Keto Hazelnut Fudge
Ingredients
LAYER 1:
- 1 cup coconut oil or butter, soft yet still solid
- ¼ cup unsweetened full-fat coconut milk or heavy cream
- ¼ cup Further Food Hazelnut Collagen use code MariaMindBody
- ¼ cup Natural Sweetener or a drop of stevia glycerite
- 1 teaspoon hazelnut or almond extract
- ½ teaspoon Redmond Real salt
LAYER 2:
- 1 cup coconut oil or butter, soft yet still solid
- ¼ cup unsweetened full-fat coconut milk or heavy cream
- ¼ cup Further Food Chocolate Collagen use code MariaMindBody
- ¼ cup Natural Sweetener or a drop of stevia glycerite
- 1 teaspoon vanilla extract
- ½ teaspoon Redmond Real salt
Instructions
- Place all the ingredients for layer 1 into a large bowl and mix with a hand mixer on high for 3 minutes or until well combined and glossy. Taste adjust to desired sweetness.
- Place a sheet of parchment or wax paper along the inside of a loaf pan. Spoon the fudge into the pan.
- Place the loaf pan in the freezer for at least 15 minutes, until just set.
- Meanwhile make layer 2 by placing all the ingredients into a large bowl and use a hand mixer to blend for 3 minutes or until glossy. Taste and adjust sweetness to your liking. Pour on top of layer 1. Place back into the fridge to set.
- Use the edges of the parchment to pull the fudge out of the pan.
- Place on a cutting board and remove the parchment paper.
- Use a sharp knife to cut the fudge into squares.
- Store in an airtight container in the freezer; it will liquefy if you leave it in a warm area.
Video
Nutrition
Calories: 339.8 | Fat: 38.9g | Protein: 2.6g | Carbohydrates: 0.3g | Fiber: 0.2g | P:E Ratio: 0.1