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Are you on the lookout for a holiday treat that’s both delicious and keto-friendly? Look no further than our Keto Mint Chocolate Fudge. This recipe is a fantastic blend of rich chocolate and refreshing mint, all while keeping it low-carb. It’s perfect for those who want to enjoy the festive season’s treats without straying from their keto goals. Not only is this fudge scrumptious, but it’s also a breeze to make. Whether you’re gathering with family or just treating yourself, this fudge is a crowd-pleaser. Let’s get started and whip up some amazing Keto Mint Chocolate Fudge that’s sure to be a hit at any holiday event!
Why You’ll Love This Keto Chocolate Mint Fudge
- Keto-Friendly: Great for your low-carb plan.
- Quick to Make: Just 15 minutes of prep. You only need to wait for it to set!
- Rich Chocolate Taste: Seriously chocolatey.
- Cool Mint Flavor: A fresh minty kick.
- Shareable: Perfect for gatherings.
Ingredients & Substitutions
Heads up: For exact measurements, see the recipe card below.
Whipping up this Keto Mint Chocolate Fudge is super easy, and you only need a handful of simple ingredients. Here’s what you’ll need:
- Almond Butter: For that creamy base.
- Coconut Oil: Adds texture and a hint of tropical flavor.
- Unsweetened Dark Chocolate: The star for that rich chocolatey goodness.
- Powdered Low-Carb Sweetener: Keeps it sweet without the sugar. Allulose works best.
- Vanilla Extract: A touch of vanilla goes a long way. Use sugar-free, or make tour own.
- Peppermint Extract: For the cool minty vibe.
- Salt: Just a pinch to enhance the flavors. Works well with chocolate!
- Cacao Nibs: For a crunchy contrast.
No worries! You can use all coconut butter or sunflower seed butter for a nut-free version. Both are great alternatives and keep the fudge keto-friendly.
Absolutely! Try crumbled nuts (e.g. almonds, hazelnuts, pecans, or macadamias). Even toasted flaked coconut, or sunflower seeds are a great option for a crunchy twist. Keep in mind that if you use toasted coconut, it will soften in the fridge and will not remain crunchy.
Sure thing! If peppermint isn’t your thing, raspberry or orange extracts also pair wonderfully with chocolate. They add a unique and delicious twist to the fudge. Or you can even try our Christmas Spice Extract!
Allulose works really well in this keto fudge recipe. It tastes just like sugar and is perfect for diabetics. But other options like Swerve and Bocha Sweet will work. Just make sure to use powdered (confectioner’s), not granulated, to avoid unpleasant crunchy texture. If you don’t have any powdered sweetener, place it in a blender, food processor or coffee grinder, and process until fine.
How To Make Keto Chocolate Mint Fudge
Chop the Chocolate. Start by chopping your dark chocolate into small pieces. This helps it melt evenly and mix well with the other ingredients.
Melt and Mix. Grab a small pot and put it over low heat. Toss in all your ingredients, except the cacao nibs, and then stir everything frequently so it melts together smoothly without burning.
Pour and Sprinkle. Once your fudge mixture is all melty and mixed, pour it into a 5 x 7-inch glass dish. If you want an easy cleanup later, lining the dish with parchment paper is a smart move. Sprinkle those cacao nibs (or your chosen substitute) over the top for a nice little crunch.
Chill Out. Let the fudge chill in the fridge until it sets. This usually takes about an hour. Once it’s set, cut the fudge into squares. You can make 12 or more, depending on how big you want each piece.
Tips for Best Keto Chocolate Mint Fudge
- Even Chopping: Make sure your chocolate is chopped evenly. This helps it melt consistently and blend smoothly with other ingredients.
- Low Heat is Key: When melting your ingredients, keep the heat low. This prevents burning and ensures everything melds together perfectly.
- Lining the Dish: Using parchment paper to line your dish isn’t just for easy cleanup. It also makes removing and cutting the fudge a breeze.
- Let it Chill: Patience is important. Give the fudge enough time in the fridge to set properly for perfect texture.
- Cutting Technique: For neat squares, use a sharp knife and dip it in hot water between cuts, so that slicing through the fudge is smooth and easy.
Your fudge will stay fresh and tasty in the fridge for up to 2 weeks. Just make sure it’s in an airtight container. Do not store at room temperature as it would melt.
Definitely! If you want to keep it longer, feel free to freeze the fudge. It freezes well for up to 3 months. Just thaw it in the fridge before serving.
Tools for Keto Chocolate Mint Fudge
Making this Keto Mint Chocolate Fudge is a breeze, and you don’t even need a bunch of fancy gadgets. Here’s a few items you’ll find especially useful:
- Sharp Knife: Handy for chopping chocolate and slicing your finished fudge.
- Glass Dish or Silicon Form: For setting your fudge. Any size will work depending on the desired thickness of each slice.
- Parchment Paper: Great for lining the dish to make removing and cutting the fudge hassle-free.
Keto Mint Chocolate Fudge
- ¾ cup almond butter (smooth, no oil or sugar added)
- ⅓ cup coconut oil (virgin)
- 4 ounces unsweetened dark chocolate (100% cacao, chopped)
- ⅓ cup powdered low-carb sweetener (such as Allulose or Swerve)
- 1 tsp vanilla extract (sugar-free)
- 1 ½ tsp peppermint extract (sugar-free)
- pinch salt (sea salt or pink Himalayan salt)
- ⅓ cup cacao nibs
- Begin by chopping the dark chocolate into small, even pieces for uniform melting. In a small pot over low heat, combine the chopped chocolate, smooth almond butter, coconut oil, powdered sweetener, sugar-free vanilla extract, peppermint extract, and a pinch of salt.
- Gently melt the ingredients, stirring frequently to ensure the mixture is smooth and evenly combined. Be careful to keep the heat low to avoid scorching.
- Line a glass food container with parchment paper for easy removal. Once the chocolate mixture is fully melted and smooth, pour it into the prepared dish.
- Sprinkle cacao nibs evenly over the top of the fudge. Place the dish in the fridge and let the fudge chill until it's set, which should take about an hour. Once set, slice the fudge into squares and serve.
- Serving Size: 1 slice.
- Storage Tips: Keep any leftover fudge in an airtight container in the fridge. It stays fresh and tasty for up to 2 weeks. For longer storage, you can freeze the fudge for up to 3 months. Thaw in the fridge before enjoying.
- Easy Cutting Tip: For clean and easy cuts, dip your knife in hot water and wipe it dry between slices.
- Topping Variations: Apart from cacao nibs, you can use chopped nuts, shredded coconut, or even a sprinkle of sea salt for added texture and flavor.
- Nut-Free Option: To make this recipe nut-free, replace almond butter with sunflower seed butter and top with seeds or nut-free chocolate chips.
- Different Extract Options: Not a fan of mint? Substitute peppermint extract with raspberry or orange extract.
- Container Size Flexibility: You can use almost any size dish for this recipe. The size of the container will only affect the thickness of each slice.