1 cup of unsweetened cocoa powder1 cup of coconut oil1/2 cup of powdered erythritol or other keto-friendly sweetener1/2 cup of almond butter1 teaspoon of vanilla extractPinch of salt


-Line a 9×9 inch square baking dish with parchment paper.

-In a medium saucepan, melt the coconut oil over low heat.

-Once melted, whisk in the cocoa powder until smooth.

-Add the almond butter, powdered erythritol, vanilla extract, and salt, and whisk until everything is well combined.

-Pour the mixture into the prepared baking dish and spread it evenly.

-Refrigerate the fudge for at least 2 hours, or until firm.

-Once the fudge is firm, remove it from the baking dish and cut it into small squares.

-Store the fudge in an airtight container in the refrigerator for up to 2 weeks.