Cashew Butter Chocolate Fudge (low-carb)

A deliciously healthy treat you won't feel bad about enjoying! This low carb fudge is smooth, creamy, and perfect for busting chocolate cravings.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 15

Total Time 2 20

Servings circle disks

Calories 61kcal

In a small pot, place all ingredients except the cacao powder and sea salt.
Heat over low heat until mostly melted. Begin stirring in the cacao powder.
Remove from heat once cocoa butter is melted or the nut butter will burn. Whisk until smooth.
Pour into individual molds or a silicone baking pan and top by sprinkling the sea salt overtop.
Freeze for two hours.
Remove from the freezer and pop out of molds.
Let sit at room temperature for 5-10 minutes before consuming. Keep in the freezer or a chilly fridge.

You can check out all the ingredients you need in my Pantry Staples
The fudge is best stored in the freezer. It will keep in the fridge however it will still melt slightly.
You can sub in sunbutter if you're hoping to keep the keto chocolate fudge recipe nut-free
Make sure to use fresh cashew butter so that it blends well into the oils. The harder stuff at the bottom of the jar won't mix.
Make sure not to heat the ingredients in the pot too long as you'll risk burning the nut butter.