Marsha Merington
Dec 30, 20211 min
Updated: Oct 30, 2022
8 tablespoons (one stick) butter
1 cup Lakanto Chocolate Chips, or 3 Lakanto Sugar-Free Chocolate Bars, any flavor, chopped
¼ cup heavy whipping cream
1 tsp vanilla extract
¼ cup mix ins (chopped pecans, walnuts, macadamia nuts, cocoa nibs, unsweetened coconut, peppermint extract, almond extract)
1/4 tsp salt
Melt butter and Lakanto Sugar-Free Chocolate Chips or chopped Lakanto Sugar-Free Chocolate Bars in the microwave for one minute.
Stir until all chocolate is melted. Heat for an additional 30 seconds if needed.
Add in Powdered Lakanto Monkfruit Sweetener, heavy whipping cream, salt and vanilla extract.
Stir until combined. If desired, add your add-ins (listed above) and stir.
Spread keto fudge into a parchment paper lined 4X4 square dish. Cool to room temperature and refrigerate until firm. Cut into 25 squares
.
Refrigerate for 1 hour, or until firm. Remove the parchment paper from the dish and using a sharp knife, cut into 25 squares.
Keep refrigerated before each serving. Keeps 2 weeks in the refrigerator or up to 6 months in the freezer.