Keto Chocolate Almond Fudge Slices

4.6 stars, average of 105 ratings

By Lauren Lester, updated August 6 202010
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This may be one of my favorite low-carb desserts! These healthy low-carb almond butter fudge slices topped with dark chocolate taste just like traditional Buckeye candy but in bar form and without the sugar crash!

Using only a few simple keto-friendly ingredients this is an easy recipe that’s great for taking to covered dish dinners or to just have on hand when you have a bit of a sweet tooth or are craving a chocolate bar.

These healthy fat bombs are best kept in the refrigerator so that stay firm, plus they’re just really great cold. If taking these to a party simple freeze them for an hour or so before heading out, by the time you get to the party they’ll be nice and soft.

0 days, 0 hours, 30 minutes

Hands-on 15 minutes Overall 45 minutes

Allergy information for Keto Chocolate Almond Fudge Slices

✔ Gluten free

✔ Dairy free

✔ Egg free

✔ Nightshade free

✔ Pork free

✔ Avocado free

✔ Coconut free

✔ Fish free

✔ Shellfish free

Pescatarian

Vegetarian

Vegan

Notes

Recipe can be made dairy-free or coconut-free.

Nutritional values (per serving)

Net carbs3.9 grams

Protein7 grams

Fat26.8 grams

Calories272 kcal

Calories from carbs 6%, protein 10%, fat 84%

Total carbs7.3 gramsFiber3.3 gramsSugars2.2 gramsSaturated fat8.8 gramsSodium63 mg(3% RDA)Magnesium98 mg(24% RDA)Potassium275 mg(14% EMR)

Ingredients (makes 20 servings)

³/₄ cup unsalted butter, melted or coconut oil for dairy-free (170 g/ 6 oz)
2 cups + 2 tbsp powdered Swerve or Erythritol (340 g/ 12 oz), or use less to taste
2 cups unsweetened almond butter, preferably roasted (510 g/ 18 oz)
1 tsp sugar-free vanilla extract or vanilla bean powder
¹/₂ tsp sea salt
230 g 100% dark chocolate bar (8 oz)

Instructions

In a large bowl mix together the melted butter, Swerve, almond butter, vanilla, and salt. Optionally, you can leave some sweetener for the chocolate topping.
Stir until fully incorporated.
Press the dough into an 20 x 20 cm (8 x 8 inch) baking dish.
In a small pot over low heat (or in a bowl in the microwave in 15 second increments) melt the chocolate with 1 tablespoon butter until melted.
Pour over the fudge and transfer to the freezer for 30 minutes.
Slice into 20 squares.
Store in an airtight container in the refrigerator for up to 7 days, or freeze for up to 3 months.

Ingredient nutritional breakdown (per serving)

Net carbs	Protein	Fat	Calories
Butter, unsalted, grass-fed
0 g	0.1 g	6.9 g	61 kcal
Swerve, natural sweetener (Erythritol and chicory inulin based)
0.9 g	0 g	0 g	3 kcal
Nuts, almond butter, plain, without salt added
2.2 g	5.3 g	14.2 g	157 kcal
Vanilla Extract, homemade (KetoDiet blog)
0 g	0 g	0 g	0 kcal
Salt, sea salt
0 g	0 g	0 g	0 kcal
Extra dark chocolate (99-100%)
0.9 g	1.6 g	5.8 g	51 kcal
Total per serving
3.9 g	7 g	26.8 g	272 kcal

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Lauren 2 years ago # Reply

Hi used coconut oil instead of butter and the base part was really runny. Should it be like that or is the measurement for coconut oil different?

Martina @ KetoDiet 2 years ago # Reply

Hi Lauren, that is expected with coconut oil but don't worry, virgin coconut oil will solidify once you refrigerate it. It gets solid quick when you chill it. No adjustment is needed to the amount.

Kathryn 3 years ago # Reply

Can you use all natural peanut butter instead of almond butter?

Martina @ KetoDiet 3 years ago # Reply

Absolutely!

Alan West 5 years ago # Reply

Hi I just made these. Really tasty but the base was sort of granually (I'm guessing from the erythritol). Did I not mix the base enough or was there something else I missed?
Thanks for this recipe it is really nice.

Martina @ KetoDiet 5 years ago # Reply

Hi Alan, that does sound like the sweetener. The texture should be smooth with powdered erythritol but some crystallisation will appear after refrigeration. There are sweeteners that may be better for keeping it smooth (allulose or Swerve which is a blend of FOS and erythritol).

Rebecca Harris 5 years ago # Reply

We have loved this recipe- our favorite so far of all the keto desserts we've tried. But, I didn't make it as is- I browned the butter first- and this made it absolutely delicious. I don't think it would have been quite so good without that added touch. Browning the butter really gives it that "Almond Roca" taste.

Thanks for the great tips, I can see how this will add a flavour boost!

Kelly 4 years ago # Reply

How did you "brown your butter"?

Martina @ KetoDiet 4 years ago # Reply

Hi Kelly, you can see how to brown butter in this recipe (step 4): Keto Brown Butter Pecan Ice Cream