Keto Butter Fridge Fudge
Author: Nuttzo
DESCRIPTION
This delicious, chocolate, fudgy Keto recipe is AMAZING and a must make with our NEW Keto Butter! It requires minimal ingredients and it is good for you. Make a big batch to have throughout the week as an afternoon snack or night.
INGREDIENTS
1 cup Keto Butter
1/2 cup coconut butter
1/4 cup coconut oil
3 scoops Primal Kitchen Chocolate Collagen Fuel
5 Tbl. cocoa powder
1–2 Tbl Swerve (or monk fruit) to taste
A good pinch of Himalayan salt
2 cup Keto Butter
1 cup coconut butter
1/2 cup coconut oil
6 scoops Primal Kitchen Chocolate Collagen Fuel
10 Tbl. cocoa powder
2–4 Tbl Swerve (or monk fruit) to taste
A good pinch of Himalayan salt
3 cup Keto Butter
1 1/2 cup coconut butter
3/4 cup coconut oil
9 scoops Primal Kitchen Chocolate Collagen Fuel
15 Tbl. cocoa powder
3–6 Tbl Swerve (or monk fruit) to taste
A good pinch of Himalayan salt
Melt everything over double-boiler and pour into mold or tray and refrigerate until solid. Makes about eleven 1 inch cubes.
Chop the chocolate into chips and stir into fudge mixture.
Pour into a silicon cube tray, sprinkle with salt flakes and let chill in the fridge until super firm.
Store covered in the fridge.
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Keto Butter Fridge Fudge
Keto Butter Fridge Fudge
INGREDIENTS
1 cup Keto Butter
1/2 cup coconut butter
1/4 cup coconut oil
3 scoops Primal Kitchen Chocolate Collagen Fuel
5 Tbl. cocoa powder
1–2 Tbl Swerve (or monk fruit) to taste
A good pinch of Himalayan salt
2 cup Keto Butter
1 cup coconut butter
1/2 cup coconut oil
6 scoops Primal Kitchen Chocolate Collagen Fuel
10 Tbl. cocoa powder
2–4 Tbl Swerve (or monk fruit) to taste
A good pinch of Himalayan salt
3 cup Keto Butter
1 1/2 cup coconut butter
3/4 cup coconut oil
9 scoops Primal Kitchen Chocolate Collagen Fuel
15 Tbl. cocoa powder
3–6 Tbl Swerve (or monk fruit) to taste
A good pinch of Himalayan salt
Melt everything over double-boiler and pour into mold or tray and refrigerate until solid. Makes about eleven 1 inch cubes.
Chop the chocolate into chips and stir into fudge mixture.
Pour into a silicon cube tray, sprinkle with salt flakes and let chill in the fridge until super firm.
Store covered in the fridge.
INGREDIENTS
1 cup Keto Butter
1/2 cup coconut butter
1/4 cup coconut oil
3 scoops Primal Kitchen Chocolate Collagen Fuel
5 Tbl. cocoa powder
1–2 Tbl Swerve (or monk fruit) to taste
A good pinch of Himalayan salt
2 cup Keto Butter
1 cup coconut butter
1/2 cup coconut oil
6 scoops Primal Kitchen Chocolate Collagen Fuel
10 Tbl. cocoa powder
2–4 Tbl Swerve (or monk fruit) to taste
A good pinch of Himalayan salt
3 cup Keto Butter
1 1/2 cup coconut butter
3/4 cup coconut oil
9 scoops Primal Kitchen Chocolate Collagen Fuel
15 Tbl. cocoa powder
3–6 Tbl Swerve (or monk fruit) to taste
A good pinch of Himalayan salt
Melt everything over double-boiler and pour into mold or tray and refrigerate until solid. Makes about eleven 1 inch cubes.
Chop the chocolate into chips and stir into fudge mixture.
Pour into a silicon cube tray, sprinkle with salt flakes and let chill in the fridge until super firm.
Store covered in the fridge.