Keto Thanksgiving Fudge
Most of the time devoted to this recipe is meant for ingredients to cool or set. You’ll be spending very little time in the kitchen to make this Keto Thanksgiving dessert recipe! Plus, it’s easy to throw together too. This Thanksgiving Keto chocolate fudge is made with dark chocolate, coconut oil, and almond butter. Hints of brown sugar and cinnamon give warm and comforting vibes. Homemade candied orange pieces are sprinkled throughout the bites of fudge, which round out any holiday meal. Keto or not, adults and kids will like munching on this healthy fudge. If you don’t want to make individual portions, you can refrigerate the fudge in a full slab before slicing it into servings.
How to Make It
Step 1
In advance of making the fudge, make candied orange slices by slicing thin, wide slices from the center of an orange. Place the orange slices in a pot and add water and powdered erythritol. Cover the pot and heat the ingredients on low heat until the water is simmering. Watch the pot as it simmers to adjust the heat as necessary, and add water if it evaporates too soon. Simmer the oranges for 1 hour.
Step 2
Arrange the candied orange slices on a baking rack to cool. If there’s a small amount of syrup in your pot, pour it over the oranges. As the oranges cool, they will turn into a sticky, soft, sweet, chewable dessert. You can place the cooled oranges in your refrigerator to firm up more. When you’re ready to make the fudge, spray a mini cupcake pan with pan spray. Dice the candied oranges into small pieces, and arrange about half the pieces in the bottom of each mini cupcake tin.
Step 3
Make the fudge by heating almond butter, coconut oil, vanilla extract, liquid stevia, cinnamon, and brown sugar substitute together in a small pot on the stove. Stir the ingredients until they melt and blend together. When the liquid starts to bubble, remove the pot from the heat. Add Keto dark chocolate chips (about 60 chips per ½ ounce) to the warm liquid, and stir the chocolate until it melts and emulsifies with the fats.
Step 4
Pour the liquid fudge into the mini cupcake pan, filling each tin about ¾ full. Drop the remaining pieces of diced candied orange evenly over each fudge portion. Place the pan in your refrigerator to chill for at least 6 hours. You can freeze the pan to speed up the process after the fudge firms up in your refrigerator. Flip the fudge out of the pan for serving.
Ingredients
- Orange
1.5 oz
- Water
1 cup
- Powdered Erythritol (Icing Sugar)
1 tsp
- Almond butter
2 tbsp
- Coconut oil
4 tbsp
- Vanilla extract
0.25 tsp
- Liquid stevia
20 Drop
- Cinnamon
0.25 tsp
- Brown Sugar Replacement
1 tsp
- Dark Chocolate Chips (Keto-friendly)
480 chips