Low Carb Coconut Oil Fudge

by Jen on April 10, 2017

Need just a little something sweet without the sugar rush? Try this Low Carb Coconut Oil Fudge!

Coconut Oil Fudge. This low carb coconut oil fudge is made without sugar, dairy, gluten, grains, or eggs!

When was the last time you had some fudge? I have not had fudge in ages. The last time I remember actually having fudge is when I was kid at the Calgary Stampede. There was always a booth that sold all different kinds of fudge, and each year, we would buy a square.

The squares of fudge seemed so┬ásmall, until I bit into it and realized how rich fudge actually is! You don’t need much at all.

I’m not sure if my boys have ever had real fudge. But I had heard about coconut oil fudge, which is a much healthier alternative to real fudge. So I thought, why not give it a try?!

The coconut oil fudge is actually quite good! But then again, I love the combination of coconut and chocolate…and so do my boys! I even added in a little bit of shredded coconut to the fudge, but that is totally optional. I find it doesn’t have a strong coconut flavour with just the coconut oil, so if you want more coconut flavour, feel free to add in some shredded coconut.

And don’t forget the dash of sea salt – that makes all the difference!

Another option would be to add in a couple of drops of peppermint extract. Peppermint and chocolate…need I say more?!

But the best part is, there is no sugar!! I used a couple of drops of liquid stevia and that was enough. Personally, I don’t like really sweet chocolate, so that was the perfect amount.

Low Carb Coconut Oil Fudge

Ingredients

  • 1/2 cup coconut oil
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp vanilla extract
  • Stevia Drops (to taste)
  • Pinch of sea salt

Instructions

  1. Put coconut oil into a mixing bowl.
  2. Whip the coconut oil with a mixer until it's light and fluffy.
  3. Mix the whipped coconut oil, cocoa powder, a drop of stevia, and salt together.
  4. Taste the fudge at this point and add more stevia if necessary.
  5. Line a pan with parchment paper (can use an 8 x 8-inch pan or a loaf pan depending on how thick you want your fudge.) Scoop fudge into pan and spread evenly with a spatula.
  6. Refrigerate until fudge is set, about 2 - 3 hours.
  7. Cut fudge into squares.
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