Easy Keto Fudge Rounds
Keto Fudge Rounds
This recipe is designed to teach everyone how to make easy keto fudge rounds.
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Servings: 10 fudge rounds
Ingredients
- 56 grams (1/2 cup) coconut flour
- 15 grams (2 TBS) cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 9 TBS butter, softened
- 44 grams (3 1/2 TBS) brown monk fruit sweetener
- 32 grams (2 1/2 TBS) granulated monk fruit sweetener
- 2 large room temperature eggs
- 1 tsp vanilla extract
Filling
- 1/2 cup butter, softened
- 1/2 tsp vanilla extract
- 1 TBS cocoa powder
- 94 grams (3/4 cup) powdered monk fruit/allulose blend
Instructions
- Preheat oven to 375 degrees. Line a large baking sheet with parchment paper. Sift the dry ingredients into a large mixing bowl until combined and there are no lumps. Set aside. In a large mixer bowl, beat the softened butter and both sweeteners together on medium speed for 1 minute until smooth.
- Scrape down the sides of the bowl. Add the eggs and vanilla. Beat until fully combined. Gradually stir the dry ingredients into the wet ingredients until a smooth dough forms. Scoop dough out 1 TBS at a time onto prepared baking sheet. Roll each scoop into a smooth ball
- Use hands and flatten each dough ball into a flat disc about 1 1/2 inches in diameter. Leave space between each cookie. Bake the cookies in the preheated oven for 8 to 10 minutes or until slightly darkened on edges. Once baked, remove the cookies from the oven and allow to cool on the pan 7 to 10 minutes until form. transfer cookies to a wire rack and cool completely before assembling
Filling
- Combine all the filling ingredients except the powdered sweetener in a large mixer bowl. Beat on medium 1 minutes until smooth. Scrape down the sides of the bowl. Gradually beat the sweetener in until fully combined and smooth. If needed add up to 1 TBS keto milk of choice. The filling should be firm but able to spread.
Assemble
- Turn half of the cookies upside down on a clean worksurface. Spoon the filling out 1 TBS at a time in the center of the upside-down cookies. Use a butter knife and smooth the top of the filling. Place a plain cookie on top of the filling. Gently press the cookies together until the filling covers the entire cookie.