Two keto fudge recipes with my personal review afterward:
Salted tahini dark chocolate fudge cups
Ingredients:
- Half cup tahini
- 2 bars of sugar-free dark chocolate
- Quarter cup of coconut oil
- Half a teaspoon of vanilla extract
- Diced almonds for topping
Directions:
- Line a muffin tin with silicon cups or paper cupcake liners.
- Microwave the tahini, dark chocolate, and coconut oil together in 30-second increments, until the chocolate is melted.
- Stir in the vanilla extract and pour the mixture into the prepared muffin tin. Sprinkle with dice almonds and freeze for at least 2 hours.
Chocolate freezer fudge
Ingredients:
- 1 cup almond butter (I used peanut butter)
- 5 tablespoons coconut oil, melted
- 3 tablespoons cocoa powder
- 3 tablespoons granulated erythritol sweetener
- 1 tablespoon vanilla extract
- 1 eight-teaspoon sea salt
Directions:
- Line a pan with parchment paper and set it aside.
- Whisk together all the ingredients and pour the mixture into the prepared pan.
- Place the pan in the freezer for at least 30 minutes, or until set.
- Use the parchment paper to lift the fudge out of the pan.
- Cut it into squares.
- Store the fudge in the freezer for a firm texture, or in the refrigerator for a softer texture.
Recipes source: The new keto-friendly South Beach diet
My personal review: The consistency and look of both recipes are 100 percent. The taste is not so good. It could be because I used peanut butter in the chocolate freezer fudge. This is where I need your help. How can I improve the taste of both recipes, please?
On the other hand, it brings me to the saying, “you can’t have your cake and eat it.” I can’t be healthy and indulge in bad sweet sugar as well. 🙂
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