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Keto Chocolate Peppermint Fudge

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Ingredients:

Heavy whipping cream, Butter unsalted, Swerve confectioners sugar substitute, Vanilla extract, Peppermint extract, Cocoa powder, Lily's baking chips
Heavy whipping cream Butter unsalted Swerve confectioners sugar substitute Vanilla extract Peppermint extract Cocoa powder Lily’s baking chips

Makes 18 servings
2 Net carbs/serving

1 C. Heavy whipping cream
2 Tbsp. Butter unsalted
1/3 C. Swerve confectioners sugar substitute
1/2 tsp. Vanilla extract
1/2 tsp. Peppermint extract
1 Tbsp. Cocoa powder
1 C. Lily’s baking chips

Directions:

1. Combine the butter, heavy whipping cream, extracts, Swerve sweetener, and cocoa powder in a saucepan over medium heat on the stove. Whisk to combine all of the ingredients well.
2. Cook down the mixture until it begins to thicken, and becomes the consistency of sweetened condensed milk.
3. Remove the mixture from the heat and allow it to cool for 10-15 minutes.
4. Mix the baking chips into the warm mixture until they are completely melted.
5. Pour the fudge mixture into a parchment-lined loaf pan, and refrigerate for a minimum of 3 hours before serving.

Yield: 18

Keto Chocolate Peppermint Fudge

Keto Chocolate Peppermint Fudge

An easy keto and low carb chocolate peppermint fudge recipe with only 7 ingredients and ready in less than 25 minutes. You'll be adding this one to your favorite Christmas Keto Recipes!

Prep Time: 5 minutes
Cook Time: 15 minutes
Additional Time: 3 minutes
Total Time: 23 minutes

Ingredients

  • 1 C. Heavy whipping cream
  • 2 Tbsp. Butter unsalted
  • 1/3 C. Swerve confectioners sugar substitute
  • 1/2 tsp. Vanilla extract
  • 1/2 tsp. Peppermint extract
  • 1 Tbsp. Cocoa powder
  • 1 C. Lily's baking chips

Instructions

    1. Combine the butter, heavy whipping cream, extracts, Swerve sweetener and cocoa powder in a saucepan over medium heat on the stove. Whisk to combine all of the ingredients well.
    2. Cook down the mixture until it begins to thicken, and becomes the consistency of sweetened condensed milk.
    3. Remove the mixture from the heat, and allow it to cool for 10-15 minutes.
    4. Mix the baking chips into the warm mixture until they are completely melted.
    5. Pour the fudge mixture into a parchment lined loaf pan, and refrigerate for a minimum of 3 hours before serving.

Nutrition Information:

Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 83Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 20mgNet Carbohydrates: 2gFiber: 0gProtein: 1g

When you make these recipes in your home your nutrition facts will be different from mine. Please keep track of the products you use so you can get the best idea of what your actual nutrition facts are. I am not a doctor. Please talk to your doctor before starting any diet.

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