This keto gingerbread fudge is a must-try this Christmas season. It’s warmly spiced and has a satisfying balance of sweetness with a hint of saltiness. This festive fudge has a creamy, melt-in-your-mouth texture.
Ingredients and Substitutions
This fudge is sweetened with liquid monk fruit sweetener, which is a non-nutritive natural sweetener that doesn’t raise blood sugar and is often used in keto desserts.
Monk fruit sweetener is often available at health food stores, or you can purchase it online. I used pure liquid monk fruit sweetener, but if yours is mixed with other sugar-free sweeteners then I recommend starting with 1 teaspoon, then taste the fudge “batter” and increase the amount if needed.
This fudge is spiced with cinnamon, ground ginger, allspice, cloves, and nutmeg. Or you can substitute 2 1/2 teaspoons of a store-bought gingerbread spice blend if you prefer.
How to Make Keto Gingerbread Fudge
Add the cocoa butter to a pot on the stove set to low heat. Cook, stirring constantly until melted, then immediately remove the pot from the heat. Add the cinnamon, ground ginger, allspice, cloves, nutmeg, salt, pure liquid monk fruit sweetener, and melted cocoa butter to a mixing bowl, then whisk well.
Add the creamy almond butter to the mixing bowl, then whisk until smooth.
Transfer that mixture to a 9-inch loaf pan lined with parchment paper.
Chill in the fridge for at least 1 hour before removing from the pan and slicing.
Keto Gingerbread Fudge Recipe
Equipment
- 9 inch loaf pan
- Parchment paper
Ingredients
- 3/4 cup cocoa butter (approximately 97 g/3.45 oz)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg (or substitute 2 1/2 teaspoons of a store-bought gingerbread spice blend instead of all of the individual spices)
- 1/2 teaspoon salt
- 1 teaspoon pure liquid monk fruit sweetener (if yours is mixed with other sugar-free sweeteners, start with 1 teaspoon, then taste the fudge “batter” and increase the amount if needed)
- 1 cup creamy almond butter
Instructions
- Add 3/4 cup cocoa butter to a pot on the stove set to low heat.
- Cook, stirring constantly until melted, then immediately remove the pot from the heat.
- Add 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground allspice, 1/8 teaspoon ground cloves, 1/8 teaspoon ground nutmeg, 1/2 teaspoon salt, 1 teaspoon pure liquid monk fruit sweetener, and melted cocoa butter to a mixing bowl, then whisk well.
- Add 1 cup creamy almond butter to the mixing bowl, then whisk until smooth.
- Transfer that mixture to a 9-inch loaf pan lined with parchment paper.
- Chill in the fridge for at least 1 hour before removing from the pan and slicing.
Notes
- Store in an airtight container in the fridge for up to two weeks or in the freezer for up to three months. Thaw in the fridge before serving.
Nutrition
Did You Try This Recipe?
Let me know how it turned out in the comments!
