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This is an adaptation of the recipe from http://healthyketo.com/low-carb-treats/low-carb-keto-chocolate-fudge/.

I didn’t change many of the ingredients but I did change the process of how this was done as most of the ingredients are rather liquid and may turn out gooey.

Ingredients

2 tbsp salted butter
1/2 cup heavy cream
4 ounces cream cheese or 114g
1/4 cup erythritol
2 tbsp unsweetened cocoa powder
1/4 tsp xanthan gum

How to make this: 

  1. Your ingredients need to be at room temperature or softened.
  2. Mix heavy cream and cream cheese. They will be a bit lumpy. Put the microwavable container in the microwave for 30 seconds. Whisk again.
  3. Add butter and erythritol into the mixture. Mix well. Pop it back into the microwave for 1 min or until it bubbles.
  4. Remove from microwave and include cocoa powder. Mix well. Add xanthan gum which thickens the mixture.
  5. Pour the mixture in a dish or container. Put it in the freezer and freeze for about 2.5 hours to 4 hours.

This weren’t exactly fudge but they do taste good. They do have a texture/consistency like jello…hence the name.

I’ll try this from a keto caramel base next time without the cream cheese as I believe that it will give it more of a fudge consistency.