I was playing around on Pinterest when I ran into a low carb fudge recipe with coconut. It looked so simple I thought I’d try it.
Low Carb Fudge | Chocolate Coconut Fudge
This low carb fudge recipe is a great way to satisfy that sweet tooth without having to feel guilty! The chocolate flavor is enough to please any chocolate junky and the coconut adds a great taste and crisp texture. This is a great dessert or snack for anyone on the keto diet looking to satisfy their sweets cravings!
It’s a lot of different ingredients and I personally hate having a bunch of dishes to wash afterwards. What worked for me was to sort by dry and wet ingredients so that I could use the same measuring cup without having to wash everything too many times.
I also reduced the amount of coconut and the sweetener in the low carb fudge recipe and it worked out beautifully. It’s not too sweet which means I can eat more of this than I could of regular fudge.
If you are on a VSG diet and are in your soft foods stage, go easy on the coconut or consider omitting it all together. Other than that, it should work just fine!
LOOKING FOR MORE GREAT LOW CARB CHOCOLATE RECIPES? TRY OUT MY KETO CHOCOLATE CAKE RECIPE!
★ DID YOU MAKE THIS RECIPE? DON’T FORGET TO GIVE IT A STAR RATING BELOW! JUST CLICK ON THE STARS TO RATE.
Looking for a way to satisfy your chocolate and sweets cravings without blowing your diet? Try out my Low Carb Fudge recipe!
- 1 cup chocolate whey protein (I used Syntrax Chocolate Truffle)
- 2/3 cup powdered milk
- 1/2 cup unsweetened cocoa powder
- 1/4 cup powdered erythritol (I used swerve)
- 3/4 cup unsweetened desiccated coconut (divided)
- 1/3 cup coconut oil
- 1/4 cup whipping cream
- 2 tablespoons Da Vinci® Sugar Free Syrup (I used English Toffee)
- 1 tablespoon butter
- In food processor, process coconut oil, whipping cream, Da Vinci® Sugar Free Syrup, butter, chocolate whey protein, powdered milk, cocoa and erythritol.
- Stir in 3/4 cup coconut.
- Press into lightly greased (spray bottom of pan lightly with Pam) 8 X 8 square pan.
- Sprinkle remaining coconut over top and press coconut into mixture with back of a soup or dessert spoon.
Refrigerate until firm.
I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.