Ingredients:
- 1/2 cup (113 g) Unsalted Butter, cubed
- 4 oz (115 g) Full-Fat Cream Cheese, softened
- 1 teaspoon Vanilla Extract
- 1 cup (160 g) Powdered Erythritol/Monk Fruit Blend (must be powdered)
- 1/2 cup (60 g) Unsweetened Cocoa Powder (Dutch Processed)
- 1/4 teaspoon Fine Sea Salt
Instructions:
- Prepare the Tin: Line an 8x4 inch loaf tin or a 6x6 inch square dish completely with parchment paper, leaving an overhang on two sides to act as handles for easy removal.
- Melt the Fats: Place the cubed unsalted butter and softened cream cheese into a heavy-bottomed saucepan. Heat gently over low heat, stirring constantly until the mixture is fully melted and smooth. Do not allow the mixture to boil or simmer.
- Combine Dry Ingredients: While the fats are melting, whisk together the powdered sweetener, cocoa powder, and sea salt in a separate small bowl to ensure no lumps remain.
- Introduce Dry Mix: Once the butter and cream cheese are smooth, remove the pan from the heat entirely. Add the combined dry ingredient mix to the saucepan.
- Whisk Smooth: Vigorously whisk the mixture until the cocoa powder is completely incorporated and the fudge base is uniform, thick, and dark brown. A rubber spatula can also be used to scrape down the sides.
- Add Flavour: Stir in the vanilla extract until combined.
- Pour and Chill: Pour the fudge mixture immediately into the prepared, lined tin. Use the spatula to spread and smooth the top evenly.
- Initial Set: Place the tin into the refrigerator for at least 2 hours, or until the fudge is completely firm to the touch. (4 hours is recommended for the best texture).
- Cut: Use the parchment paper overhang to lift the entire block of fudge out of the tin and place it onto a cutting board.
- Portion: Use a large, sharp knife to cut the fudge into 16 uniform squares. For cleaner cuts, warm the knife briefly under hot water and wipe dry between slices.
- Store: Store the Keto Fudge in an airtight container in the refrigerator for up to 3 weeks, or freeze for longer storage.