Ingredients
- 1/2 cup coconut oil, melted
- 1/4 cup unsweetened cocoa powder (or black cocoa powder for a darker color)
- 1/4 cup powdered erythritol (or your preferred keto sweetener)
- 1/4 cup almond butter (unsweetened)
- 1 teaspoon vanilla extract
- 1 teaspoon activated charcoal (optional, for color)
- Pinch of sea salt
- Optional: edible glitter or keto-friendly toppings for decoration
Instructions
- Line a small loaf pan or square container with parchment paper.
- Whisk melted coconut oil, cocoa powder, powdered erythritol, almond butter, vanilla, activated charcoal if using, and sea salt until completely smooth.
- Taste the mixture and adjust sweetness before chilling, since the flavor firms up once cold.
- Pour into the lined container and smooth the top. Add edible glitter or keto-friendly toppings if using.
- Chill in the refrigerator for 45–60 minutes, or freeze for 20–30 minutes, until firm.
- Slice into small squares and store chilled so the coconut oil stays firm.
Nutrition per serving
Serving size1 square (about 15g)
Servings16 squares
Calories130
Total carbs4g
Fiber2g
Sugar0g
Added sugar0g
Net carbs2g
Protein2g
Fat12g
Calories and macros are approximate per square. Net carbs = total carbs minus fiber.
Fits this plan because…
Keto matchKeto Black Magic Chocolate Fudge keeps the recipe positioned in the Keto lane with a clearly labeled calorie count, net-carb target, protein, fat, and serving size.