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Keto Caramel Fudge

Emily Carter
Rich, creamy vegan caramel fudge made keto-friendly with almond butter and coconut milk—perfect guilt-free indulgence.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 16 servings
Calories 110 kcal

Ingredients
  

  • 1 cup almond butter smooth
  • 1/2 cup canned coconut milk full fat
  • 1/3 cup powdered erythritol or keto sweetener
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt

Instructions
 

  • Line baking dish with parchment paper.
  • In a saucepan, combine almond butter, coconut milk, sweetener, and salt.
  • Heat over medium, stirring constantly until smooth and combined.
  • Remove from heat, add vanilla extract, and stir.
  • Pour mixture into baking dish, smooth surface with spatula.
  • Chill in fridge for at least 15 minutes or until firm.
  • Cut into 16 squares and serve.

Notes

Nutritional Values (Per Serving)

  • Calories: 110
  • Total Fat: 10g
  • Saturated Fat: 4g
  • Carbohydrates: 3g
  • Fiber: 2g
  • Protein: 3g

Vitamins and Minerals (Per Serving)

  • Calcium: 6%
  • Iron: 5%
  • Magnesium: 4%
  • Potassium: 3%
  • Vitamin E: 5%

Additional Notes & Tips to Enhance Flavor

  • Use raw almond butter for nuttier taste.
  • Add a pinch of cinnamon or sea salt for complexity.
  • Store in fridge to keep fudge firm longer.