Keto Fudge

• servings: Yield: 25
• active time: 5 minutes
• total time: 6 minutes

Ingredients

8 tablespoons (one stick) butter

1 cup (8 oz.) sugar free chocolate chips

½ cup powdered sugar-free sweetener (we used Swerve)

¼ cup heavy whipping cream

½ teaspoon gluten free vanilla extract

Directions

Melt butter and sugar free chocolate chips in the microwave for one minute. If you don't have a microwave, you can melt them together on the stove.

Stir until all chocolate chips are melted. Heat for an additional 30 seconds if needed.

Add in powdered sugar free sweetener, heavy whipping cream, and vanilla extract.

Stir until combined. If desired, add your add-ins (listed above) and stir.

Spoon keto fudge into a parchment paper lined 4X4 square dish. Refrigerate for 1 hour, or until firm.

Remove the parchment paper from the dish and using a sharp knife, cut into 25 squares.

Notes

Store in the refrigerator or freezer.

Use coconut oil to make this keto fudge dairy-free.

Add in ¼ cup chopped nuts or 2 tablespoons peanut butter for a fun twist.

Make sure to line your 4X4 square dish with parchement paper to be able to remove the fudge from the dish easily.