Rocky Road Fudge

Servings: 6
Calories: 202.1kcal (per serving)
Fat: 21.1g (per serving)
Carbs: 5.0g (per serving)
Protein: 3.5g (per serving)

This keto rocky road fudge makes for a decadent snack or even an after dinner dessert.

The recipe calls for our keto fluffy marshmallows, but you could replace these for any low carb marshmallows.

Although xylitol has been used in the recipe, this could easily be replaced with swerve and work just as well!

Line a small rectangular dish or mold (roughly 2.5 x 6 inches) with baking paper.
Add all the ground almonds to a mixing bowl with the salt, 1 tablespoon of xylitol and ½ tablespoon of melted coconut oil.
Stir together to combine, and then press firmly into a small bowl or ramekin, so that it is about ½ an inch thick. Place in the freezer for 20 minutes to set. If the mixture appears a little dry or crumbly, add a little more coconut oil.
While the biscuit mixture is setting, add the cocoa powder, remaining xylitol, remaining coconut oil and almond butter to a food processor.
Process until completely smooth and you have a thick fudgy sauce, then transfer to a mixing bowl.
Once the biscuit mixture is hardened, slice through the mixture in rows with a sharp knife, then across to make a grid. Break the pieces loose, creating bite sized biscuit chunks.
Add 2/3 of the biscuit chunks to the chocolate fudge mixture and gently fold through, taking care not to break the biscuits.
Dice the marshmallows into small bite sized chunks and gently fold them through the chocolate mixture.
Carefully spoon the chocolate mixture into the lined dish and smooth gently with a spatula so that it is an even thickness. Scatter the remaining biscuit pieces and marshmallows over the top of the fudge and press down gently.
Transfer to the fridge to set for 1-2 hours, or the freezer for 30-40 minutes. Store in an airtight container in the fridge until serving.