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Thick and rich fudge with shredded coconut and chopped almonds cut into little squares of heaven!
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!
This Low Carb no-bake fudge is so rich and satisfying, you will swear you are cheating!
How to Make Keto Almond Joy Fudge
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.
Also be sure to try these Almond Joy Fat Bombs!
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.
More Keto and Low Carb dessert recipes…
Chocolate Chip Cookies
Lemon Bars
Mini Cheesecakes with Raspberry Sauce
Mixed Berry Crumble
Blackberry Cheesecake Bars
Almond Joy Fudge - Keto and Low Carb
INGREDIENTS
- 4 ounces unsweetened Baker's Chocolate finely chopped
- 1 cup Keto/Low Carb Sweetened Condensed Milk
- 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.
How wonderful this fudge looks! Must the finished product live in the fridge or can it stay on the counter, at room temperature? I’d like to put these on my Christmas cookie trays! Thank you!
Hi Mary,
It should stay as refrigerated as long as possible, but should be ok at room temp for a short while 🙂
What is the serving size? How many pieces per 9 x 9 pan is a serving size?
This was amazing. I had it saved off to the side of things, because it was a little time consuming (I made the sweetened condensed milk right before). So, I had the time, and off I went… I followed the recipe to “T” and seriously, everyone, from the 13 year old, to me (the 52 year old) have dubbed this a hit. I let it cool a little bit before adding coconut and toasted almonds to the top, so they didn’t sink in, and I ended up with a beautiful soft fudge, with this amazing topping. As a side note,… Read more »
Hi Marie,
I’m happy to hear everyone liked it, that’s great! I just had a piece of it earlier today, that I had frozen from a batch I made a while ago. If you have any left, it really freezes beautifully! Thanks for stopping by to let me know you all enjoyed it 🙂