Description
This easy Keto Cookie Dough Fudge is a creamy, chocolate-chip-packed no-bake treat that takes about 10 minutes to prepare. Made with cashew butter, coconut oil, coconut flour, keto-friendly sweetener, and sugar-free chocolate chips, it is dairy-free, gluten-free, sugar-free, low-carb, and perfect for keeping in the freezer.
Ingredients
1 cup unsweetened cashew butter
1/4 cup coconut oil, melted
1/4 cup monk fruit allulose sweetener
2 tablespoons coconut flour
1 tablespoon vanilla extract
1/4 teaspoon salt
1/4 cup sugar-free chocolate chips, plus 2 tablespoons for topping
Instructions
1. Line an 8×8-inch baking dish with parchment paper.
2. In a medium bowl, combine the cashew butter, melted coconut oil, sweetener, coconut flour, vanilla extract, and salt until smooth and well combined.
3. Fold in 1/4 cup of the sugar-free chocolate chips.
4. Press the mixture firmly and evenly into the parchment-lined baking dish.
5. Sprinkle the remaining chocolate chips over the top and gently press them into the surface.
6. Freeze for about 45 minutes, or until firm.
7. Lift the fudge from the pan, slice into 16 squares, and enjoy.
Notes
For the best texture, use smooth unsweetened cashew butter and measure the coconut flour carefully.
Use dairy-free sugar-free chocolate chips if you need the recipe to remain completely dairy-free.
Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.
Let frozen pieces sit at room temperature for a few minutes if you prefer a softer texture.
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