Almond Joy Fudge – Keto and Low Carb

All the wonderful flavors of the famous Almond Joy made into a Keto friendly and low carb fudge!  Smooth and creamy, dark chocolate with finely shredded coconut and topped with chopped toasted almonds make this a decadent treat!  

Ingredients

4 ounces unsweetened Baker’s Chocolate, finely chopped

1 cup Keto/Low Carb Sweetened Condensed Milk (see my recipe here)

1 cup mascarpone cheese, softened

1/2 cup heavy cream

1/4 cup Swerve confectioners 

1/4 cup butter, softened

1/3 cup almonds, chopped

3/4 cup unsweetened shredded coconut

1 teaspoon vanilla extract

1/2 teaspoon coconut extract

Preparation

Preheat oven to 325F.

Spread out chopped almonds on a baking sheet and toast in the oven for 5 minutes or until just slightly golden.  Remove and allow to cool.  Add the shredded coconut to a mini chopped and process until finely shredded.

In a medium saucepan over low heat, add in all the ingredients except the almonds, coconut and vanilla extracts.  

Stirring constantly, melt the chocolate, butter and mascarpone cheese.  

Once melted and well combined, remove from the heat and stir in the vanilla and coconut extracts.  

Pour the mixture into a 9″ x 9″ glass dish that is lined with parchment paper (for easy removal).  

Pour the chopped almonds over the top and allow to chill in the fridge for at least 3 hours or overnight, until fully set.

Cut into small squares and serve!  Store leftovers in the fridge for a few days or in the freezer.

Note: This is not a super dense or rich fudge.  It has the perfect balance of sweetness and great texture from the creamy chocolate and the crunchy almonds.

I use my Sugar Free Sweetened Condensed Milk – Keto and Low Carb in this recipe.  You can also use it to make popsicles, tarts, drizzle it over fresh berries, stir it in your tea or coffee.

Makes 16 Servings

Macros: Fat 36 grams – Protein 3 grams – Carbs (net) 3 grams

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Almond Joy Fudge - Keto and Low Carb

Prep Time

10 mins

Total Time

10 mins

 

All the wonderful flavors of the famous Almond Joy made into a Keto friendly and low carb fudge!  Smooth and creamy, dark chocolate with finely shredded coconut and topped with chopped toasted almonds make this a decadent treat!

Course: Dessert

Servings: 16

Ingredients

Ingredients

• 4 ounces unsweetened Baker's Chocolate finely chopped
• 1 cup Keto/Low Carb Sweetened Condensed Milk see my recipe here
• 1 cup mascarpone cheese  softened
• 1/2 cup heavy cream
• 1/4 cup Swerve confectioners
• 1/4 cup butter softened
• 1/3 cup almonds chopped
• 3/4 cup unsweetened shredded coconut
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract

Preparation

Preparation

1. Preheat oven to 325F.

2. Spread out chopped almonds on a baking sheet and toast in the oven for 5 minutes or until just slightly golden.  Remove and allow to cool.  Add the shredded coconut to a mini chopped and process until finely shredded.

3. In a medium saucepan over low heat, add in all the ingredients except the almonds, coconut and vanilla extracts.  Stirring constantly, melt the chocolate, butter and mascarpone cheese.  Once melted and well combined, remove from the heat and stir in the vanilla and coconut  extracts.

4. Pour the mixture into a 9" x 9" glass dish that is lined with parchment paper (for easy removal).  Pour the chopped almonds over the top and allow to chill in the fridge for at least 3 hours or overnight, until fully set.
5. Cut into small squares and serve!  Store leftovers in the fridge for a few days or in the freezer.

Recipe Notes

This is not a super dense or rich fudge.  It has the perfect balance of sweetness and great texture from the creamy chocolate and the crunchy almonds.