Keto macadamia coconut fudge

Keto macadamia coconut fudge: creamy low-carb sweets made with macadamias, creamed coconut, coconut oil and cocoa. Quick to make, chilled and cut into pieces.

At a glance

• Serves 8
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 150 kcal per serving
• Protein: 2 g
• Fat: 16 g
• Carbs: 3 g

Ingredients

• 100g macadamia nuts
• 50g creamed coconut
• 50g coconut oil
• 1 tbsp defatted cocoa powder
• 1 tsp vanilla extract
• 1 pinch of salt

Method

You’ll need: frying pan · chopping board · knife

1. Toast the macadamia nuts gently in a dry frying pan until fragrant. Chop roughly and set a small amount aside for the top.
2. Melt the creamed coconut and coconut oil carefully over a low heat or in a bain-marie. Only warm them until you have a smooth, liquid base.
3. Stir in the cocoa powder, vanilla extract and salt until the mixture is evenly dark and lump-free. Then fold in the chopped macadamia nuts.
4. Line a small tin with baking paper. Pour in the fudge mixture, smooth the top and lightly press in the remaining macadamia pieces.
5. Chill the tin until the fudge is completely firm. This takes a while, so the pieces cut neatly later.
6. To serve, cut the fudge into small squares and enjoy well chilled.

Good to know

This fudge is simple, creamy and pleasantly satisfying. It doesn't take much effort and still feels like something special.

Swaps

Macadamia nuts → pecans (more fibre) | Creamed coconut → almond butter (more vitamin E) | Cocoa powder → carob powder (naturally milder and caffeine-free)

Allergens

Contains tree nuts and, depending on the vanilla extract, may contain traces of other allergens. Because of the firm nut pieces, only offer it to children in an age-appropriate form; during pregnancy the ingredients are generally fine in normal kitchen amounts.

Dairy-free recipes