Keto Hot Fudge Recipes
KETO HOT FUDGE
Warm, gooey, chocolatey Hot Fudge. One of the best things ever. Now you can indulge in this easy 3 ingredient, sugar-free, low carb, keto hot fudge recipe.
Provided by Taryn
Categories Dessert
Time 10m
Number Of Ingredients 3
Steps:
- Microwave: Melt the chocolate in a glass bowl, removing and stirring every 30 seconds. Stir in the sweetener. It will clump up and look thick. Warm the cream in a glass measuring cup. Stir the warm cream into the chocolate. Blend with an immersion blender or transfer to a regular blender and blend until smooth.
- Stovetop: Combine the chocolate and cream in a small saucepan. Stir continuously over low heat until the chocolate is melted. Stir in the sweetener. Blend with an immersion blender or transfer to a regular blender and blend until smooth.
Nutrition Facts : Calories 244 kcal, Carbohydrate 9 g, Protein 4 g, Fat 25 g, SaturatedFat 16 g, Cholesterol 40 mg, Sodium 18 mg, Fiber 4 g, ServingSize 1 serving
HOT FUDGE RECIPE (THE BEST KETO HOT FUDGE SAUCE)
Rich, thick, and intensely chocolatey, this Hot Fudge recipe whips up in just 10 minutes! You'll be surprised at how many new ways you'll find to use it, or just eat it with a spoon.
Provided by Sarah
Categories Dessert
Time 10m
Number Of Ingredients 8
Steps:
- Whisk together all ingredients in a small saucepan.
- Cook over medium heat until the butter and chocolate are melted, and the sauce is smooth, about 3 minutes, whisking frequently.
- Serve.
Nutrition Facts : Calories 123.05 calories, Sugar 0.22, Sodium 15.76, Fat 12.39, SaturatedFat 7.69, Carbohydrate 5.44, Fiber 2.66, Protein 2.17, Cholesterol 34.33
EASY KETO FUDGE RECIPE WITH COCOA POWDER & SEA SALT
This easy keto fudge recipe needs just 4 ingredients and 10 minutes prep! And, making keto fudge with cocoa powder and sea salt is super easy.
Provided by Maya Krampf
Categories Dessert
Time 55m
Number Of Ingredients 6
Steps:
- Line a 28 oz rectangular glass container with parchment paper, so that the parchment hangs out over the sides.
- Using a hand mixer at LOW speed, beat the coconut oil and sweetener together, just until fluffy and combined.
- Beat in the cocoa powder, vanilla and sea salt to taste. Adjust sweetener to taste. Do not overmix.
- Transfer the mixture to the lined container. Smooth the top with a spatula or spoon.
- Refrigerate the keto fudge for about 45-60 minutes, until solid.
- Sprinkle the top of the fudge with sea salt flakes and press gently.
- Run a knife along the edge and take out using the edges of the parchment paper. Slice carefully - see post above for slicing tips.
- Keep the fudge refrigerated and bring to room temperature right before serving. You can also freeze it - see tips above. Do not leave at room temperature for prolonged periods, as it will melt easily.
Nutrition Facts : Calories 161 kcal, Carbohydrate 1 g, Fat 18 g, Sodium 24 mg, Fiber 0.6 g, ServingSize 1 serving
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5/5 (7)Total Time 10 minsCategory DessertCalories 118 per serving
- In a 1 quart saucepan, heat 1/2 cup heavy cream, baking chocolate, allulose, over low heat, whisking constantly.
- Bring the mixture to a simmer. Be sure it simmers in the center of mixture and not just at the edges of the saucepan. Remove from heat. Stir in vanilla extract and salt. Sauce will thicken as it cools. Serve slightly warm.
- Store refrigerated in an airtight container. This sauce will become even thicker when chilled. Reheat slightly to make it pourable again.
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