Our double layer chocolate mint keto fudge is the perfect treat when you need something to curb that craving! Make a double batch for holiday parties and pot lucks, they won’t even know it is a low carb/keto recipe.
HEADS UP! Let me start with a little tip- refrigerate the fudge to set, but then let it sit at room temperature for a bit before cutting OR use a warm knife otherwise it won’t cut smoothly. I learned the hard way…. as you can tell by the photos. Meh.
Ok, moving on….
As I have mentioned a few times in my recipes, when I started eating the keto way I set out to “keto-fy” all of my favorite recipes so that I knew I had a plan B should cravings hit. This keto fudge is one of them. Every year around the holidays I make chocolate mint fudge for friends and family. They look forward to it. Last year I let them all know it would be a low carb (or keto) version and for the most part, they all loved it.
Typically what folks find they don’t like when eating a keto or low carb dessert is the sweetener. Natural sweeteners like stevia can be bitter and have a completely different flavor that takes some getting use to. I have adapted and actually know (because I cheated, whoops shhhh) that I no longer like the taste of regular white sugar. If this change hasn’t happened to you yet, hang in there. It will. If not, chances are you weren’t much of a sweets person to begin with.
WellnessMama has a short n sweet (pun totally intended) article I suggest you take a peek at here on Stevia
Link opens in a new window. Photo Credit- WellnessMama
The process for making this fudge is really easy and , if you prefer to simplify it even more you can omit the top layer and just add the mint extract to the chocolate layer. I have always like the green color for the mint layer, but that is totally personal preference.
Making our keto fudge
(Full recipe card below)
Stove top and microwave versions in instructions.
Bottom layer- In a sauce pan over low heat add all top layer ingredients OR in a microwave safe dish add all bottom layer ingredients. Microwave for 30 second intervals mixing well between each interval.
Fudge base is ready when completely melted and smooth. Pour into an 8×4 that has been buttered or lined with parchment paper. Refrigerate.
Top layer- the top layer is made the exact same way as the bottom layer with the exception of adding the mint extract. The mint extract gets added in after everything is melted, just before pouring into the pan.
Pour mint top layer of fudge mixture over the chocolate.
Top with Lily’s sugar free chocolate chips and return to the refrigerator.
Cut into 12 equal pieces. Nutrition facts are based off of this exact recipe. If you use different sugar free chocolate or cream macros may vary.
- 1 cup heavy cream, separate equally for each layer
- 1 cups unsweetened almond milk, separate equally for each layer
- 1 bag Lily's Chocolate Chips, 9 oz
- 1 Bar or Bag Sugar Free White Chocolate , 9 oz
- 2 tsp vanilla, separate equally for each layer
- 1/2 cup powdered sweetener of choice, separate equally for each layer
- 1 tsp mint extract
- NOTE* Separate the CREAM, ALMOND MILK, VANILLA AND SWEETENER equally for each layer, EXCEPT the chocolate chips and mint. For example- 1/2 c cream for each layer.
- Bottom layer- on the stove or in a microwave safe dish- slowly warm the chocolate chips, cream, almond milk, sweetener and vanilla until melted and smooth.
- Pour into lined 8x4 pan and refrigerate.
- Top layer- Repeat the same steps for the top layer using the white chocolate. Mix in the mint extract. Pour onto chocolate layer. Top with chocolate chips.
- Refrigerate until set up. Cut into 12 equal squares.
NOTE* Separate the ingredients equally for each layer, EXCEPT the chocolate chips and mint.
Amount Per Serving: Calories: 183