About
Rich, smooth and creamy, this keto coffee fudge is studded with pecans and a hint of dark chocolate.
The recipe calls for xylitol but this can be substituted for your preferred granulated sweetener.
If you choose to freeze the fudge for quick setting, remove from the freezer 10 minutes before serving to soften a little.
Ingredients
- 5 squares excellence intense dark chocolate 85% cocoa by lindt
- 1 tablespoon coconut oil
- 2 tablespoon, chopped pecans
- 1 tablespoon xylitol by now
- 2 teaspoon instant coffee dry mix, unprepared
- â…” cup cream cheese spread
- 1 tablespoon double cream
Instructions
- Add the chocolate pieces to a heat proof bowl along with the coconut oil. Melt together over a double boiler or in the microwave.
- Whisk the instant coffee and xylitol into the hot chocolate mixture until fully combined. Set the mixture aside to cool completely.
- Whilst the mixture is cooling, add the cream cheese and cream to a bowl, whisk together until smooth and fluffy.
- Gently fold the pecans evenly through the cream cheese mixture.
- Once the chocolate mixture is cool, gently fold through the cream cheese intil well combined.
- Line a small freezer proof dish or mould with baking paper – about 3 x 6 inches. Spoon the fudge mixture into the lines mould, smoothing over the surface.
- Transfer to the fridge for a few hours until set, or for speed, freeze for 40 minutes until firm.
Nutrition Facts
- Servings: 4
- Calories: 265.3kcal/1110.0kJ (per serving)
- Fat: 24.5g (per serving)
- Carbs: 9.9g (per serving)
- Protein: 4.6g (per serving)
