Salted caramel fudge is super easy to make keto friendly, and with the help of a few extra ingredients within this recipe, I’ll show you not only how to make delicious keto salted caramel fudge, but how to take it to the NEXT LEVEL!
DURATION:
Prep Time: 10 Minutes | Cook Time: 10 minutes | Freeze Time: 4 Hours | Total Time: 4 hours 20 Minutes | Calories: 238kcal
INGREDIENTS:
- 1 cup butter 250g / 8 oz
- 1/2 cup cream 125ml / 4 fl oz
- 1/2 cup erythritol 60g / 2 oz
- 3 Individual Atkins Chocolate Break Bar
- 1/4 tsp salt
INSTRUCTIONS:
- Place a saucepan over medium heat, add the butter and erythritol, then stir consistently until melted and well combined (approximately 5 minutes)
- By this stage, the butter should be a slightly brown colour, and the mixture will be bubbling. Turn down the heat and add the cream, and stir to combine. Remove from the heat.
- Into a silicone mold, divide the mixture into 6 equal portions. Open the Atkins chocolate break bar packets, and break each bar in half, and carefully rest on top of the salted Carmel fudge. Add a little salt on top of each piece of fudge.
- Place the whole recipe into the freezer to set for at least 4 hours.
- Remove each bar from it’s mold, and slice in half. Each half is a serving, but you could slice that piece in quarters to give you a little more portion control (caution, these are delicious)
- This recipe is best stored in the fridge, and will keep for up to 2 weeks in the fridge, or 2 months in the freezer.
NUTRITION FACTS:
Calories: 238 |Calories from Fat: 219 | Fat: 24.3g (37%) | Saturated Fat: 15.4g (96%) | Carbohydrates: 11g (4%) | Fiber: 10g (42%) | Protein: 1.2g (2%) | Net Carbs: 1g
