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Prep time15 mins
Cook time2 hours 15 minutes
Total time2.5 hours
1 cup smooth almond butter
1 cup virgin coconut oil
¼ cup unsweetened vanilla almond milk
⅛ tsp. sea salt
1 tsp. liquid stevia extract, to taste
¼ cup unsweetened organic cocoa powder
2 Tbsp. coconut oil or butter, melted
2 Tbsp. organic heavy cream or coconut milk
2 Tbsp. Keto Sweet
1. Line a 9”x5” loaf pan with unbleached parchment paper.
2. In a small sauce pan, melt almond butter and coconut oil over medium-low heat. Stir in almond milk, sea salt and liquid stevia.
3. Add mixture to a blender or use an immersion blender to fully incorporate.
4. Pour into the lined pan and refrigerate for 2 hours.
5. Melt 2 Tbsp. coconut oil and whisk in cocoa powder, heavy cream and Keto Sweet. Drizzle this over almond butter fudge and cool for 10 minutes.
6. Chill to set. Then slice into squares.
Nutrition Information Per Serving
323 calories, 34 g fat, 19 g saturated fat, 10 g monounsaturated fat, 3 g polyunsaturated fat, 8 mg cholesterol, 7 g carbohydrate, 4 g Net carbs, 1 g sugar, 1 g fiber, 2 g sugar alcohols, 4 g protein, 136 mg sodium, 195 mg potassium, 124 mg phosphorous
91% Fat | 4% Protein |5% Carbohydrate/p>
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