare Coconut Milk: Open the can of coconut milk and drain off as much of the liquid as possible. Scoop out the thicker, more solid coconut milk. You can open the bottom of the can to pour the liquid off.
Combine Ingredients: In a saucepan, combine the coconut milk, keto confectioners sweetener, and salt. Stir to dissolve the sweetener.
Melt the Chocolate: Reduce the heat to low. Pour in the keto chocolate chips and stir until they are completely melted and the mixture is smooth.
Pour and Chill: Pour the coconut milk chocolate mixture into the prepared pan. Smooth the top of the fudge.
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Set the Fudge: Place the pan in the refrigerator for at least 6 hours, or preferably overnight, to allow the fudge to set completely. For a faster set, you can place it in the freezer.
Cut and Store: Once the fudge is set, remove it from the pan using the parchment paper. Slice it into 16 or 32 pieces, depending on your desired serving size. Store the fudge in the refrigerator for up to a week or in the freezer for up to three months.
Dairy-Free Coconut Chocolate Fudge Instructions:
- Bring all ingredients to room temperature. If the coconut butter is semi-solid, warm it gently in a warm water bath or in the oven with the light on.
- Place all the ingredients in either a stand mixer bowl with a whisk attachment or a large mixing bowl with handheld beaters (or by hand with a little extra elbow grease).
- Beat the mixture for 1 minute on medium-high speed. Using a spatula scrape the sides of the bowl and beat again until the mixture is light in color and fluffy, about 1 more minute.
- Cut parchment paper to fit an 8 by 8-inch baking pan and pour the fudge in on top of the parchment paper.
- Place the fudge in the freezer for at least 1 hour to harden.
- Remove the fudge from the pan and cut it into 16 even pieces. Store the fudge covered in the refrigerator.
Tips for Success
To ensure your keto coconut fudge turns out perfectly every time, keep these tips in mind:
- Don't melt the coconut oil before mixing. This will impact the texture of the keto fudge.
- Drain Coconut Milk Thoroughly: Excess liquid in the coconut milk can prevent the fudge from setting properly.
- Simmer Long Enough: Make sure to simmer the mixture long enough to allow it to thicken.
- Sweetener Choice: Using a combination of powdered erythritol-based sweetener and a little allulose (or xylitol) to keep it from recrystallizing.
- Chocolate Quality: Using a good quality unsweetened chocolate, such as Guittard or Ghirardelli. Baker’s brand tends to seize more easily than higher quality brands.
- Collagen Peptides: Collagen provides a wonderful chewy quality and also some additional structure. You can use unflavored, chocolate, or vanilla. If you prefer to skip it, then I recommend adding another tablespoon each of cocoa powder and powdered sweetener.
Variations and Add-Ins
While the basic recipe is delicious on its own, feel free to experiment with these variations:
- Toasted Coconut: Add toasted coconut flakes to the mixture or sprinkle them on top for added texture and flavor.
- Nuts: Incorporate chopped nuts like almonds, walnuts, or pecans for a crunchy element.
- Extracts: Enhance the flavor with a drop of almond extract, peppermint extract, or coffee extract.
- Salted Fudge: Sprinkle sea salt on top of the fudge before chilling for a delightful sweet and salty combination.
Troubleshooting
Even with a simple recipe, issues can sometimes arise. Here's how to troubleshoot common problems:
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- Fudge Not Setting: This is often due to excess liquid in the coconut milk or not simmering the mixture long enough. Ensure you drain the coconut milk well and allow the mixture to thicken properly.
- Seizing Chocolate: Unsweetened chocolate is temperamental and can seize when subjected to too much heat or if any water gets into the mix. Be sure to remove the hot cream mixture from the heat before adding the chopped chocolate. If your mixture does seize or begin to separate during the process, you can often rescue it by beating with a hand mixer on low and slowly increasing the speed as it begins to come together.
- Too Soft Fudge: This can occur if too much allulose or xylitol is used, as these sweeteners can prevent the fudge from setting properly.
Serving and Storing
This keto coconut fudge is best served chilled. It can be enjoyed straight from the fridge or freezer. To cut the fudge into perfect squares, heat up a sharp knife. I like to hold mine over the flame of my gas stove for 5 seconds. You can also run some boiling water from a kettle over the blade.
Store the fudge in an airtight container in the refrigerator for up to a week or in the freezer for up to three months. When freezing, wrap the fudge tightly to prevent freezer burn.
Health and Nutritional Information
This recipe is designed to be keto-friendly, meaning it's low in carbohydrates and high in fats. Here's a general overview of the nutritional information per serving:
- Net Carbs: Approximately 4 grams
- Fiber: 2.2 grams
- It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels.
Important Note: This information is an estimate and can vary based on the specific ingredients used and portion sizes. For the most accurate nutritional information, calculate it independently based on the products you use.