Keto Gingerbread Fudge Recipe

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This keto gingerbread fudge recipe is a must-try this Christmas season. It's one of my favorite keto desserts for the holidays.

Prep Time8

Cook Time3

Chilling Time1

Total Time1 11

Course: Dessert

Cuisine: American

Servings:

Calories: 249.3kcal

3/4 cup food-grade 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

Add 3/4 cup food-grade 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.

Make sure to use cocoa butter that is labeled food-grade, not cosmetic or for external use only.
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.