Old Fashioned Keto Chocolate Fudge

Add the coconut cream from a can of full-fat coconut milk to a pot. Ideally the cream will separate from the clear liquid and harden, making it easier to add (not this time for me!).

Add your sweetener of choice. I chose an erythritol and stevia blend, but either sweetener on their own or something like monk fruit will work as well.

Add in the cocoa powder. This will seem quite lumpy at first but the more it heats and is stirred, the smoother it will become.

Allow the hot fudge mixture to come to a boil and keep stirring until the sweetener and cocoa completely dissolve.

Switch off the heat and add butter, coconut oil and vanilla. Use vegan and paleo alternatives to suit your diet (suggestions in blog post).

Pour the keto chocolate fudge mixture into a mixing bowl and using the whisk attachment begin to whisk. This helps the fudge to cool down and thicken.

Once it's a little cooler and thicker, pour it into a lined 8x8 baking or casserole dish and give it a little jiggle to make sure it's even.

Sprinkle a couple of handfuls of nuts over the fudge if desired. I chose classic walnuts, but peanuts or hazelnuts would be amazing too! 

After the fudge cools to room temperature, place it in the fridge for a couple of hours until it is set. This fudge is perfect for the holidays!