Keto Chocolate Fudge Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g unsalted butter</li><li class="ingredients-single-item">100g cream cheese, softened</li><li class="ingredients-single-item">75g unsweetened cocoa powder</li><li class="ingredients-single-item">100g powdered erythritol (or powdered monk fruit sweetener)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1/4 tsp sea salt</li><li class="ingredients-single-item">50g sugar-free dark chocolate chips (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">20cm square baking tin</li><li class="equipment-single-item">Baking paper</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Silicone spatula</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Line your 20cm square baking tin with baking paper, allowing some overhang on the sides to easily lift the fudge out later. This preparation step is crucial for clean removal.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium saucepan over low heat, melt the butter completely, stirring occasionally with your silicone spatula. Keep the heat gentle to avoid burning the butter, which would create bitter notes in your fudge.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Once the butter has melted, add the softened cream cheese and whisk vigorously until completely smooth and no lumps remain. The cream cheese adds a wonderful creaminess while helping the fudge maintain its structure without sugar.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Remove the pan from heat and add the cocoa powder, powdered erythritol, vanilla extract, and salt. Stir until the mixture is completely smooth and glossy. The heat from the melted butter helps dissolve the sweetener, creating a silky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>If using chocolate chips, fold them in now. They'll partially melt, creating beautiful pockets of intense chocolate flavor throughout your fudge. The residual heat will be enough to incorporate them without fully melting.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the mixture into your prepared tin, smoothing the top with your spatula for an even surface. Tap the tin gently on your counter a few times to release any air bubbles trapped in the mixture.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Refrigerate for at least 2 hours, or until completely firm. The cooling process allows the fats to solidify, creating that perfect fudgy texture. For best results, leave it overnight.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Once set, remove from the tin using the paper overhang and place on a cutting board. With a sharp knife, cut into 16 even squares. For clean cuts, warm your knife under hot water and wipe dry between slices.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Store your keto chocolate fudge in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months. Allow frozen fudge to thaw in the refrigerator before serving for the best texture experience.</li></ol>