Keto Chocolate Almond Fudge Slices (low-carb, keto, paleo, vegan)

This may be one of my favorite low-carb desserts! These healthy low-carb almond butter fudge slices topped with dark chocolate taste just like traditional Buckeye candy but in bar form and without the sugar crash!

Using only a few simple keto-friendly ingredients this is an easy recipe that’s great for taking to covered dish dinners or to just have on hand when you have a bit of a sweet tooth or are craving a chocolate bar.

These healthy fat bombs are best kept in the refrigerator so that stay firm, plus they’re just really great cold. If taking these to a party simple freeze them for an hour or so before heading out, by the time you get to the party they’ll be nice and soft.

Step-by-step

In a large bowl mix together the melted butter, Swerve, almond butter, vanilla, and salt. Optionally, you can leave some sweetener for the chocolate topping.
Stir until fully incorporated.
Press the dough into an 20 x 20 cm (8 x 8 inch) baking dish.
In a small pot over low heat (or in a bowl in the microwave in 15 second increments) melt the chocolate with 1 tablespoon butter until melted.
Pour over the fudge and transfer to the freezer for 30 minutes.
Slice into 20 squares.
Store in an airtight container in the refrigerator for up to 7 days, or freeze for up to 3 months.

Recipe

Keto Chocolate Almond Fudge Slices

★★★★★4.6 (105 ratings)

Delicious layers of vanilla flavored almond butter fudge topped with extra dark chocolate. A match made in ...

Hands on: 15m
Overall: 45m
Servings: 20

3.9 g
Net carbs: 7 g
Protein: 26.8 g
Fat: 272
kcal

Pin Rate

Ingredients makes 20 servings

³/₄ cup unsalted butter, melted or coconut oil for dairy-free (170 g/ 6 oz)
2 cups + 2 tbsp powdered Swerve or Erythritol (340 g/ 12 oz), or use less to taste
2 cups unsweetened almond butter, preferably roasted (510 g/ 18 oz)
1 tsp sugar-free vanilla extract or vanilla bean powder
¹/₂ tsp sea salt
230 g 100% dark chocolate bar (8 oz)

Instructions

In a large bowl mix together the melted butter, Swerve, almond butter, vanilla, and salt. Optionally, you can leave some sweetener for the chocolate topping.
Stir until fully incorporated.
Press the dough into an 20 x 20 cm (8 x 8 inch) baking dish.
In a small pot over low heat (or in a bowl in the microwave in 15 second increments) melt the chocolate with 1 tablespoon butter until melted.
Pour over the fudge and transfer to the freezer for 30 minutes.
Slice into 20 squares.
Store in an airtight container in the refrigerator for up to 7 days, or freeze for up to 3 months.

Nutrition per serving

Carbs 6%Protein 10%Fat 84% of calories

Net carbs: 3.9 g
Total carbs: 23.4 g
Fiber: 3.3 g
Sugars: 2.2 g
Protein: 7 g
Fat: 26.8 g
Saturated fat: 8.8 g
Calories: 272 kcal
Sodium: 63 mg · 2.75% RDA
Magnesium: 98 mg · 24.4% RDA
Potassium: 275 mg · 13.8% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Butter, unsalted, grass-fed	0 g	0.1 g	6.9 g	61
Swerve, natural sweetener (Erythritol and chicory inulin based)	0.9 g	0 g	0 g	3
Nuts, almond butter, plain, without salt added	2.2 g	5.3 g	14.2 g	157
Vanilla Extract, homemade (KetoDiet blog)	0 g	0 g	0 g	0
Salt, sea salt	0 g	0 g	0 g	0
Extra dark chocolate (99-100%)	0.9 g	1.6 g	5.8 g	51
Total	3.9 g	7 g	26.8 g	272

Gluten free
Dairy free
Egg free
Nightshade free
Pork free
Avocado free
Coconut free
Fish free
Shellfish free
Pescatarian
Vegetarian
Vegan

Recipe can be made dairy-free or coconut-free.

Comments & ratings (10)

4.6105 ratings

5 ★71
4 ★31
3 ★2
2 ★1
1 ★0

Lauren22 March 2021
Hi used coconut oil instead of butter and the base part was really runny. Should it be like that or is the measurement for coconut oil different?
1. Martina @ KetoDietAuthor3 April 2021
  Hi Lauren, that is expected with coconut oil but don't worry, virgin coconut oil will solidify once you refrigerate it. It gets solid quick when you chill it. No adjustment is needed to the amount.
Kathryn5 May 2020
Can you use all natural peanut butter instead of almond butter?
1. Martina @ KetoDietAuthor11 May 2020
  Absolutely!
Alan West15 November 2018
Hi I just made these. Really tasty but the base was sort of granually (I'm guessing from the erythritol). Did I not mix the base enough or was there something else I missed?
Thanks for this recipe it is really nice.
1. Martina @ KetoDietAuthor15 November 2018
  Hi Alan, that does sound like the sweetener. The texture should be smooth with powdered erythritol but some crystallisation will appear after refrigeration. There are sweeteners that may be better for keeping it smooth (allulose or Swerve which is a blend of FOS and erythritol).
Rebecca Harris2 November 2018
We have loved this recipe- our favorite so far of all the keto desserts we've tried. But, I didn't make it as is- I browned the butter first- and this made it absolutely delicious. I don't think it would have been quite so good without that added touch. Browning the butter really gives it that "Almond Roca" taste.
1. Martina @ KetoDietAuthor3 November 2018
  Thanks for the great tips, I can see how this will add a flavour boost!
2. Kelly5 August 2019
  How did you "brown your butter"?
  1. Martina @ KetoDietAuthor7 August 2019
    Hi Kelly, you can see how to brown butter in this recipe (step 4): Keto Brown Butter Pecan Ice Cream

Keto Chocolate Almond Fudge Slices

Step-by-step