Keto almond and pecan fudge

Keto almond and pecan fudge made with soft almond butter, grass-fed butter, pecans and unsweetened cocoa, sweetened with yacon syrup: rich and made for real sweet tooths.

At a glance

• Serves 10
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 210 kcal per serving
• Protein: 5 g
• Fat: 20 g
• Carbs: 4 g

Ingredients

• 150g almond butter
• 50g grass-fed butter
• 50g pecans
• 2 tbsp cocoa powder
• 3 tbsp yacon syrup

Method

You’ll need: saucepan · chopping board · knife · mixing bowl

1. Gently melt the grass-fed butter in a small pan without heating it too much or letting it boil.
2. Roughly chop the toasted pecans.
3. In a bowl, stir the melted butter with the almond butter, cocoa powder and yacon syrup into a thick, sticky dough.
4. Knead or stir in the chopped nuts firmly until they're evenly distributed through the mixture.
5. Press the dough flat into a small tin lined with baking paper and put it in the freezer for 2 hours before cutting.

Good to know

Chocolate you barely need to chill? This cold fudge is a proper fat bomb and melts incredibly softly in your mouth.

Swaps

Almond butter → peanut butter (for a stronger peanut-bar flavour, though it no longer quite fits strict paleo rules).

Cooking tips

If the almond butter is too firm, put it in the pan with the butter and warm both gently until runny.

Storage

Always keep the cut fudge in the freezer, as its high fat content makes it turn very soft very quickly at room temperature.

Allergens

Contains milk and tree nuts (almonds, pecans). Completely gluten-free.

Frequently asked questions

Can you freeze almond and pecan fudge?

Always keep the cut fudge in the freezer, as its high fat content makes it turn very soft very quickly at room temperature.