Imagine sinking your teeth into a decadent, creamy fudge that tastes just like forbidden cookie dough - but without the carbs and sugar! This mind-blowing Keto Cookie Dough Fudge is the ultimate low-carb dessert that proves you can have your treat and eat it too. Perfect for those following a ketogenic lifestyle or anyone looking to satisfy their sweet tooth without derailing their health goals, this recipe is about to become your new obsession.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: American
Serves: 16 pieces
Ingredients
- 1/2 cup almond flour
- 1/4 cup butter, softened
- 1/4 cup erythritol
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup sugar-free chocolate chips
Instructions
- Line an 8x8 inch square baking pan with parchment paper, ensuring the paper overhangs on two sides for easy removal later.
- In a medium mixing bowl, cream together the softened butter and erythritol until smooth and well combined, using a hand mixer or whisk.
- Add vanilla extract and salt to the butter mixture, mixing thoroughly to distribute the flavors evenly.
- Gradually fold in the almond flour, stirring until a soft, crumbly dough forms. The consistency should be similar to traditional cookie dough.
- Gently fold in the sugar-free chocolate chips, distributing them evenly throughout the dough.
- Transfer the cookie dough mixture into the prepared parchment-lined pan, pressing it down firmly and evenly with a spatula or the back of a spoon.
- Place the pan in the refrigerator and chill for at least 2 hours, or until the fudge is firm and set.
- Once fully chilled, lift the fudge out of the pan using the overhanging parchment paper and place on a cutting board.
- Using a sharp knife, cut the fudge into 16 equal squares, wiping the knife clean between cuts for neat edges.
- Store the keto cookie dough fudge in an airtight container in the refrigerator for up to 1 week.
Tips
- Make sure your butter is truly softened but not melted - this ensures the perfect creamy texture.
- Use a hand mixer or whisk to thoroughly cream the butter and erythritol for a smooth base.
- When folding in almond flour, mix gently to avoid overworking the dough, which can make it tough.
- Choose high-quality sugar-free chocolate chips for the best flavor and keto-friendly profile.
- Chill the fudge for at least 2 hours to ensure it sets properly and develops the right consistency.
- Use a sharp knife and wipe it clean between cuts for precise, clean-edged squares.
- Store in an airtight container in the refrigerator to maintain freshness and texture.
- For extra richness, you can add a tablespoon of cream cheese to the butter mixture.
- If the dough seems too dry, add a small amount of almond milk to achieve the right consistency.
- Let the fudge sit at room temperature for 5-10 minutes before serving for the most enjoyable texture.
Nutrition Facts
Calories: 100kcal
Carbohydrates: 2g
Protein: 2g
Fat: 9g
Saturated Fat: 4g
Cholesterol: 15mg
