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.