The day I made this Crazy Keto Fudge I was craving chocolate insanely. I know, I KNOW… the words ‘keto’ and ‘fudge’ just don’t seem to belong together.
Let me tell you what I did and you be the judge of whether it’s possible to use ‘low carb fudge’ as a phrase.
I remembered an old southern recipe I had filed away that seemed like it might be suitable to transform into a keto / low carb treat: Cheese Fudge.
Yup, the secret ingredient is cheese. Or rather, it’s Velveeta. (I know it sounds nuts, but you can’t taste the cheese in the fudge.)
I went to work adjusting the ingredient list in the recipe, guessing here and changing there as I whipped up a pan of what looked like fudge that was setting up. 🙂
The hardest part was waiting for it to firm up so it I could take a knife to it. I cut it into 36 squares and put them in little candy cups. The chocolaty smell filled the house and reminded me of Christmas.
Surprisingly Satisfying
As I worked I nibbled at the corner of a piece of the candy and found that it was quite good in taste and texture. Popping the rest of it in my mouth and I enjoyed it thoroughly. Picking up a second piece , I hesitated and put it back down.
I discovered that one piece curbed my sweets cravings and oddly my appetite too. I’ve wondered if it was a combination of the lack of ‘real sugar’, cheese and the addition of the almond flour. I don’t know. The thing I knew for sure is I’d be sharing this recipe with all of you right away.
I ended up putting most of the keto fudge in an airtight container in the freezer. (It freezes beautifully and the flavor mellows a bit with time.) You get out a piece whenever the urge for chocolate strikes.
Oh! How did I skip telling you this till now? They have a little less than 1 net carb per piece. I was truly amazed. Enjoy! — Laura
Buy it Here| Make it at Home
Velveeta
Coconut oil
walnuts
Swerve Sweetener (powdered-style)
Almond flour
Baking Cocoa
Vanilla
Crazy Keto Fudge Recipe
Crazy Keto Fudge Recipe
Ingredients
- 4 oz. Velveeta Cheese
- 1/4 cup butter
- 1/4 cup coconut oil.
- 1/2 cup broken walnuts
- 1 cup Swerve sweetener powdered sugar style is best.*
- 1/4 cup almond flour
- 1/2 cup baking cocoa
- 1 tsp vanilla
Instructions
- Prepare a 9" x 9" cake pan with oil or non-stick spray.
- In a medium mixing bowl stir together the dry ingredients; the sweetener, cocoa and almond flour. Set aside.
- in a small saucepan, over medium heat, melt the cheese, butter and coconut oil together. Stir the mixture constantly until it is smooth and to prevent scorching.
- Remove from heat and add the vanilla and nuts.
- Pour the cheese mixture into the dry ingredients and stir vigorously to smoothly combine all ingredients.
- Pour candy into the prepared pan and press it evenly into pan with the back of a large spoon.
- Place the pan in the refrigerator until the candy is firm, about 30 minutes.
- With a sharp knife, cut it into 36 pieces.
- Store leftovers tightly covered in the refrigerator or freezer.
Notes
Hi,
I have never heard of fudge with cheese in it,but
I am going to try it cause my husband likes new foods…
im from Australia and have never heard of that cheese- is it like cream cheese?
Velveeta is a soft processed American Cheese that is used for making cheese dip in the U.S. I don’t know if they sell something similar in Australia.
I tried this with these changes. I used Stevia and coconut oil that stays liquid at room temperature. It turned out very bitter. In the recipe you indicated you used Swerve in a powdered sugar like form. You also mentioned you had used Splenda. But, you did not mention whether you “powdered” the Splenda. If you did, how munch did you have to use to get a cup?
I didn’t powder the Splenda. I used the pourable type.