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How To Make Gluten Free Keto Friendly Fudge

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Gluten Free Keto Chocolate Fudge

This recipe is designed to teach everyone how to make gluten free keto friendly chocolate fudge

Ingredients

  • 1 cup room temperature water
  • 1 1/4 cups monkfruit sweetener or sweetener of choice
  • 4 cups powdered milk or powdered milk substitute
  • 1/2 cup cocoa powder
  • 14 TBS butter, cut into cubes
  • 1 tsp vanilla extract

Instructions

  • In a medium saucepan combine water and monkfruit sweetener. Whisk together just to get the sweetener wet
  • Bring to a low boil over medium heat. Reduce heat to low and continue boiling for 10 minutes.. Do not stir while it is boiling
  • While it is boiling place powdered milk and cocoa powder into a medium mixing bowl. Whisk them together until fully combined and no lumps. Set aside
  • Grease 8×8 inch baking dish on the bottom and the sides then set aside
  • Check on the sugar and water mixture. Once it has slowly simmered for 10 minutes. Add butter and lightly stir to dampen the butter cubes
  • Bring to a low boil. Remove from heat. Slowly add powdered milk/cocoa mixture and vanilla extract. Whisk it all together until fully combined and smooth
  • Pour mixture slowly into the prepared baking dish and spread with a spatula to smooth the top.
  • Let it cool at room temperature 1-3 hours or until cool and firm enough to cut into solid squares. Store leftover in an airtight container in the refrigerator
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Gluten Free Keto Peanut Butter Fudge

This recipe is designed to teach everyone to make gluten free keto peanut butter fudge
Course Dessert

Ingredients

  • 1 1/4 cups butter, cut into cubes
  • 1 1/2 cups creamy peanut butter
  • 4 cups powdered Swerve or powdered sweetener of choice
  • 1/2 tsp salt
  • 1 1/2 tsp vanilla extract

Instructions

  • In a medium saucepan combine peanut butter and butter. Heat on medium heat until the butter begins to melt
  • Once the butter begins melting gently stir it together with the peanut butter until it is combined
  • Cook the peanut butter/butter mixture for 3-5 minutes or until it just starts to bubble.
  • While it's cooking add the powdered Swerve to a large mixing bowl. Whisk it thoroughly to blend out any lumps. Set aside Grease an 8×8 inch baking dish on the bottom and sides and set aside
  • Check on the butter/peanut butter mixture. Once it has come to a low bubble Turn the heat off and add the salt and vanilla.
  • Carefully pour the peanut butter mixture over the powdered sugar in the prepared bowl. Use a spatula or large wooden spoon and mix it together until it is smooth
  • Spread the mixture into the prepared baking dish and use a spatula to spread it evenly across the entire dish.
  • Cover lightly with plastic wrap and place in the refrigerator for 1-3 hours or until firm. Bring to room temperature and cut into desired size squares. Refrigerate leftovers in an airtight container.
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