If you have a chocolate craving but you’re on keto, then try out this recipe! It resembles both fudge and brownies.
- 3/4 cup (12 TBSP) grass-fed butter
- 2.25 ounces of 90% Dark Chocolate (I use Lindt)
- 1/2 cup almond flour
- 3/4 cup of Pyure or other keto-friendly sweetener
- 1/4 cup organic fair-trade unsweetened cocoa powder
- 1/2 tsp baking powder
- 3 organic free-range eggs, room temperature
- 5-6 drops vanilla stevia
- 1 cup of Lily’s chocolate baking chips
- Set the eggs out of the fridge, and preheat oven to 350 F.
- Prepare a double boiler over medium-low heat. Melt the butter then add in the dark chocolate. Stir frequently as the chocolate melts until a nice chocolate sauce forms. Turn heat off.
- In a medium bowl, combine all dry ingredients (almond flour, pyure, cocoa powder, and baking powder). Whisk together.
- In a large mixing bowl, crack and beat the eggs for a minute.
- Add the chocolate sauce mixture to the large bowl with the beaten eggs and continue to mix for a minute. Add in stevia drops and mix another 10 seconds.
- Slowly add in the dry ingredients as you continue to mix. Keep mixing until everything is smooth.
- Stir in the chocolate chips
- In an 8×8 or 9×9 baking pan, line with parchment paper. Add batter and smooth into corners and into the pan evenly with a spatula.
- Bake for 20 minutes. The top should look baked and should start to show a few small cracks.
- After 20 minutes, the mixture will still be runny in the middle a little bit. This is fine. You can even eat some now, as it resembles a warm gooey chocolate cake at this point. See image below.
- Let cool, then refrigerate over night (or at least 3 hours). In the morning you’ll have fudge!
If you want to make brownies instead of brownie fudge, then leave out the Lily’s baking chips and bake for only 15-20 minutes.

Keto brownie fudge while still warm
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